The Hotel St. Francis cook book

Fillet of flounder, Circassienne. Put four fillets of flounders in a flat buttered pan, season with salt and pepper. Lay a slice of cucumber on top of each fillet, then one slice of peeled tomatoes, then a few slices of pickles and a teaspoonful of capers. Season with salt and pepper again, add a glass of white wine, and one-half ounce of butter on top of each piece of fish, and bake in the oven. Serve hot, direct from the oven. Tournedos Nigoise. Broil, or saute in butter, a small tenderloin steak. Dish up on a platter, with Madeira sauce with stuffed olives. Stuffed olives. Cut the stones out of a dozen large green olives, and fill with chicken force meat (chicken dumplings). Boil in bouillon, stock, water, white sauce, or any other kind of sauce. Stuffed olives are used principally in sauces, or as a garnish for meats and fish. MAY 18 California marmalade Assorted hors d'oeuvres Boiled eggs Clam broth, Bellevue Butter toast Crab meat, au gratin Chocolate with whipped cream Broiled mutton chops French fried potatoes Sliced tomatoes, French dressing Lillian Russell Lady fingers Demi tasse Consomme aux eclairs Fillet of sole, Lord Curzon Roast chicken Potato croquettes Cold artichokes, mustard sauce Broiled fresh mushrooms on toast Orange coupe Macaroons Coffee California marmalade. One grapefruit, one orange, and two lemons. Shave the fruit very thin, discarding the seeds only. Pack lightly into an earthern vessel, add just water enough to cover, and allow to stand from twelve to twenty-four hours. Then bring to a boil, and simmer for fifteen minutes. Return to the earthern vessel and allow to stand for another twentyfour hours. Then measure, and add an equal quantity of sugar, return to stove and boil until it jells. Put up in jelly glasses. Lillian Russell. Cut a nice cantaloupe in half, remove the seeds, and set each half in cracked ice. Fill with ice cream, with a sprinkle of maraschino on top. Consomme aux eclairs. Make some small eclairs about one inch long. Chop a little white meat of chicken very fine, add some salt and a little whipped cream, and mix well. Split the eclairs and fill with the prepared chicken meat. Serve on a napkin. Have the consomme very hot, with a little Cayenne pepper in it. Fillet of sole, Lord Curzon. Cut one green pepper, three heads of fresh mushrooms, and one peeled tomato in small squares. Put in a saute pan with one ounce of butter, and simmer. Lay four fillets of flounder in a frying pan, season with salt and pepper and a chopped shallot, spread the simmered vegetables on top, add one glass of white wine, sprinkle with a spoonful of curry powder, cover, and bake ten minutes. Then remove the fish to a platter. To the pan add one cupful of Hollandaise sauce and one and one-half cupfuls of tomato sauce. Mix well and pour over the fish. Now place the platter with the fish and sauce in a very hot oven and brown slightly. MAY 19 Fresh raspberries with cream Cantaloupe Waffles Eggs, Waterloo Honey in the comb Breaded pork chops, tomato sauce Coffee Lorraine potatoes Cole slaw French pastry Coffee Veloutine aurore Lake Tahoe trout, meuniere Cucumber salad Leg of lamb, Renaissance Chateau potatoes Millionaire punch Assorted cakes Coffee