The Hotel St. Francis cook book

Pimentos, vinaigrette. Drain the juice from one can of pimentos, lay them on a platter, and cover with vinaigrette sauce. Serve very cold. Scalloped clams. Put six dozen Little Neck clams in a vessel with their juice, and bring to a boil. Heat two ounces of butter in a casserole, then add two spoonfuls of flour, and heat through. Then add the juice of the clams and half a pint of milk, and season with salt and pepper. The sauce should then be a little thick. Bind with the yolks of two eggs mixed with one-half cup of cream. Mix the clams with three-fourths of the sauce and put in a baking dish. Pour the rest of the sauce over the top, sprinkle with grated cheese, put small bits of butter on top, and bake in hot oven until brown. Serve in same dish. Tenderloin of beef, moderne. Roast the tenderloin of beef, place on a platter, and garnish with several small patties; some of them filled with string beans, and some filled with peas in butter. Also garnish with rissolee potatoes. Serve Madeira sauce separate, besides pouring a little over the tenderloin. Terrapin soup, Southern style. Scald two terrapin, and remove the shell, skin and intestines. Cut the terrapin in small pieces about one-quarter inch square. Heat four ounces of butter in a casserole, then add the terrapin and fry over a quick fire. Sprinkle with three tablespoonfuls of flour, add three pints of any kind of good broth and one pint of milk, season with salt and pepper, add a glass of good sherry wine, and boil until well done. Bind with the yolks of two eggs mixed with a cup of cream and a glass of dry sherry wine. Set on stove and let it come nearly to a boil, but not quite. Grapefruit Eggs Vilna Oatmeal with cream Calf's liver saute, Spanish style Rolls Boiled rice English breakfast tea Watermelon Demi tasse Consomme Rothschild California ripe olives Broiled striped bass, maitre d'hotel Sliced culemo salad Roast chicken Peas a la Franchise Mashed potatoes Watercress Apricot meringue Coffee Eggs Vilna. Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, lay four fillets of anchovies crosswise over the eggs, and garnish with two lemons cut in half, and parsley in branches. Calf's liver, Spanish style. Cut six slices of calf's liver three-quarters of an inch thick, season with salt and pepper, roll in flour, and fry in melted butter. When nearly done place on a platter and keep hot. Pour one pint of very slightly seasoned Creole sauce over the liver, and put in oven for two minutes. Sprinkle with chopped parsley, and serve. Consomme Rothschild. Equal parts of breast of boiled fowl, beef tongue and truffles cut Julienne style, and added to very hot consomme. Add a little chervil before serving. Sliced culemo salad. Culemo is a sort of cucumber. Peel, slice, and pour French dressing over it. Cantaloupe Cold eggs with celery Boiled eggs Cold chicken, with chow chow Dry toast Asparagus, mayonnaise Crescents Roquefort cheese with crackers Chocolate with whipped cream Coffee Little Neck clams Potage Lamballe Radishes. Lyon sausage Fillet of sole, Paylord Sweetbreads, Egyptienne Roast ribs of beef Saratoga chip potatoes Chiffonnade salad Vanilla ice cream Assorted cakes Fruit