Recipes from The Hotel St. Francis cook book
Records 851 to 900 of 1,440, in reading order. Each links to a modern interpretation.
Consomme Monacop. 176Champagne Sauce Ip. 176Champagne Sauce IIp. 176Virginia Ham, Glacep. 176Poached Eggs, d'Orleansp. 176Mutton Chops, Argenteuilp. 176Puff Paste Sandwichp. 176Rice Soup, Palermop. 176Tenderloin of Beef, Gambettap. 176Chilian Saladp. 177Lemon Cakep. 177Consomme Orientalp. 177Fillet of Halibut, Cubainep. 177Cold Fonds d'Artichauts, Du Barryp. 177Lemon Butter Fillingp. 177Shrimp Patties in Creamp. 178Calf's Liver Saute, Lyonnaisep. 178Potage Parmentierp. 178Venison Chops, Port Wine Saucep. 178Port Wine Saucep. 178Spiced Vinegar for Picklesp. 179Spiced Cherriesp. 179Spiced Sweet Applesp. 179Pea Soup with Vermicellip. 180Codfish Steak, a l'Anglaisep. 180Fillet of Beef, Dumasp. 180Salade Chateau de Madridp. 180Eggs Buckinghamp. 181Vanilla Dariolesp. 181Potage Italiennep. 181Boiled Turbot, Nonpareilp. 181Sauce Nonpareilp. 182Ham Croquettesp. 182Brook Trout, Volperp. 183Louis Potatoesp. 183Roast Beef, Jules-Albertp. 183Chicken Soup, Florentinep. 183Omelet with Chivesp. 183Fried Eggs, Infantep. 183Consomme with Celery and Ricep. 183Boiled Codfish, Flamandep. 184Sweetbreads, Sans Genep. 184Sauce Flamandep. 184Cold Eggs, Richep. 185Boiled Fowlp. 185Celery Saucep. 185Eggs Lenoxp. 185Consomme Colbertp. 185Lobster en Court Bouillonp. 185Whipped Cream in Cupsp. 185