Recipes from The Hotel St. Francis cook book

Records 251 to 300 of 1,440, in reading order. Each links to a modern interpretation.

Roast Turkeyp. 48 Eggs Sarah Bernhardtp. 49 Reindeer Stewp. 49 Sauce Perigueuxp. 49 Stew with Claret and Mushroomsp. 49 Cream of Farinap. 49 Fillet of Turbot, Bonnefoyp. 50 Lamb Chops, Charcutierep. 50 Chicken a l'Estragonp. 50 Omelette Souffleep. 50 Cream of Green Cornp. 50 Matelote of Fishp. 50 Sand Tart (Sable)p. 51 Sand Tart (Sable)p. 51 Eggs Renaissancep. 51 Mutton Chops, Signorap. 51 Croustades Laguipierrep. 51 Meringued Peaches (Peche Meringuee)p. 52 Oysters Victorp. 52 Scrambled Eggs with Trufflesp. 52 Potato Omeletp. 52 Consomme Du Barryp. 52 Fillet of Sole, Turbigop. 52 Carrots in Butterp. 52 Fried Creamp. 52 Beef Tongue, Parisian Stylep. 53 Bass, Dijonaisep. 53 Fonds d'artichauts, Feypellp. 53 Asparagus Polonaisep. 54 Eggs Gastronomep. 54 Calf's Brains au Beurre Noirp. 54 Fillet of Sole, Villeroip. 54 Puree of Saladp. 55 Aiguillettes of Bass, Massenap. 55 Giblet Saucep. 55 Stewed Asparagusp. 55 Puree of Salad (Vegetable)p. 55 White Bean Soupp. 56 Fried Whitebaitp. 56 Pot au Feup. 56 Loin of Pork, Baker's Oven Stylep. 56 Fried Chicken, Vienna Stylep. 57 Peas, Farmer Stylep. 57 Sardines, Vinaigrettep. 57 Sardines Vinaigrettep. 57 Puree Paysanne (Soup)p. 58 Young Beets in Butterp. 58 Fillet of Sole, Villerbip. 58 Fillet of Bass, Mentonp. 58 Sponge Cakep. 58