The Hotel St. Francis Cook Book

by Victor Hirtzler

• TRIPE
• À la mode de Caën, [Feb. 28]
• Broiled honeycomb, chili sauce, [May 11]
• Broiled honeycomb, maître d'hôtel sauce, [Oct. 30]
• Blanchard, [Dec. 27]
• Créole, [Dec. 20]
• Étuvé, Bonne Femme, [Sept. 9]
• Honeycomb, sauté, aux fines herbes, [Sept. 28]
• In cream with peppers, [April 26]
• Sauté, Lyonnaise, [Feb. 17]
• Tripe and oysters in cream, [Dec. 10]
• Tripe and potatoes, family style, [Jan. 1]
• Tripe, Wm. H. Crane, [Oct. 23]

• TURKEY
• Broiled baby turkey, [July 4]
• Deviled legs, with chow chow, [Jan. 19]
• Hash, Château de Madrid, [June 28]
• Hash on toast, [Nov. 28]
• Livers en brochette, [March 6]
• Roast, [March 6]
• Stuffed with chestnuts, [Nov. 27]

• VEAL
• Breast, stuffed, au jus, [Jan. 27]
• Calf's brains au beurre noir, [March 13]
• Calf's brains, fried, tomato sauce, [June 1]
• Calf's head plain, boiled, [Dec. 31]
• Calf's head à la Française, [March 9]
• Calf's head, Providence, [May 6]
• Calf's head, sauce piquante, [April 13]
• Calf's head, poulette, [Feb. 10]
• Calf's head, vinaigrette, [Feb. 27]
• Calf's liver and bacon, [Nov. 30]
• Calf's liver, Lyonnaise, [Aug. 11]
• Calf's liver sauté, [Nov. 18]
• Calf's liver sauté, Robert, [May 23]
• Calf's liver sauté, Spanish style, [Aug. 4]
• Chops, broiled, [Nov. 4]
• Chops en papillote, [Feb. 8]
• Chops, Montgolfier, [Sept. 10]
• Cutlets, breaded, tomato sauce, [May 26]
• Fricandeau, au jus, [April 7]
• Fricassee, [Jan. 20]
• Kidneys, broiled, English style, [June 13]
• Kidney roast, [Dec. 20]
• Kidneys sauté au Madère, [June 29]
• Leberkloese (calf's liver dumplings), [April 25]
• Leg, au jus, [Nov. 7]
• Loin, roasted, [June 23]
• Loin roasted, Nivernaise, [July 11]
• Paprika schnitzel, [March 5]
• Paprika veal, [July 20]
• Rolled veal, Huguenin, [March 25]
• Sauté, Catalane, [Oct. 12]
• Shoulder, au jus, [Oct. 31]
• Sweetbreads braisé (glacé), [Dec. 25]
• Sweetbreads braisé, Ancienne, [April 14]
• Sweetbreads braisé, Clamart, [April 5]
• Sweetbreads braisé, Georginette, [Sept. 5]
• Sweetbreads braisé, Godard, [May 7]
• Sweetbreads braisé, Henri IV, [March 27]
• Sweetbreads, Lavalière, [June 22]
• Sweetbreads braisé, Marie Louise, [April 1]
• Sweetbreads Marigny, [July 24]
• Sweetbreads braisé, Montebello, [June 11]
• Sweetbreads braisé, Pompadour, [Dec. 1]
• Sweetbreads Poulette, [July 16]
• Sweetbreads braisé, Princess, [July 1]
• Sweetbreads braised, Soubise, [June 24]
• Sweetbreads braisé, Elizabeth, [July 21]
• Sweetbreads braisé, St. George, [June 8]
• Sweetbreads braisé, Zurich, [May 4]
• Sweetbreads, broiled, [Nov. 1]
• Sweetbread croquettes, [Dec. 23]
• Sweetbreads Egyptienne, [Aug. 5]
• Sweetbreads Figaro, [Aug. 7]
• Sweetbreads Lieb, [Aug. 15]
• Sweetbreads Liencourt, [Oct. 4]
• Sweetbreads Metropolitan Club, [July 27]
• Sweetbread patties in cream, [April 19]
• Sweetbreads Royal, [Sept. 27]
• Sweetbreads, St. Alban, [Aug. 12]
• Sweetbreads, Saint Mondé, [Oct. 16]
• Sweetbreads Sans Gêne, [Aug. 20]
• Sweetbreads, Théodora, [Feb. 25]
• Wiener schnitzel, [Feb. 3]

• VEGETABLES
• Artichoke au gratin (individual), [Feb. 19]
• Artichokes, Barigoule, [Sept. 24]
• Artichokes, boiled, [Oct. 29]
• Artichokes en cocotte, [Sept. 12]
• Artichokes filled with cauliflower, [Feb. 23]
• d'Artichokes, fonds, Feypell, [March 12]
• Artichokes, fried, [March 3]
• Artichokes, jardinière, [May 2]
• Artichokes, quartered, [April 28]
• Asparagus, boiled, [March 13]
• Asparagus, polonaise, [March 13]; [Feb. 4]
• Asparagus, stewed, [April 4]; [March 14]
• Asparagus tips au gratin, [Jan. 27]; [April 17]
• Asparagus tips in cream, [Sept. 6]
• Beans, baked, Boston style, [Nov. 23]
• Beans Bretonne, [March 9]
• Beans, Normandie, [March 17]
• Beans, white, with tomatoes, [April 23]
• Beets à la Russe, [July 7]
• Beets, boiled, [Oct. 31]
• Beets, Californienne, [Sept. 5]
• Beets, Frouard, [April 17]
• Beans, Spanish, [Sept. 14]
• Beets, young, in butter, [March 16]
• Brussels sprouts and chestnuts, [Jan. 5]
• Brussels sprouts, boiled, [Jan. 5]
• Brussels sprouts in bouillon, [Feb. 1]
• Cabbage, boiled, [Jan. 3]
• Cabbage, German style, [Aug. 27]
• Cabbage, red, [Dec. 18]
• Cabbage, stuffed, [Sept. 15]; [Dec. 18]
• Cardon à la Moelle, [Nov. 30]
• Carrots in butter, [March 11]
• Carrots, Vichy, [Dec. 6]
• Cauliflower au gratin, [Nov. 5]
• Cauliflower polonaise, [Nov. 12]
• Cauliflower, purée of, [March 19]
• Celery stewed, au Madère, [Nov. 18]
• Celery stewed in cream, [Nov. 6]
• Cèpes sauté, [Dec. 13]
• Cèpes, Tyrolienne (cold), [Jan. 30]
• Chestnuts, boiled, [Jan. 3]
• Chestnuts, boulettes, [Oct. 6]
• Chestnuts glacé, [Feb. 7]
• Chestnuts glacé au Madère, [Feb. 7]
• Colache, [Sept. 15]
• Corn à la Marie, [Sept. 4]
• Corn (canned) fritters, [Sept. 8]
• Corn fritters, [Dec. 17]
• Corn fritters, Susan Jones, [Sept. 17]
• Corn, green, [June 8]
• Corn, hulled, [Nov. 10]
• Corn oysters, [Sept. 14]
• Corn pudding, [Oct. 24]
• Corn sauté in butter, [July 4]
• Corn, stewed (canned), [April 15]
• Cucumbers on toast, [Oct. 11]
• Cucumbers stuffed, [April 22]
• Egg plant, broiled, [June 8]
• Egg plant, fried, [Nov. 18]
• Egg plant in casserole, [Sept. 8]
• Egg plant, Sicilienne, [Sept. 3]
• Egg plant, stuffed, [Sept. 6]
• Flageolets au cerfeuil, [June 8]
• Flageolet beans, [Dec. 28]
• Hubbard squash, baked, [Dec. 4]
• Jerusalem artichokes in cream, [Aug. 25]
• Jets de houblons, [Nov. 22]
• Kohl rabi, baked, [Sept. 5]
• Lentils, [Feb. 2]
• Lettuce boiled, [Feb. 4]
• Lettuce braisé, [Dec. 27]
• Lima beans, [Jan. 16]
• Lima beans au paprika, [Aug. 26]
• Lima beans, curried, [Jan. 6]
• Lima beans, purée of, [Feb. 8]
• Lima beans with shallots, [Sept. 26]
• Macédoine, [March 17]
• Mushrooms, fresh, broiled, [Nov. 4]
• Mushrooms, fresh, purée of, [Oct. 4]
• Mushrooms, fresh, sauté in butter, [Feb. 20]
• Mushrooms, fresh, stuffed, [Jan. 10]
• Okra and tomatoes, sauté, [June 8]
• Onions fried, [Dec. 13]
• Onions glacés, [Feb. 20]
• Onions Hongroise, [March 25]
• Onions, purée of, Soubise, [March 31]
• Onions, stewed, [Sept. 13]
• Onions stuffed, with cabbage, [Jan. 3]
• Parsley, fried, [Nov. 6]
• Parsnips, boiled, [April 21]
• Parsnips in cream, [April 21]
• Peas à la Française, [June 21]
• Peas and carrots in cream, [Nov. 7]
• Peas and shallots in cream, [Sept. 7]
• Peas au cerfeuil, [March 3]
• Peas, farmer style, [March 15]
• Peas in cream, [Jan. 16]
• Peas, new, plain, [Nov. 1]
• Peppers, stuffed green, [Aug. 5]
• Pimentos, stuffed, Créole, [Aug. 17]
• Pumpkin and rice, scalloped, [Sept. 13]
• Pumpkin, stewed, [Sept. 13]
• Purée St. Germain, [Nov. 15]
• Rice, Californienne, [Oct. 23]
• Rice, Créole, [Dec. 23]
• Rice croquettes, [Dec. 16]
• Rice, timbale of, [May 31]
• Rice, timbale of, Créole, [May 16]
• Risotto, [Jan. 8]
• Salad, purée of, [March 14]
• Sauerkraut, [Feb. 14]
• Sorrel, [Jan. 28]
• Spinach, boiled, [Jan. 5]
• Spinach, English style, [Jan. 5]
• Spinach in cream, [Feb. 20]
• Spinach, timbale of, [Aug. 8]
• String beans, [Oct. 28]
• String beans, Alsacienne, [April 8]
• String beans, sweet-sour, [July 22]
• String beans with tomatoes, [Sept. 1]
• Succotash, [July 2]
• Summer squash au beurre, [Nov. 1]
• Summer squash, Native Son, [June 4]
• Summer squash, mashed, [June 3]
• Tomatoes baked, [June 9]
• Tomatoes glacées, [Dec. 10]
• Tomatoes, scalloped, [Sept. 5]
• Tomatoes, stewed, [Jan. 30]
• Tomatoes, stewed, Brazilian, [March 19]
• Tomatoes, stewed, family style, [April 30]
• Tomatoes, stuffed, Créole, [June 22]
• Tomatoes, stuffed, Noyer, [Nov. 23]
• Tomatoes, stuffed with chestnuts, [Jan. 3]
• Turnips glacés, [Dec. 20]
• Turnips, mashed, [Dec. 11]
• Wax beans in butter, [April 26]

• WINE JELLIES
• Anisette jelly, [Feb. 9]
• Benedictine jelly, [Feb. 9]
• Brandy jelly, [Feb. 9]
• Burgundy jelly, [Feb. 9]
• Champagne jelly, [Feb. 9]
• Chartreuse jelly, [Feb. 9]
• Claret jelly, [Feb. 9]
• Cognac jelly, [Feb. 9]
• Fine champagne jelly, [Feb. 9]
• Fruit jelly, [Feb. 9]
• Jelly à la Russe, [Feb. 9]
• Kirsch jelly, [Feb. 9]
• Maraschino jelly, [Feb. 9]
• Moselle jelly, [Feb. 9]
• Port wine jelly, [Feb. 9]
• Rhine wine jelly, [Feb. 9]
• Sherry jelly, [Feb. 9]
• Wine jelly, [Feb. 9]
• Wine jelly with Apricots, [Sept. 14]
• Wine jelly with berries, [Sept. 14]
• Wine jelly with peaches, [Sept. 14]
• Wine jelly with whipped cream, [Aug. 23]

GENERAL INDEX

• Admiral (see [Fish]), [31]
• Afternoon teas (selections), [100], [317], [334], [337]
• Alaska black cod, broiled, [35]
• Alaska black cod, kippered in cream, [232]
• Alaska black cod, smoked, broiled, [298]
• Alaska black cod, smoked, in cream, [312]
• Alaska candlefish, broiled, [57]
• Alhambra ice cream, [308]
• Allemande sauce, [64]
• Alexandria pudding, [217]
• Alligator pear cocktail, [136]
• Alligator pear salad, [54]
• Allumettes (pastry), [161]
• Almond biscuits, [312]
• Almond cake, and almond cream cake, [96]
• Almond milk (potage Reine Margot), [379]
• Almond rocks (pastry), [213]
• Almonds, salted (hors d'oeuvre), [320]
• Almond wafers, [214]
• Alsatian fish, [312]
• American gugelhoff (pastry), [291]
• Anchovy butter, [197]
• Anchovy butter (sauce), [349]
• Anchovy salad, [353]
• Anchovy sauce, [29]
• Anchovy toast, [139]
• Angel cake or Angel food, [174]
• Angels on horseback (oysters), [117]
• Anglaise sauce (for fish), [387]
• Anise seed cake, [52]
• Anise toast, [276]
• Anisette cake, [221]
• Anisette jelly (wine), [40]
• Antipasto (hors d'oeuvre), [37]
• Apple, baked, [351]
• Apple butter, [195]
• Apple charlotte, [21]
• Apple cobbler, [208]
• Apple compote, [179]
• Apple cottage pudding, [201]
• Apple dressing, [355]
• Apples, fried, [352]
• Apple jelly, [133]
• Apple Moscovite (pastry), [54]
• Apple pie, [366]
• Apples and quinces, canned, [194]
• Apple roll, baked, [170]
• Apple sauce, [103]
• Apple snow (pastry), [304]
• Apples, spiced, sweet, [237]
• Apple strudel (pastry), [104]
• Apple turnover, [152]
• Apple water ice, [91]
• Apricot compote, [179]
• Apricot layer cake, [59]
• Apricot marmalade, [172]
• Apricot meringue, [210]
• Apricot pie, [86]
• Apricot roll, baked, [170]
• Artichoke au gratin (individual), [51]
• Artichokes, Barigoule, [282]
• Artichokes, boiled, [323]
• Artichokes en cocotte, [268]
• Artichokes, filled with cauliflower, [55]
• Artichokes d', fonds Feypell, [72]
• Artichokes, fresh, à la Russe (hors d'oeuvre), [296]
• Artichokes, fried, [63]
• Artichokes, Jardinière, [123]
• Artichokes, Jerusalem, in cream, [249]
• Artichokes, pickled, [287]
• Artichokes, quartered, [119]
• Asparagus, boiled, [73]
• Asparagus, Polonaise, [35], [73]
• Asparagus, stewed, [74], [95]
• Asparagus tips au gratin, [27], [108]
• Asparagus tips in cream, [261]
• Asparagus tips salad, [325]
• Asparagus and Westphalia ham, [282]
• Assorted cakes, [344]
• Avocado salad, French dressing, [313]

• Baba au Rhum (pastry), [384]
• Baby lamb steak, horticulture, [88]
• Bacon and cabbage, [41]
• Bacon and eggs, [331]
• Bacon, fried, [331]
• Bain marie, [26]
• Baisés (chocolate drops), [277]
• Baked Alaska (see[ Ices, etc.]), [84]
• Bananas, baked, [275]
• Banana coupe (see [Ices, etc.]), [129]
• Banana cream pie, [145]
• Banana ice cream, [8]
• Bananas in cream, [325]
• Banana pie, [292]
• Bananas, sliced, with whipped cream, [156]
• Bananas, sweet-sour (hors d'oeuvre), [379]
• Banana whipped cream, [290]
• Barquette à l'Aurore (hors d'oeuvre), [14]
• Barracouda, aux fines herbes, [328]
• Barracouda, broiled, sauce Rougemont, [256]
• Bavarois à la Vanille, [379]
• Bavarois with Bar le Duc, [33]
• Bavarois, noisette (pastry), [88]
• Bavarois, raspberry (pastry), [29]
• Bass, aiguillettes of, à la Russe, [13]
• Bass, aiguillettes of, Massena, [74]
• Bass, Dijonaise, [72]
• Bass, fillet of (1905), [348]
• Bass, fillet of, Argentine, [172]
• Bass, fillet of, Brighton, [193]
• Bass, fillet of, Dieppoise, [366]
• Bass, fillet of, Duglère, [130]
• Bass, fillet of, Menton, [77]
• Bass, Niçoise, [153]
• Bass, paupiettes of, [80]
• Bass, Provençale, [6]
• Bass, fillet of, shrimp sauce, [362]
• Bass, timbale of, [42]
• Bean and cabbage soup, [279]
• Beans, baked, Boston style, [351]
• Beans, Bretonne, [69];
  • Normandie, [77];
  • Spanish, [270]
• Beans, white, with tomatoes, [114]
• Béarnaise sauce, [13]
• Béarnaise tomato (sauce), [13]
• Béchamel sauce, [322]
• Beef à la mode, [143];
  • cold, [206]
• Beef boiled with vegetables, [329]
• Beef, braised, [167];
  • comfortable, [262]
• Beef, braised, with calf's feet, [362]
• Beef, chipped, on toast, [162]
• Beef, corned, and cabbage, [27]
• Beef, corned, hash, [91];
  • browned, [91]
• Beef, corned, hash, au gratin, [91]
• Beef (see [Classified Index]), [400]
• Beef, fillet of, Cendrillon, [126]
• Beef, fillet of, Charentière, [106]
• Beef, fillet of, Dumas, [238]
• Beef, fillet of, Lombarde, [134]
• Beef, filet mignon, [105];
  • Athénienne, [171];
  • Bayard, [64]
• Beef, filet mignon, Chéron, [147], [357]
• Beef, filet mignon, Du Barry, [267];
  • Maréchale, [142]
• Beef, filet mignon, Trianon, [105]
• Beef, fillet of saute, Balzag, [183]
• Beef, goulash (stew), [321]
• Beef, hashed fillet of, Sam Ward, [120]
• Beef, larded rump of, [167]
• Beef, larded sirloin of, [348]
• Beef, larded tenderloin of, [119]
• Beef, larded tenderloin of, Lili, [189]
• Beef, larded tenderloin of, Montbasson, [119]
• Beef, larded tenderloin of, Sigurd, [273]
• Beef, larded tenderloin of, St. Martin, [154]
• Beef, larded tenderloin of, Vigo, [178]
• Beef marrow, Princess, [197]
• Beef, miroton of, en bordure, [360]
• Beef, planked sirloin steak, [22];
  • St. Francis, [209]
• Beef, porterhouse, baked, [301]
• Beef, porterhouse steak, Bercy, [142];
  • Jolly, [176]
• Beef, Rheinbraten, [354]
• Beef, roast, Jules Albert, [242]
• Beef, roast sirloin, fermière, [169];
  • Mounet-Sully, [231]
• Beef, roast sirloin of, Porte Maillot, [385]
• Beef, roast tenderloin, Berthieu, [203];
  • Boucicault, [300]
• Beef, roast tenderloin, vert pré, [216]
• Beef, roast top sirloin of, [349]
• Beef, rump of, [103]
• Beef, rump steak, Bercy, [326];
  • Dickinson, [249]
• Beef, Salisbury steak, Stanley, [270]
• Beef, sirloin of, Clermont, [3]
• Beef, sirloin of, roasted, [331]
• Beef, sirloin steak, Braconière, [296]
• Beef, sirloin steak, broiled, Cliff House, [164]
• Beef, sirloin steak, Dickinson, [98]
• Beef, sirloin steak, marchand de vin, [42]
• Beef, sirloin steak, sauce Madère, [330]
• Beef, sirloin steak, Saxonne, [287]
• Beef, small sirloin steak, à la Russe, [221]
• Beef, small tenderloin steak, Cercle Militaire, [281]
• Beef, small tenderloin steak, Demidoff, [108]
• Beef, small tenderloin steak, Fedora, [149]
• Beef, small tenderloin steak, Nicholas II, [289]
• Beef, sour schmorrbraten, [138]
• Beefsteak and kidney pie, [344]
• Beefsteak, Bismarck, [18];
  • Jussien, [292]
• Beefsteak, Provençale, [13];
  • Tartare, [213]
• Beef stew, homemade, [333]
• Beef tenderloin, minced, à l'estragon, [53]
• Beef, tenderloin of, Brillat Savarin, [137]
• Beef tenderloin, Bristol, [374];
  • Cardinalice, [250]
• Beef, tenderloin of, Cubaine, [110];
  • Cumberland, [113]
• Beef, tenderloin of, Gambetta, [233]
• Beef, tenderloin of, larded, [328]
• Beef, tenderloin of, Malvina, [38]
• Beef, tenderloin of, Moderne, [227]
• Beef, tenderloin of, Parisienne, [165]
• Beef, tenderloin of, Voisin, [158]
• Beef, tenderloin steak, Bernardi, [303]
• Beef, tenderloin steak, broiled, [334]
• Beef, tenderloin steak, Florentine, [19]
• Beef, tenderloin steak, Marseillaise, [182]
• Beef, tenderloin steak, Polonaise, [116]
• Beef, tenderloin steak, Rachel (small), [213]
• Beef tongue, boiled, [29]
• Beef tongue, Menschikoff, [305]
• Beef tongue, Parisienne, [71]
• Beef tongue, smoked, with spinach, [144]
• Beef tongue, sweet-sour, [61]
• Beef, tournedos, Bayard, [152]
• Beef, tournedos, Bordelaise, [129];
  • Café Julien, [256]
• Beef, tournedos, Massenet, [350];
  • Niçoise, [139]
• Beef, tournedos, Porte Maillot, [199];
  • Vaudeville, [186]
• Beets à la Russe, [196]
• Beets, boiled, [326]
• Beets, Californienne, [260];
  • Frouard, [108]
• Beets, young, in butter, [76]
• Beignets soufflés (pastry), [169]
• Benedictine jelly, [40]
• Bercy (garniture), [38]
• Bercy (sauce), [38], [326]
• Berliner Pfannenkuchen (pastry), [187]
• Berries with whipped cream, [157]
• Bignon (see [Fish]), [11]
• Bird's nests (pastry), [222]
• Biscuits, almond, [312]
• Biscuits, bran, [318]
• Biscuit glacé, apple, [385]
• Biscuit glacé, chocolate, [385];
  • coffee, [385]
• Biscuit glacé, foundation, [385]
• Biscuit glacé, Kirsch, [385];
  • mapeline, [385]
• Biscuit glacé, peppermint, [385];
  • pineapple, [385]
• Biscuit glacé, pistache, [385];
  • raspberries, [385]
• Biscuit glacé, St. Francis, [385];
  • strawberry, [385]
• Biscuits, Maryland beaten, [344]
• Biscuits, seed, [273]
• Biscuits, tea, [329]
• Biscuit Tortoni, [90]
• Bisque d'écrevisses, [383]
• Bisque of California oysters, [9]
• Bisque of clams, [350]
• Blanc mange aux fruits, [171];
  • aux liqueurs, [171]
• Blanc mange, chocolate, [171];
  • coffee, [171]
• Blanc mange, corn starch, [248];
  • with berries, [248]
• Blanc mange, corn starch, with Sabayon, [248]
• Blanc mange, corn starch, with stewed fruits, [248]
• Blanc mange, vanilla, [171]
• Black bass, Cambacérès, [373];
  • Heydenreich, [208]
• Black bass, planked, [258]
• Black bass, Tournon, [201]
• Blackberry cordial (for medicinal purpose), [205]
• Blackberry jam, [133]
• Blackberry jelly, [133]
• Blackberry meringue, [210]
• Blackberry pie, [86]
• Blackberry roll, baked, [170]
• Black cake, [273]
• Bloater, Yarmouth, [342]
• Bloater, Yarmouth, in oil (hors d'oeuvre), [98]
• Blood pudding, [379];
  • sauce Robert, [152]
• Bluefish, broiled, maître d'hôtel, [339]
• Buckwurst, hot (pork), [81]
• Boneless squab en aspic, [209]
• Bordelaise sauce, [334]
• Boston baked beans, [351]
• Boston brown bread, [365]
• Boston brown pudding, [201]
• Bouchettes, coffee (pastry), [170]
• Bouchettes, Palmyra (pastry), [207]
• Bouchettes (pastry), [170]
• Bouillabaise, Marseillaise, [370]
• Bouillon (Consommé), [329]
• Boulanger (garniture), [360]
• Bouquet garni, [333]
• Bran biscuits, [318]
• Bran bread, [318]
• Bran bread, four o'clock tea, [318]
• Brandied cherries, [173]
• Brandied peaches, [173]
• Brandy jelly, [40]
• Brandy, lemon or orange, for flavoring, [224]
• Brandy sauce, [49]
• Brandy, vanilla, [205]
• Brazil nuts, salted (hors d'oeuvre), [135]
• Bread, etc. (see [Classified Index])
• Bread and butter sandwich, [337]
• Bread, Boston brown, [365]
• Bread, bran, [318]
• Bread, bran, 4 o'clock tea, [318]
• Bread, corn, [316], [365]
• Bread crumbs sauce, [9];
  • for game, [47]
• Bread custard pudding, [197]
• Bread, French, [356]
• Bread, Graham, [316]
• Bread, homemade, [356]
• Bread, pulled, [271]
• Bread, raisin, [316]
• Bread sauce, [9];
  • for game, [47]
• Bread, spoon or mush, [315]
• Breakfast rolls, [353]
• Brioche (pastry), [317]
• Bristol (garniture), [374]
• Brook trout, boiled, Romanoff, [304]
• Brook trout, broiled, with bacon, [99]
• Brook trout, Café de Paris, [316];
  • Cambacérès, [297]
• Brook trout, Meunière, [95];
  • Miller style, [104]
• Brook trout, Volper, [242]
• Broth, fish, [212]
• Broth, oyster, [99]
• Brown Betty (pastry), [100]
• Brown bread pudding, baked, [289]
• Brown butter sauce, [336]
• Brown gravy sauce, [341]
• Brussels sprouts and chestnuts, [5]
• Brussels sprouts, boiled, [5]
• Brussels sprouts in bouillon, [32]
• Buckwheat cakes, [325]
• Buckwurst, hot, [81]
• Burgundy jelly (wine), [40]
• Burned farina soup, [115]
• Butter, apple, [195]
• Butterball duck, roasted, [344]
• Butterfish, sauté Meunière, [326]
• Butter, lobster, [383]
• Butter, royal (pastry), [268]

• Cabbage, boiled, [3]
• Cabbage, German style, [251]
• Cabbage, red, [376]
• Cabbage soup, Normande, [170]
• Cabbage, stuffed, [271]
• Cabinet pudding, [31]
• Cactus fruit with lemon, [38]
• Cake, almond, [96];
  • almond cream, [96]
• Cake, angel, [174]
• Cake anise seed, [52]
• Cake, anisette, [221]
• Cake, apricot layer, [59]
• Cakes assorted, [344]
• Cake, black, [273]
• Cakes, buckwheat, [325]
• Cake, Caroline, [76]
• Cake, cheese, [317]
• Cake, chocolate layer, [59]
• Cake, Christmas, [273]
• Cake, cinnamon, [191]
• Cake, cocoa, [100]
• Cake, coffee, [317];
  • coffee cream, [191]
• Cake, coffee fruit, [190]
• Cake, Danish apple, [303]
• Cake, devil, [277]
• Cakes, flannel, [109]
• Cake, French layer, [59];
  • French sponge, [291]
• Cake, fruit, [336]
• Cake, German apple, [325];
  • German coffee, [190]
• Cake, German huckleberry, [181]
• Cakes, griddle, war, [313]
• Cake, honey, [180]
• Cake, lady, [259]
• Cake, layer, [59], [367]
• Cake, lemon, [234]
• Cake, moka (Mocha), [50]
• Cake, Napoleon, [48]
• Cake, orange, [234]
• Cake, patience, [210]
• Cake, pound, [336]
• Cakes, rice, [109]
• Cake, royal, [268]
• Cakes, silver, [265]
• Cake, sponge, [76]
• Cake, streusel, [190]
• Cake, tango, [275]
• Cake, wedding, [293]
• Calf's brains au beurre noir, [73]
• Calf's brains, boiled, [154]
• Calf's brains fried, tomato sauce, [154]
• Calf's foot jelly, [202]
• Calf's head à la Française, [69]
• Calf's head, Poulette, [41]
• Calf's head, plain, boiled, [389]
• Calf's head, Providence, [127]
• Calf's head, sauce piquante, [104];
  • vinaigrette, [59]
• Calf's liver and bacon, [358]
• Calf's liver dumplings (leberkloese), [116]
• Calf's liver, Lyonnaise, [235]
• Calf's liver, sauté, [345];
  • sauté, Robert, [145]
• Calf's liver, sauté, Spanish style, [228]
• California marmalade, [140]
• California raisins, [313]
• California sherbet, [113]
• Canapé of anchovies (hors d'oeuvre), [328]
• Canapé of caviar (hors d'oeuvre), [321]
• Canapé of chicken (hors d'oeuvre), [63]
• Canapé Eldorado (hors d'oeuvre), [292]
• Canapé Hambourgeoise (hors d'oeuvre), [324]
• Canapé Julia (hors d'oeuvre), [54]
• Canapé of lobster (hors d'oeuvre), [237]
• Canapé Martha (hors d'oeuvre), [369]
• Canapé Monte Carlo (hors d'oeuvre), [387]
• Canapé Norway (hors d'oeuvre), [153]
• Canapé P. P. I. E. (hors d'oeuvre), [315]
• Canapé of raw beef (hors d'oeuvre), [144]
• Canapé of raw meat (hors d'oeuvre), [51]
• Canapé Regalia (hors d'oeuvre), [338]
• Canapé Riga (hors d'oeuvre), [347]
• Canapé Romanoff (hors d'oeuvre), [92]
• Canapé St. Francis, [72]
• Canapé St. Francis (hors d'oeuvre), [201]
• Canapé of sardines (hors d'oeuvre), [332]
• Canapé Thon Mariné (hors d'oeuvre), [245]
• Candied lemon or orange peel, [205]
• Cannelons à la crème, [150]
• Cantaloup Water ice, [1]
• Canteloupe and watermelon, surprise, [258]
• Canvas-back duck, roasted, [336]
• Capon, galantine of, [211]
• Caper sauce, [369]
• Capon, stuffed, Bruxelloise, [59]
• Capon, stuffed, St. Antoine, [4]
• Caramel custard, [28]
• Caramel ice cream, [145]
• Cardinal sauce, [124]
• Cardon à la Moelle, [358]
• Caroline cake, [76]
• Carrots in butter, [71]
• Carrots, Vichy, [364]
• Catfish, sauté, Meunière, [97]
• Cauliflower au gratin, [331]
• Cauliflower Polonaise, [338]
• Cauliflower, purée of, [79]
• Cauliflower salad, [196]
• Caviar, [343]
• Celery broth, cold, [251]
• Celery plain (hors d'oeuvre), [320]
• Celery root, field and beet salad, [378]
• Celery salad, Victor, [330]
• Celery sauce, [245]
• Celery stewed in cream, [332]
• Celery, stewed, au Madere, [345]
• Cèpes sauté, [371];
  • Tyrolienne, cold, [30]
• Cereals (see [Classified Index])
• Chambord (see [Fish]), [52]
• Chambord (sauce), [254]
• Champagne jelly, [40];
  • fine, [40]
• Champagne punch, [163], [223]
• Champagne sauce, [232]
• Charlotte Russe, [107]
• Chartreuse jelly, [40]
• Cheese (see [Classified Index)]
• Cheese balls, [323]
• Cheese cake, [14], [317]
• Cheese, cottage, [146]
• Cheese, cream, with Bar le Duc, [387]
• Cheese, Olympic club, [314]
• Cheese, Petaluma cream, [275]
• Cheese, St. Francis, [188]
• Cheese soufflé (fromage), [95]
• Cheese straws, [61]
• Cheese toast, [309]
• Chéron (garniture), [357]
• Cherries, brandied, [173]
• Cherries, jellied, [205]
• Cherry pie, [86]
• Cherry preserves, [173]
• Cherries, spiced, [236]
• Cherry tartlette, [369]
• Chestnuts, boiled, [3]
• Chestnuts, boulettes, [295]
• Chestnut dressing, [355]
• Chestnuts, glacé, [38];
  • glacé au Madere, [38]
• Chicken (see [Classified Index])
• Chicken à l'Estragon, [68]
• Chicken à la King, [337]
• Chicken, Austrian fritters, [113]
• Chicken, baked with rice, [79]
• Chicken, breast of, Alexandra, [379]
• Chicken, breast of, en aspic, [218]
• Chicken, breast of, with figs, [280]
• Chicken, breast of, James Woods, [316]
• Chicken, breast of, with Virginia ham, [54]
• Chicken, broiled, Tyrolienne, [150]
• Chicken broth (Consommé), [322]
• Chicken, cold, Isabella, [277]
• Chicken, coquille of, Mornay, [302]
• Chicken croquettes, [381]
• Chicken, Diva, [339]
• Chicken dumplings, [388]
• Chicken, Edward VII, [367]
• Chicken en cocotte, Bazar, [310]
• Chicken, essence of, in cup, [37]
• Chicken, fricassée, à l'ancienne, [184]
• Chicken, fried, country style, [338]
• Chicken, fried, Maryland, [20]
• Chicken, fried, Savoy, [264]
• Chicken, fried, Villeroi, [183]
• Chicken, galantine of, [211]
• Chicken hash, à l'Italienne, [298]
• Chicken hash on toast, [46]
• Chicken hash, Victor, [361]
• Chicken jelly, [206]
• Chicken's legs, deviled, [121];
  • with Virginia ham, [258]
• Chicken, Leon X, [307]
• Chicken livers, sauté, forestière, [39]
• Chicken livers, sauté, au Madère, [372]
• Chicken okra soup, [365]
• Chicken patties, Toulouse, [134]
• Chicken, plain, roasted, [319]
• Chicken pot pie, home style, [50]
• Chicken salad, Victor, [3]
• Chicken sandwich, [334]
• Chicken, sauté, Alsacienne, [255];
  • Ambassadrice, [364]
• Chicken, sauté, Amphitian, [138];
  • Archiduc, [169]
• Chicken, sauté, au Madère, [135]
• Chicken, sauté, bordelaise, [371];
  • Chasseur, [94]
• Chicken, sauté, D'Austin, [107]
• Chicken, sauté, demi-deuil, [153]
• Chicken, sauté, Demidoff, [124];
  • Hongroise, [77]
• Chicken, sauté, Josephine, [303];
  • Lafitte, [196]
• Chicken, sauté, Madeleine, [120];
  • Marengo, [366]
• Chicken, sauté, Montmorency, [55];
  • Montpensier, [122]
• Chicken, sauté, Parisienne, [43];
  • Portugaise, [78]
• Chicken, sauté, Salonika, [63];
  • Viennoise, [190]
• Chicken soup, Brésilienne, [184];
  • Florentine, [242]
• Chicken soup, Fougarmont, [242];
  • Française, [298]
• Chicken soup, Mulligatawny, [204];
  • Piedmontaise, [208]
• Chicken soup, Portugaise, [193];
  • San Remo, [281]
• Chicken, stuffed with California raisins, [313]
• Chicken, Tyrolienne, [86]
• Chicken, Valencienne, [7]
• Chicory, purée of, [240]
• Chicory salad, [322];
  • with chapon, [155]
• Chocolate, [364]
• Chocolate Bouchettes, [170]
• Chocolate cream pie, [276]
• Chocolate drops (baisés), [277]
• Chocolate éclairs, [352]
• Chocolate ice cream, [331]
• Chocolate layer cake, [59], [367]
• Chocolate macaroons, [97]
• Chocolate profiterole, [20]
• Chocolate pudding, cold, [279]
• Chocolate sauce, cold, [279]
• Choron (sauce), [13]
• Chops, Badoise (pork), [215]
• Chowder, clam, [363];
  • Boston style, [84]
• Chowder, fish, [101]
• Chowder, lobster, [363]
• Christmas cake, [273]
• Cider, boiled, [141]
• Cinnamon cake, [191]
• Citron preserves, [89]
• Clams, Bâtelière, [66]
• Clam broth, Chantilly (Consommé), [363]
• Clam broth (Consommé), [363]
• Clam chowder, [363];
  • Boston style, [84]
• Clams en cocotte, Californienne, [190]
• Clams, Créole, [32]
• Clams, fried soft, Tartar, [250]
• Clams, little neck, on half shell, [331]
• Clams, scalloped, [227]
• Clams, soft, Newburg, [36]
• Clam soup, homemade, [283]
• Clam soup, soft, Salem, [161]
• Clams stuffed, [196]
• Clams with wine sauce, [96]
• Claret jelly, [40]
• Claret punch, [218]
• Clear green turtle soup, [93]
• Clermont (garniture), [3]
• Cobbler, apple, [208];
  • apricot, [208];
  • peach, [208];
  • pear, [208]
• Cocktail, alligator pear, [136]
• Cocktail, crab, Crêmière, [189]
• Cocktail, crab, Victor, [84]
• Cocktail, grapefruit, [111]
• Cocktail, oyster, [23];
  • sauce for, [23]
• Cocktail, raisin, [80]
• Cocoa, [366]
• Cocoa cake, [100]
• Cocoanut custard pie, [111]
• Cocoanut meringue pie, [111]
• Cocoanut pudding, [197]
• Cocotte en (see [Eggs]), [402]
• Codfish balls, [370]
• Codfish (or other white fish) boiled, [321]
• Codfish, boiled, Flamande, [244];
  • Horose, [374]
• Codfish cakes, [107]
• Codfish, picked, in cream, [377]
• Codfish, salt, Biscayenne, [181];
  • Nova Scotia, [83]
• Codfish steak, à l'Anglaise, [238]
• Coffee, and after dinner coffee, [320]
• Coffee bouchettes (pastry), [170]
• Coffee cake, [317];
  • coffee cake dough, [187]
• Coffee cream cake, [191]
• Coffee custard, [101]
• Coffee fruit cake, [190]
• Coffee ice cream, [389]
• Cognac jelly, [40]
• Colache (vegetable), [272]
• Colbert sauce, [347]
• Cold beef à la mode, [206]
• Cold celery broth, [251]
• Cold pheasant pie, [199]
• Cole slaw (salad), [331];
  • ravigote, [110]
• Compote (see [Fruit, cooked]), [168], [179], [186], [192]
• Compote with rice, [223]
• Consommé (see [Classified Index])
• Consommé Ab-del-Cader, [169];
  • Alexandria, [224]
• Consommé Allemande, [178];
  • Andalouse, [171]
• Consommé aux éclairs, [140]
• Consommé aux pluches, [148]
• Consommé aux quenelles, [105];
  • quenelles, Doria, [144]
• Consommé, Bellevue, [363]
• Consommé Bretonne, [22];
  • Bohémienne, [185]
• Consommé (bouillon), [329]
• Consommé Brunoise, [368]
• Consommé Brunoise and vermicelli, [258]
• Consommé Cameroni, [201];
  • Camino, [77];
  • Caroline, [155]
• Consommé, celery and rice, [243]
• Consommé Céléstine, [119];
  • Charles Quint, [197]
• Consommé Chartreuse, [278];
  • Châtelaine, [250]
• Consommé Chevalièr, [215]
• Consommé, (Chicken broth), [322]
• Consommé chiffonade, [124]
• Consommé cialdini, [348]
• Consommé (clam broth), [363];
  • (Chantilly), [363]
• Consommé Colbert, [57], [246]
• Consommé, crème de volaille, [14]
• Consommé Créole, [181]
• Consommé, Croute au pot, [126]
• Consommé D'Artagnan, [12];
  • Daumont, [107]
• Consommé de la mariée, [16]
• Consommé Diablé, [136];
  • Diane, [311];
  • Ditalini, [371]
• Consommé Doria, [360];
  • Du Barry, [71]
• Consommé Favorite, [7];
  • Federal, [260];
  • Fermière, [236]
• Consommé Fleury, [380];
  • Florentine, [53], [192]
• Consommé Frascati, [292];
  • Garibaldi, [207];
  • Georgia, [290]
• Consommé, gumbo strained, in cups, [59]
• Consommé Impératrice, [18];
  • Inauguration, [220]
• Consommé Irma, [174]
• Consommé Italian paste, [248]
• Consommé Japonnaise, [158];
  • Julienne, [4];
  • Leopold, [307]
• Consommé Madrilène, [387];
  • Magadore, [183]
• Consommé Marchand, [160]
• Consommé Marie Louise, [189];
  • Massenet, [379]
• Consommé Medina, [287]
• Consommé Monaco, [232];
  • Monte Cristo, [218]
• Consommé Montesquieu, [241]
• Consommé Napier, [269];
  • National, [285]
• Consommé Nelson, [302];
  • Niçoise, [194]
• Consommé with noodles, [295]
• Consommé Oriental, [234];
  • Orleans, [378]
• Consommé, oyster broth, [99]
• Consommé Palestine, [203]
• Consommé parfait, [24], [97]
• Consommé paysanne, [230]
• Consommé Pemartin, [297];
  • Perles de Nizam, [146]
• Consommé, plain, [319]
• Consommé Portugaise, [264]
• Consommé Printanier, [121]
• Consommé Profiteroles, [150];
  • Rachel, [49]
• Consommé Ravioli, [134];
  • Rothschild, [228];
  • Rivoli, [375]
• Consommé Royal, [349];
  • Royal, with carrots, [129]
• Consommé Royal, green, [280];
  • Royal, red, [280]
• Consommé Russe, [117]
• Consommé sago, [333]
• Consommé Sarah Bernhardt, [142]
• Consommé Scotch, [11]
• Consommé Sévigné, [359], [109]
• Consommé Sicilienne, [213];
  • Soubise, [113]
• Consommé stuffed cabbage, [271]
• Consommé Talleyrand, [209]
• Consommé tapioca, [337];
  • with écrevisse butter, [253]
• Consommé Théodora, [111];
  • Tosca, [138]
• Consommé Trianon, [211], [280]
• Consommé Turbigo, [165];
  • Valentienne, [131]
• Consommé Vanderbilt, [222];
  • Venitienne, [152]
• Consommé vermicelli, [41]
• Consommé Vivieurs, [128];
  • Xavier, [178]
• Cookies, homemade, [33]
• Cooper soup, [145]
• Corn à la Marie, [259]
• Corn bread, [316], [365]
• Corn bread, Maryland, [339]
• Corn (canned), stewed, [106]
• Corn fritters, [375];
  • (canned), [264]
• Corn fritters, Susan Jones, [274]
• Corn, green, [163]
• Corn, hulled, [336]
• Corn muffins, [361]
• Corn oysters, [270]
• Corn pone, Southern, [144]
• Corn, pudding, [315]
• Corn sauté in butter, [192]
• Corn meal pudding, [43]
• Corn starch, blanc mange, [248];
  • with berries, [248]
• Corn starch, blanc mange, with Sabayon, [248]
• Corn starch, blanc mange, with stewed fruits, [248]
• Corn starch food (for invalids), [248]
• Corn starch pudding, [188]
• Cornet à la crème (pastry), [150]
• Cosmopolitan salad, [230]
• Cottage cheese, [146]
• Cottage pudding, [201];
  • cottage pudding, apple, [201]
• Coupe Oriental (see [Ices, etc.]), [16]
• Coupe St. Jacques, [7]
• Coupe Victor (see [Ices], etc.), [298]
• Court Bouillon (see [Fish]), [58]
• Crab, à la Louise, [82]
• Crab, boiled, [347]
• Crab cocktail, Crêmière, [189];
  • Victor, [84]
• Crab, curried, [98]
• Crab, deviled, [30];
  • deviled in shell, [108]
• Crab en brochette, [97]
• Crab gumbo soup, [212]
• Crab legs, Josephine, [126]
• Crab legs, stock (hors d'oeuvre), [156]
• Crab meat au beurre noisette, [347]
• Crab meat au gratin, [82]
• Crab meat, Belle Helene, [83]
• Crab meat in chafing dish, [82]
• Crab meat in cream, [388]
• Crab meat, Gourmet, [82];
  • Monza, [388];
  • Suzette, [82]
• Crab or oyster poulette, [82]
• Crab Portola, [104]
• Crab, Ravigote, cold, [130]
• Crab salad, [48];
  • Louis, [128]
• Crab apple marmalade and jelly, [172]
• Cranberry jelly, [172]
• Cranberry sauce, [274]
• Cranberry water ice, [299]
• Crayfish butter (ecrevisse), [383]
• Cream of almond sandwich, [100]
• Cream of artichokes, [166]
• Cream of asparagus, Favori, [308]
• Cream of asparagus (soup), [354]
• Cream of bananas (soup), [65]
• Cream of cauliflower, [325]
• Cream of celery, [328]
• Cream of celery, Kalamazoo, [39]
• Cream of chicken, [335]
• Cream of corn and onions, [273]
• Cream of endives, [364]
• Cream of farina, [67]
• Cream of farina lié, [266]
• Cream of flageolets, [216]
• Cream, fried (pastry), [71]
• Cream fritters, [159]
• Cream of green corn, [69], [157]
• Cream of lettuce soup, [62]
• Cream of lima beans, [51]
• Cream of parsnips I, [120]
• Cream of parsnips II, [172]
• Cream, pastry, [352]
• Cream of peas, [305];
  • Suzon, [305]
• Cream of peas, St. Germain, [305]
• Cream of potatoes, [334]
• Cream puffs, [352]
• Cream of rice, [386]
• Cream sauce, [322]
• Cream sauce (pastry), [24]
• Cream soups (see [Classified Index])
• Cream soup à l'Algérienne, [147]
• Cream soup, Chicken à la Reine, [375]
• Cream soup, Chicken Hortense, [92]
• Cream soup, frog legs, [56]
• Cream of summer squash, [300]
• Cream of watercress (soup), [214]
• Crème Bagration (soup), [139]
• Crème Cardinal (soup), [149]
• Crème Congolaise, [153]
• Crème Countess (soup), [182]
• Crème de volaille (consommé), [14]
• Crème maintenon (soup), [18]
• Crème Parisienne (soup), [104]
• Crème, Reine Mogador, [97]
• Créole sandwich, [100]
• Créole sauce, [371]
• Crêpes Suzette (pastry), [294]
• Crescents, puff paste (see [Bread]), [341]
• Croquettes, chicken, [381];
  • ham, [241]
• Croquettes Livannienne (hors d'oeuvre), [6]
• Croquettes, lobster, [381]
• Croquettes, meat, [301]
• Croquettes, rice, [223], [374]
• Croquettes, sweetbreads, [381]
• Croquettes, Virginia ham, [241]
• Croustades, [55]
• Croustades Cancalaise (hors d'oeuvre), [380]
• Croustades, Financière, [62]
• Croustades, Laquipierre, [70]
• Croute à l'Ananas (pastry), [215]
• Croute aux fruits (fruit crust), [215]
• Croute au pot (consommé), [126]
• Croute Bretonne, soup, [190]
• Croûtons, Diable (for soup), [128]
• Croûtons Parmesannne, [135]
• Crullers, [187]
• Crusts with apples, [287];
  • peaches, [286];
  • pears, [287]
• Cucumber salad, [9]
• Cucumbers, stuffed, [113]
• Cucumbers on toast, [301]
• Cucumber sweet pickles, ripe, [288]
• Cumberland style (with braised beef), [362]
• Curry sauce, [377]
• Culemo salad, sliced, [228]
• Cup custard, [26]
• Currant jelly, [167]
• Currant pie, and English currant pie, [86]
• Custard, caramel, [28]
• Custard, boiled, [206]
• Custard, coffee, [101]
• Custard, cup, [26]
• Custard, vanilla, with meringue, [206]