The Hotel St. Francis cook book

Aiguillettes of turbot, Bayard. Cut four fillets of turbot lengthwise, and about four inches long and two inches wide. Place in a buttered pan, season with salt and white pepper, add one-half glass of white wine and one-half cup of fish stock, or water ; cover with buttered paper, and cook in oven for ten minutes. Then place the fish on a platter, reduce the broth until nearly dry, add a pint of lobster sauce to which has been added the tail of a lobster, six heads of French canned mushrooms, and two truffles, all cut Julienne style. Pour the sauce over the fish before serving. Roast sirloin of beef, fermiere. Roast sirloin of beef, sauce Madere, garnished with string beans in butter, carrots in butter, and chateau potatoes. Chicken saute, Archiduc. Joint a chicken, and season with salt and pepper. Melt two ounces of butter in a saute pan ; when hot add the chicken and saute for five minutes. Then add two sliced green peppers, and saute until the chicken is done. Then place the chicken on a platter, and add another ounce of butter to the saute pan. When the butter is nice and brown pour the gravy over the chicken, sprinkle with chopped parsley, and garnish with lemons cut in half. Sliced peaches with cream Poached eggs a la Reine Ham and eggs Cold sirloin of beef Rolls Rachel salad Coffee Baked apple roll Coffee Cabbage soup, Normande Radishes Salmon steak, Hongroise Roast chicken Fresh asparagus, Hollandaise Georgette potatoes Chicory salad Vanilla iqe cream Bouchettes Demi tasse Rachel salad. Cut some artichoke bottoms, boiled celery, potatoes and asparagus tips, and two truffles, in Julienne shape. Arrange the vegetables in a salad bowl in bouquets, place the truffles in the center, and pour some French dressing over 'all. Baked apple roll. Roll out one pound of puff paste until it is about oneeighth inch thick. Spread with chopped apples mixed with a little powdered sugar and powdered allspice. Wet the edges of the paste with water and roll up in the form of a big stick. Put in a pan, wash the top with beaten eggs, and bake in a rather hot oven. When done cut in slices, and serve with hard and brandy sauces. Plain cream may be served separate. Baked apricot roll, blackberry roll, huckleberry roll, or loganberry roll. Prepare in the same manner as apple roll, using the fruit desired. Cabbage soup, Normande. Separate the outside leaves and the core of a head of cabbage. Put both the leaves and core in a casserole with five pounds of beef bones, one onion, one carrot, a bouquet garni, and a handful of salt. Bring to a boil, season, and boil for two and one-half hours. Slice the rest of the cabbage very thin, place in another casserole, add three ounces of butter, and fry until the moisture is out. Then drain off the butter, and strain the beef and cabbage broth over it. Let it boil slowly for an hour. Season with salt and pepper, and add some bread crust cut in small squares and fried in butter.