The Hotel St. Francis cook book

Potage Windsor. Put in roasting pan five pounds of veal bones, one carrot and one onion sliced, a piece of leek, a piece of celery, a bouquet garni, and three ounces of butter. Roast in oven until well browned, then transfer to a pot and add one gallon of water, six calf's feet and a little salt, and boil until the feet are cooked. Strain the broth. Allow the feet to cool, remove the meat from the bones, and slice in very thin strips. Now put four ounces of butter in a vessel, heat, and add four ounces of flour and cook until golden brown. Then add two quarts of the broth, and boil for thirty minutes. Strain, add the calf's feet, one carrot boiled and cut in very thin round slices, some small chicken dumplings, a few French peas, and one-half cup of sherry wine. Season with salt and Cayenne pepper. Fried hominy Poached eggs with clams, Creole Currant jelly Chicken croquettes with peas Crescents Camembert cheese and crackers Coffee Coffee Oxtail soup, English style Boiled brook trout, Hollandaise Potatoes nature Roast staffed duckling, apple sauce Broiled sweet potatoes Brussels sprouts in bouillon Romaine salad French pancake Coffee Clams, Creole. Heat two dozen clams in their own juice, but do not allow them to boil. Then add one pint of Creole sauce. Poached eggs with clams, Creole. Serve poached eggs on toast, covered with clams Creole. Ox tail, English style. Cut two ox tails in small pieces, put on the fire in cold water, salt, and bring to the boiling point. Take off the stove and allow to cool. Put in sauce pan four ounces of butter, melt, add the oxtail, and roast until colored. Then sprinkle the pieces with two large spoonsful of flour, and cook again until of a good brown color. Then add one gallon of bouillon, stock or hot water; bring to a boil, and skim. Then boil for one hour. Now add three carrots and two turnips cut in very small squares, and one pound of whole barley, and boil for two hours. Then add one pint of puree of tomatoes, one spoonful of Worcestershire sauce, salt, pepper, a little Cayenne, some chopped parsley, and one-half cup of tomato ketchup. Boil again for ten minutes, and before serving add one glass of sherry wine. Broiled sweet potatoes. Peel four boiled sweet potatoes, and slice lengthwise, one-quarter inch in thickness. Sprinkle with salt, wet with olive oil, and broil on both sides on an iron broiler. Serve on a platter with melted butter poured over them. Brussels sprouts in bouillon. Clean and wash thoroughly one quart of Brussels sprouts. Put a vessel on the fire, with one gallon of water and one tablespoonful of salt. When boiling add the sprouts and cook for five minutes ; then cool off with cold water. Put the cold sprouts in a casserole, add two ounces of butter, salt, pepper, one cup of bouillon and a little chopped parsley. Cover, and simmer until well done. Sprouts should be served whole, so do not touch with spoon while cooking. Stewed rhubarb Smoked goosebreast Boiled eggs Tomcods, meuniere Dry toast Broiled fresh spareribs, with lentils Coffee Vanilla bavarois, with Bar le Due