The Hotel St. Francis cook book

Fillet of trout, Rachel. Cut the fillets from two Tahoe trout. Use the bones and head to make a sauce Genoise. Put the fillets in a buttered fish pan, season with salt and pepper, add one-half glass of claret, and one-half glass of fish stock, bouillon or water, cover, and simmer for ten minutes. Remove the fish to a platter. Add to the sauce half of the tail of a lobster, one truffle, six heads of canned mushrooms cut in small squares, and one dozen small fish dumplings. Pour over the fish. Chicory salad with chapon. Serve the salad with French dressing. Chapon is a crust of French bread rubbed with garlic, and added to the salad to flavor same. Preserved pears Crab legs, a la Stock Omelet with parsley Eggs en cocotte, D'Uxelles Rolls English rump steak, maitre d'hotel Coffee French fried potatoes Wax beans in butter Sliced peaches with whipped cream Lady ringers Demi tasse Cream of green corn Salted almonds ficrevisses, Lafayette Roast leg of mutton, au jus Mashed summer squash Potatoes, St. Francis Field salad Burgundy punch Assorted cakes Coffee Crab legs, Stock. For four persons, put two leaves of lettuce on each dinner plate. Slice fine a head of lettuce and put on top of the lettuce leaves. Add to each plate one slice of peeled tomatoes, and on top place four legs of crab, or some crab meat, and two fillets of anchovies on top of the crab. Put in a salad bowl one spoonful of vinegar, one of tomato ketchup, one of Chili sauce, two of olive oil, one-half teaspoonful of Worcestershire sauce, one teaspoonful of salt, a little paprika, and some chopped chives. Mix well, and pour over the salad on the plates. Serve very cold. Eggs, D'Uxelles. For individual portions, put in a buttered cocotte dish one spoonful of D'Uxelles (Jan. 11), break an egg on top, season with salt and pepper, put a little more D'Uxelles on top of the egg, then a little grated cheese and small bits of butter, and bake in oven until egg is set. Serve on a napkin. Omelet with parsley. Beat eight eggs, season with salt, pepper and chopped parsley, add a spoonful of thick cream, and cook in the usual manner. Burgundy punch. Two pounds of sugar, two quarts of water, the juice of six lemons and the rind of one, and one piece of cinnamon stick. Let the mixture infuse for about two hours. Freeze, and then add one pint of claret, a small glass of cognac, and a drop of red coloring. Whipped cream. Put one-half pint of double cream into a bowl and whip until quite stiff, then add two ounces of powdered sugar and a few drops of vanilla extract. Mix well, and keep in a cool place until needed. Sliced peaches with whipped cream. Peel and slice some ripe peaches, and sprinkle with a little sugar. Serve in individual dishes with a spoonful of whipped cream on the side. Sliced bananas with whipped cream. Prepare in the same manner as peaches. Sliced fruits with whipped cream. Prepare oranges, pears, figs, etc., in the same manner as peaches. Berries of all kinds with whipped cream. Hull and wash the berries, dry in cheesecloth, and prepare in the same manner as peaches.