The Hotel St. Francis cook book

Consomme Magador Ripe olives Salmon, Concourt Fillet of beef saute, Balzag Artichokes, Hollandaise Green corn Potato croquettes Romaine salad, Roquefort dressing Blanc mange, aux liqueurs Lady fingers Coffee Eggs, Celestine. Put four pieces of toast on a buttered platter, lay a slice of broiled ham on top of each, and a poached egg on top of each slice of ham. Cover with cream sauce, sprinkle with grated cheese, put a little butter on each, and bake in a hot oven until brown. Fried chicken, Villeroi. Joint a chicken, season with salt and pepper, roll in flour, then in beaten eggs and fresh bread crumbs. Put one-half cup of melted butter in a pan, heat, and then fry the chicken. Make a pint of sauce Allemande (March 4), add one cup of fresh-boiled new peas, and season well. Put some of the sauce on a platter, lay the chicken on top, and serve the remainder of the sauce in a sauceboat. Consomme Magador. Wash a stock of celery and cut in small dices, boil in salted water until soft. Then add to three pints of boiling consomme; season well, and serve with chopped chervil. Salmon, Concourt. Cut the salmon in slices one inch thick, season with salt and pepper, roll in melted butter, then in fresh bread crumbs, and broil. When done place on a platter, and garnish with parsley in branches and lemons cut in half. Serve sauce Colbert separate. Fillet of beef saute, Balzag. Season four small tenderloin steaks with salt and pepper, and saute in butter. Then place on a platter. Make a pint of sauce Madere, and add to it one dozen small chicken dumplings, one dozen stuffed olives and two sliced truffles. Pour over the fillets. Strawberries with cream Cold Virginia ham Scrambled eggs with chives Bretonne salad Crescents and rolls Lillian Russell Cocoa Macaroons Coffee Chicken soup, Bresilienne Celery Striped bass, Buena Vista Chicken fricassee, a l'ancienne Asparagus, sauce mousseline Pate de foie gras, a la gelee Lettuce salad Pancakes, Lieb Coffee Salad Bretonne. Soak one pound of white beans in cold water over night. Then put on fire in two quarts of water, add a little salt, one carrot, one onion, and a bouquet garni. Cover, and boil until soft. Then remove the vegetables, drain off the water, and set the beans in a cool place. When cold put them in a salad bowl, and in the center place two tomatoes peeled and cut in small squares. Sprinkle with one teaspoonful of salt, one-half teaspoonful of fresh-ground black pepper, one-third cup of white wine vinegar, two-thirds of a cup of olive oil, and a little chopped parsley. Some chopped chives may also be added if desired. Mix on the table. Chicken soup, Bresilienne. One pint of consomme tapioca, one pint of thick consomme brunoise, and the breast of a fowl cut in small squares. Bring to a boil, and serve.