The Hotel St. Francis cook book

Shirred eggs, Imperial. Cut fresh goose liver in small pieces, and fry in pan seasoned with salt and pepper. Then place the liver in a buttered shirred egg dish, break eggs on top, season with salt and pepper, and cook until the eggs are done. Breast of squab, au jus. Cut the breasts from four large squabs, season with salt and pepper, and roll in flour. Heat two ounces of butter in a saute pan, add the breasts, and fry for ten minutes. Place the breasts on a platter, and put in the pan one spoonful of meat extract and one-half cup of stock. Season with salt and pepper, reduce one-half by boiling, and pour over the squab. Sprinkle with chopped parsley. Chocolate cream pie. One quart of milk, the yolks of eight eggs, onehalf pound of sugar, two ounces of corn starch, two ounces of powdered cocoa, and one ounce of butter. Dissolve the corn starch in a little milk, and stir into the yolks of eggs. Put the milk on the fire, add the sugar, cocoa, and butter, and bring to a boil. Then pour it into the yolks and corn starch, and set back on the stove until it thickens. Have a pie crust already baked, fill it with this cream, decorate the top with meringue, and set it in the oven to brown the top. Serve cold. The above will make about two pies. Potage Carpure. Slice a head of lettuce very fine, wash, and drain well. Then put in a casserole with two ounces of butter, cover, and simmer for ten minutes. Then add chicken broth, or clear veal or beef broth (three pints), season with salt and pepper, and boil slowly for about fifteen minutes. Bind with the yolks of three eggs mixed with half a pint of cream. Serve with bread sliced thin, and dried in the oven, like toast. Anise toast. One-half pound of sugar, four whole eggs, the yolks of two eggs, one-half ounce of anise seed, one-half pound of flour, and lemon flavoring. Beat the eggs, yolks and sugar over the fire until light ; then remove and continue beating until cold. Add the flour, seeds, and flavor ; dress on a buttered pan in long strips, and bake. When cold cut in slices, and toast in the same manner as zwieback. Strawberries with cream Eggs, Derby Broiled salt mackerel Cold chicken, Isabella Boiled potatoes Compote of peaches Rolls Coffee Devil cake Demi tasse Consomme Chartreuse. Queen olives Terrapin saute au beurre Roast lamb, mint sauce Timbale of spinach Potatoes, Hollandaise Lettuce and grapefruit salad Vanilla ice cream Baises (chocolate drops) Coffee Eggs, Derby. Cut a can of goose liver au natural in slices one-half inch thick, season with salt and pepper, roll in flour, and fry in butter. Place on a platter, put a poached egg on top of each slice, and pour sauce Madere, to which has been added sliced mushrooms, over the eggs. Cold chicken, Isabella. Boil a fat chicken. When cold, slice the breast very thin. Make a pint of mayonnaise, and add a spoonful of paprika to it. Mix a cup of cold boiled rice with one spoonful of the mayonnaise, season with salt, and place in the center of a china platter. Lay the breast of chicken on top, and pour the rest of the sauce over all. Lay a few leaves of tarragon crosswise on top. At each end of the platter place two bouquets of asparagus tips. Sprinkle with finely chopped chervil.