The Hotel St. Francis cook book

Orangeade. One pint of water, one pint of orange juice, the juice of two lemons, and one-half pound of sugar. Dissolve the sugar in the water, add the orange and lemon juice, strain, and cool on ice. Consomme Vanderbilt Equal parts of boiled breast of chicken, boiled smoked beef tongue, French canned mushrooms and truffles cut in Julienne style ; and one part of fresh or canned peas. Serve in hot, well-seasoned consomme. Fresh strawberries with cream Schlemmerbroedchen Plain omelet Scrambled eggs, Pluche Rolls Westphalian ham Coffee Red cabbage salad Rice croquettes Champagne punch Demi tasse Little Neck clams on half shell Potage Mexicaine Ripe California olives Fillet of turbot, Tempis Roast chicken Chateau potatoes Asparagus, Hollandaise Tomato salad Biscuit glace, au cafe Demi tasse Schlemmerbroedchen (sandwich). Spread four slices of rye bread with butter, cover with one-quarter pound of raw beef chopped very fine, and seasoned with salt and pepper. Spread some fresh caviar on top of the beef. Serve on a folded napkin, with two lemons cut in half. Red cabbage salad. Slice a head of red cabbage very thin, put in a salad bowl, season with salt, pepper, one spoonful of oil, and three spoonfuls of vinegar. This salad requires more vinegar than oil. Rice croquettes. Cook one-half pound of rice in three pints of milk, to which has been added half of a vanilla bean. This will make a stiff batter. Add one-quarter pound of sugar and the yolks of four eggs. Allow to cool. Shape the rice in croquettes, dip in beaten eggs, then in macaroon crumbs or powder, and fry in swimming hot lard or butter. Serve with wine sauce. Compote with rice. Prepare some rice as for croquettes. Put a large spoonful in the center of a plate and garnish with stewed fruit. Any kind of stewed fruit may be used, such as peaches, apricots, pears, etc., either singly or mixed. Champagne punch. One quart of champagne, one quart of white wine, one bottle of soda water, one spoonful of sugar, and three apples cut in small dices. Cool, and serve in champagne cup glasses. Potage Mexicaine. Mix one quart of puree of tomato soup with one pint of well-seasoned consomme tapioca. Fillet of turbot, Tempis. Season four fillets of turbot with salt and pepper, and roll in flour. Put three ounces of butter in a pan and heat. Then add the fish and fry for ten minutes on both sides. Place the fish on a platter ; add another ounce of butter to the pan, and cook to the color of a chestnut, and pour over the fish. Sprinkle with the juice of a large lemon, and one spoonful of chopped salted almonds. Scrambled eggs, Pluche. Scrambled eggs with chopped herbs; such as parsley chervil and chives. Sliced peaches with cream Eggs a la Patti Waffles with maple syrup Stewed tripe, Blanchard Ceylon tea Puff paste roses Coffee Consomme Alexandria Lyon sausage. Antipasto Boiled brook trout, mousseline Potatoes, nature Roast saddle of mutton, currant jelly, mint sauce String beans in butter Broiled tomatoes Escarole and chicory salad Souffle au fromage Coffee Eggs a la Patti. Make a chicken hash in cream and put on a platter. Lay four poached eggs on top, and one slice of truffle on top of each egg. Pour sauce Madere around the hash.