The Hotel St. Francis cook book

Cookies Demi tasse Consomme Doria Scallops, Jerusalem Spring lamb tenderloin, Thomas Fried egg plant Chicory and escarole salad Homemade apple pudding Coffee Tomcods, meuniere. Season six tomcods with salt and pepper, and roll in flour. Melt four ounces of butter in a frying pan, put in the tomcods and fry. When done put on platter and sprinkle with chopped parsley and the juice of two lemons. Put four ounces of butter in the pan and cook to the color of a hazelnut. Pour the butter over the fish, garnish with quartered lemon and parsley in branches. Broiled spareribs with lentils. Broil some spareribs and place on platter. Garnish with lentils, and serve with a border of Madeira sauce. Lentils. Soak two pounds of lentils in cold water for six hours, then put on fire with one quart of water, a pinch of salt, one ham bone, one carrot, one onion and a bouquet garni. Boil for about two hours, when the lentils should be soft; remove the vegetables and the bouquet, and drain off the water. Then chop two large onions very fine, put in casserole with three ounces of butter, cover, and simmer until done. Add the lentils and a cup of brown meat gravy, some chopped parsley and ground pepper, simmer for twenty minutes, and serve hot. Lentil salad. Take some of the boiled lentils, before the onions and brown gravy have been added, and serve with French dressing. Vanilla Bavarois with Bar le Due. Bar le Due is a currant jelly made in the village of Bar le Due, France. There are two kinds, red and white. Make a vanilla bavarois, place on platter, and pour some red Bar le Due around the base. Homemade cookies. Work one-quarter pound of butter and one-quarter pound of sugar together until creamy, then add three eggs, one by one, and whip well. Then add one-quarter pound of sifted flour and some flavoring, preferably the rind of a lemon. Dress the batter in fancy, or plain round, shapes, on a buttered pan, and bake in a quick oven. Grapefruit . Canape of sardines Ham and eggs Eggs Benedict Rolls Sweetbread cutlets, cream sauce Coffee Broiled fresh mushrooms Fruit salad, Chantilly Coffee Potage Lamballe Frogs' legs, saute a sec Wiener schnitzel Spaghetti Milanaise Terrine de foie gras, cold Lettuce salad Nesselrode pudding Cakes Coffee Eggs Benedict. Cut an English muffin in two, toast, and put on platter. Put a slice of broiled ham on top of each half, a poached egg on top of the ham, cover all with Hollandaise, and lay a slice of truffle on top of the sauce. Wiener Schnitzel. Cut from a leg of veal some cutlets; or have your butcher cut them for you. Season with salt and pepper, roll in flour, then in beaten eggs, and then in bread crumbs. Put some melted butter in a frying pan and fry the cutlets, or schnitzel, on both sides, until yellow and well done. Dish up on a platter with tomato sauce. Put on each schnitzel a thin slice of lemon. Roll a fillet of anchovy around your finger to form a ring, place on a slice of lemon and fill the ring with capers.