The Hotel St. Francis cook book

Chicken Leon X. Put on fire, in cold water, one large fat roasting chicken or capon. Add salt, one carrot, and a bouquet garni. Boil until soft. Make a sauce with two ounces of butter mixed with two ounces of flour. When hot add one pint of the chicken broth. If too thick add a little more of the broth. Boil for half an hour. Then bind with the yolks of three eggs mixed with a cup of cream. Strain, and add two ounces of sweet butter. Stir the sauce well until the butter is melted. Place the chicken on a platter and garnish with macaroni cooked in cream. Pour a little of the sauce over the chicken. To the remainder of the sauce add in equal parts some sliced truffle, sliced canned French mushrooms and parboiled goose liver. Serve this sauce separate. Mint wafers (after dinner mints). To half a gill of water add one pound of powdered sugar, and mix over fire until dissolved and hot. Add three or four drops of oil of peppermint. Then drop, about the size of a half silver dollar, on waxed paper or a greased pan, using the tip of a spoon or a paper bag. Allow to become cold and dry. Grapefruit juice Omelette Cherbourg Poached eggs on toast Homemade beef stew Uncolored Japan tea Lorette salad Crescents Alhambra ice cream Assorted cakes Demi tasse Cream of asparagus, Favori Salted mixed nuts. Celery Sole Heloise Roast leg of veal, au jus ^ Spinach in cream Potatoes au gratin Romaine salad Pancakes a la Lieb Demi tasse Omelette Cherbourg. Mix a cup of picked shrimps with two spoonfuls of cream sauce. Heat well, and season with salt and pepper. Make the omelette in the usual manner, and before turning over on platter fill with the prepared shrimps. Pour a thick cream sauce around the omelette. Lorette salad. One-third field salad, one-third boiled celery root, and onethird pickled beets. Season with French dressing. Alhambra ice cream. Half vanilla and half strawberry ice cream served in any fancy form. Cream of asparagus, Favori. Make a cream of asparagus soup and serve wtih plenty of boiled asparagus tips in it. Sole Heloise. Remove the skin from both sides of a large sole. Place on a buttered pan, season with salt and pepper, add one-half glass of white wine, cover with a piece of buttered manila paper, and bake in the oven for about twenty minutes. [illustration: ^] Remove the sole to a platter, and put in the pan three ounces of butter, a little pepper, chopped parsley, chervil, tarragon, and chives. When hot add the juice of two lemons, season well, and pour over the sole. Fresh strawberries and cream California oyster cocktail Broiled fresh mackerel Consomme in cups Baked potatoes Shirred eggs, Metternich Rolls Pears, mayonnaise Coffee Cheese toast Coffee Potage Ferneuse Ripe olives Sand dabs, saute meuniere Roast ribs of beef String beans in butter Stewed tomatoes St. Francis potatoes Escarole salad Romaine ice cream Alsatian wafers Demi tasse Shirred eggs, Metternich. Place two eggs in a buttered shirred egg dish with six canned mushrooms sliced very fine. Season with salt and pepper, sprinkle with grated cheese, place a small piece of butter on top, and bake.