The Hotel St. Francis cook book

Coffee Lettuce salad Mince pie American cheese Demi tasse Potage grenade Salted almonds Ecrevisses Georgette Roast leg of mutton, mint sauce String beans Mashed potatoes Tomato salad French pastry Coffee Eggs Mollet, a 1'aurore. Place four eggs Mollet on four pieces of buttered toast. Cover with well seasoned tomato sauce. Sweetbreads, Saint Monde. Prepare braised sweetbreads as described elsewhere. Place on a platter and garnish with artichoke bottoms filled with asparagus tips with a little Hollandaise sauce on top; and others filled with French peas in butter with Madeira sauce. Potage grenade. Cut in thin slices, the size of a silver quarter, two turnips, one stalk of leeks, one-half stalk of celery and a small head of Savoy cabbage. Put in a sauce pan with three ounces of butter, season with salt and a teaspoonful of sugar, and place in the oven to smother. Be careful that it does not burn. When soft add two quarts of consomme, and boil for one-half hour. Then add two tomatoes peeled and cut in small dices, boil for one minute, season with salt and pepper, and serve with a little chopped chervil. £crevisses Georgette. Bake four medium-sized potatoes. Then cut off the tops, remove the insides, and refill with ficrevisses Voltaire. 6crevisses Voltaire. Boil two dozen ecrevisses en buisson. Remove the tails from the shells and place them in a sauce pan with two ounces of butter and six sliced heads of fresh white mushrooms. Season with salt and a little Cayenne pepper, and simmer for ten minutes. Then add a pony of brandy, and simmer for a few minutes. Then add a large cup of cream, and boil for five minutes. Then add two sliced truffles. Bind with the yolks of two eggs mixed with one-half glass of dry sherry wine. Serve in chafing dish. Oatmeal and cream Mortadelle Ham and eggs Poached eggs, Zurlo Coffee Broiled honeycomb tripe Rolls Lyonnaise potatoes Field salad Port de Salut cheese Crackers Coffee Consomme Leopold Chow chow Broiled smelts, a 1'Americaine Chicken Leon X Peas a la Franchise Duchesse potatoes Lettuce and grapefruit salad Fancy ice cream Assorted cakes Demi tasse Mint wafers Mortadelle. This is an Italian sausage, very highly seasoned, and comes in cans already sliced. Serve on a platter garnished with chopped meat, jelly and parsley in branches. Poached eggs, Zurlo. Form some flat potato croquettes, and fry. Place a poached egg on top of each, and cover with cream sauce. Consomme Leopold. Slice very fine one handful of sorrel and a head of lettuce. Wash well, and boil in two quarts of chicken broth for about thirty minutes. Serve with chervil. Broiled Smelts, a 1'Americaine. Split and remove the bones from twelve large smelts. Season with salt and pepper, roll in oil, and broil. When done place on a platter, garnish with six slices of broiled tomatoes, two lemons cut in half, and parsley in branches. Pour a little maitre d'hotel sauce over all.