The Hotel St. Francis cook book

Cold eggs, Riche. Make four eggs Mollet. When the eggs have become cold cut with the point of a knife, and let the yolks run out. Then fill with a few chopped anchovies, place on a china platter, and cover with sauce Figaro. Puree of lentils with tapioca. Mix one quart of puree of lentils with one pint of consomme tapioca. Boiled fowl. Put a soup hen on the fire in two quarts of water, add a little salt, bring to a boil, and skim. Then add one carrot, one onion, one leek, one piece of celery and a bouquet garni. Cook until the fowl is soft. Serve with cream, celery, oyster, or other sauce ; as you may desire. Celery sauce. Warm three ounces of butter in a casserole ; add two stalks of celery, cut in small squares, well-washed and dried ; and one and one-half spoonful of flour. Heat through, and then add two pints of chicken broth and a little salt. Boil until the celery is soft ; then bind with the yolks of two eggs and a cup of cream. Sliced peaches with cream Casawba melon Oatmeal Eggs Lenox Rolls Tripe saute, Lyonnaise Coffee Mashed potatoes Field salad Raspberry tartelette Demi tasse Consomme Colbert Radishes. Salted almonds Lobster en court bouillon Roast leg of lamb String beans Potatoes au gratin Fried egg plant Watercress salad Whipped cream in cups Lady fingers Coffee Eggs Lenox. Boil hard one dozen eggs, remove the shells and cut in four. Put the eggs in one-half cup of cream sauce, and season with salt and pepper. Put in a deep buttered earthern dish, pour a cupful of tomato sauce on top, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown. Consomme Colbert. Add to consomme printanier one poached egg for each person. Sprinkle with chopped chervil. ( Lobster en court bouillon. Heat in a saute pan one spoonful of olive oil and one ounce of butter. Add two leeks and one onion sliced fine. Fry till crisp and yellow, add one glassful of white wine, one bay leaf, one clove, one bouquet of tied parsley, one pint of fish broth, one clove of garlic, some chopped parsley, and two tomatoes cut in four. Then add two live lobsters cut in pieces one inch thick, including the shell and claws. Season with salt and pepper and a pinch of Cayenne, and boil slowly for forty minutes. When done remove the bay leaf, clove and bouquet of parsley, and serve with the broth and all. Whipped cream in cups. Whip some cream quite stiff, and add a little powdered sugar and vanilla. Fill some cups; decorate the tops with some of the same whipped cream, but put on in fancy shape with the aid of a pastry bag. Serve with lady fingers. Blackberries with cream Hors d'oeuvres varies Plain poached eggs on toast Cold consomme in cups Broiled bacon Omelet Imperatrice Rolls English mutton chop, tavern Uncolored Japan tea Escarole and chicory salad Roquefort cheese with crackers Assorted fruit Demi tasse Puree of white bean soup, Allemande Plain celery Sand dabs, meuniere Sugar-cured ham glace, champagne sauce Spinach in cream Potatoes au gratin Wine jelly with whipped cream Assorted cakes Coffee