Recipes from The Hotel St. Francis cook book
Records 601 to 650 of 1,440, in reading order. Each links to a modern interpretation.
Sorrel Soup, a l'eaup. 124Kissesp. 125Boiled Tahoe Trout, Sauce Mousselinep. 125Allumettesp. 126Royal Icing (Glace Royal)p. 126Shirred Eggs, Argenteuilp. 126Chipped Beef on Toastp. 126Flageolet Beans, au Cerfeuilp. 126Puree of Potato Saladp. 126Green Cornp. 126Broiled Egg Plantp. 126Okra and Tomatoes Sautep. 126Fillet of Turbot, Jean Bartp. 127Champagne Punch (Sorbet)p. 127Omelet with Egg Plantp. 127Broiled Sirloin Steak, Cliff Housep. 127Baked Tomatoesp. 127Baked Tomatoesp. 128Lamb Broth, Olympic Clubp. 128Eggs Agostinip. 128Consomme Turbigop. 128Plombiere a la Vanille (Ice Cream)p. 128Souffle Glace aux Fraisesp. 129Braised Beefp. 129Currant Jellyp. 130Broiled Veal Kidneys, English Stylep. 130Chicken Saute, Archiducp. 130Scrambled Eggs with Cheesep. 131Beignets Soufflesp. 131Consomme Ab-del-caderp. 131Aiguillettes of Turbot, Bayardp. 131Baked Apple Rollp. 132Cabbage Soup, Normandep. 132Salmon Steak, Hongroisep. 132Vanilla Blanc Mangep. 133Bass with Tomato Saucep. 134Cranberry Jellyp. 134Crab Apple Jelly and Marmaladep. 134Apricot and Peach Marmaladep. 134Brandied Cherriesp. 134Brandied Peachesp. 135Preserved Cherriesp. 135Preserved Green Gage Plumsp. 135Eggs, Oudinotp. 136Eggs Oudinotp. 136Potage Paysannep. 136Aiguillettes of Flounder, Rochefoucaultp. 136Pompano, Batelierep. 136Poached Eggs, Bombayp. 136Waffles, Specialp. 136