The Hotel St. Francis cook book

Broiled barracouda, sauce Rougemont Potato brioche Tournedos, Cafe Julien String beans with tomatoes Escarole salad Strawberries a la mode Assorted cakes Demi tasse Eggs Grazienna. Mix a cupful of boiled peas with a spoonful of cream sauce and a little salt and sugar. Heat well, and place on a platter. Put four fried eggs on top of the peas and pour a little tomato sauce around the bottom of the platter. Fish broth with whipped cream. Make a fish broth, serve whipped cream and cheese straws on the side. Potato brioche. Make a potato croquette preparation. Roll out, in flour, into the shape of a ball, place on a buttered pan, brush the tops with yolks of eggs, and bake in oven until nicely colored. Sauce Rougemont (cold). Chop very fine some fresh mustard and tarragon, and mix with well-seasoned mayonnaise. If fresh mustard is not available use a little French mustard. Broiled barracouda, sauce Rougemont. Split a barracouda, season well with salt and pepper, roll in oil, and broil. Place on a platter and garnish with parsley in branches and quartered lemons. Serve sauce Rougemont separate. Tournedos, Cafe Julien. Take tournedos, or filet mignons, or small tenderloin steaks, or sirloin steaks ; season well with salt and pepper, roll in oil, and broil. When done place on a platter, and garnish, for each person, with one fresh boiled artichoke bottom filled with French peas. Pour sauce Madere over the meat. String beans with tomatoes. Peel and cut four tomatoes in four. Put in a casserole with one ounce of butter, season with salt and pepper, and simmer for ten minutes. Add two pounds of fresh boiled string beans, and two more ounces of fresh butter. Season with salt and pepper to taste, and simmer for five minutes. Sprinkle with parsley chopped fine. Sliced pineapple Little Neck clam cocktails Fried eggs with salt pork Eggs a la tripe Rolls Cold roast beef Coffee String bean salad Duchess darioles Demi tasse Potage Maintenon California ripe olives Pompano saute, meuniere Roast duckling, apple sauce Baked creamed squash Sweet potatoes saute Green peas Waldorf salad Fancy ice cream Assorted cakes Coffee Fried eggs with salt pork. Put four slices of salt pork in a frying pan and fry until done. Then break four eggs on top of the pork, season with a little pepper, and bake in oven for three minutes. Dariole Duchess. Mix one ounce of flour and three ounces of sugar with two whole eggs and five yolks. Then add one pint of milk to which has been added six crushed macaroons. Line about a dozen dariole moulds, or small timbales, with tartelette dough, or puff paste parings. (Paste left over when making vol au vent or puff paste cakes). The paste should be rolled out very thin. Into the bottom of each lined mould place a little chopped candied fruit, then fill with the above preparation. Dust some powdered sugar on top, and bake in a rather hot oven. Unmould and serve with fruit sauce.