The Hotel St. Francis cook book

Croutons diable (for soup). Use either white or rye bread, and cut in round pieces the size of a quarter of a dollar. Mix some grated Parmesan cheese with Cayenne pepper, and put on the round pieces of bread. Place on a flat pan and bake in oven until brown. Serve on a napkin. Fillet of sole, Suchet. Make a Julienne of vegetables in the same manner as for consomme. Prepare a fillet of sole, au vin blanc. When the sole is done add the Julienne of vegetables to the white wine sauce, together with a little chopped tarragon, and pour over the fish. Have the sauce well seasoned. Sweetbreads braise, Godard. Braise the sweetbreads and dish up on a platter. Garnish with whole truffles heated in sherry wine, and whole heads of mushrooms fried in butter, rooster combs, rooster fries, and sauce Madere around the platter. MAY 8 Guava jelly Grapefruit en supreme au marasquin Rice cakes Consomme in cups Breakfast sausages Finnan haddie in cream Chocolate with whipped cream Baked potatoes Rolls Italian salad Camembert cheese Coffee Consomme with royal and carrots Ripe California olives Crab meat, Belle Helene Tournedos Bordelaise Julienne potatoes Cauliflower au gratin Fresh strawberry coupe Assorted cakes Coffee Consomme with royal and carrots. Boil one quart of French carrots in salted water. When done, drain off the water and pass the carrots through a fine sieve. Take a cup of this carrot puree and mix with two whole eggs and one yolk, season with salt and pepper, and strain again. Put in a small buttered pudding mould and cook in a bain-marie. When set, allow to become cool, remove from mould, and cut in any fancy shape desired. Serve in hot consomme. Tournedos Bordelaise. Either fry in butter or broil a small tenderloin steak. Dish up on a platter, put some sliced parboiled beef marrow on top, and cover with Bordelaise sauce. Fresh strawberry coupe. Select some nice strawberries and put them in a bowl with powdered sugar and a little maraschino, and mix well. Fill some coupe glasses about half full, pour some of the juice over each, and fill the remainder of the glass with vanilla ice cream. Decorate the top with selected strawberries. Fresh raspberry coupe. Use raspberries, and prepare as above. Banana coupe. Use sliced bananas, and prepare in the same manner as for strawberries. Orange coupe. Use sliced oranges, and prepare as above. Grapefruit coupe. Same as orange coupe, but use a little more sugar. MAY 9 Orange juice Crab ravigote Omelet with cepes Consomme in cups Rolls Chicken a la King Coffee Knickerbocker salad Baba au rhum Coffee Puree of white beans, Soubise Fillet of bass, Duglere Rack of lamb, Montjo Sybil potatoes Artichokes, Hollandaise Chiffonnade salad Peach Norelli Assorted cakes Coffee Knickerbocker salad. On a long leaf of romaine salad put one slice of grapefruit, then one slice of orange, and so on until the leaf is full. Then put four fresh strawberries on top, cover with French dressing and garnish with whipped cream. Serve on individual plates.