The Hotel St. Francis cook book

Plain poached eggs on toast Sand dabs, meuniere Rolls Fried loin of lamb chops, Coffee tomato sauce Lima beans with shallots Potato salad Chocolate eclairs Demi tasse Toke Point oysters Sorrel soup with rice Chow chow Baked lobster, cardinal Ham glace, champagne sauce Cooked lettuce salad Duchess potatoes Fruit salad Philadelphia lemon water ice Assorted cakes Coffee Pimentos Suedoise. Spread the contents of a can of pimentos flat on the table, lay a fillet of anchovies in oil on each pimento, and roll up in the form of a sausage with the anchovy in the center. Lay them on a ravier dish, season with salt and pepper, one-third of vinegar and two-thirds olive oil, and sprinkle with chopped parsley. Fried loin of lamb chops. Have your butcher cut six nice loin chops about one and one-quarter inch thick, and well trimmed. Season with salt and pepper, roll in flour, then in beaten egg, and finally in bread crumbs. Put some lard or melted butter in a saute pan, and when hot add the chops and fry until nice and brown. Place on a platter, garnish with parsley in branches and lemons cut in half. Serve any sauce desired, separate. Lima beans with shallots. Put one dozen chopped shallots in a casserole with two ounces of butter. When hot, add one teaspoonful of flour, one-half cup of bouillon, one quart of boiled Lima beans, and season with salt, pepper and a little chopped parsley. Boil for ten minutes. Baked lobster, Cardinal. Boil four small lobsters. When done, split in two, remove the meat, and save the shells. Put two ounces of butter in a saute pan, add the lobster meat cut in slices one-half inch thick, season with salt and pepper, and toss over the fire for a few minutes. Then add one-half glass of sherry wine, and reduce until nearly dry. Then add one cup of cream sauce and boil for a few minutes. Then add one spoonful of lobster butter, mix well ; and then fill the shells. Sprinkle with fresh bread crumbs, place small bits of butter on top, and bake in oven until golden brown. Serve on a platter, on a folded napkin, and garnish with parsley in branches and two lemons cut in half. Grapes Cantaloupe Ham and eggs Eggs Bennett Rolls Broiled quail on toast Coffee Soufflee potatoes Cold fresh asparagus, mustard sauce Roquefort cheese with crackers Coffee Consomme national Plain celery. Ripe olives Fillet of sand dabs, meuniere Sweetbreads, royal Roast leg of lamb, mint sauce String beans Stewed tomatoes St. Francis potatoes Sliced tomatoes French pastry Coffee . Eggs Bennett. Boil six eggs until hard, remove the shells, and cut in two lengthwise. Remove the yolks, chop fine, and mix with one ounce of butter, and twelve anchovies in oil cut in small squares. Fill the whites of the eggs with this mixture, place on a buttered baking dish, cover with a well-seasoned cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in the oven until brown. Broiled quail on toast. Split the quail, season with salt and pepper, roll in oil, and broil. When done place each quail on a piece of buttered toast, put a spoonful of maitre d'hotel butter on top of each, and garnish with watercress and lemons cut in half. Consomme national. Cut some plain ; green, and red royal in small stars, and serve in hot consomme.