The Hotel St. Francis cook book

Larded tenderloin of beef, Vigo. Lard and roast the tenderloin as given elsewhere. Serve on a platter garnished with stuffed tomatoes, Creole. Cover with its own brown gravy. Stuffed tomatoes, Creole. Make a rice Creole (Dec. 23). Peel four sliced tomatoes, scoop out the insides, season with salt and pepper both inside and out, and fill with the rice. Place on a buttered pan, put a small piece of butter on top of each, and bake in oven for ten minutes, or until the tomatoes are soft. Test with your finger. Serve with tomato sauce around them; or use as a garnish for entrees. Fresh raspberries with cream Eggs, Basque Omelet with potatoes Frogs' legs, Tartar sauce Rolls Broiled chicken on toast Coffee Souffle potatoes Cold artichokes, vinaigrette Feach compote Honey cake Coffee Potage Mongol Radishes Planked shad and roe Roast loin of veal, au jus Carrots, Vichy Flageolets in butter Endives salad German almond strips Demi tasse Omelet with potatoes. Use left-over cold baked or boiled potatoes. Chop up a cupful and put in an omelet pan with two ounces of butter and fry until golden yellow. Season with salt and pepper, and then add a dozen beaten and seasoned eggs. Cook the omelet in the usual manner. Eggs, Basque. Put in very hot swimming fat four whole large green peppers, and fry for one minute. Then take out and remove the skin, cut the bottoms off, take out the seeds, and place each pepper in a buttered cup, with the open end up. Then crack an egg in each pepper, season with salt, and place the cups in a pan in a little water, and put in oven to bake. Put some boiled rice on a platter and turn out the peppers with eggs on top, so they will look like stuffed green peppers. Pour some brown meat gravy, or tomato sauce, or cream sauce, around them. Roast loin of veal, au jus. See veal kidney roast, Dec. 20. Russian dressing, for salads. Mix in a large bowl one cup of mayonnaise sauce, three soupspoonfuls of French dressing, two soupspoonfuls of Chili sauce, two soupspoonfuls of chopped pimentos, one soupspoonful of chopped green olives, one teaspoonful of Worcestershire sauce, and season with salt and pepper, if necessary. Peach compote. Peel a dozen peaches and place them in a sauce pan, add a quart of water, one-half pound of sugar, and one-half of a vanilla bean. Boil slowly until soft. Strain off the syrup, return to the fire, and reduce one-half. Pour the syrup over the peaches, and serve when cold. The peaches may be prepared whole, or cut in half. Fruit compotes. Apple, nectarine, apricot, prune or plum compote may be prepared in the same manner as peach compote. Langue de chat, I. Work a quarter pound of butter with a quarter pound of sugar until creamy. Then add four eggs, one by one, and keep on working until very smooth. Add a few drops of vanilla extract and a quarter pound of flour, and mix lightly. Put into a pastry bag and dress on a buttered pan in the shape of small thin lady fingers. Bake for a few minutes in a rather hot oven.