The Hotel St. Francis cook book

Noisettes of lamb, Ducale. Season four noisettes of lamb with salt and pepper, and fry in saute pan with one spoonful of butter. When done place on a platter and garnish with fresh-boiled artichoke bottoms filled with French peas in butter. Pour sauce Madere over the noisettes. Silver cake. Ten ounces of sugar, six ounces of butter, the whites of six eggs, half a pint of milk, three-quarters of a pound of flour, and one-half ounce of baking powder. Mix well the sugar and the butter, and then stir in the whites of eggs and milk. Add the flour with the baking powder mixed in, and the rind of one lemon. Mix the whole lightly, and bake in the same manner as pound cake. Sliced nectarines with cream Casawba melon Broiled salt mackerel Eggs Chambery Baked potatoes Ragout a la Deutsch Rolls German apple cake Coffee Iced tea Cream of farina, lie Sweet pickles. Salted almonds Fillet of sole, Pondichery Veal chops, Montgolfier English spinach Duchess potatoes Escarole and chicory salad Rice darioles Demi tasse Eggs Chambery. Make a puree of chestnuts, spread on four pieces of buttered toast, lay a poached egg on each, and cover with brown sauce (sauce Madere). Cream of farina, lie. Bring to a boil one pint of chicken broth, then let one-half pound of farina run into it ; and cook for about thirty minutes. Then add one pint of boiling milk, season with salt and pepper; and boil again. Then pass through a sieve, put back in the casserole, and bind with the yolks of two eggs mixed with a large cup of cream. Strain again. Fillet of sole, Pondichery. Cut four fillets of sole, season with salt and pepper, place in a buttered saute pan, add one-half glass of white wine and one-half cup of fish broth. Cover with buttered paper, and cook in oven for ten minutes. Then place the fish on a platter. Make a sauce as follows : Heat two ounces of butter in a casserole, add one heaping spoonful of flour and heat through. Then add the broth from the fillet of sole, and an additional cup of broth ; one spoonful of curry powder, and a cup of tomato sauce. Season with salt and pepper, boil for a few minutes, and strain over the fish. Veal chops, Montgolfier. Season four veal chops with salt and pepper, and place in a saute pan with two ounces of butter and an onion cut in four. Saute until the onion and chops are golden yellow. Then place the chops on a platter. In the saute pan put one-half spoonful of flour, and simmer; then add one cup of broth or stock, and boil for a few minutes. Cut a stalk of celery in small squares, and parboil in salted water for ten minutes. Then drain off the water, and add the celery to the sauce from the chops ; and boil for ten minutes. Then add the chops, and simmer for ten minutes. Remove the chops to the platter, and season the sauce well with salt and pepper. Add one ounce of sweet butter and some chopped parsley, and pour over the chops.