The Hotel St. Francis cook book

Rolled almond wafers (cigarettes). Beat the whites of nine eggs, but not too hard. Stop beating when they begin to get spongy. Then stir in one-half pound of blanched chopped almonds, ten ounces of sugar, two ounces of flour, and one pinch of powdered cinnamon. Spread on a buttered pan, like wafers, and about two inches square. Bake in a hot oven. When done immediately roll them around a small wooden stick, and press the ends together. They may be served dry, or filled with whipped cream. Sweet and sour string beans. Boil two pounds of string beans in salted water. When cooked place in a casserole, add a cupful of white wine vinegar, one cupful of brown sugar, one spoonful of meat extract, and a cupful of chicken broth, or any kind of good bouillon. Season with salt, and boil for fifteen minutes with the pot uncovered. Compote of apricots Omelette Meissonier Buckwheat cakes with maple syrup Pork chops, Badoise Rolls Schloss cheese with crackers Coffee Coffee Consomme Chevalier Salted Brazil nuts. Ripe olives Fillet of sole, Montmorency Broiled spring turkey Summer squash Lima beans Mashed potatoes, au gratin Escarole and chicory salad Croute aux fruits Demi tasse Omelette Meissonier. Cut a carrot and a turnip in one-quarter inch squares. Boil until soft in salted water, then mix with a spoonful of cream sauce, and season with salt and pepper. Make an omelet with ten eggs, in the usual manner and before turning over on the platter place the vegetables in the center. Pour cream sauce around the omelet. Pork chops, Badoise. Season four pork chops with salt and pepper, roll in flour, and fry in a pan. When done place on a platter, garnish one side with noodles and the other side with mashed potato. Pour tomato sauce around all. Consomme Chevalier. Serve in hot well-seasoned consomme equal parts of small chicken dumplings, and chicken breast and smoked beef tongue cut Julienne style. Fillet of sole, Montmorency. Place four flat fillets of sole on a buttered pan, season with salt and pepper, and lay four heads of French mushrooms and four slices of truffle on top of each. Cover with sauce Italienne, sprinkle with grated cheese, put small bits of butter on top, and bake in oven. When done sprinkle with chopped parsley and the juice of a lemon, and serve from the pan they were baked in. A silver dish is preferable for baking. Croute aux fruits (fruit crust). Toast some slices of sponge cake, put them on a plate or saucer, and put on top different kinds of stewed fruit, (compote), flavored with a little kirschwasser or maraschino. Crout a 1'ananas (pineapple crust). Prepare in the same manner as croute aux fruits, but use pineapple. Decorate with maraschino cherries. Baked pears with cream Terrine de foie gras en aspic Scrambled eggs with smoked salmon Shirred eggs, Nic,oise Rolls Sweetbreads, Marigny Coffee Lettuce and grapefruit salad Blackberry meringue Demi tasse Cream of flageolet beans Antipasto. Celery Sea bass, Montebello Roast tenderloin of beef, vert pre Field and beet salad Alexandria pudding Coffee