The Hotel St. Francis Cook Book - Victor Hirtzler

Dandelion salad, [103];
- German style, [103]
Danish apple cake, [303]
Dariole Duchesse (pastry), [257]
Dartois Chantilly (pastry), [114]
De Goncourt (garniture), [368]
Devil cake, [277]
Devil sauce, [121]
Deviled crab, [30];
- in shell, [108]
Deviled ham, [269]
Diplomate pudding, [78];
- glacé, [85]
Diplomate sauce, [154]
Ditalini à la Royal (soup), [272]
Diva (see [Chicken]), [339]
Doughnuts, [187]
Dressings (see [Salad dressings])
Dressing, chestnut, [355]
Dressing for chicken, turkey, pig, etc., [355]
Dressing, Moscovite (fish), [262]
Dressing, salad, [314]
Ducale (garniture), [54]
Duck, breast of (tame), [117];
- Virginia style, [117]
Duck, roast Muscovy (tame), [282]
Ducks, tame (see [Classified Index])
Duckling, roast tame, [335]
Dumplings, fish, [42]
Dumpling, flour, [336]
Dumplings for stews, pot-pies, etc., [283]
D'Uxelles, [10]

Easter kid, roasted, [56]
Eau de vie de Dantzig (see [Ices, etc.]), [144]
Éclairs, pistache, [362]
Écrevisse butter (crayfish), [383]
Écrevisses en buisson, [333]
Écrevisses, Georgette, [306]
Écrevisses, Lafayette, [157]
Écrevisses mayonnaise, [357]
Écrevisses, mousse de, [220]
Écrevisse salad, gourmet, [351]
Écrevisse sauce, [220]
Écrevisses, Voltaire, [306]
Eels, fried, sauce rémoulade, [280]
Eels, Marinière, [252]
Eels, smoked, [45]
Eggs (see [Classified Index])
Eggs, Agostini (poached), [165]
Eggs à l'Aurore (mollet), [306]
Eggs à la Reine (poached), [60]
Eggs à la Russe, [29]
Eggs à la tripe, [43]
Eggs, Amiral (shirred), [177]
Eggs, with anchovies (scrambled), [357]
Eggs, Andalouse (poached), [300]
Eggs Antoine (shirred), [171]
Eggs, Argenteuil (poached), [298]
Eggs, Argenteuil (shirred), [162]
Eggs, aromatic (poached), [362]
Eggs with asparagus tips (scrambled), [366]
Eggs Auben (mollet), [260]
Eggs au beurre noir (shirred), [335]
Eggs au fondu (poached), [166]
Eggs, bacon and, [331]
Eggs with bacon (scrambled), [37]
Eggs, Bagration, [46]
Eggs, Balti (poached), [241]
Eggs with bananas (shirred), [149]
Eggs, Bar le Duc (poached), [212]
Eggs, Basque, [179]
Eggs, Beaujolais (poached), [6]
Eggs, Belley (scrambled), [281]
Eggs, Belmont, [160]
Eggs, Benedict (poached), [34]
Eggs, Bennett, [285]
Eggs, Benoit (poached), [253]
Eggs, Bercy (shirred), [352]
Eggs, Bernadotte (poached), [255]
Eggs, Biarritz, [153]
Eggs, Bienvenue (shirred), [204]
Eggs, Blanchard (poached), [172]
Eggs, Bombay (poached), [176]
Eggs, Bonne femme, [296]
Eggs, Bordelaise, [62];
- Bordelaise (mollet), [236]
Eggs Boremis (en cocotte), [366]
Eggs, Boston style (poached), [297]
Eggs, Brésilienne (poached), [42]
Eggs, Brunswick (shirred), [289]
Eggs, Buckingham, [240]
Eggs, Bullitt (scrambled), [293]
Eggs, Canada, [252]
Eggs, Carême (shirred), [81]
Eggs, Caroli (shirred), [258]
Eggs, Caroline (scrambled), [194]
Eggs, Castro, [290]
Eggs, with celery (cold), [229]
Eggs, Céléstine (poached), [183]
Eggs, Chambery (poached), [266]
Eggs, Chambord (poached), [254]
Eggs, Châteaubriand (poached), [127]
Eggs with cheese (scrambled), [169]
Eggs with cheese, Swiss, (scrambled), [193]
Eggs, with chives (fried) [152];
- (scrambled), [90]
Eggs, Chipolata (shirred), [24]
Eggs with clams, Créole (poached), [32]
Eggs, Colbert (poached), [168]
Eggs, Colonel (poached), [58]
Eggs, Columbus (poached), [150]
Eggs Commodore (en cocotte), [120]
Eggs, Conté (shirred), [302]
Eggs Coquelicot (en cocotte), [368]
Eggs, Coquelin, [104]
Eggs, Crossy (poached), [95]
Eggs, Cream sauce (mollet), [227]
Eggs, Créole (poached), [192]
Eggs, Créole (shirred), [371]
Eggs, Danoise (cold), [158]
Eggs, d'Artois (poached), [118]
Eggs, Dauphine (poached), [273]
Eggs, De Lesseps (shirred), [249]
Eggs Derby (poached), [277]
Eggs Diane (poached), [378]
Eggs, Don Juan, [250]
Eggs d'Orleans (poached), [233]
Eggs Du Barry (en cocotte), [79]
Eggs D'Uxelles (en cocotte), [156]
Eggs, Epicurienne (shirred), [109]
Eggs, Fedora, [155]
Eggs Florentine (mollet), [242]
Eggs, Florentine (poached), [264]
Eggs with fine herbs (scrambled), [380]
Eggs, fried, [322]
Eggs Gambetta (poached), [13]
Eggs, Gastronome, [73]
Eggs Germaine (poached), [262]
Eggs Gourmet (poached), [117], [201]
Eggs, Grazienna, [256]
Eggs, ham and, [322]
Eggs with ham (scrambled), [332]
Eggs, hard boiled, vinaigrette (hors d'oeuvre), [310]
Eggs, Havemeyer (scrambled), [198]
Eggs Henry IV (poached), [351]
Eggs Hongroise (poached), [145]
Eggs, Imperial (shirred), [276]
Eggs Indienne (poached), [377]
Eggs, Infante (fried), [243]
Eggs Isabella (poached), [275]
Eggs Italienne (en cocotte), [361]
Eggs, Jockey Club (shirred), [261]
Eggs Lackmée (poached), [38]
Eggs, Lenox, [246]
Eggs with lobster (scrambled), [267]
Eggs, Lorraine (shirred), [106]
Eggs, Lucullus (scrambled), [211]
Eggs, Magda (scrambled), [303]
Eggs Malakoff (poached), [124]
Eggs Maltaise (poached), [69]
Eggs Marigny (en cocotte), [348]
Eggs Marlborough (poached), [208]
Eggs, Marseillaise (scrambled), [147]
Eggs Martha (poached), [57]
Eggs, Mauresque (scrambled), [237]
Eggs, Mayence (scrambled), [213]
Eggs, McKenzie, [301]
Eggs, Mery, [21]
Eggs, Metternich (shirred), [309]
Eggs, Mexicaine (poached), [282]
Eggs, Meyerbeer, [244];
- (shirred), [65]
Eggs, Ministerielle (shirred), [383]
Eggs, Mireabeau, [12]
Eggs Mirabel (poached), [138]
Eggs Molière (mollet), [267]
Eggs, Monaco (shirred), [159]
Eggs, Montebello, [230]
Eggs, Mornay (shirred), [5]
Eggs with Morocquaine (scrambled), [350]
Eggs with morilles (scrambled), [22]
Eggs, Moscow, [202]
Eggs Mounet-Sully (poached), [63]
Eggs, Nantaise (scrambled), [269]
Eggs, Niçoise (shirred), [216]
Eggs, Nantaise (poached), [304]
Eggs, Norwegian (scrambled), [286]
Eggs, in oil (fried), [29]
Eggs, Opéra (shirred), [248]
Eggs Oriental (poached), [1]
Eggs, Oudinot, [20], [175]
Eggs with parsley (shirred), [38]
Eggs Patti (poached), [224]
Eggs Paulus (poached), [107]
Eggs with peppers (shirred), [197]
Eggs Périgordine (poached), [220]
Eggs Persanne (poached), [387]
Eggs Piedmontaise (poached), [222]
Eggs plain (en cocotte), [115]
Eggs, Pluche (scrambled), [223]
Eggs, poached, [324]
Eggs, poached, à l'Estragon (cold), [181]
Eggs poached, with clams, Créole, [32]
Eggs, poached, mayonnaise (cold), [326]
Eggs, Pocahontas (scrambled), [83]
Eggs Porto Rico (en cocotte), [142]
Eggs Presidential (poached), [149]
Eggs Princesse (poached), [77]
Eggs, Raspail (scrambled), [105]
Eggs Renaissance (en cocotte), [70]
Eggs Ribeaucourt (en cocotte), [305]
Eggs, Riche (cold), [245]
Eggs Rothschild (poached), [52]
Eggs St. Catherine, [209]
Eggs, St. George, [100]
Eggs St. Laurent (poached), [94]
Eggs St. Pierre (poached), [139]
Egg salad, [268];
- Egg salad dressing, [386]
Egg salad (hors d'oeuvre), [268]
Eggs, with salt pork (fried), [257]
Eggs Sans Gêne (poached), [353]
Eggs, Sarah Bernhardt, [67];
- (scrambled), [295]
Egg sauce, [322]
Eggs scrambled, [321];
- Turbico, [15]
Eggs shirred, [333]
Eggs with smoked beef (scrambled), [321]
Eggs with smoked salmon (scrambled), [216]
Eggs, stuffed with anchovies (cold), [193]
Eggs, stuffed, with crab meat (hors d'oeuvre), [349]
Eggs, stuffed, Epicure (hors d'oeuvre), [270]
Eggs, stuffed (hors d'oeuvre), [343]
Eggs, stuffed, Nantua (hors d'oeuvre), [354]
Eggs, Suzette, [221]
Eggs Taft (poached), [292]
Eggs Talleyrand (poached), [56], [98]
Eggs, Texas clover (scrambled), [93]
Eggs, Tivoli (poached), [360]
Eggs with tomatoes (scrambled), [249]
Eggs Troubadour (poached), [44]
Eggs with truffles (scrambled), [71]
Eggs, Turque (shirred), [121]
Eggs Valentine (en cocotte), [111]
Eggs Vanderbilt (poached), [148]
Eggs Velour (poached), [294]
Eggs, Venetian in chafing dish, [92]
Eggs Vilna (poached), [228]
Eggs, Virginia ham and, [103]
Eggs Virginia (poached), [103]
Eggs Voltaire (en cocotte), [92]
Eggs Zingara (poached), [389]
Eggs Zurlo (poached), [307]
Eggs Waterloo (poached), [141]
Egg plant, broiled, [163];
- fried, [345]
Egg plant, in casserole, [264]
Egg plant, Sicilienne, [258]
Egg plant, stuffed, [261]
Egg nog, frozen, [110]
Endive salad, [361]
Endive with beets salad, [239]
English chuck steak (lamb) maître d'hôtel, [114]
English gooseberry pie, [86]
English grape pie, [86]
English huckleberry pie, [86]
English rhubarb pie, [86]
English rice pudding, [115]
English walnuts, salted (hors d'oeuvre), [386]
Escarole salad, [322]
Estragon sauce, tarragon, [106]

Fancy Ices (see [Classified Index])
Farina, boiled in milk, [194]
Farina pudding, [43]
Farina soup, Francis Joseph, [123]
Fidgi (sauce), [136]
Field salad, [324]
Figaro sauce, [231];
- (cold), [231]
Figs, fresh, in cream, [327]
Fig jam, [205]
Figs Roma, [318]
Figs, sliced, with cream, [158]
Filet mignon (see Classified Index, [beef])
Filet mignon, Monegasque, [294]
Filling, lemon butter, [234];
- orange butter, [234]
Financière (garniture), [62]
Fine champagne jelly, [40]
Finnan haddie, broiled, [386]
Finnan haddie in cream, [326]
Fish (see [Classified Index])
Fish, Admiral, [31]
Fish broth, [212];
- with whipped cream, [256]
Fish chowder, [101]
Fish, cold, Michels, [186]
Fish dumplings, [42]
Fish, fillet of, au gratin, Italian, [193]
Fish salad, Ravigote (hors d'oeuvre), [364]
Flageolets au cerfeuil, [162]
Flageolet beans, [386]
Flamande sauce, [244]
Flannel cakes, [109]
Fleurette sauce, [330]
Fleurons, [357]
Floating Island, [2]
Florentine (garniture), [19]
Flounder, aiguillettes of, Rouchefoult, [175]
Flounder, fillet of, Café Riche, [386]
Flounder, fillet of, Cansale, [38]
Flounder, fillet of, Chevreuse, [364]
Flounder, fillet of, Chilienne, [261]
Flounder, fillet of, Circassienne, [139]
Flounder, fillet of, Meissonier, [7]
Flounder, fillet of, Norvégienne, [300]
Flounder, fillet of, Piombino, [166]
Flounder, fillet of, Pompadour, [123]
Flounder, fillet of, St. Avertin, [203]
Flounder, paupiette of, St. Avertin, [203]
Flour, dumpling, [336]
Foie gras, terrine de, à la gelée, [359]
Foie gras, terrine de, en aspic, [202], [216]
Fonds d'artichauts, Du Barry (cold), [234]
Force and cream, [324], [334]
Forcemeat, tongue and truffles, [79]
Forestière sauce, [349]
Four o'clock tea, bran bread, [318]
Fowl, boiled, [322];
- celery sauce, [245]
Frankfort pudding, [112]
Frankfurter sausages, imported, [243]
French bread, [356]
French layer cake, [59]
French pastry, [44]
French salad dressing, [320]
French sponge cake (Génoise lègere), [291]
Fricadellen (balls of cooked meat), [136]
Fried cream (pastry), [71]
Fritters (canned corn), [263]
Fritters, corn, [375];
- Susan Jones, [274]
Fritters cream, [159]
Fritters, surprise, [212]
Frogs' legs, Dilloise, [176]
Frogs' legs, fried, Espagnole, [214]
Frogs' legs, Greenway, [149], [267]
Frogs' legs, Jerusalem, [51]
Frogs' legs, Marinière, [23]
Frogs' legs, sauté à sec, [323], [385]
Frosting or icing, [352]
Frozen egg nog, [110]
Frozen loganberry juice, [317]
Fruit (see [Classified Index])
Fruit cake, [336];
- white, [57]
Fruit, cooked (see [Classified Index])
Fruit crust, [215]
Fruits dried, stewed, [253]
Fruits glacé, [224]
Fruit jelly (wine), [40]
Fruit salad, au kirsch, [34];
- au marasquin, [34]
Fruit salad, Chantilly, [34]
Fruit salad glacé, [109]
Fruits, sliced, with whipped cream, [156]

Galantine of capon; of chicken; of squab, [211]
Game (see [Classified Index])
Game, purée of, [52];
- for garnishing, [52]
Garnitures for entrees, etc. (see [Classified Index])
Gelée (meat jelly), [359]
Gems, wheat bran, [318]
Génoise lègere (pastry), [291]
Génoise sauce, [327]
German almond strips, [180]
German apple cake, [325]
German carrot soup, [262]
German coffee cake, [190]
German huckleberry cake, [181]
German lentil soup, [89]
German pancake, [381]
Germea (cereal), [350]
Giblet sauce, [74]
Giblet soup à l'Anglaise, [323]
Ginger bread, [297]
Ginger snaps, [137]
Glacé fruit, [224]
Gnocchis à la Romaine, [182];
- au gratin, [182]
Golden buck, [63]
Golfin sauce, [377]
Goosebreast, smoked (hors d'oeuvre), [44]
Goose liver sauté, [364];
- aux truffles, [364]
Goose, stuffed, with chestnuts, [18]
Gooseberry compote, [186]
Gooseberry jam, [236]
Gooseberry pie, [86]
Goulash, Hungarian (stew), [321]
Graham bread, [316]
Grape jelly, [236]
Grape juice, sweet, [289]
Grapefruit, à l'Anisette, [99];
- à la Rose, [116]
Grapefruit, Cardinal, [199]
Grapefruit with cherries, [344]
Grapefruit with chestnut, [30]
Grapefruit cocktail, [109]
Grapefruit coupe, [129]
Grapefruit en suprême, [367];
- with kirsch, [106]
Grapefruit marmalade, [101]
Grape-nuts (cereal), [342]
Green coloring (vert d'epinards), [44]
Green gage plums, preserved, [173]
Green Hollandaise sauce, [44]
Griddle cakes, war, [313]
Gugelhoff, American (pastry), [291]
Gumbo filé, Louisiana, [372]
Gumbo strained, in cups (consommé), [59]

Halibut, Boitel, [189]
Halibut, broiled, Alcide, [144];
- maître d'hôtel, [333]
Halibut, fillet of, Bristol, [125]
Halibut, fillet of, Cubaine, [234]
Halibut, fillet of, Lilloise, [152]
Halibut, fillet of, Mornay, [373]
Halibut, fillet of, Pondicherry, [295]
Halibut, fillet of, Venitienne, [148]
Halibut, Metternich, [301];
- Richmond, [121]
Halibut, scalloped, with cheese, [106]
Ham, boiled, Leonard, [79]
Ham croquettes, [241]
Ham, deviled, [269]
Ham and eggs, [322]
Ham, fried, [322]
Ham, pickled, [376]
Ham and spinach, boiled, [103]
Ham, sugar cured, glacé, [247]
Ham, Virginia, broiled, [134]
Ham, Virginia, croquettes, [241]
Ham, Virginia, glacé, [232]
Hamburg steak, [335]
Hangtown fry, [64]
Hard sauce, [49]
Hare, saddle of, sour cream sauce, [90]
Hare soup, Uncle Sam, [294]
Hare stew (hasenpfeffer), [12]
Haricot of mutton (stew), [44]
Hasenpfeffer (hare stew), [12]
Hash, corned beef, [91]
Hash, chicken, à l'Italienne, [298]
Hash, chicken, on toast, [46]
Hash, chicken, Victor, [361]
Hash, turkey, on toast, [356]
Hazlenut ice cream, [8]
Hazlenut macaroons, [290]
Hearts of Palm, Victor, [317]
Herring, fillet of, Mariné (hors d'oeuvre), [53]
Herring, fresh, à l'Egyptienne, [310]
Herring, kippered, broiled, [81]
Herring, Livonienne (hors d'oeuvre), [305]
Herring salad, [221];
- Moscovite, [262]
Herring salad (hors d'oeuvre), [221]
Hollandaise sauce, [319]
Homemade apple pudding, [80]
Homemade bread, [356]
Homemade cookies, [33]
Hominy (cereal), [321]
Hominy, fried, [323]
Honey cake, [180]
Horose sauce, [374]
Hors d'oeuvres (see [Classified Index])
Hors d'oeuvres variés, [343]
Horseradish, en bouillon (sauce), [329]
Horseradish, in cream (sauce), [329]
Horseradish sauce, cold, English style, [329]
Hubbard squash, baked, [362]
Huckleberry roll, baked, [170]
Hungarian goulash (stew), [311], [321]
Hussarde sauce, [171]
Hungarian soup, [301]

Ice cream, Alhambra, [308]
Ice cream, banana, [8]
Ice cream, caramel, [145]
Ice cream, coffee, [389]
Ice cream, chocolate, [331]
Ice cream, fancy, [332]
Ice cream, hazlenut, [8]
Ice cream, loganberry, [315]
Ice cream, Neapolitan, [95]
Ice cream, peach, [8]
Ice cream, Philadelphia, [323]
Ice cream, pineapple, [8]
Ice cream, pistache, [377]
Ice cream, raspberry, [8]
Ice cream, Romaine, [309]
Ice cream, strawberry, [340]
Ice cream, vanilla, [320]
Ices (see [Classified Index])
Icing or frosting, [352]
Icing, pistache, [362]
Icing, royal, [161], [293]
Imperial pancake, [117]
Imperial salad, [188]
Indian canapé (hors d'oeuvre), [88]
Indian soy sauce, [255]
International (garniture), [389]
Irish lamb stew, [328]
Irish stew, spring lamb with dumplings, [283]
Italian meringue, [177]
Italian salad, [14]
Italian paste (consommé), [248]
Italienne sauce, [361]
Italian wine sauce (pastry), [279]

Jam, blackberry, [133]
Jam, fig, [205]
Jam, gooseberry, [236]
Jam, loganberry, [133];
- raspberry, [133]
Jellied cherries, [205]
Jelly, anisette (wine), [40]
Jelly, apple, [133]
Jelly, Benedictine, [40]
Jelly, blackberry, [133]
Jelly, brandy, [40]
Jelly, Burgundy (wine), [40]
Jelly, champagne, [40];
- fine champagne, [40]
Jelly, chartreuse, [40]
Jelly, chicken, [206]
Jelly, claret, [40]
Jelly, cognac, [40]
Jelly, cranberry, [172]
Jelly, currant, [167]
Jelly, fruit (wine), [40]
Jelly, grape, [236]
Jelly, kirsch, [40]
Jelly, maraschino, [40]
Jelly, meat, [359]
Jelly, Moselle, [40]
Jelly, port wine, [40]
Jelly, quince, [89]
Jellies recipes (suggestions), [131]
Jelly, Rhine wine, [40]
Jelly roll, [151]
Jelly à la Russe (wine), [40]
Jelly, sherry, [40]
Jelly, wine with apricots, [270]
Jelly, wine, [40];
- with berries, [270]
Jelly, wine, with peaches, [270]
Jelly, wine, with whipped cream, [247]
Jerusalem artichokes in cream, [249]
Jets de Houblons (vegetable), [350]
Julienne, [19]

Kalte schale (beverage), [273]
Kalter Aufschnitt, [204]
Kentucky sauce, [253]
Kid, Easter, roasted, [56]
Kieler sprotten (hors d'oeuvre), [101]
Kingfish, Argentine, [221];
- Meunière, [375];
- Ubsala, [182]
Kippered herring, broiled, [81]
Kirsch jelly, [40]
Kisses (pastry), [161]
Knickerbocker salad, [130]
Koenigsberger Klobs, [137]
Kohl rabi baked, [260]

Lady cake, [259]
Lady fingers, [344]
Lallah Rookh (see [Ices, etc.]), [103]
Lamb (see [Classified Index])
Lamb, baby, steak, horticulture, [88]
Lamb broth à la Grecque, [127]
Lamb broth à la Reine, [226]
Lamb broth, Olympic Club, [164]
Lamb chops with bacon, [325]
Lamb chops, Beaugency, [292]
Lamb chops, Beau-sejour, [291]
Lamb chops, Bignon, [297];
- Bradford, [155]
Lamb chops, breaded, [349];
- Reformé, [127]
Lamb chops, Charcutière, [67]
Lamb chops, English, tavern, [58]
Lamb chops, English, XX Century Club, [362]
Lamb chuck steak, English, maître d'hôtel, [114]
Lamb chops, Maison d'Or, [206]
Lamb chops, Maréchal, [6];
- Robinson, [192]
Lamb chops, sauce Soubise, [102]
Lamb chops, sauté aux cèpes, [357]
Lamb chops, sauté aux fines herbes, [262]
Lamb chops, Victor Hugo, [62]
Lamb curried, with rice, [15]
Lamb cutlets in papers, [91]
Lamb hash, [322];
- J. A. Britton, [316]
Lamb hash, with peppers, [139]
Lamb hash, Sam Ward, [260]
Lamb kidneys, en brochette, with bacon, [231]
Lamb kidneys en Pilaff, [312]
Lamb kidney stew, [356]
Lamb, leg of, Boulangère, [24]
Lamb loin chops, fried, [284]
Lamb loin chops, Jardinière, [131]
Lamb, leg of, Renaissance, [141]
Lamb, navarin of, printanier (stew), [353]
Lamb, noisettes, [54];
- Ducale, [265];
- Montpensier, [197]
Lamb, rack of, [87];
- jardinière, [87]
Lamb, rack of, Montjo, [130]
Lamb saddle, Carnot, [136]
Lamb saddle, International, [389]
Lamb saddle, jardinière, [217]
Lamb saddle, Souvaroff, [174]
Lamb, shoulder of, in baker's oven, [146]
Lamb steak, [38]
Lamb steak, Bercy, [38]
Lamb stew, Irish, [328]
Lamb tenderloin, Thomas, [386]
Lamb trotters, Poulette, [350]
Langues de chat (pastry), [179]
Layer cake, [59], [367]
Leberkloese (calf's liver dumplings), [116]
Lemon butter filling, [234]
Lemon cake, [234]
Lemon custard pie, [111]
Lemon Darioles (pastry), [240]
Lemon meringue pie, [111]
Lemon or orange brandy for flavoring, [224]
Lemon or orange peel, candied, [205]
Lemon pie, special, [111], [312]
Lemon sauce (pastry), [87]
Lemon water ice, [1]
Lemonade, [222]
Lentils, [33]
Lentil salad, [33]
Lettuce, boiled, [35]
Lettuce braisé, [385]
Lettuce salad, [323]
Lettuce and tomato salad, [83]
Lillian Russell (see [Ices, etc.])
Lima beans, [16]
Lima beans au paprika, [250]
Lima beans, curried, [6]
Lima beans, purée of, [39]
Lima beans with shallots, [284]
Limes, to preserve, [204]
Lobster with anchovies salad, [2]
Lobster baked, Cardinal, [284];
- Lincoln, [185]
Lobster, Becker, [198]
Lobster broiled, [382]
Lobster butter, [383]
Lobster chowder, [363]
Lobster corals, [80]
Lobster en court bouillon, [246]
Lobster croquettes, [381]
Lobster Newburg, [334]
Lobster salad, [2]
Lobster sauce, [274]
Lobster stuffed, [5]
Lobster, Thermidor, [22]
Loganberry jam, [133]
Loganberry juice, frozen, [317]
Loganberry ice cream, [315]
Loganberry roll, baked, [170]
Loin pork, baker's oven style, [75]
Loin pork, roasted, [319]
Lunch rolls, [358]
Lyon sausage (hors d'oeuvre), [330], [343]

Macaronade Célestine (pastry), [206]
Macaroni, Caruso, [254]
Macaroni in cream, [376]
Macaroni soup with leeks, [261]
Macaroons, [344]
Macaroons, chocolate, [97];
- fancy, [346];
- hazlenut, [290]
Macédoine (vegetable), [77]
Macédoine water ice, [6]
Mackerel, broiled, anchovy butter, [239]
Mackerel, salted, boiled, [328]
Madère, sauce, [330]
Maître d'hôtel sauce, [324]
Mallard duck, roasted, [327]
Malta vita (cereal), [343]
Malvina (garniture), [38]
Maraschino jelly, [40]
Maraschino sauce for iced pudding, [80]
Marinière sauce, [64]
Mariniert herring (hors d'oeuvre), [345]
Marmalade, apricot, [172];
- peach, [172]
Marmalade, California, [140]
Marmalade and jelly, crabapple, [172]
Maryland beaten biscuits, [344]
Maryland corn bread, [339]
Matjes herring Krasnapolsky (hors d'oeuvre), [217]
Matelote of fish, [69];
- sauce for, [69]
Maximilienne sauce, [267]
Mayonnaise sauce, [325]
Meat croquettes, [301]
Meringue (for baked Alaska), [84]
Meringue à la crème chantilly, [359]
Meringue glacée à la chantilly, [348]
Meringue glacée au chocolate, [18]
Meringue, Italian, [177]
Meringue paste for pie, [111]
Meringue, peach, [210];
- raspberry, [210];
- strawberry, [210]
Meringued peaches, [70]
Meringue shells, [320]
Merry widow cocktail (hors d'oeuvre), [299]
Meunière, sauce, [375]
Mignonnette sauce, [355]
Milk toast, [327]
Millionaire punch, [141]
Mince meat, [350];
- canned, [290]
Mince pie, [350]
Mint sauce, [373]
Mint wafers, [307]
Mirlitons (pastry), [250];
- au rhum, [259]
Mixed grill, [26]
Mocha (see [Moka]), [50]
Mock turtle soup, [46]
Moka cake, [50]
Moka (Mocha) filling, [50]
Mollet (see [Eggs])
Montebello (see [Fish]), [17]
Montebello sauce, [230]
Montmorency pudding, [300]
Mornay sauce, [373]
Mortadella (hors d'oeuvre), [249], [307]
Moscovite dressing (fish), [262]
Moselle jelly, [40]
Mousse au café (see [Ices, etc.]), [152]
Mousse au chocolate (see [Ices, etc.]), [152]
Mousseline sauce, [331]
Muffins, corn, [361]
Muffins, popover, [212]
Mushrooms, fresh, broiled, [330]
Mushrooms, fresh, purée of, [293]
Mushrooms, fresh, sauté in butter, [52]
Mushrooms, fresh, stuffed, [10]
Mussels, Marinière, [64]
Mustard sauce, [211], [358]
Mutton (see [Classified Index])
Mutton chops, Argenteuil, [233]
Mutton chops, Bignon, [297]
Mutton chops, braised, [128]
Mutton chops, Daumont, [55]
Mutton chops, English, Kentucky sauce, [253]
Mutton chops, English, Tavern, [58]
Mutton chops, English, XX Century Club, [146]
Mutton chops, grilled, [354]
Mutton chops, Maison d'Or, [207]
Mutton chops, Robinson, [48];
- Signora, [70]
Mutton, haricot of (stew), [44]
Mutton, leg, boiled, caper sauce, [369]
Mutton, leg, Bretonne, [69]
Mutton, leg of, à la Busse, [52]
Mutton, leg, Choiseul, [118];
- Clamart, [83]
Mutton, leg, Mexicaine, [241]
Mutton, leg, Réforme, [60]
Mutton, leg, roasted, [26]
Mutton, loin, Charcutière, [375]
Mutton rack, roasted, [105]
Mutton saddle, roasted, [94]
Mutton shoulder, Budapest, [304]
Mutton soup, Kitchener, [263]