The Hotel St. Francis cook book

Baked lobster, Lincoln. Boil two lobsters. When cold, cut in two lengthwise, remove the meat, and slice it. Put in a casserole two ounces of butter, and heat; then add two chopped shallots, and two cloves of garlic chopped fine. Heat slightly and then add six sliced fresh mushrooms, and simmer for five minutes. Then add one cup of cream sauce, one teaspoonful of English mustard mixed with one tablespoonful of Worcestershire sauce, and a little chopped parsley and tarragon. Cook for ten minutes, then add the lobster, and season with salt and pepper. Fill the half lobster shells with the mixture, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until well browned. Serve on a napkin, with parsley in branches, and two lemons cut in half. Fresh sliced peaches with cream Cold fish a la Michels Griddle cakes Lemon pie Kidneys saute, au Madere Buttermilk Rolls Coffee Coffee Little Neck clams Sorrel soup, with rice Lyon sausages Frogs' legs, saute a sec Tournedos, Vaudeville Sybil potatoes Watercress salad Compote of gooseberries Assorted cakes Coffee Cold fish a la Michels. Put in a casserole one spoonful of olive oil and a small onion chopped very fine. Fry until yellow, and then add one chopped clove of garlic and a spoonful of flour. Cook this until yellow ; then add two and one-half cups of water, season with salt and pepper, and boil for two minutes. Then add about two pounds of any kind of fish cut in pieces about two inches square, and some chopped parsley, and boil for thirty minutes. Put the fish in a deep porcelain dish, pour the sauce over it, and serve when cold. Sorrel soup with rice. Wash a large handful of sorrel, remove the stems, and slice very thin. Put two ounces of butter and three ounces of rice in a casserole, and heat. Then add the sorrel and simmer for five minutes. Then add two quarts of bouillon, chicken broth or stock, season with salt and pepper, and boil slowly for thirty minutes. When rice is soft it is ready to serve. Tournedos, Vaudeville. Season four small tenderloin steaks with salt and pepper, and broil ; or saute in pan with butter. When done place on a platter, lay on each a fresh poached egg; and garnish with four stuffed tomatoes, Creole. Cover the tournedos with sauce Madere. Compote of gooseberries. To each pint of well-cleaned gooseberries add one-half pound of sugar and one gill of water. Cook slowly until the berries are soft. Preserved green gage plums Clam broth en bellevue Boiled eggs Chicken saute a sec Doughnuts French fried potatoes Rolls Romaine salad Coffee Sierra cheese and crackers Coffee Consomme Xavier Pimientos Boiled salmon steak with peas Roast saddle of lamb, mint sauce Green corn Stewed tomatoes Lettuce and grapefruit salad Berliner pfannenkuchen Coffee