The Hotel St. Francis cook book

Shad roe, Bordelaise. Season four roes with salt and pepper, roll in oil, and broil ; when done put on a platter. Parboil one-half pound of beef marrow, slice very thin, and lay on top of the broiled roe. Cover with Bordelaise sauce. Fillet of beef, Lombarde. Roast tenderloin of beef, sauce Madere, garnished with stuffed tomatoes and potato croquettes. Souffle pudding, Dame Blanche. One-quarter pound of butter, onequarter pound of sugar, three ounces of flour, one pint of milk, the yolks of eight eggs, the whites of eight eggs, and three ounces of ground blanched almonds. Put the almonds in boiling water for one second, then immediately put them into cold water, then remove the skins, and chop them very fine. Mix the butter, flour and sugar into a hard batter. Put the milk and the almonds on the stove to boil, then add the batter, and stir until it becomes a creamy mixture. Then remove from the fire, and add the yolks one by one, mixing well. Beat the whites of eggs to snow, and mix with the rest. Put in a buttered mould and bake in a moderate oven for about forty minutes. Serve hot, with cream sauce to which chopped almonds have been added. MAY 13 Baked apple with cream Cantaloupe Griddle cakes Strained onion soup Maple syrup Croutons Parmesanne Coffee Pickelsteiner stew Roquefort cheese with crackers Coffee Potage Turinoise Salted Brazil nuts • Sand dabs, David Chicken saute, au Madere String beans in butter Persillade potatoes Romaine salad Peaches Bordaloue Assorted cakes Coffee Croutons Parmesanne. Four yolks of eggs, two ounces of grated Parmesan cheese, one-half ounce of salt, a pinch of Cayenne pepper, and the whites of three eggs. Beat well together the yolks of eggs, grated cheese, salt and Cayenne pepper. Then add the whites of eggs, beaten very hard. Put in a buttered pan and bake in a moderate oven. Cut in diamond shapes while warm. Pickelsteiner stew. Two pounds of veal, two pounds of shoulder of lamb, and two pounds of pork cut in pieces one and one-half inches square. Put in a saute pan with two ounces of butter, season with salt and pepper, and cook until brown ; then put in casserole with an onion chopped fine, and let it become brown, then add one-half cup of flour; one pint of puree of tomatoes ; one quart of bouillon, stock, or hot water, and a bouquet garni. Cover, and cook for half an hour ; then add two pounds of potates cut in one inch squares, and cook until soft. Serve in casserole, or individual cocotte dishes. Potage Turinoise. One quart of puree of tomatoes and two quarts of consomme, mixed. Garnish with cooked spaghetti cut one inch long. Serve about two cupfuls of grated cheese separate. Salted Brazil nuts. Roast in oven one pound of shelled Brazil nuts until they are brown. Then rub them together to loosen the second skin, which should be removed. Wet them with a little melted gum Arabic, and sprinkle with about an ounce of fine table salt. Stir until dry. Sand dabs, David. Salt and pepper four sand dabs, roll in flour, and fry in butter. Then place on platter and sprinkle with chopped parsley and the juice of one lemon Put two ounces of fresh butter in the frying pan, add one-half cup of fresh bread crumbs, and fry until golden yellow. Pour over the fish.