The Hotel St. Francis cook book

Chicken saute, au Madere. Joint a spring chicken, season with salt and pepper. Put a small piece of butter in a frying pan, heat, and add the chicken. When nice and brown sprinkle with a spoonful of flour and brown again. Then add a half glass of Madeira wine, simmer a few minutes, add a cupful of stock or bouillon, and a spoonful of meat extract, and boil for five minutes. Dress the chicken on a platter, reduce the sauce one half, season well, and strain through a fine cloth or sieve. Before pouring over the chicken add a spoonful of dry sherry wine. Peaches Bourdaloue. Prepare in the same manner as Pears Bourdaloue. MAY 14 Fresh strawberry preserves Alligator pear cocktail Scrambled eggs, asparagus tips Broiled Alaska black codfish Rolls Maitre d'hotel potatoes Coffee Fricadellen Spinach with eggs Banana coupe Macaroons Demi tasse Consomme Diable Ripe California olives Boiled salmon, Fidgi Saddle of lamb, Carnot Watercress salad Omelette soufflee a la vanille Coffee Alligator pear cocktail. Scoop out the inside of one large, or two small, ripe alligator pears and cut in small pieces. Add one-half cup of tomato ketchup, one-half teaspoonful of Worcestershire sauce, one-half teaspoonful of lemon juice, a little salt and paprika, a dash of Tabasco sauce, and last of all, one-half cup of cream. Mix lightly, and serve in glasses set in ice. The cocktails should be very cold. Fricadellen (Balls of cooked meat). Use any kind of meat that may be left over, such as boiled beef, roast lamb, etc. Chop very fine. To each two pounds of meat add one chopped onion fried in butter, one cup of bread crumbs, two whole eggs, and some chopped parsley. Season with salt and pepper and a little grated nutmeg. Mix well, and make into small balls, like Hamburger. Roll them in bread crumbs, and fry in pan, with melted butter. When well browned serve on a platter with any kind of brown gravy, or tomato sauce, or brown butter. Consomme Diable. Cut three thin slices of bread, as for sandwiches, and spread with two cups of grated Parmesan or Swiss cheese, that has been mixed with the yolks of two eggs and plenty of Cayenne pepper. Bake in a hot oven until brown. Cut in small squares or circles, and serve on a napkin on a platter. Serve the consomme very hot. Boiled salmon, Fidgi. Boil the salmon and serve on a napkin, garnished with small round boiled potatoes, quartered lemons, and parsley in branches. Serve sauce Fidgi separate. Sauce Fidgi. One cup of sauce Hollandaise and one cup of sauce Riche, mixed with one spoonful of melted meat extract. Season well. Saddle of lamb, Carnot. Roast saddle of lamb, with sauce Madere. Garnish the saddle with six stuffed fresh mushrooms and Parisian potatoes. MAY 15 Cantaloupe Eggs ministerielle Ham and eggs Koenigsberger klobs Rolls Mashed potatoes Coffee Stewed tomatoes Ginger snaps Coffee Potage Fontange Radishes Fillet of sole, Doria Tenderloin of beef, Brillat Savarin Spinach in cream Lettuce salad Strawberry ice cream Assorted cakes Coffee