The Hotel St. Francis cook book

Potage Villageois. In a casserole put three ounces of butter and three stalks of leeks cut in Julienne shape. Simmer for fifteen minutes. Then add six leaves of Savoy cabbage, cut Julienne, and simmer again for ten minutes. Then add two quarts of stock, bouillon, chicken broth or consomme, season well with salt and pepper, and boil for forty minutes. Then add one-half pound of vermicelli and boil for fifteen minutes, or until the vermicelli is done. Fillet of sole, Judic. Put four fillets of sole in a buttered pan, season with salt and pepper, put a little butter on top, squeeze the juice of a lemon over all, and bake in the oven until done. Then place four pieces of lettuce braise on a platter, lay the fillets on top, cover with cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake again in the oven until brown. Tenderloin steak, Bernardi. Broil a tenderloin steak. Place on a platter and garnish with croustades filled with spinach in cream, and artichoke bottoms filled with macedoine of vegetables. Pour some sauce Madere over the meat. Stewed prunes Eggs Nantaise Bacon and eggs Pompano saute, d'Orsay Coffee Broiled honeycomb tripe Rolls Maitre d'hotel potatoes Lettuce salad Apple snow and cakes Coffee Potage Champenoise Ripe olives Boiled brook trout, Romanoff Hollandaise potatoes Shoulder of mutton, Budapest Peas a la Franchise Laurette potatoes Celery mayonnaise Biscuit glace, St. Francis Assorted fancy cakes Demi tasse Eggs Nantaise. Split and toast two English muffins. Lay a few boiled asparagus tips on each half. Put a poached egg on top and cover with cream sauce. Pompano saute, d'Orsay. Season the pompano with salt and pepper, roll in flour and fry with melted butter. Then place the fried fish on a platter, and sprinkle with plenty of chopped parsley and lemon juice. In a hot pan put two ounces of butter, and when brown pour over the fish. Apple snow. Peel, core and slice three large apples. Preferably sour ones. Cook in a little water and vinegar until soft. Then drain, and rub the apples through a sieve. When cold gradually add the whites of three eggs whipped very stiff, and half a cup of powdered sugar. Dress in dishes of fancy shape, and garnish with dots of currant jelly. Potage Champenoise. Mix one quart of cream of potatoes with one quart of cream of celery. Add as garniture one-half cup of carrots and celery cut in very small dices, and boiled soft in consomme. Boiled brook trout, Romanoff. Put six one-half pound trout in boiling water, to which has been added one-half glass of vinegar, and cook for about fifteen minutes. Serve on a platter on folded napkin. Garnish with parsley in branches and two lemons cut in half. Serve separate, sauce mousseline, to which has been added six chopped anchovies.