The Hotel St. Francis cook book

Fillet of perch, St. Charles. Cut four fillets of perch and place in saute pan with butter, salt, white pepper, and one-half glass of white wine. Cover with buttered paper and simmer for ten minutes, then remove the fish to a platter. Put in the same saute pan one pint of white wine sauce, and boil for five minutes. Strain, and add a few slices of truffle, and the tail of a lobster cut in thin slices. Pour over the fish, and sprinkle some chopped lobster corals over all. Shoulder of lamb, baker's oven style. Season a shoulder of lamb with salt and pepper, and rub with a piece of garlic. Then place in a deep earthen flat pan, or a roasting pan about two inches deep. Slice eight potatoes to the size of a silver dollar, and slice six onions very fine. Mix together and put on top and around the piece of lamb. Add a bay leaf and two cloves to the pan, sprinkle with salt, fresh-ground pepper, and some chopped parsley, add two quarts of water, and put in a baker's oven ; or in the stove oven ; and simmer slowly for about two and one-half hours. Do not cover while cooking, and if the stove oven is used do not have it too hot. Serve from the pan in which it was cooked. MAY 25 Strawberries with cream Scrambled eggs, Marseillaise Boiled eggs Crab meat, Louise Buttered toast Corned beef hash, au gratin Chocolate with whipped cream Lettuce salad with French dressing Banana cream pie Demi tasse Cream soup, a 1'Algerienne Salted pecans Sole, Colbert Filet mignon, Cheron Olivette potatoes Chicory salad Victoria punch Assorted cakes Coffee Scrambled eggs, Marseillaise. Peel and slice two fresh tomatoes and put in casserole with two ounces of butter. Simmer for five minutes. Rub the inside of a bowl with garlic, break twelve eggs in the bowl and beat them. Add salt and pepper and half a cup of cream, pour into the casserole and scramble in the usual manner. Cream soup, a 1'Algerienne. Boil two sweet potatoes, and force through a fine sieve. Add two quarts of cream of chicken soup. If too thick add a little plain chicken broth, or boiling milk, season well, and strain. Before serving add two cups of boiled rice. Sole, Colbert. Cut off the head of a large sole, and pull off the black skin. Lift off the four fillets complete, spreading the two sides apart with two toothpicks, so they will not touch. Dip in milk, then in flour, and then in beaten eggs and fresh bread crumbs, the lower side only. Dip the top side in milk and flour. Season well with salt and pepper, and place in a pan with butter, and two ounces of butter on top of the fish. Bake in the oven, basting continually until done. Then put the sole on a platter, remove the toothpicks and fill the space with two ounces of butter that has been mixed with salt, pepper, a little chopped parsley, one spoonful of meat extract, and the juice of one lemon. Place the platter in the oven just long enough to melt the butter. Garnish with parsley in branches and lemons cut in half. The whole sole may be fried in swimming lard instead of baking, if desired. This way is easier, but is not the correct one.