The Hotel St. Francis cook book

Potage Schorestene, Sept. 30 Potage Solferino, April 4 Potage St. Marceau, July 1 Puree St. Germain, April 15 Potage Talleyrand, Feb. 5 Potage tapioca, Crecy, Jan. 30 Potage Turinoise, May 13 Potage Velour, July 27 Potage Venitienne, Jan. 13; April 8 Potage vert pre, July 18 Potage Viennois, April 8 Potage Villageois, Oct. 13 Potage Voisin, Feb. 13 Potage Waldaise, Feb. 11 Potage Westmoreland, Feb. 18 Potato and leek soup, Nov. 7 Potato soup, Faubonne, April 5 Potato, Dieppoise, April 23 Pot au feu, March 15 Puree Camelia, May 21 Puree Celestine, March 20 Puree Crecy, Jan. 26 Puree d'Artois, March 8 Puree of cucumbers, June 21 Puree of game, Nov. 18 Puree of game, S't. Hubert, Nov. 18 Puree of green asparagus, April 27 Puree of lentils, Oct. 30 Puree of lentils with tapioca, Aug. 21 Puree of lima beans, Dec. 14 Puree of peas, plain, Oct. 27 Puree of peas, aux croutons, Oct. 27 Puree of peas, Varsovienne, Oct. 27 Puree of peas with noodles, Sept. 12 Puree of pheasant, St. Hubert, Feb. 10 Puree of potatoes, March 20 Puree of red kidney beans, May 4 Puree of spinach, April 19 Puree of tomatoes, Oct. 28 Puree of tomatoes with rice, Nov. 8 Puree of turnips, Caroline, Aug. 25 Puree of white beans, Dec. 18 Puree of white beans, Allemande, Aug. 23 Puree of white beans, Soubise, May 9 Puree paysanne, March 16 Rice soup, a I'Allemande, July 25 Rice, Palmero, Aug. 9 Rocol, a la Russe, June 1 Shrimp, family style, Oct. 2 THICK SOUPS— Continued Soft clam soup, Salem, June 7 Sorrel, a 1'eau, June 5 Sorrel, with rice, June 29 Terrapin, Southern style, Aug. 3 Tomato broth (hot or cold), July 29 Veloutine Aurore, May 19 Veloute, Dec. 10 Velvet soup, March 19 Viennese bean, March 26 White bean soup, March 14 SQUAB Boneless, en aspic, July 17 Breast of, au jus, Sept. 19 Breast of, Eveline, Oct. 8 Breast of, Perigord, May 2 Breast of, saute in butter, June 4 Breast of, under glass, St. Francis, Feb. 4 Broiled squab, April 2 Broiled squab, with fresh mushrooms, April 2 En compote, Jan. 15 • Potpie, English style, Jan. 1 Roast, au jus, Feb. 21 STEWS Beef goulash, Oct. 28 Beef stew, homemade, Nov. 7 Haricot of mutton, Feb. 13 Hasenpfeffer (hare stew), Jan. 12 Hungarian goulash, Oct. 28 Lamb Irish stew, Nov. 2 Navarin of lamb, printanier, Nov. 25 Paprika veal, July 20 Pickelsteiner stew, May 13 Pilaff a la Turc, Jan. 8 Ragout a la Deutsch, Dec. 22 Ragout Fin, Dec. 29 Reindeer stew, March 7 Spring lamb Irish stew with dumplings, Sept. 25 TRIPE A la mode de Caen, Feb. 28 Broiled honeycomb, chili sauce, May 11 Broiled honeycomb, maitre d'hotel sauce, Oct. 30 Blanchard, Dec. 27 Creole, Dec. 20 Etuve, Bonne Femme, Sept. 9 Honeycomb, saute, aux fines herbes, Sept. 28 In cream with peppers, April 26 Saute, 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, Chateau de Madrid, June 28 Hash on toast, Nov. 28 Livers en brochette, March 6 Roast, March 6 Stuffed with chestnuts, Nov. 27 VEAL