The Hotel St. Francis cook book

Salmon steak, Calcutta. Put two slices of salmon, about one and one-half inches thick, in a flat buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, cover with buttered paper, and cook in oven for twenty minutes. Then put the fish on a platter and keep hot. Pour over the fish a sauce made as follows : Heat two ounces of butter in a casserole, add one spoonful of flour and one of curry powder, and heat through. Then add the broth the fish was cooked in, and one pint of fish stock, and boil for ten minutes. Bind with the yolks of two eggs and one-half cup of cream. Strain, put back in the casserole, and whip one ounce of fresh butter into it. When the butter is melted it is ready to pour over the fish. Garnish the fish with fleurons. Parisian potatoes, Hollandaise. Cut a quart of potatoes with a round Parisian spoon, put in cold water, add a little salt, and boil very slowly. When done, drain off the water, and put the potatoes in the oven to dry. Then put the potatoes in one ounce of melted butter mixed with a little chopped parsley, roll carefully so they will not break, and serve. Sliced nectarines in cream Omelet Levy Scrambled eggs with smoked beef Lamb kidneys en brochette, bacon Rolls Lyonnaise potatoes Coffee Field salad Camembert cheese with crackers Demi tasse Potage Cameroni Ripe olives Sand dabs, saute meuniere Sweetbreads, Figaro Roast sirloin of beef, Mounet Sully Broiled tomatoes Escarole salad Puff paste basket Coffee Omelet Levy. Make a plain omelet with eight eggs, and put on a quitelarge china platter. Garnish with one bouquet of pimentos cut in small dices and heated in butter; one bouquet of green peppers cut in the same manner and sauteed in butter; one bouquet of asparagus tips, and one of chicken hash in cream. Lamb kidneys en brochette with bacon. Remove the skin from two lamb kidneys, split them open, and put a skewer through them. Season with salt and pepper, roll in oil, and broil. When done place on a piece of dry toast, lay two strips of bacon on top. And put a spoonful of maitre d'hotel butter on top of all. Potage Cameroni. Make one quart of consomme brunoise, add six chickens' livers cut in small squares and sauteed in butter; and one-half cup of boiled macaroni cut in half inch pieces. Serve grated cheese separate. Sweetbreads, Figaro. Braised sweetbreads served with their own gravy, and garnished with one timbale of spinach for each person. Serve sauce Figaro separate. Sauce Figaro. Reduce one pint of tomato sauce one half by boiling slowly. Allow to become cold, add one pint of mayonnaise sauce, mix well, and season with salt and Cayenne pepper. Roast sirloin of beef, Mounet Sully. Roast a sirloin of beef, place on a platter, and garnish with fresh artichoke bottoms filled with peas au beurre, and potatoes Julienne. Serve Bearnaise sauce separate.