The Hotel St. Francis cook book

Boiled eggs Eggs Benoit Dry toast English mutton chops, Kentucky Coffee sauce Broiled sweet potatoes Romaine salad Brie cheese with crackers Coffee Consomme tapioca, ecrevisse butter California ripe olives Sand dabs, meuniere Roast turkey, cranberry sauce Green corn Spinach with eggs Rissolee potatoes Cold artichoke, vinaigrette Roman punch Assorted cakes Coffee Eggs Benoit. Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each ; and a head of fresh mushrooms saute in butter on top of each egg. Cover with Madeira sauce. English mutton chop, Kentucky sauce. Broil the chop. Serve Kentucky sauce separate. Kentucky sauce. Put in a casserole one pint of claret, half a pint of whiskey or cognac, one pint of chicken broth, half a pint of tomato ketchup, quarter of a pound of brown sugar, a little salt and one-half teaspoonful of tabasco sauce. Bring to a boil, and thicken with one-half cup of corn starch mixed with a little cold water. Boil for ten minutes, and then strain. Serve with mutton or game. Stewed dried fruit (in general). Take pears, apricots, peaches, figs, or other fruit, and soak in cold water for about one hour. Then drain, add a little sugar, to taste, and boil until soft. Allow to become cold before serving. Consomme tapioca, au beurre d'ecrevisses (ecrevisse butter). Make two quarts of consomme tapioca, and while boiling add, little by little, three ounces of ecrevisse butter. When the butter is melted, and while the soup is boiling, add a little Cayenne pepper and a pony of cognac, and serve. Apple sauce Canape of fresh caviar Plain omelet Eggs Chambord Pulled bread Breaded veal cutlets Cocoa Macaroni Caruso Edam cheese with crackers Coffee Potage Plessy Celery Boiled turbot, Hollandaise Potatoes, nature Sirloin steak, Bordelaise Broiled fresh mushrooms Souffle potatoes French asparagus, melted butter Chicory salad Raspberry water ice Assorted cakes Coffee Eggs Chambord. Poached eggs on toast, covered with sauce Chambord. Sauce Chambord. Put in a casserole the head of a salmon cut in small pieces. Add three ounces of butter, one sliced carrot, one onion, a little parsley in branches, one bay leaf, four cloves, one spoonful of whole black peppers, one clove of garlic, and a little salt. Simmer until the head is cooked, then add one pint of claret and reduce until nearly dry. Then add one quart oi fish broth or stock and boil for ten minutes. Thicken with two ounces of butter and one ounce of flour kneaded together, mix well, add two tablespoonfuls of anchovy essence, and boil for five minutes. Strain through a fine sieve, put back in casserole, bring to a boil, add two ounces of fresh butter, whip well, and season with salt and Cayenne pepper. Strain through fine cheese cloth. Serve with fish or eggs. Macaroni Caruso. Boil one pound of macaroni in salted water. When done drain off the water, add one-half pound of sliced fresh mushrooms saute in butter, a very little garlic fried in oil, a cup of tomato sauce, and one-half cup of grated cheese. Also serve grated cheese separate.