Recipes from The Hotel St. Francis cook book

Records 651 to 700 of 1,440, in reading order. Each links to a modern interpretation.

Consomme Valenciennep. 136 Porterhouse Steak, Jollyp. 136 Frogs' Legs, Dilloisep. 137 Shirred Eggs, Amiralp. 137 Italian Meringuep. 137 Peas a la Frangaisep. 137 Puree of Cucumbersp. 137 Baked Pearsp. 138 Sweetbreads, Lavalierep. 138 Consomme Allemandep. 138 Perch au Bleup. 138 Baked Peachesp. 138 Stuffed Tomatoes, Creolep. 139 Eggs, Basquep. 139 Omelet with Potatoesp. 139 Honey Cakep. 139 Russian Dressing for Saladsp. 139 Peach Compotep. 139 Honey Cakep. 140 German Huckleberry Cakep. 140 Consomme Creolep. 140 Salt Codfish, Biscayennep. 140 Eggs, Celestinep. 141 Fried Chicken, Villeroip. 141 Celery in Consommep. 142 Salmon Concourtp. 142 Fillet of Beef Saute, Balzagp. 142 Chicken Soup, Bresiliennep. 142 Striped Bass, Buena Vistap. 142 Chicken Fricassee, a l'Anciennep. 142 Salad Bretonnep. 142 Omelette Argentinep. 143 Turkey Hash, Chateau de Madridp. 143 Consomme Bohemiennep. 143 Baked Lobster, Lincolnp. 143 Cold Fish a la Michelsp. 144 Fish in Saucep. 144 Sorrel Soup with Ricep. 144 Doughnuts with Baking Powderp. 145 Doughnuts with Yeastp. 145 Coffee Cake Doughp. 145 Crullersp. 145 Berimes Pfannenkuchenp. 145 Imperial Saladp. 145 St. Francis Cheesep. 145 Potage St. Marceaup. 145 Fillet of Sole, Montmorencyp. 145 Sweetbreads Braise, Princessp. 145 Corn Starch Puddingp. 145 Pig's Feet, St. Menehouldp. 146