The Hotel St. Francis cook book

Scrambled eggs, Mauresque. Cut some Lyon sausage and boiled ham in small dices, put in a casserole with a piece of butter, and heat. Then add the beaten eggs, cream, and a little salt and pepper. Scramble in the usual manner, and serve in a deep china dish. Potage Nassau. Peel eight white onions, and put in a casserole with one quart of water and a little salt. Boil for twenty minutes, and then drain off the water. Heat three ounces of butter in another casserole; then add three spoonfuls of flour, heat through ; then add one pint of milk and one quart of bouillon and the onions, and boil for forty minutes. Strain through a fine sieve, put back in casserole, season with salt and Cayenne pepper, and stir in three ounces of sweet butter. When the butter is melted, serve hot, with, small crusts of bread cut in small squares, and fried in butter. Fresh strawberries with cream Cold consomme in cups Broiled salted mackerel Cold salmon, mayonnaise Baked potatoes Culemo salad Rolls French pastry Coffee Demi tasse Pea soup with vermicelli Crisp celery Codfish steak, a 1'Anglaise Fillet of beef, Dumas Chicory salad Fancy ice cream Assorted cakes Coffee Pea soup with vermicelli. One quart of puree of pea soup mixed with one pint of consomme vermicelli. Codfish steak a 1'Anglaise. Heat two ounces of butter in a saute pan; add two slices of fresh codfish cut about one and one-half inches thick, and one sliced onion. Season with salt and pepper, and simmer until the fish is done. Then remove the fish to a platter; sprinkle a spoonful of flour in the pan, heat through, add one-half glass of white wine, and boil for a few minutes. Then add one cup of hot milk and one-half cup of fish broth, and boil for ten minutes. Season with salt and pepper, add a little chopped parsley and a chopped hard-boiled egg and the juice of a lemon, and pour over the fish. Serve hot. Fillet of beef, Dumas. Use a roast tenderloin of beef; or broiled fillet of beef steaks. Place on a platter, and cover with sauce Madere to which has been added a slice of boiled ham and a small can of French mushrooms cut in small dices. Garnish one side of the beef with potatoes Parisian, and the other side with artichokes cut in quarters and boiled in salted water. Fresh grapes Casawba melon Boiled eggs Fried fillet of sole, sauce Tartar Buttered toast Cold tenderloin of beef Coffee Salade Chateau de Madrid Camembert cheese with crackers Coffee Potage Dieppoise Queen olives. Radishes Broiled fresh mackerel, anchovy butter Potatoes Hollandaise Sweetbreads, Lieb, with peas Roast imperial squab t Asparagus with melted butter Endive and beet salad Corn starch blanc mange Alsatian wafers Coffee Salade Chateau de Madrid. Peel a half dozen fresh mushrooms, and cut them, raw, in Julienne style. Place them in a salad bowl with equal parts of green peppers and pimentos, also cut Julienne. In the center put an equal part of plain boiled rice; and a dressing made with one spoonful of vinegar, the juice of a lemon, two spoonfuls of olive oil, a pinch of Cayenne pepper, a little paprika, salt and pepper, and some chopped parsley and chervil.