The Hotel St. Francis cook book

Summer squash, Native Son. Cut off the corn from four ears. Peel one pound of summer squash, and cut in one inch squares. Put them, with the corn, in a bowl and add three peeled tomatoes cut in squares. In a casserole put one chopped onion with two ounces of butter, and simmer until yellow, then add the corn, tomato and squash, season with salt and pepper, cover, and simmer for thirty minutes. Consomme Japonnaise. Consomme aux perles de Nizam colored with yellow Breton coloring. Shad roe, en Bordure. Butter a plank, lay four shad roe on top, season with salt and pepper, put small bits of butter on top of each roe, and set in oven. After ten minutes turn the roes over, make a bordure of potato croquette mixture around the plank, and return to oven to cook until done. Pour a little maitre d'hotel sauce on top, and garnish with parsley in branches and quartered lemons. Tenderloin of beef, Voisin. Roast tenderloin of beef, garnished with fresh artichoke bottoms filled with tomatoes cut in small squares, sauteed in butter, and well seasoned. Serve sauce Choron separate. Potatoes, allumette. Cut four potatoes in the form of matches, dry with a napkin, and fry in hot swimming lard until yellow and crisp. Remove, salt well, and serve on a napkin. Raspberry jam Shirred eggs, Monaco Salted salmon belly, melted butter Lake Tahoe trout, meuniere Baked potatoes Potatoes O'Brien Rolls Tomatoes, Mayonnaise Coffee Cream fritters Demi tasse Little Neck clams on shell Sorrel soup, a 1'eau Salted hazelnuts Terrapin saute, au beurre noisette Fillet of bass, 1905 Asparagus, Hollandaise Waldorf salad French pastry Coffee Salted salmon belly, melted butter. Soak a salted salmon belly in cold water over night. Then place in vessel and cover with fresh cold water, bring to a boil, and then set at side of the range for twenty minutes. Dish up on a napkin on a platter, garnish with parsley in branches and quartered lemons. Serve melted butter separate. Shirred eggs, Monaco. Put six chopped shallots in a casserole with one ounce of butter. Heat slightly, then add six sliced fresh mushrooms and one peeled and sliced tomato; season with salt and pepper, and simmer for ten minutes. Butter four individual shirred egg dishes, pour in the above preparation, break two eggs in each, season with salt and pepper, and cook in oven for five minutes. Cream fritters. Mix two ounces of corn starch, four ounces of sugar, the yolks of four eggs, and half of the peel of a lemon, and warm up in a double boiler. Bring one-half pint of milk to the boiling point and add it to the mixture. Continue boiling, and stir all the time until it becomes thick. Then spread it on a platter about a half inch thick, and allow to become cold. Cut in pieces about two inches square, roll in flour, then in beaten eggs, and finally in bread crumbs, and fry in swimming lard, or in frying pan with plenty of melted butter. Dress on a napkin, and serve vanilla cream sauce separate.