Recipes from The Hotel St. Francis cook book
Records 451 to 500 of 1,440, in reading order. Each links to a modern interpretation.
Tenderloin Steak, a la Polonaisep. 92Fillet of Sand Dabs, Friedp. 92Consomme a la Russep. 93Breast of Tame Duck, Virginia Stylep. 93Angels on Horsebackp. 93Honeycomb Tripe with Cream and Peppersp. 93Imperial Pancakesp. 93Boiled Wax Beansp. 93Poached Eggs, d'Artoisp. 94Puree of Green Asparagusp. 94Fillet of Turbot, Windsorp. 94Leg of Mutton, Choiseulp. 94Jam Roll Puddingp. 94Consomme Celestinep. 94Larded Tenderloin of Beef, Montpassonp. 94Larded Tenderloin of Beef, Montbassonp. 95Quartered Artichokesp. 95Pears Bourdalouep. 95Pickled Salmon, St. Francisp. 95Hashed Fillet of Beef, Sam Wardp. 95Cream of Parsnipsp. 95Tomcods, Montmorencyp. 95Chicken Saute, Madeleinep. 95Omelette au Cognacp. 95Halibut with Cream Saucep. 97Olive Saucep. 97Stewed Tomatoes, Family Fashionp. 97Fillet of Sole, Margueryp. 97Vol au Vent of Salmon, Genoisep. 97Chicken Saute, Montpensierp. 98Farina Soup, Francis Josephp. 98Consomme Chiffonnadep. 99Fillet of Smelts, Stanleyp. 99Cardinal Saucep. 99Chicken Saute, Demidoffp. 99Ox Tail Braisep. 99Fillet of Halibut, Bristolp. 99Puree of Kidney Beansp. 100Eggs Chateaubriandp. 100Breaded Lamb Chops, Reformep. 100Lamb Broth, a la Grecquep. 101Crab Salad, Louisp. 101Braised Mutton Chopsp. 101Consomme Vivieursp. 101Fresh Strawberry Coupep. 102Bean Soupp. 103Crab Ravigotep. 103Fillet of Bass, Duglerep. 103Rack of Lamb, Montjop. 103Omelet with Cepesp. 103