The Hotel St. Francis cook book

Omelette Imperatrice. Slice a breast of boiled chicken, and mix with half a cup of cream sauce. Season with salt and pepper. Make the omelet, and before turning over on platter lay the chicken stew in the center. Pour thin cream sauce around the omelet. Puree of white bean soup, Allemande. Make a puree of white beans as described elsewhere. Add four Frankfort sausages, peeled and cut in thin slices. Sugar-cured ham glace. Put a ham in a kettle and cover with cold water. Bring to a boil, and allow to simmer on side of range, at boiling point, for about three hours. Then pull the skin from the ham, sprinkle heavily with powdered sugar, place in a roasting pan, put a pint of sherry wine in the bottom, set in oven, and roast until brown. Serve on a platter garnished with watercress. Serve champagne sauce separate. Wine jelly with whipped cream. Make some wine jelly as described elsewhere. Pour into -moulds and set in ice box until firm. Unmould on a cold dish, and decorate with sweetened whipped cream. Sliced bananas with cream Cantaloupe Browned corned beef hash Eggs, Opera Rolls Spring lamb Irish stew Coffee French pastry Coffee Consomme with Italian paste Lyon sausage Stewed striped bass, Americaine Hollandaise potatoes Roast chicken Succotash Cauliflower, Polonaise Hearts of lettuce salad Corn starch blanc mange with berries Macaroons Demi tasse Eggs, Opera. Garnish some shirred eggs on one side with asparagus tips in butter, and on the other side with chickens' livers saute au Madere. Consomme with Italian paste. Boil some Italian paste in salted water for eight minutes. Then drain off water, and cool the paste in cold water. Serve in hot consomme, with grated cheese separate. Stewed striped bass, Americaine. Cut four pounds of striped bass in pieces two inches thick. Put them in a buttered saute pan with an onion chopped fine ; season with salt and pepper, add a glassful of white wine, and one quart of canned tomatoes just as they come from the can; and a bouquet garni. Cover, and simmer for half an hour. Then remove the fish to a platter, take out the bouquet garni, and reduce the broth one-half. Add, little by little, three ounces of sweet butter, stir until the butter is melted, add a little chopped parsley, and pour over the fish. Corn starch blanc mange. Put a pint of milk on the fire. Moisten three spoonfuls of corn starch in a little cold milk, and then stir it into the boiling milk. Add two ounces of sugar and two well-beaten eggs. Cook for a few minutes, and pour into small moulds. When cold, unmould, and serve with cold cream. Corn starch blanc mange with berries. Prepare a corn starch blanc mange, and serve with sweetened strawberries, raspberries, blackberries, or loganberries, around the edge of the dish. Corn starch blanc mange with stewed fruit. Serve corn starch blanc mange with cold stewed apples, pears, peaches, plums, or apricots, around the bottom of the dish. Corn starch food. (For infants or invalids.) Boil one pint of milk. Add three tablespoonfuls of corn starch diluted with a little cold water, and two ounces of sugar. Stir into the boiling milk, boil for a few minutes, and serve hot or cold.