The Hotel St. Francis cook book

Dry toast Broiled squab chicken on toast Coffee Souffle potatoes Hearts of romaine, Roquefort dressing Strawberries a la mode Lady fingers Coffee Creme cardinal Radishes Crab meat, gourmet Small tenderloin steak, Fedora Artichokes, sauce mousseline Watercress, salad Wine jelly, au Chartreuse Assorted cakes Coffee Shirred eggs with bananas. Peel a banana and slice it very fine. Put half and half in two buttered shirred egg dishes, and allow to become hot. Then put two eggs in each dish, season with salt and pepper, put in oven and cook. Eggs, presidential. Boil until quite soft some left-over roasted or boiled chicken, mix with a little cream sauce, season well, and pass through a fine sieve. Place on artichoke bottoms, put on a buttered dish, and set in oven to get hot. Then lay a poached egg on top, cover with well-seasoned cream sauce, and put two slices of truffle on top. Frogs' legs, Greenway. Cut a dozen frogs' legs in two, and sprinkle with salt and pepper. Melt two ounces of butter in a saute pan, add the frogs' legs and simmer for five minutes, then add a spoonful of flour and simmer again for a few minutes. Then add one-half glass of white wine, one cup of chicken broth, or any kind of clear white broth, some chopped chives, parsley and chervil, and cook for five minutes. Before serving season well, and bind with the yolk of one egg and one-half cup of cream. Strawberries, a la mode. Selected strawberries with vanilla ice cream on top. Raspberries, a la mode. Prepare in the same manner as strawberries a la mode. Creme cardinal. Pound the shells of two lobsters very fine, in a mortar. Then put in a casserole with three ounces of butter, a sliced onion and carrot, one leek and a little celery, and simmer for twenty minutes. Take care that it does not burn, and simmer slowly. Then add three ounces of flour, mix well, add two quarts of milk, season well with salt and a little Cayenne pepper, boil for half an hour, and then strain through a fine sieve or cheese cloth. Return to the casserole, bring to a boil, and bind with the yolks of two eggs and one-half cup of cream. Put in a soup tureen. Cut the tail of a lobster and two truffles in small dices, put them in a casserole, season with salt and a little Cayenne pepper, add a pony of good brandy and a pony of dry sherry, bring to a boil, and pour into the soup. Small tenderloin steak, Fedora. Season four small tenderloin steaks with salt and pepper, roll in oil, and broil ; or saute in butter. When done place on top of a thin slice of heated, or fresh-boiled, ham, and cover with Bordelaise sauce. MAY 28 Strawberry jam Grapefruit with chestnuts Calf's liver and bacon Eggs, Columbus Baked potatoes . Broiled pig's feet, tomato sauce Rolls Mashed turnips Coffee Cannelons a la creme Demi tasse Consomme, profiteroles Lyons sausage Sand dabs, Grenobloise Broiled chicken, Tyrolienne Potatoes chateau String beans in butter Chiffonnade salad Fresh raspberry cup Macaroons Coffee Eggs, Columbus. Put some green peppers in hot, swimming lard for a minute. Then peel and cut in orange shape. Cut some pimentos in orange shape. Heat both in warm butter, lay two of each on each poached egg on toast.