Recipes from The Hotel St. Francis cook book

Records 1 to 50 of 1,440, in reading order. Each links to a modern interpretation.

Oysters Omeletp. 1 Perch Saute Meunierep. 1 Browned Hashed Potatoesp. 1 Lobster Saladp. 1 Floating Islandp. 1 Chicken Salad, Victorp. 1 Potage Normandep. 2 Fillet of Turbot, Daumontp. 2 Sirloin of Beef, Clermontp. 2 Boiled Chestnutsp. 2 Tomatoes Stuffed with Chestnutsp. 2 Stuffed Onions with Cabbagep. 2 Boiled Cabbagep. 2 Stuffed Capon, St. Antoinep. 3 Shirred Eggs, Mornayp. 3 Stuffed Lobsterp. 3 Maitre d'hotel Potatoesp. 3 Curried Lima Beansp. 4 Mirabeau Saladp. 5 Fillet of Flounder, Meissonierp. 5 Chicken, Valenciennep. 5 Potage a l'Anglaisep. 5 Peach Ice Creamp. 6 Risottop. 6 Omelet with Soft Clamsp. 6 Bisque of California Oystersp. 6 Roast Pheasantp. 6 Bread Saucep. 7 Bread Crumbsp. 7 Oysters Yaquinop. 7 Potage Grande Merep. 7 Potted Squab Chickenp. 7 Potatoes a la Reinep. 7 Stuffed Fresh Mushroomsp. 7 D'Uxellesp. 8 Eggs Mirabeaup. 8 Hasenpfeffer (Hare Stew)p. 8 Hare Stewp. 9 Consomme d'Artagnanp. 9 New England Boiled Dinnerp. 9 Oyster Stewp. 9 Eggs Gambettap. 9 Potage Venitiennep. 9 Aiguillettes of Bass, a la Russep. 9 Beef Steak, Provencalep. 10 Bearnaise Saucep. 10 Bearnaise Tomateep. 10 Choron Saucep. 10 Cheese Cakep. 10 Sauce Soubisep. 11