The Hotel St. Francis cook book

Potage Normande Fillet of turbot, Daumont Sirloin of beef, Clermont Endives salad Rolled oats pudding Coffee Chicken salad, Victor. Cut the breast of a boiled soup hen or boiled chicken in half-inch squares, add one-half cup of string beans cut in pieces one inch long, a cup of boiled rice, one peeled tomato cut in small squares and one sliced truffle. Season with salt, fresh-ground black pepper, a little chives, chervil, parsley, one spoonful of tarragon vinegar and two spoonsful of best olive oil. Mix well and serve on lettuce leaves. Potage Normande. Veloute with Julienne of carrots and turnips. Fillet of turbot, Daumont. Put the fillet in a buttered pan, season with salt and pepper, and add one glass of white wine. Boil six fresh mushrooms in a little water and strain the juice over the fish, or use the juice of canned mushrooms. Cook the fish, remove to platter, and reduce the sauce to glace, then add one pint of sauce au vin blanc (white wine sauce), strain, and before pouring over the fish add two ounces of sweet butter and the juice of one lemon. Sirloin of beef, Clermont. Roast sirloin of beef, sauce Madere, garnished with tomatoes stuffed with whole chestnuts, and Bermuda onions stuffed with cabbage. Boiled chestnuts. Cut the chestnut shells with a sharp knife and put on pan in oven for ten minutes. Then peel, put in vessel with a small piece of celery, salt, and cover with water. Boil slowly so they will remain whole when done. Use for garnishing, stuffing, etc. Tomatoes stuffed with chestnuts. Peel four nice fresh tomatoes, cut off the tops, scoop out the insides, and fill with boiled chestnuts. Put a small piece of butter on top, and put in oven for five minutes. Serve as a garnish, or as an entree with Madeira sauce. Boiled cabbage. Cut a head of cabbage in four, trim and wash well. Have a kettle with salt water boiling. Put the cabbage in the kettle and cook until nearly soft, then drain off nine-tenths of the water, add a small piece of ham, or ham bone, and simmer till soft. Remove the ham or bone and prepare the cabbage with cream, or any other style. For stuffing onions, cut the cabbage up, add a little butter, and season with salt and pepper. Stuffed onions with cabbage. Peel four large Bermuda or Spanish onions. Boil them in salt water until nearly done, then remove from the fire and allow to cool. Take out the inside and fill with cabbage prepared as above. Put the stuffed onions on a buttered dish with a piece of butter on top, and bake in oven. Hothouse raspberries with cream Canape of fresh caviar Baked beans, Boston style Consomme Julienne Brown bread Boiled Salmon, sauce Princess Coffee Corned beef hash with poached eggs Escarole salad French pastry Coffee Lynn Haven oysters Strained chicken okra, in cups Cheese straws Salted English walnuts Fillet of sole, Gasser Stuffed capon, St. Antoine Asparagus Hollandaise Gauffrette potatoes Season salad Coupe St. Jacques Assorted cakes Coffee