The Hotel St. Francis cook book

New peas, plain. Boil peas in salt water. When done allow to cool. Then put in saucepan with a piece of fresh butter, a little salt and a pinch of sugar, and allow to simmer for a few seconds. Lake Tahoe trout, boiled. In three quarts of water boil an onion, carrot, bay leaf, clove, some whole black pepper, salt, parsley and one glass of vinegar. Pour over fish and boil slowly for fifteen minutes. Serve on napkin garnished with lemon, parsley in branches and small round boiled potatoes. Sauce Genoise. Take a raw salmon head, (a trout head will do), and cut in small pieces. Put in saute pan with a piece of butter, a sliced onion, carrot, thyme, bay leaf, cloves, and some whole black pepper, and simmer for fifteen minutes. Then add one glass of claret, reduce ; add one quart of brown gravy, cook for, ten minutes and strain. Before serving stir in well the juice of one lemon and a piece of fresh butter. Sprinkle with chopped parsley. Hollandaise potatoes. Shape potatoes in the form of a small egg. Boil in salt water, drain off and evaporate well. Serve on napkin. Roast mallard duck. Roast about sixteen or eighteen minutes. See teal duck. Summer squash in butter. Peel the squash and cut in quarters. Remove the seeds, and boil in salt water for five minutes. Put in saute pan with a piece of butter and simmer slowly till soft. Salt and pepper, and sprinkle chopped parsley on top. Stewed rhubarb Canape of anchovies Boiled salt mackerel Omelette du Czar Plain boiled potatoes Spring lamb Irish stew Dry toast Camembert cheese Coffee Crackers Coffee Cream of celery soup Barracouda saute, aux fines herbes Larded tenderloin of beef String beans Baked potatoes Sliced tomatoes, French dressing Vanilla custard pie Demi tasse Boiled salt mackerel. Soak the mackerel in water over night. Boil in plenty of water and serve on napkin with lemon and parsley. Canape of anchovies. Lay split anchovies on thin buttered toast with chopped eggs around the edges. Serve on napkin, with lemon and parsley in branches. Omelette du Czar. Pour horseradish sauce in cream, around the edge of a plain omelet. Spring lamb Irish stew. Take four pounds of neck, shoulder and breast of lamb and cut in pieces two inches square. Put in vessel with cold water and salt, and bring to a boil. Drain off and cool the meat, put back in vessel in sufficient water to cover, with a boquet garni, one dozen small onions, one dozen small carrots, (large carrots may be cut to size of onions), two dozen raw potatoes cut in small oval shapes, and salt. Put on fire and cook till soft, remove bouquet garni, mix one cup of flour with cold water and strain into the boiling stew, stirring at the same time. Boil for five minutes. Before serving add chopped parsley and a spoonful of Worcestershire sauce, if desired. Cream of Celery Soup. Use celery instead of cauliflower, and prepare the same as cream of cauliflower. Baracouda saute, aux fines herbes. Put seasoned fish, well rolled in flour, in pan in hot butter. When done lay fish on platter, and brown a fresh piece of butter in pan. Add the juice of one lemon, and pour over the fish. Serve with chopped parsley, chervil and chives.