Recipes from The Hotel St. Francis cook book

Records 501 to 550 of 1,440, in reading order. Each links to a modern interpretation.

Loin of Lamb Chops, Jardinierep. 103 Consomme Valentiennep. 103 Strawberry Preservesp. 105 Blackberry Jamp. 105 Blackberry Jellyp. 105 Raspberry or Loganberry Jamp. 105 Canned Strawberriesp. 105 Apple Jellyp. 105 Croutons Parmesannep. 106 Pickelsteiner Stewp. 106 Sand Dabsp. 106 Chicken Saute, au Maderep. 107 Alligator Pear Cocktailp. 107 Fricadellen (Balls of Cooked Meat)p. 107 Ginger Snapsp. 107 Pickled Beefp. 108 Consomme Toscap. 109 Chicken Saute Amphitianp. 109 Timbales of Rice, Creolep. 109 Poached Eggs, St. Pierrep. 109 Omelet with Onionsp. 109 Lamb Hash with Peppersp. 109 Neapolitan Sandwichp. 109 Creme Bagrationp. 109 Fillet of Flounder, Circassiennep. 109 Tournedos Nigoisep. 109 Anchovy Toastp. 109 Consomme aux Eclairsp. 110 Fillet of Sole, Lord Curzonp. 110 Eggs, Waterloop. 110 Veloutine Aurorep. 110 Peach with Brandy Saucep. 111 Eggs en Cocotte, Porto Ricop. 111 Puree Cameliap. 112 Pea Soupp. 112 Beef a la Modep. 112 Canape of Raw Beefp. 112 Strawberries Parisiennep. 112 Caramel Ice Creamp. 113 Eggs Hongroisep. 113 Calf's Liver Saute, Sauce Robertp. 113 String Bean Saladp. 113 Strawberry Cream Piep. 114 Cottage Cheesep. 114 Consomme aux perles de Nizamp. 114 Fillet of Perch, St. Charlesp. 114 Shoulder of Lamb, Baker's Oven Stylep. 114 Scrambled Eggs, Marseillaisep. 115 Victoria Punchp. 115 Cream Soup, a l'Algeriennep. 115