The Hotel St. Francis cook book

Fresh raspberries with cream Grapefruit en supreme Griddle cakes with maple syrup Eggs Belley Rolls Roast loin of pork, apple sauce Coffee Fried sweet potatoes Cold artichokes, mayonnaise Camembert cheese with crackers Coffee Chicken broth, San Remo Celery Oysters, Victor Hugo Small tenderloin steak, Cercle Militaire Peas in cream Pont Neuf potatoes Chiffonnade salad Philadelphia vanilla ice cream Assorted cakes Demi tasse Eggs Belley. Slice some smoked beef very fine, parboil, and add to plain scrambled eggs, with a little chopped chives. Chicken broth, San Remo. Make two quarts of plain chicken broth, add to it one-half cup of sliced soft-boiled carrots, and one cup of boiled rice. Serve grated cheese separate. Oysters, Victor Hugo. Season two dozen oysters on the half shell with salt and pepper. Put in a bowl one cupful of fresh-grated horseradish, a little chopped parsley, one-half cup of fresh bread crumbs, one spoonful of grated cheese, and one spoonful of butter. Mix well, and spread over the oysters. Put in oven to bake, and when done serve in the same shells. Serve one-half lemon to each person. Small tenderloin steak, Cercle Militaire. Season four small tenderloin steaks with salt and pepper, roll in oil, and broil. Broil in the same manner, and at the same time, four whole lamb kidneys. When done place the steaks on a platter with the kidneys on top. Boil four artichokes, remove the leaves, and toss the bottoms in a saute pan with a little butter. Season with salt and pepper, and use to garnish the steaks. Heat two ounces of butter in a saute pan, add six chopped shallots, when hot add a piece of lemon and a little chopped parsley, and pour over the kidneys and steaks. Orange marmalade Cantaloupe Boiled eggs Poached eggs, Mexicaine Buttered toast Broiled pig's feet Ceylon tea Lyonnaise potatoes Lettuce salad Meringue Chantilly Demi tasse Consomme Madrilene Ripe olives. Celery Planked black bass Roast Muscovy duck, apple sauce Artichokes, Barigoule Laurette potatoes Fresh asparagus, Hollandaise Westphalian ham Frozen egg nogg Assorted cakes Coffee Poached eggs, Mexicaine. Slice one green pepper, and simmer in butter. Slice one-half can of cepes, and toss in olive oil over fire. Slice two pimentos ; and mix all together with one cup of tomato sauce. Season well, pour on a platter, and lay six poached eggs on top. Roast Muscovy duck. Clean a Muscovy duck, season with salt and pepper, and stuff with a piece of celery and two shallots chopped very fine. Put the duck in a roasting pan with a sliced onion and carrot, add a little water, and put in a hot oven. The water will evaporate quickly, and the fat from the duck will be sufficient to roast it. Baste often. When done place the duck on a platter, remove the fat from the pan, add one cup of stock and a spoonful of meat extract, boil for five minutes, and pour over the duck.