with constant stirring, put in the flour and stir that about until the mixture (which is a seasoned roux) begins to brown. Add the soup stock (or broth or water) and let boil u p, and then the tomatoes. Seasonwith salt and pepper. Skim off the oil while it is boiling. Cut fish in slices and cook it in the sauce. Serve fish and sauce together with toast either under the slice of fish or as a garnish at the edge. Rice is also served with this dish the same as with a curry, by way of variety. 788— Fncandeau of Veal, * alienne. It is a i^iece of veal larded, cooked and glazed in its own gravy. Take any lean piece such as the shoulder with the bone removed, or part of the flank, or the leg and lard it full of strips of fat salt pork the same as for beef a la mode or larded and braised tongue.^ Cut the pork close to the skin and it will be found better ta lard with than bacon, which is too strong- ly flavored. The larding finished, put the scraps of pork in a baking pan of small size and depth, also some pieces of turnip, carrot and onion, sweet herbs if at hand, such as thyme and parsley; put in the veal, thin a little broth and wme, cover with a buttered paper and bake in a moderate oven about an hour✪ Fncandeau of Veal, * alienne, basting occasionally . Take up the meat when done in anoth- er pan, strain the remaining liquor, skim it, glaze the meat by pouring it over and letting dry in the hot closet. Slice the meat so that the lardings will show and serve small cuts with Italian sauce in the dish and two or three olives for garnish. 789— Italian Sauce, Brown. 1 cup brown sauce (roast meat gravy skimmed, strained and thickened.) r teaspoon minced onion. 2 of minced mushrooms. Same of parsley. Juice of I lemon . Cayenne and salt.✪ Italian Sauce, Brown Pour half the juice from a can of mush- rooms into the brown sauce, add the other ingredients and boil for 15 minutes. A better appeaance can be secured if time allows when serving to retain the parsley SAN FRANCISCO HOTEL GAZETTE'S 96 which loses color in the sauce and add it ii\ each dish . If Spanish sauce be at hand !♦ can be used in place of meat gravy. 790-~Small ^alties a la Toulouse Puff paste shells filled with a ragout of brains, chicken and mushrooms . Boil the brains taken from the calf's head used for soup, cut when cold into large dice, cut white meat of chicken the same way and slice a proportion of mush- rooms✪ Small Quailties a la Toulouse . It does not take much to fill pat- ties, perhaps half cupful of each will be sufficient . Make white sauce, season well, put in the^ meats and keep hot to fill the patties with as wanted. Toulouse is a part of France where the most mush- rooms were found before they were grpwn artificially. 791 — String Beans in tspagnole. ^ Boil the beans and pour over them rich meat gravy or brown sauce No. 576 . 792— Boiled Cinnamon Pudding. The English suet pudding No. 732, with a teaspoonful of ground cmnamon ✪ Boiled Cinnamon Pudding added has a pink color and forms another va- riation among the kinds which can be made with suet, saving butter and eggs. Di-nner. July 29 Soup — Consomme imperial^ (8 qts 56 cents.) Red snapper a ITndienne (3 lbs and sauce 48 cejits.) Rice au gratin (with the fish instead of potatoes.) Boiled ham with greens (8 orders i lb and greens 18 cents.) Roast beef (sirloin 5 lbs 65 cents.) Shoulder of veal stuffed (4 lbs in all 50 cents.)

AI-modernized reading of the original text

with constant stirring, put in the flour and stir that about until the mixture (which is a seasoned roux) begins to brown. Add the soup stock (or broth or water) and let boil u p, and then the tomatoes. Seasonwith salt and pepper. Skim off the oil while it is boiling. Cut fish in slices and cook it in the sauce. Serve fish and sauce together with toast either under the slice of fish or as a garnish at the edge. Rice is also served with this dish the same as with a curry, by way of variety. 788— Fricandeau of Veal, Italienne. It is a piece of veal larded, cooked and glazed in its own gravy. Take any lean piece such as the shoulder with the bone removed, or part of the flank, or the leg and lard it full of strips of fat salt pork the same as for beef a la mode or larded and braised tongue. Cut the pork close to the skin and it will be found better ta lard with than bacon, which is too strongly flavored. The larding finished, put the scraps of pork in a baking pan of small size and depth, also some pieces of turnip, carrot and onion, sweet herbs if at hand, such as thyme and parsley; put in the veal, thin a little broth and wme, cover with a buttered paper and bake in a moderate oven about an hour, basting occasionally . Take up the meat when done in another pan, strain the remaining liquor, skim it, glaze the meat by pouring it over and letting dry in the hot closet. Slice the meat so that the lardings will show and serve small cuts with Italian sauce in the dish and two or three olives for garnish. 789— Italian Sauce, Brown. 1 cup brown sauce (roast meat gravy skimmed, strained and thickened.) r teaspoon minced onion. 2 of minced mushrooms. Same of parsley. Juice of I lemon . Cayenne and salt. Pour half the juice from a can of mushrooms into the brown sauce, add the other ingredients and boil for 15 minutes. A better appeaance can be secured if time allows when serving to retain the parsley which loses color in the sauce and add it ii\ each dish . If Spanish sauce be at hand !♦ can be used in place of meat gravy. 790— Small Patties a la Toulouse Puff paste shells filled with a ragout of brains, chicken and mushrooms . Boil the brains taken from the calf's head used for soup, cut when cold into large dice, cut white meat of chicken the same way and slice a proportion of mushrooms . It does not take much to fill patties, perhaps half cupful of each will be sufficient . Make white sauce, season well, put in the^ meats and keep hot to fill the patties with as wanted. Toulouse is a part of France where the most mushrooms were found before they were grown artificially. 791 — String Beans in tspagnole. ^ Boil the beans and pour over them rich meat gravy or brown sauce No. 576 . 792— Boiled Cinnamon Pudding. The English suet pudding No. 732, with a teaspoonful of ground cmnamon added has a pink color and forms another variation among the kinds which can be made with suet, saving butter and eggs. Di-nner. July 29 Soup — Consomme imperial^ (8 qts 56 cents.) Red snapper a ITndienne (3 lbs and sauce 48 cejits.) Rice au gratin (with the fish instead of potatoes.) Boiled ham with greens (8 orders i lb and greens 18 cents.) Roast beef (sirloin 5 lbs 65 cents.) Shoulder of veal stuffed (4 lbs in all 50 cents.)

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Fncandeau of Veal, * alienneItalian Sauce, BrownSmall Quailties a la ToulouseBoiled Cinnamon Pudding

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