Recipes from The Hotel St. Francis cook book
Records 51 to 100 of 1,440, in reading order. Each links to a modern interpretation.
Soubise (for stuffing crabs, etc.)p. 11Scrambled Eggs, Turbicop. 11Potage Marie Louisep. 11Fillet of Sole, Castelannep. 11Squab en Compotep. 11Curried Lamb with Ricep. 11Vogeleier Omeletp. 12Tartelette au Bar le Duep. 12Oyster Saucep. 12Lima Beansp. 12Pain Manep. 12Consomme de la Marieep. 12Peas in Creamp. 12Coupe Orientalp. 12Fresh Vegetable Saladp. 12Potage Andalousep. 12Fillet of Spanish Mackerel, Montebellop. 12Fillet of Spanish Mackerel, Montebellop. 13Olivette Potatoesp. 13Sweet Potatoes, Rissoleesp. 13Mashed Potatoes au Gratinp. 13Deviled Turkey's Legs, with Chow Chowp. 14Eggs Oudinotp. 14Fricassee of Vealp. 14Veal Saucep. 14Noodle Doughp. 15Chocolate Profiterolesp. 15Potage McDonaldp. 15Fried Chicken, Marylandp. 15Eggs Meryp. 15Apple Charlottep. 15Scrambled Eggs with Morillesp. 15Roast Leg of Fresh Porkp. 15Planked Sirloin Steakp. 15Consomme Bretonnep. 15Lobster Thermidorp. 15Bisque of Crabsp. 16Cocktail Sauce for Oystersp. 16Cocktail Sauce for Oysters (1)p. 16Cocktail Sauce for Oysters (2)p. 16Oyster Cocktailp. 16Frogs' Legs, Marinierep. 17Consomme Parfaitp. 17Leg of Lamb, Boulangerep. 17Rolled Oats Puddingp. 17Vanilla Cream Saucep. 17Cup Custardp. 18Roast Leg of Muttonp. 18Puree Crecy (Soup)p. 19Stuffed Breast of Veal, Au Jusp. 19