The Hotel St. Francis Cook Book

Mr. M. J. Cohen, April 16, 1917:

Toke Points
Potage Lord Mayor
Celery Olives Almonds
Terrapin Maryland
Whole Squab Chicken
Potatoes Château
Cold Asparagus, Figaro
Fancy Ice Cream
Cakes
Demi Tasse

Mr. Mogi, January 16, 1918:

Fresh Caviar on Ice Socle
Clear Green Turtle, Amontillado
Almonds Celery Olives
Frogs Legs, Michels
Sweetbread aux Truffes
Petits Pois
Goose Liver with Apples
Punch Mikado
Pheasant, Bread Sauce
Potatoes Champs Élysées
Melon Richelieu
Cakes
Coffee

INDEX

The Classified Index follows on pages 398 to 412, inclusive. The general Alphabetical Index is on pages 413 to 430 inclusive.

CEREALS

Boiled farina in milk, July 6
Fried hominy, Oct. 29
Force and cream, Oct. 30; Nov. 8
Germea, Nov. 22
Grape-nuts, Nov. 15
Hominy, Oct. 28
Malta vita, Nov. 16
Pearl grits, March 5
Pearl grits with cream, Nov. 11
Pettijohns, Oct. 29
Shredded wheat biscuits, Nov. 10

CHEESE

Cheese balls, Oct. 29
Cottage cheese, May 24
Cream cheese with Bar-le-Duc, Dec. 29
Olympic Club cheese, Oct. 23
Petaluma cream cheese, Sept. 18
Soufflé au fromage (cheese soufflé), April 4
St. Francis cheese, July 1

CHICKEN

À la King, Nov. 11
Austrian fritters, April 22
À l'Estragon, March 8
Boiled fowl, Oct. 29
Breast of chicken, Alexandra, Dec. 21
Breast of chicken with Virginia ham, Feb. 22
Breast of chicken with figs, Sept. 22
Breast of chicken, James Woods, Oct. 25
Baked chicken with rice, March 19
Broiled chicken, Tyrolienne, May 28
Breast of chicken en aspic, July 26
Boiled fowl, celery sauce, Aug. 21
Chicken croquettes, Dec. 23
Cold chicken, Isabella, Sept. 20
Coquille of chicken, Mornay, Oct. 12
Diva, Nov. 13
Deviled chicken's legs, April 30
Deviled chicken's legs with Virginia ham, Sept. 3
Edward VII, Dec. 9
Essence of chicken in cup, Feb. 6
En cocotte, Bazar, Oct. 20
Fried, Maryland, Jan. 20
Fried, Villeroi, June 26
Fried, Savoy, Sept. 8
Fried, country style, Nov. 12
Fricassee, à l'ancienne, June 27
Hash, Victor, Dec. 3
Hash, on toast, Feb. 15
Hash, à l'Italienne, Oct. 9
Leon X, Oct. 17
Livers, sauté, forestière, Feb. 8
Livers sauté, au Madère, Dec. 14
Plain, roasted, Oct. 27
Patties, Toulouse, May 12
Potpie, home style, Feb. 18
Sauté, Ambassadrice, Dec. 6
Sauté, Marengo, Dec. 8
Sauté, Parisienne, Feb. 12
Sauté, Montmorency, Feb. 23
Sauté, Salonika, March 3
Sauté, Hongroise, March 17
Sauté, Portugaise, March 18
Sauté, Chasseur, April 3
Sauté, D'Austin, April 16
Sauté, Madeleine, April 29
Sauté, Demidoff, May 3
Sauté, au Madère, May 13
Sauté, Amphitian, May 16
Sauté, demi-deuil, May 31
Sauté, Archiduc, June 14
Sauté, Viennoise, July 3
Sauté, Lafitte, July 7
Sauté, Alsacienne, Aug. 31
Sauté, Josephine, Oct. 13
Stuffed chicken with California raisins, Oct. 23
Tyrolienne, March 26
Valencienne, Jan. 7

SQUAB CHICKEN

Broiled, Nov. 23
Michels, July 22
Plain potted, Jan. 10
Sauté, Sutro, Feb. 26

CAPON

Galantine, July 19
Stuffed, Bruxelloise, Feb. 27
Stuffed, St. Antoine, Jan. 4

BEEF

Braised beef, with calf's feet, Dec. 4
Beefsteak, Provençale, Jan. 13
Beefsteak, Bismarck, Jan. 18
Beef tongue, boiled, Jan. 29
Beef à la mode, May 21
Braised beef, June 12
Beef marrow, Princess, July 8
Braised beef, comfortable, Sept. 7
Beefsteak, Jussien, Oct. 3
Baked porterhouse, Oct. 11
Beef tongue, Menschikoff, Oct. 15
Beef tongue, Parisienne, March 11
Broiled tenderloin steak, Nov. 8
Broiled sirloin steak, Cliff House, June 9
Corned beef and cabbage, Jan. 27
Corned beef hash, March 31
Corned beef hash, browned, March 31
Corned beef hash, au gratin, March 31
Chipped beef on toast, June 8
Filet mignon, April 14
Filet mignon, Athénienne, June 16
Filet mignon, Bayard, March 4
Filet mignon, Chéron, May 25; Nov. 29
Filet mignon, Du Barry, Sept. 11
Filet mignon, Maréchale, May 20
Filet mignon, Trianon, April 14
Fillet of beef, Charcutière, April 15
Fillet of beef, Cendrillon, May 5
Fillet of beef, Lombarde, May 12
Fillet of beef, Balzag, June 26
Fillet of beef, Dumas, Aug. 14
Hamburg steak, Nov. 9
Hashed fillet of beef, Sam Ward, April 29
Larded sirloin of beef, Nov. 20
Larded tenderloin of beef, April 28
Larded tenderloin of beef, Montbasson, April 28
Larded tenderloin of beef, St. Martin, June 1
Larded tenderloin of beef, Vigo, June 22
Larded tenderloin of beef, Lili, July 2
Larded tenderloin of beef, Sigurd, Sept. 16
Larded rump of beef, June 12
Miroton of beef, en bordure, Dec. 2
Minced tenderloin, à l'estragon, Feb. 21
Meat croquettes, Oct. 11
Ox tail braisé, May 4
Planked sirloin steak, Jan. 22
Porterhouse steak, Bercy, May 20
Porterhouse steak, Jolly, June 20
Planked sirloin steak, St. Francis, July 17
Rump steak, Bercy, Oct. 31
Roast top sirloin of beef, Nov. 21
Rheinbraten, Nov. 26
Rump steak, Dickinson, Aug. 25
Roast beef, Jules Albert, Aug. 18
Roast sirloin, fermière, June 14
Roast sirloin, Mounet-Sully, Aug. 7
Roast tenderloin, Berthieu, July 13
Roast tenderloin, Boucicault, Oct. 10
Roast tenderloin, vert pré, July 24
Sirloin steak, sauce Madère, Nov. 4
Sirloin of beef, roasted, Nov. 5
Sirloin steak, marchand de vin, Feb. 11
Sweet-sour beef tongue, March 1
Sirloin steak, Dickinson, April 7
Small tenderloin steak, Demidoff, April 17
Sour schmorrbraten, May 16
Smoked beef tongue, with spinach, May 22
Small tenderloin steak, Fedora, May 27
Steak, Tartare, July 21
Small sirloin steak à la Russe, July 29
Salisbury steak, Stanley, Sept. 14
Small tenderloin steak, Cercle Militaire, Sept. 23
Sirloin steak, Saxonne, Sept. 29
Small tenderloin steak, Nicholas II, Sept. 30
Sirloin steak, Braconière, Oct. 7
Steak and kidney pie, Nov. 17
Tenderloin of beef, larded, Nov. 2
Tenderloin of beef, Cubaine, April 19
Tenderloin of beef, Cumberland, April 22
Tenderloin of beef, Brillat Savarin, May 15
Tenderloin of beef, Voisin, June 4
Tenderloin of beef, Moderne, Aug. 3
Tenderloin of beef, Gambetta, Aug. 9
Tenderloin steak, Marseillaise, June 25
Tenderloin steak, Polonaise, April 25
Tournedos Massenet, Nov. 22
Tournedos Bordelaise, May 8
Tournedos Niçoise, May 17
Tournedos Bayard, May 30
Tournedos, Vaudeville, June 29
Tournedos, Porte Maillot, July 10
Tournedos, Café Julien, Sept. 1
Tenderloin steak, Bernardi, Oct. 13

BREAD, ETC.

Almond biscuits, Oct. 22
Anchovy toast, May 17
Bran bread, Oct. 26
Bran biscuits, Oct. 26
Breakfast rolls, Nov. 25
Cheese toast, Oct. 19
Corn bread, I, Dec. 7
Corn bread, II, Oct. 25
Four o'clock tea bran bread, Oct. 26
French bread, Nov. 28
Graham bread, Oct. 25
Homemade bread, Nov. 28
Lunch rolls, Nov. 30
Maryland beaten biscuits, Nov. 17
Maryland corn bread, Nov. 13
Milk toast, Nov. 1
Popover muffins, July 20
Puff paste crescents, Nov. 14
Pulled bread, Sept. 15
Raisin bread, Oct. 25
Snails, Oct. 23
Spoon or mush bread, Oct. 24
Tea biscuits, Nov. 3
Toast Melba, March 5
Wheat bran gems, Oct. 26

DUCKS, TAME

Breast of duck, Virginia style, April 26
Breast of duck, April 26
Roast Muscovy duck, Sept. 24
Roast tame duckling, Nov. 9

EGGS
FRIED

Fried, Oct. 29
Infante, Aug. 19
In oil, With chives, May 30
With salt pork, Sept. 2
À la Russe, Jan. 29
À la tripe, Feb. 12
Bacon and eggs, Nov. 5
Bagration, Feb. 15
Basque, June 23
Belmont, June 6
Biarritz, May 31
Bennett, Sept. 27
Bonne femme, Oct. 7
Bordelaise, March 2
Buckingham, Aug. 16
Canada, Aug. 28
Castro, Oct. 1
Coquelin, April 13
Don Juan, Aug. 26
Fedora, June 2
Gastronome, March 13
Grazienna, Sept. 1
Ham and eggs, Oct. 29
Lenox, Aug. 22
McKenzie, Oct. 11
Meyerbeer, Aug. 20
Mery, Jan. 21
Mirabeau, Jan. 12
Montebello, Aug. 6
Moscow, July 12
Oudinot, June 19; Jan. 20
Sarah Bernhardt, March 7
St. Catherine, July 17
St. George, April 9
Suzette, July 29
Virginia ham and eggs, April 12
Venetian, in chafing dish, April 1

COLD EGGS

Danoise, June 4
Poached, à l'Estragon, June 24
Poached, mayonnaise, Oct. 31
Riche, Aug. 21
Stuffed, with anchovies, July 5
Stuffed, epicure, Sept. 14
With celery, Aug. 5

SCRAMBLED

Scrambled, Oct. 28
Belley, Sept. 23
Bullit, Oct. 4
Caroline, July 6
Havemeyer, July 9
Lucullus, July 19
Magda, Oct. 13
Marseillaise, May 25
Mauresque, Aug. 13
Mayence, July 21
Nantaise, Sept. 13
Norwegian, Sept. 28
Pluche, July 31
Pocahontas, March 23
Raspail, April 14
Sarah Bernhardt, Oct. 6
Texas Clover, April 2
With anchovies, Nov. 29
With asparagus tips, Dec. 8
With bacon, Feb. 6
With cheese, June 14
With cheese, Swiss, July 5
With chives, March 30
With fine herbs, Dec. 22
With ham, Nov. 6
With lobster, Sept. 11
With morocquaine, Nov. 22
With morrilles, Jan. 22
With smoked beef, Oct. 28
With smoked salmon, July 24
With tomatoes, Aug. 25
With truffles, March 11

SHIRRED EGGS

Shirred, Nov. 7
Amiral, June 21
Antoine, June 16
Au beurre noir, Nov. 9
Argenteuil, June 8
Bercy, Nov. 24
Bienvenue, July 14
Brunswick, Sept. 30
Carême, March 21
Caroli, Sept. 3
Chipolata, Jan. 24
Conté, Oct. 12
Créole, Dec. 13
De Lesseps, Aug. 25
Epicurienne, April 18
Imperial, Sept. 19
Jockey Club, Sept. 6
Lorraine, April 15
Meyerbeer, March 5
Metternich, Oct. 19
Ministerielle, Dec. 25
Monaco, June 5
Mornay, Jan. 5
Niçoise, July 24
Opéra, Aug. 24
Turque, April 30
With bananas, May 27
With parsley, Feb. 7
With peppers, July 8

POACHED

Poached, Oct. 30
Agostini, June 10
À la Reine, Feb. 28
Andalouse, Oct. 10
Argenteuil, Oct. 9
Aromatic, Dec. 4
Au fondu, June 11
Balti, Aug. 17
Bar le Duc, July 20
Benedict, Dec. 9; Feb. 3
Beaujolais, Jan. 6
Benoit, Aug. 29
Bernadotte, Aug. 31
Blanchard, June 17
Bombay, June 20
Boston Style, Oct. 8
Brésilienne, Feb. 11
Céléstine, June 26
Chambord, Aug. 30
Châteaubriand, May 6
Chambery, Sept. 10
With clams, Créole, Feb. 1
Colbert, June 13
Colonel, Feb. 26
Columbus, May 28
Créole, July 4
Crossy, April 4
d'Artois, April 27
Dauphine, Sept. 17
Derby, Sept. 20
Diane, Dec. 20
d'Orleans, Aug. 9
Florentine, Sept. 9
Gambetta, Jan. 13
Germaine, Sept. 7
Gourmet, April 26; July 11
Henri IV., Nov. 23
Hongroise, May 23
Indienne, Dec. 19
Isabella, Sept. 18
Lackmée, Feb. 7
Malakoff, May 3
Maltaise, March 9
Marlborough, July 16
Martha, Feb. 25
Mexicaine, Sept. 24
Mirabel, May 16
Mounet-Sully, March 3
Nantaise, Oct. 14
Oriental, Jan. 1
Patti, Aug. 1
Paulus, April 16
Périgordine, July 28
Persanne, Dec. 29
Piedmontase, July 30
Presidential, May 27
Princesse, March 17
Rothschild, Feb. 20
Sans Gêne, Nov. 25
St. Laurent, April 3
St. Pierre, May 17
Taft, Oct. 3
Talleyrand, Feb. 24; April 7
Tivoli, Dec. 2
Troubadour, Feb. 13
Vanderbilt, May 26
Velour, Oct. 5
Vilna, Aug. 4
Virginia, April 12
Waterloo, May 19
Zingara, Dec. 31
Zurlo, Oct. 17

EGGS MOLLET

Auben, Sept. 5
À l'aurore, Oct. 16
Bordelaise, Aug. 12
Cream sauce, Aug. 3
Florentine, Aug. 18
Molière, Sept. 11

EGGS EN COCOTTE

Boremis, Dec. 8
Commodore, April 29
Coquelicot, Dec. 10
Du Barry, March 19
d'Uxelles, June 3
Italienne, Dec. 3
Marigny, Nov. 20
Plain, April 24
Porto Rico, May 20
Renaissance, March 10
Ribeaucourt, Oct. 15
Valentine, April 20
Voltaire, April 1

FISH

Admiral, Jan. 31
Alaska black cod, broiled, Feb. 4
Alaska black cod, kippered in cream, Aug. 8
Alaska black cod, smoked, broiled, Oct. 9
Alaska black cod, smoked in cream, Oct. 22
Alaska candlefish, broiled, Feb. 25
Alsatian fish, Oct. 22
Barracouda, aux fines herbes, Nov. 2
Barracouda, broiled, sauce Rougemont, Sept. 1
Bass, aiguillettes of, Massena, March 14
Bass, dijonnaise, March 12
Bass, fillet of, Argentina, June 17
Bass, fillet of, Brighton, July 5
Bass, fillet of, Dieppoise, Dec. 8
Bass, fillet of, Duglère, May 9
Bass, fillet of, Menton, March 17
Bass, fillet of, 1905, Nov. 20
Bass, fillet of, shrimp sauce, Dec. 4
Bass, Niçoise, May 31
Bass, paupiettes of, March 20
Bass, Provençale, Jan. 6
Bass, timbale of, Feb. 11
Bignon, Jan. 11
Black bass, Cambacérès, Dec. 15
Black bass, Heydenreich, July 16
Black bass, planked, Sept. 3
Black bass, Tournon, July 11
Bluefish, broiled, maître d'hôtel, Nov. 13
Bouillabaisse, Marseillaise, Dec. 12
Brook trout, boiled, Romanoff, Oct. 14
Brook trout, broiled, with bacon, April 8
Brook trout, Café de Paris, Oct. 25
Brook trout, Cambacérès, Oct. 8
Brook trout, Meunière, April 4
Brook trout, Miller style, April 13
Brook trout, Volper, Aug. 18
Butterfish, sauté Meunière, Oct. 31
Catfish, sauté Meunière, April 6
Codfish balls, Dec. 12
Codfish, boiled, Flamande, Aug. 20
Codfish, boiled, Horose, Dec. 16
Codfish, cakes, April 16
Codfish or other white fish, boiled, Oct. 28
Codfish, picked, in cream, Dec. 19
Codfish, salt, Biscayenne, June 24
Codfish, salt, Nova Scotia, March 23
Codfish steak, à l'Anglaise, Aug. 14
Chambord, Feb. 20
Court bouillon, Feb. 26
Écrevisses, Voltaire, Oct. 16
Eels, Marinière, Aug. 28
Finnan haddie, broiled, Dec. 28
Finnan haddie, in cream, Oct. 31
Fish, cold, Michels, June 29
Fish dumplings, Feb. 11
Flounder, fillet of, Café Riche, Dec. 28
Flounder, fillet of, Cansale, Feb. 7
Flounder, fillet of, Chevreuse, Dec. 6
Flounder, fillet of, Chilienne, Sept. 6
Flounder, fillet of, Circassienne, May 17
Flounder, fillet of, Meissonier, Jan. 7
Flounder, fillet of, Norvégienne, Oct. 10
Flounder, fillet of, Piombino, June 11
Flounder, fillet of, Pompadour, May 2
Flounder, fillet of, St. Avertin, July 13
Frogs' legs, Dilloise, June 20
Frogs' legs, fried, Espagnole, July 22
Frogs' legs, Greenway, May 27; Sept. 11
Frogs' legs, Jerusalem, Feb. 19
Frogs' legs, Marinière, Jan. 23
Frogs' legs, sauté à sec, Oct. 29
Frogs' legs, sauté à sec, Dec. 27
Halibut, Boitel, July 2
Halibut, broiled, Alcide, May 22
Halibut, broiled, maître d'hôtel, Nov. 7
Halibut, fillet of, Bristol, May 4
Halibut, fillet of, Cubaine, Aug. 10
Halibut, fillet of, Lilloise, May 30
Halibut, fillet of, Mornay, Dec. 15
Halibut, fillet of, Venitienne, May 26
Halibut, Metternich, Oct. 11
Halibut, Richmond, April 30
Halibut, scalloped, with cheese, April 15
Herring, fresh, à l'Egyptienne, Oct. 20
Kingfish, Argentine, July 29
Kingfish, Meunière, Dec. 17
Kingfish, Ubsala, June 25
Kippered herring, broiled, March 21
Mackerel, broiled, anchovy, butter, Aug. 15
Mackerel, salted, boiled, Nov. 2
Matelote, of fish, March 9
Montebello, Jan. 17
Papillote, Feb. 8
Papillote, Club style, Feb. 8
Patties, Bagration, Dec. 20
Perch, au Bleu, June 22
Perch, fillet of, St. Charles, May 24
Perch, Meunière, Jan. 2
Pompano, Bâtelière, June 19
Pompano, broiled, Havanaise, March 23
Pompano, Café Anglaise, March 18
Pompano, fillet of, Pocharde, Oct. 15
Pompano, sauté, d'Orsay, Oct. 14
Pompano, meunière, Nov. 4
Pompano, Vatel, June 13
Rock cod, boiled, Fleurette, Nov. 4
Rock cod, fillet of, Nantaise, March 27
Royal, Jan. 10
Russe, Jan. 13
Salmon belly, salted, melted butter, June 5
Salmon, boiled, Badu-Cah, Sept. 17
Salmon, boiled, Diplomate, June 1
Salmon, boiled, Fidgi, May 14
Salmon, boiled, Princesse, Jan. 4
Salmon, boiled, sauce mousseline, Nov. 5
Salmon, boiled, Villers, April 21
Salmon, Mirabeau, April 15
Salmon, braised, Parisienne, Dec. 11
Salmon, broiled, à la Russe, July 8
Salmon, broiled, St. Germaine, July 21
Salmon, cold, smoked, Nov. 1
Salmon, concourt, June 26
Salmon, smoked, broiled, March 5
Salmon steak, broiled, Nov. 21
Salmon steak, Calcutta, Aug. 6
Salmon steak, Colbert, Sept. 9
Salmon steak, Hongroise, June 15
Sand dabs, Carnot, Sept. 16
Sand dabs, David, May 13
Sand dabs, fried fillet of, sauce verte, April 25
Sand dabs, Gaillard, Sept. 7
Sand dabs, Grenobloise, May 28
Sand dabs, Meunière, Oct. 27
Sardines on toast, Jan. 29
Scallops, Poulette, Oct. 9
Sea bass, boiled, Hollandaise, March 3
Sea bass, Montebello, July 24
Shad, baked, with raisins, April 16
Shad, broiled, Albert, March 8
Shad, broiled, maître d'hôtel, Feb. 19
Shad and roe, baked, à l'Américaine, April 24
Shad and roe, planked, April 3
Shad roe, Bordelaise, May 12
Shad roe, Bordelaise, May 29
Shad roe, broiled, maître d'hôtel, Jan. 7
Shad roe, broiled, Ravigote, March 24
Shad roe, broiled, with bacon, March 20
Shad roe, en bordure, June 4
Sheepshead, boiled, cream sauce, Feb. 17
Sheepshead, boiled, sauce Hollandaise, Nov. 13
Skate, au beurre noire, Nov. 21
Smelts, broiled, Américaine, Oct. 17
Smelts, fillet of, Stanley, May 3
Smelts, fried, Nov. 6
Smelts, planked, en bordure, Nov. 19
Sole, aiguillettes of, Hotelière, Feb. 15
Sole, aiguillettes of, Marinière, Feb. 23
Sole, Colbert, May 25
Sole, cold fillet of, Raven, Dec. 1
Sole, Déjazet, Oct. 21
Sole, fillet of, au vin blanc, Oct. 30
Sole, fillet of, Bercy, Feb. 21
Sole, fillet of, Bretonne, April 10
Sole, fillet of, Castelanne, Jan. 15
Sole, fillet of, Cardinal, April 24
Sole, fillet of, Choisy, Feb. 13
Sole, fillet of, Diplomate, Dec. 10
Sole, fillet of, Doria, May 15
Sole, fillet of, Florentine, Dec. 26
Sole, fillet of, Française, July 10
Sole, fillet of, Gasser, Jan. 4
Sole, fillet of, Joinville, Dec. 13
Sole, fillet of, Judic, Oct. 13
Sole, fillet of, Lord Curzon, May 18; Jan. 18
Sole, fillet of, Mantane, June 6
Sole, fillet of, Maréchale, Feb. 9
Sole, fillet of, Marguery, May 1; Dec. 24
Sole, fillet of, Maximilian, Dec. 17
Sole, fillet of, Meissonier, Sept. 15
Sole, fillet of, Montmorency, July 1; July 23
Sole, fillet of, Normande, Jan. 8
Sole, fillet of, Orly, March 18
Sole, fillet of, Paul Bert, Sept. 25
Sole, fillet of, Paylord, Aug. 5
Sole, fillet of, Pondichery, Sept. 10
Sole, fillet of, Rose Caron, Jan. 25
Sole, fillet of, St. Cloud, April 18
Sole, fillet of, St. Malo, Dec. 2
Sole, fillet of, St. Nizaire, June 12
Sole, fillet of, Suchet, May 7
Sole, fillet of, Talleyrand, June 18
Sole, fillet of, Turbigo, March 11
Sole, fillet of, under glass, March 24
Sole, fillet of, Valeska, Dec. 31
Sole, fillet of, Villeroi, March 13
Sole, fillet of, Voisin, April 14
Sole, fried fillet of, Rémoulade, Dec. 30
Sole, Héloise, Oct. 18
Sole, small fried fillet of, March 18
Spanish mackerel, broiled, aux fines herbes, Jan. 9
Striped bass, boiled, Indian soy sauce, Aug. 31
Striped bass, Buena Vista, June 27
Striped bass, planked, Nov. 27
Striped bass, Portugaise, Dec. 18
Striped bass, stewed, Américaine, Aug. 24
Tahoe trout, boiled pepper sauce, May 29
Tahoe trout, boiled, sauce mousseline, June 7
Tahoe trout, boiled, Vatchette, May 20
Tomcods, fried, March 6
Tomcods, Meunière, Feb. 2
Tomcods, Montmorency, April 29
Trout, boiled, plain, Nov. 1
Trout, fillet of, Rachel, June 2
Turbot, aiguillettes of, Bayard, June 14
Turbot, boiled, nonpareil, Aug. 16
Turbot, fillet of, Bagration, Oct. 2
Turbot, fillet of, Batelière, July 27
Turbot, fillet of, Bonnefoy, March 7
Turbot, fillet of, Daumont, Jan. 3
Turbot, fillet of, Jean Bart, June 8
Turbot, fillet of, Nesles, April 3
Turbot, fillet of, Sarcey, April 12
Turbot, fillet of, Tempis, July 31
Turbot, fillet of, Windsor, April 27
Victoria, Feb. 28
Vol au vent of salmon, Génoise, May 1
Whitefish, baked, St. Menehould, Aug. 2
Whitefish, boiled, Netherland style, Jan. 1
Whitefish, broiled, maître d'hôtel, Nov. 15
Whitebait, fried, March 15
Whitebait on graham bread, Nov. 26
Yarmouth bloater, Nov. 15

FRUIT

Bananas sliced, with whipped cream, June 3
Berries with whipped cream, June 3
Cactus fruit with lemon, Feb. 7
California raisins, Oct. 23
Cantaloupe and watermelon, surprise, Sept. 3
Fruit salad, au kirsch, Feb. 3
Fruit salad, au marasquin, Feb. 3
Fruit salad, Chantilly, Feb. 3
Fruit salad glacé, April 18
Figs sliced, with cream, June 4
Fruits sliced, with whipped cream, June 3
Grapefruit à l'anisette, April 8
Grapefruit à la Rose, April 25
Grapefruit and orange en suprême, Feb. 18
Grapefruit, Cardinal, July 10
Grapefruit cocktail, April 18
Grapefruit en suprême, Dec. 9
Grapefruit en suprême with kirsch, April 15
Grapefruit with cherries, Nov. 17
Grapefruit with chestnuts, Jan. 30
Orange and Grapefruit, St. Francis, Oct. 23
Orange en suprême, March 18
Orange en suprême au curaçao, May 5
Peaches, sliced, with whipped cream, June 3
Peach, Norelli, April 27
Pears, mayonnaise, Oct. 19
Strawberries, Parisienne, May 22
Strawberries Romanoff, April 18

FRUIT, COOKED

Apple, baked, Nov. 23
Apple compote, June 23
Apricot compote, June 23
Apples fried, Nov. 24
Apple sauce, April 12
Bananas, baked, Sept. 18
Compote of pineapple, June 13
Gooseberry compote, June 29
Grapefruit marmalade, April 20
Nectarine compote, June 23
Orange compote, July 4
Peaches, baked, June 22
Peach compote, June 23
Peaches with brandy sauce, May 19
Pears, baked, June 22
Pears in syrup, April 1
Pears, stewed, with claret, Sept. 19
Plum compote, June 23
Prunes, Nov. 16
Prunes, baked, Oct. 25
Prune compote, June 23
Prunes, Victor, Oct. 23
Rhubarb, Nov. 15
Strawberries, Oct. 27

GAME

Butterball duck, roasted, Nov. 17
Canvas-back duck, roasted, Nov. 10
Hare, saddle of, sour cream sauce, March 30
Mallard duck, roasted, Nov. 1
Partridge, roasted, Feb. 15
Pheasant pie, cold, July 10
Pheasant, roasted, Jan. 9
Purée of game, for garnishing, Feb. 20
Quail, broiled, on toast, Sept. 27
Reindeer, chops, March 4
Reindeer, roast leg of, April 17
Ruddy duck, roasted, Dec. 26
Teal duck, roasted, Oct. 29
Venison, roast saddle of, July 9
Venison chop (steak), port wine sauce, Aug. 11

GOOSE

Goose liver sauté, Dec. 6
Goose liver sauté, aux truffes, Dec. 6
Goose, stuffed, with chestnuts, Jan. 18

GARNITURES FOR ENTREES, ETC.

Bercy, Feb. 7
Boulanger, Dec. 2
Bristol, Dec. 16
Chéron, Nov. 29
Clermont, Jan. 3
De Goncourt, Dec. 10
Ducale, Feb. 22
Financière, March 2
International, Dec. 31
Malvina, Feb. 7
Porte Maillot, Dec. 27
Richelieu, Nov. 20
Rosabelle, Dec. 17
Rossini, Feb. 5
Toulouse, Jan. 25

HORS D'OEUVRES

Antipasto, Feb. 6
Artichokes, fresh, à la Russe, Oct. 7
Barquette à l'Aurore, Jan. 14
Canapé Eldorado, Oct. 3
Canapé Hambourgeoise, Oct. 30
Canapé Julia, Feb. 22
Canapé Martha, Dec. 11
Canapé Monte Carlo, Dec. 29
Canapé Norway, May 31
Canapé, P. P. I. E., Oct. 24
Canapé Riga, Nov. 19
Canapé Romanoff, April 1
Canapé St. Francis, July 11
Canapé Regalia, Nov. 12
Canapé Thon Mariné, Aug. 21
Canapé of anchovies, Nov. 2
Canapé of caviar, Oct. 28
Canapé of chicken, March 3
Canapé of lobster, Aug. 13
Canapé of raw meat, Feb. 19
Canapé of raw beef, May 22
Canapé of sardines, Nov. 6
Caviar, Nov. 16
Cold fonds d'artichauts, Du Barry, Aug. 10
Crab legs, Stock, June 3
Croquettes Livannienne, Jan. 6
Croustades Cancalaise, Dec. 22
Egg salad, Sept. 12
Fillet of herring, mariné, Feb. 21
Fish salad, ravigote, Dec. 6
Hard boiled eggs, vinaigrette, Oct. 20
Herring Livonienne, Oct. 15
Herring salad, July 29
Herring salad, Moscovite, Sept. 7
Hors d'oeuvres variés, Nov. 16
Indian canapé, March 28
Kieler sprotten, April 20
Lyon sausage, Nov. 4
Lyon sausage, Nov. 16
Mariniert herring, Nov. 18
Matjes herring, March 28
Matjes herring, Krasnapolsky, July 25
Merry Widow cocktail, Oct. 9
Mortadella, Aug. 25; Oct. 17
Olive and anchovy salad, Aug. 28
Oysters mariné, April 23
Pain mane, Jan. 17
Pancake Molosol, Jan. 11
Pâté de foie gras, Nov. 16
Pickled oysters, Nov. 13
Pickled salmon, St. Francis, April 29
Pimentos, à l'huile, Jan. 24
Pimentos Suédoise, Sept. 26
Pimentos, vinaigrette, Aug. 3
Pim olas, June 6
Plain celery, Oct. 27
Radishes, Nov. 8
Ripe olives, Oct. 27
Ripe olives with garlic and oil, April 22
Salted almonds, Oct. 27
Salted Brazil nuts, May 13
Salted English walnuts, Dec. 28
Salted pecans, Dec. 28
Sardines, Nov. 16
Sardines vinaigrette, March 16
Shrimp salad, Anastine, Sept. 19
Sliced tomatoes, Nov. 16
Smoked goosebreast, Feb. 13
Smoked salmon, Nov. 1
Steak Tartare, July 21
Stuffed eggs, Nov. 16
Stuffed eggs, Epicure, Sept. 14
Stuffed eggs, Nantua, Nov. 26
Stuffed eggs with crab meat, Nov. 21
Stuffed tomatoes, Nana, Nov. 30
Sweet-sour bananas, Dec. 21
Tartine Russe, April 6
Terrine de foie gras, à la gelée, April 2
Terrine de foie gras en aspic, July 24
Thon Mariné salad, Jan. 27
Tomato en surprise, July 22
Tomato en surprise, Aug. 25
Tomatoes Parisienne, Jan. 28
Yarmouth bloater in oil, April 7

ICES, SHERBETS, FANCY ICES

Alhambra ice cream, Oct. 18
Apple water ice, March 31
Baked Alaska, March 24
Banana coupe, May 8
Banana ice cream, Jan. 8
Biscuit glacé (foundation), Dec. 27
Biscuit glacé, apple, Dec. 27
Biscuit glacé, chocolate, Dec. 27
Biscuit glacé, coffee, Dec. 27
Biscuit glacé, kirsch, Dec. 27
Biscuit glacé, mapleine, Dec. 27
Biscuit glacé, peppermint, Dec. 27
Biscuit glacé, pineapple, Dec. 27
Biscuit glacé, pistache, Dec. 27
Biscuit glacé, raspberries, Dec. 27
Biscuit glacé, St. Francis, Dec. 27
Biscuit glacé, strawberry, Dec. 27
Biscuit Tortoni, March 30
California sherbet, April 22
Cantaloupe baskets, July 21
Cantaloupe water ice, Jan. 1
Caramel ice cream, May 23
Chocolate ice cream, Nov. 5
Champagne punch, June 8; July 31
Coffee ice cream, Dec. 31
Coupe Oriental, Jan. 16
Coupe Victor, Oct. 8
Cranberry water ice, Oct. 9
Diplomate pudding, glacé, March 25
Eau de vie de Dantzig, May 22
English breakfast tea, Jan. 19
Fancy ice cream, Nov. 6
Figs, Roma, Oct. 26
Fresh Raspberry coupe, May 8
Fresh strawberry coupe, May 8
Frozen egg nogg, April 19
Frozen loganberry juice, Oct. 25
Grapefruit coupe, May 8
Lallah Rookh, April 12
Lemon water ice, Jan. 1
Lillian Russell, May 18
Loganberry ice cream, Oct. 24
Macédoine water ice, Jan. 6
Maraschino sauce for iced pudding, March 20
Meringue glacée à la Chantilly, Nov. 20
Meringue glacée au Chocolate, Jan. 18
Millionaire punch, May 19
Mousse au café, May 30
Mousse au chocolate, May 30
Neapolitan ice cream, April 4
Neapolitan sandwich, May 17
Normandie water ice, Jan. 6
Orange baskets, July 21
Orange coupe, May 8
Orange soufflé glacé, St. Francis, Sept. 18
Orange soufflé, St. Francis, Feb. 26
Orange water ice, Jan. 1
Peach, ice cream, Jan. 8
Peach Melba, March 25
Peach, Mona Lisa, Feb. 16
Philadelphia ice cream, Oct. 29
Pineapple ice cream, Jan. 8
Pistache ice cream, Dec. 19
Plombière aux fruits, June 10
Plombière à la vanille, June 10
Plombière aux marrons, June 10
Punch Palermitaine, April 15
Raisin punch, Dec. 17
Raspberries à la mode, May 27
Raspberry ice cream, Jan. 8
Raspberry Melba sauce, March 25
Raspberry meringue Glacée, Jan. 11
Raspberry water ice, Jan. 1; Nov. 11
Romaine ice cream, Oct. 19
Roman punch, April 17
Soufflé glacé, plain, May 26
Soufflé glacé, Pavlowa, June 6
Soufflé glacé, St. Francis, June 6
Strawberries à la mode, May 27
Strawberry ice cream, Nov. 13
Strawberry water ice, Jan. 1
Tutti frutti, Feb. 10
Vanilla charlotte Glacée, April 23
Vanilla ice cream, Oct. 27

LAMB

Baby lamb steak, Horticulture, March 28
Chops, Beaugency, Oct. 3
Chops, Beau Sejour, Oct. 2
Chops, Bignon, Oct. 8
Chops, Bradford, June 2
Chops, breaded, Nov. 21
Chops, breaded, Reformé, May 6
Chops, Charcutière, March 7
Chops, Maison d'Or, July 15
Chops, Maréchal, Jan. 6
Chops, Robinson, July 4
Chops, sauce Soubise, April 11
Chops, sauté aux cèpes, Nov. 29
Chops, sauté, aux fines herbes, Sept. 7
Chops, Victor Hugo, March 2
Chops with bacon, Oct. 30
Curried, with rice, Jan. 15
Cutlets in papers, March 31
Easter kid, roasted, Feb. 24
English chop, Tavern, Feb. 26
English chops, XX Century Club, Dec. 4
English chuck steak, maître d'hôtel, April 23
Hash, Oct. 29
Hash, J. A. Britton, Oct. 25
Hash, Sam Ward, Sept. 5
Hash, with peppers, May 17
Kidneys en brochette with bacon, Aug. 7
Kidneys en Pilaff, Oct. 22
Kidney stew, Nov. 28
Leg, Boulangère, Jan. 24
Leg, Renaissance, May 19
Loin chops, jardinière, May 10
Loin chops, fried, Sept. 26
Noisettes, Feb. 22
Noisettes, Ducale, Sept. 9
Noisettes, Montpensier, July 8
Rack of lamb, March 27
Rack of lamb, jardinière, March 27
Rack of lamb, Montjo, May 9
Roasted (See chicken), Oct. 27
Saddle, Carnot, May 14
Saddle, International, Dec. 31
Saddle, jardinière, July 25
Saddle, Souvaroff, June 18
Shoulder of lamb in bakers' oven, May 24
Steak, Feb. 7
Steak, Bercy, Feb. 7
Tenderloin, Thomas, Dec. 28
Trotters, Poulette, Nov. 22

The Hotel St. Francis Cook Book

About This Book

INDEX