The Hotel St. Francis cook book

Breaded lamb chops, reforme. Mix the crumbs made from one loaf of bread with two slices of chopped ham and one spoonful of chopped parsley. Season eight chops with salt and pepper, roll in flour, then in beaten eggs, and finally in the crumbs mixed as above. Fry in hot butter, and when done place on a platter and pour around them the following sauce: Cut in small strips, and in equal parts, some gherkins, beets, fresh mushrooms saute in butter, or canned mushrooms, smoked beef tongue, and the whites of hardboiled eggs. Add one pint of good meat gravy and a spoonful of melted currant jelly. Season with salt and Cayenne pepper. Serve some of the sauce separate. Lamb broth, a la Grecque. Cut a pound of raw lamb, from the shoulder or leg, in dices about one-half inch square. In a casserole put three ounces of butter and set on the stove. When hot add the lamb and one chopped onion and simmer together for ten or fifteen minutes. Then add two spoonfuls of flour and one spoonful of curry powder, and simmer for five minutes, then add two quarts of stock, bouillon or hot water. If water is used add a bouquet garni. Bring to a boil and cook for fifteen minutes, then add a cup of washed rice and boil until soft. Season with salt and pepper, remove the bouquet garni if used, add one tablespoonful of Worcestershire sauce and a teaspoonful of sugar. Serve with a little chopped parsley. Calf's head, Providence. Boil a calf's head with the brain and tongue. Place one piece of each, for each person, on a platter, cover with sauce Madere with mushrooms and olives. MAY 7 Sliced bananas with cream Crab salad, Louis Ham and eggs Braised mutton chops with string Rolls beans Coffee Gendarme potatoes Orange meringue pie Demi tasse Little Neck clams Consomme Vivieurs Fillet of sole, Suchet Sweetbreads braise, Godard Roast leg of reindeer, au jus Sweet potatoes, Southern style Puree of salad (vegetable) Vanilla ice cream Assorted cakes Coffee Crab salad, Louis. Arrange lettuce leaves around the inside of a salad bowl, with a few sliced leaves on the bottom. Put crab meat on top of the sliced leaves, and a few sliced hard-boiled eggs and sliced chives on top of the crab meat. In another bowl mix one-half cup of French dressing with one-half cup of Chili sauce, two spoonfuls of mayonnaise, salt, pepper, and one teaspoonful of Worcestershire sauce. Pour over the salad, and serve very cold. Braised mutton chops. Have six chops cut one and one-half inches thick, season with salt and pepper. In a saute pan on the stove put one spoonful of fat or lard, and when hot add the chops and fry on both sides untii brown. Then drain off the fat, add two ounces of butter, sprinkle with a spoonful of flour, add one pint of stock, one crushed tomato, one bay leaf, one clove ; and then simmer slowly for an hour and a half. When done place the chops on a platter, season the sauce well, and strain over the chops. Consomme Vivieurs. Make a Julienne of beets, leeks and celery, in equal parts, parboil in salt water, and finish cooking in consomme. Then add the breast of a boiled chicken also cut Julienne. Chop a raw beet, press out the juice and add to the consomme. This will give it a nice reddish color. Serve croutons diable separate.