The Hotel St. Francis cook book

Consomme Chatelaine. Equal parts of small chicken dumplings, boiled rice and new peas, served in hot consomme. Fried soft clams, sauce Tartar. Take the bellies of one dozen soft clams and roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in swimming hot lard or butter. Season with salt, place on a platter, on a napkin ; and garnish with fried parsley and quartered lemons. Serve Tartar sauce separate. Tenderloin of beef, Cardinalice. Roast a tenderloin of beef, and lay sliced truffles heated in Madeira wine, on top. For each person, garnish with onehalf tomato seasoned with salt and pepper, a small bit of butter placed on top and baked in the oven, and one pimento heated in butter. Serve separate, sauce Bearnaise and tomato sauce mixed. This is also a good way to serve tenderloin or sirloin steaks. Lima beans, au paprika. Boil one quart of Lima beans in salted water. When done drain off the water. Heat through in a casserole, two ounces of butter and six chopped shallots. Then add one teaspoonful of flour and one teaspoonful of paprika, and one-half cup of bouillon, stock, or wrter; and boil for ten minutes. Then add the Lima beans, and simmer for a few minutes. If necessary, add a little more salt. Mirlitons (cake). Beat well together four eggs and three ounces of sugar. Add one gill of orange flower water and one pint of cream. Strain, and put into tartelette moulds lined with tartelette dough rolled very thin. Dust some powdered sugar over them, and bake in a moderate oven. Cantaloupe Cold celery broth Ham and eggs Cold salmon, mayonnaise Rolls Sliced cucumbers Coffee Roquefort cheese and crackers Coffee Potage bourgeoisie Pimentos Skate fish au beurre noir Potatoes, nature Boiled beef, horseradish sauce German cabbage Roast squab Chiffonnade salad Biscuit glace, vanilla Assorted cakes Coffee Cold celery broth. Wash two stalks of celery, and cut in small pieces. Put in a vessel with three pounds of chopped raw shin of beef, the whites of six eggs, one onion, and a spoonful of salt. Mix well, and add slowly one gallon of stock or bouillon ; or three quarts of water ; and boil for two hours. Strain through a fine cloth, put in ice box, and serve when cold. Potage bourgeoisie. In a kettle put a fresh brisket of beef, two marrow bones, and a handful of salt ; and cover with cold water. Bring to a boil, skim well, add a small piece of Savoy cabbage, one carrot, one onion, one piece of celery, a dozen stalks of leek tied in a bunch, a bouquet garni, and a spoonful of whole black peppers. Boil slowly for about three hours and a half; then remove the beef; and take out the leeks and carrot and cut them, in small round pieces. Take the fat off of the broth, and strain the broth over the leeks and carrot. Boil for a few minutes, and season with salt and pepper. Before serving add some chopped chervil, and some bread crusts cut in half inch squares, and fried in butter.