The Hotel St. Francis cook book

Sweetbreads braise, Elizabeth. Braised sweetbreads served with stuffed tomatoes, stuffed mushrooms, onions glace, and sauce Madere. Cantaloupe baskets. Cut four cantaloupes in the form of baskets, using part of the rind for the handle. Carefully take out the pulp with a teaspoon. Fill the baskets with vanilla ice cream mixed with the pulp, and decorate with whipped cream. Orange baskets. Cut the oranges in the form of baskets, scrape out the pulp, fill with orange water ice, and decorate with strawberries and raspberries. Almond rocks. Beat the whites of eight eggs very stiff and dry. Add one pound of powdered sugar and three-quarters of a pound of shredded almonds, and one-half spoonful of vanilla extract. Mix lightly, and lay on a buttered and floured pan, in the shape of rocks, using a fork to form them. Bake in a slack oven. Serve cold. Small tenderloin steak, Rachel. Broil the steaks and lay on a platter. Put a slice of terrine de foie gras on top, garnish with peas au beurre and Julienne potatoes. Serve sauce Madere. Stewed prunes Tomatoes, surprise Virginia ham and eggs Clam broth in cups Rolls Cold Lake Tahoe trout, vinaigrette Coffee Boston brown pudding Demi tasse Cream of watercress Pirn olas. Celery Fried frog's legs, Espagnole Roast squab chicken, Michels Peach compote Sweet and sour string beans Gauffrette potatoes Lettuce salad, egg dressing Blanc mange aux fruits Rolled almonds wafers Coffee Tomatoes, surprise. Peel four tomatoes, cut off the top, and scoop out the insides with a small sharp spoon. Cut a stalk of white celery in small dices, wash well, and set in ice box to cool. Then mix the celery with half a cup of thick mayonnaise sauce, season with salt and pepper, and fill the tomatoes. Sprinkle the tops with chopped parsley, and serve on lettuce leaves. Cream of watercress. Heat three ounces of butter in a casserole, add three spoonfuls of flour, one pint of chicken broth, and one pint of milk ; and bring to a boil. Then add one quart of well-washed watercress, and season with salt and Cayenne pepper. Boil for half an hour, strain, and put back in casserole. Again bring to a boil, and bind with the yolks of two eggs mixed with one-half pint of cream. Strain again and serve. Fried frogs' legs, Espagnole. Season two dozen frogs' legs with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in swimming hot lard, and serve on a napkin on a platter. Garnish with fried parsley and two lemons cut in half. Serve Creole sauce separate. Squab chicken, Michels. Put four well-seasoned squab chickens in a casserole with three ounces of butter and one onion cut in half. Put in oven and baste very often. When both chicken and onion are nicely colored set on top of the stove, add one-half glass of white wine, cover the pot, and simmer for five minutes. Then place the chicken on a platter; and put in the pot one-half cup of chicken broth and a spoonful of meat extract, and boil for five minutes. Pour over the chicken.