The Hotel St. Francis cook book

Baked potatoes Cold saddle of mutton Rolls White bean salad Coffee French pastry Demi tasse Lamb broth a la Reine Queen olives Baked whitefish, St. Menehould Roast squab Artichokes with melted butter Broiled potatoes Celery root, field and beet salad Pumpkin pie Coffee White bean salad. Soak a pound of navy beans over night in cold water. Then boil them in three quarts of water; to which has been added a little salt, an onion, a carrot, and a bouquet garni. When soft, remove the onion and carrot, and the bouquet garni, drain off the water, and set the beans to cool. When cold put in a salad bowl, add two shallots chopped very fine, a little chopped parsley, a little salt and some fresh-ground pepper, one spoonful of vinegar and two of olive oil. Mix well. Lamb broth a la Reine. Put a shoulder of lamb in a roasting pan, season with salt and pepper, a little fat or a small piece of butter, and put in the oven to roast. When done remove the lean meat from the bones and cut in small squares. Put the trimmings in a casserole with five pounds of lamb bones and three quarts of water. Bring to a boil, skim well, and then add one sliced onion, one carrot, a bay leaf, six cloves, a bouquet garni, a stalk of leek and three leaves of celery, a little salt and a few whole black pepper berries. Boil slowly for one hour, without being covered, so the broth will stay clear. Strain through fine cheese cloth, add the lamb cut in small squares, and one-half pound of boiled rice. Serve hot and well seasoned. Pumpkin pie. Make a custard with five eggs, two ounces of sugar, one pint of pumpkin pulp, one pony of molasses, three ounces of melted butter, one pinch of grated nutmeg, one pinch of cinnamon and one pinch of allspice. Mix to a custard, and finish like a custard pie. Pumpkin pulp. Peel a pumpkin and wash out the seeds. Steam or boil until soft, and strain through a fine sieve. Baked whitefish, St. Menehould. Take four pounds of whitefish (bass or other fish may be used), put in a vessel with two quarts of water and a spoonful of salt, and boil for five minutes. Then drain off the water, remove the skin and bones, and break the fish in two inch pieces. Make one quart of cream sauce. In a buttered baking dish put one spoonful of cream sauce, then one-third of the fish ; cover with cream sauce ; then another third of the fish; cover with sauce; and then the remainder of the fish, and pour the remainder of the sauce on top. The sauce should be highly seasoned. Sprinkle the top with grated Swiss or Parmesan cheese, put small bits of butter on top, and bake in oven for fifteen or twenty minutes. Sprinkle with the juice of two lemons, and serve from the baking dish. Loganberries with cream Eggs Mollet, cream sauce Bacon and eggs Broiled black bass, maitre d'hotel Rolls Sliced cucumbers, French dressing Coffee Browned hashed potatoes Compote with rice Demi tasse Terrapin soup, Southern style Pimentos, vinaigrette Scalloped clams Larded tenderloin of beef, moderne Romaine salad Biscuit glace, peppermint Assorted cakes Coffee Eggs Mollet, cream sauce. Eggs Mollet are soft boiled (about four min~ utes). Remove the shells, being careful that the eggs do not break. Put in a deep dish and cover with cream sauce.