Recipes from The Hotel St. Francis cook book
Records 551 to 600 of 1,440, in reading order. Each links to a modern interpretation.
Breaded Veal Cutlets, Tomato Saucep. 116Spaghetti in Creamp. 116Spaghetti with Cheese Saucep. 116Consomme aux Pluchesp. 116Fillet of Halibut, Sauce Venitiennep. 116Souffle Glace (Plain)p. 116Eggs, Presidentialp. 116Shirred Eggs with Bananasp. 116Creme Cardinalp. 117Small Tenderloin Steak, Fedorap. 117Frogs' Legs, Greenwayp. 117Boiled Lake Tahoe Trout, Pepper Saucep. 118Pepper Saucep. 118Shad Roe, Bordelaisep. 118Jelly Rollp. 118Fried Eggs with Chivesp. 119Blood Pudding, Sauce Robertp. 119Consomme Venitiennep. 119Fillet of Halibut, Lilloisep. 119Tournedos, Bayardp. 119Mousse au Chocolatp. 119Apple Turnoversp. 119Mousse au Cafep. 119Canape Norwayp. 120Eggs Biarritzp. 120Creme Congalaisep. 120Bass, Nigoisep. 120Chicken Saute, Demi-Deuilp. 120Chicken Saute, Demi-Deuilp. 120Fried Calf's Brains, Tomato Saucep. 120Rogol Soup, a la Russep. 120Sauce Diplomatep. 120Larded Tenderloin of Beef, St. Martinp. 120Boiled Calf's Brainsp. 120Eggs, Fedorap. 121Lamb Chops, Bradfordp. 121Fillet of Trout, Rachelp. 121Consomme, Carolinep. 121Crab Legs, a la Stockp. 122Mashed Summer Squashp. 122Burgundy Punchp. 122Crab Legs Saladp. 122Eggs D'Uxellesp. 122Omelet with Parsleyp. 122Whipped Creamp. 122Sliced Peaches with Whipped Creamp. 122Cream of Green Cornp. 123Shirred Eggs, Monacop. 124Salted Salmon Belly, Melted Butterp. 124Cream Frittersp. 124