The Hotel St. Francis cook book

Hors d'oeuvres assortis Cold consomme in cups Baked oysters, Cruyere Russian salad Mirlitons au rhum Coffee Potage Ruffo Queen olives Bouillabaisse Marseillaise Roast leg of lamb Corn a la Marie Potato croquettes Lima beans in butter Chicory and romaine salad Vanilla ice cream Lady cake Demi tasse Baked oysters, Cruyere. Season one dozen oysters on the half shell with salt and pepper, lay on each a very thin slice of Swiss cheese, put a small bit of butter on top, and bake in a very hot oven for six minutes. Serve in the shells, on a platter, garnished with quartered lemons. Mirlitons au rhum. Beat until very light, six eggs, six ounces of powdered sugar, and six ounces of almonds chopped very fine. Then add two tablespoonfuls of rum, one ounce of flour, and four ounces of melted butter. Pour into tartalette moulds, that have been lined with very thin dough. Dust the tops with powdered sugar, and bake in a rather hot oven. Glace the tops with thin icing flavored with rhum. Potage Ruffo. Mix one quart of puree of tomato soup with one pint of consomme, add one-half pound of macaroni that has been boiled in salted water, and cut in pieces one-half inch long. Serve grated cheese separate. Corn a la Marie. Put two ounces of butter and two peeled and quartered tomatoes in a casserole, and simmer for five minutes. Then add the corn cut from six boiled ears, season with salt, pepper, and a pinch of sugar, and simmer for five minutes. Lady cake. One pound of sugar, three-quarters of a pound of sweet butter, one pound of flour, two ounces of corn starch, half a teaspoonful of baking powder, the whites of sixteen eggs, and rose flavoring. Mix the sugar with the butter and half of the whites of eggs. Mix the flour, corn starch and baking powder together, and add it to the first mixture. Beat the remainder of the whites of eggs until very hard, and add them to the preceding. Add the rose flavoring, mix lightly, put in mould and bake in the same manner as pound cake. Orange marmalade Grapefruit with chestnuts Poached eggs with bacon Eggs Mollet, Auben Rolls Lamb hash, Sam Ward Coffee Escaloped tomatoes Sierra cheese with crackers Coffee Blue Point oysters on half shell Consomme federal Salted Brazil nuts Boiled Lake Tahoe trout, Hollandaise Potatoes, nature Sweetbreads braise, Georginette Roast chicken New beets, Californienne Baked kohl rabi Hearts of lettuce, egg dressing Lemon water ice Lady fingers Demi tasse Eggs Mollet, Auben. Make four croustades, lay an egg Mollet in each, and pour a little sauce Italienne over them. Lamb hash, Sam Ward. Put two ounces of butter and one chopped onion in a casserole and simmer until yellow. Then add one pound of raw potatoes cut in small squares, and two pounds of left-over lamb cut in the same manner ; season with salt and pepper, add one cup of bouillon, cover, and simmer for nearly an hour. Then dish up and sprinkle with chopped parsley.