The Hotel St. Francis cook book

Oatmeal Omelette Bayonnaise Pulled bread Paprika schnitzel with spatzel Crescents Swiss cheese with crackers Chocolate Pears Coffee Consomme with stuffed cabbage Sardines Fillet of sole, Meissonier English mutton chops Broiled fresh mushrooms Colache (vegetable) Rissolee potatoes Escarole salad Fancy ice cream Assorted cakes Coffee Omelette Bayonnaise. For four persons, take the bottoms of two boiled artichokes and cut in squares. Add one-half can of French mushrooms, sliced. Mix with a very little tomato sauce. Make the omelet, and before turning over on the platter fill with the above preparation. Make four fillets of anchovies on top of the omelet, and pour Bearnaise sauce around it. Pulled bread. Take a large loaf of fresh bread and remove the inside, pulling it into large flakes. Put the flakes on a baking pan and bake in a moderate oven until crisp and brown. Consomme with stuffed cabbage. Add to hot consomme one small stuffed cabbage to each person. Stuffed cabbage. May be made any size, using the whole cabbage ; or as small around as a silver half dollar, for garnishing. Parboil a whole cabbage ; or some leaves only. Make a stuffing as follows : Soak two rolls in milk for ten minutes, then squeeze out, and chop fine. Add one onion, chopped and fried in butter ; one pound of sausage meat ; a whole raw egg, and some chopped parsley, chervil and chives. Season with salt and pepper, and mix well. Fill the whole head of cabbage if desired. Or, take two leaves and season with salt and pepper, put a spoonful of the stuffing in the center, and fold the leaves in the form of a ball. Place the stuffed cabbage in a buttered pan with a sliced carrot and onion, a bay leaf and a clove. Cover with bouillon, put a buttered paper over the top of the pan, and cook in the oven until the cabbage is soft. If served as a vegetable serve a brown meat gravy, or sauce Madere, or tomato sauce. Fillet of sole, Meissonier. Trim four fillets of sole, fold them in half, season with salt and pepper, lay in 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. Put the fillets on a platter and cover with the following sauce : Cut a carrot and a turnip in very small dices, like brunoise, and put in a casserole with one ounce of butter. Cover the casserole, and simmer for twenty minutes or over, but be careful that it does not burn. Put two ounces of butter in another casserole, add a spoonful of flour and the broth from the cooked sole. If too thick add a little fish stock. Boil for five minutes, bind with the yolks of two eggs mixed with half a cup of cream, strain, and add the carrots and turnips, from which the butter has been drained. Season well. Colache (vegetable). Pare three good-sized summer squash, and cut in small squares; three peeled and quartered tomatoes, and the corn cut from four ears. Put two ounces of butter in a casserole with one chopped onion, and simmer until the onion is yellow. Then add the squash, corn and tomatoes, and steam slowly for about three-quarters of an hour. Season with salt and pepper. Sliced peaches with cream Cantaloupe Ham and eggs Broiled oysters with bacon Rolls Pig's knuckles and sauerkraut Coffee Boiled potatoes