The Hotel St. Francis cook book

Cold horseradish sauce, English style. To two fresh-grated horseradish roots add salt, a teaspoonful of English mustard, a teaspoonful of Worcestershire sauce, and a spoonful of vinegar, mixed well. Then add one pint of stiff-whipped cream. Bouillon. Broth from boiled beef, strained. Casaba melon Consomme in cup Boiled eggs Pompano saute, Tempis Cold Lyon sausage Broiled veal chops Rolls St. Francis potatoes Coffee Brazilian salad Brie cheese Toasted crackers Coffee Cherrystone oysters on half shell Cream of artichokes Boiled rock cod, sauce fleurette Sirloin steak, sauce Madere Broiled fresh mushrooms Delmonico potatoes Celery Victor Bavarois a la vanille Macaroons Coffee Lyon sausage. An imported sausage. Slice thin and garnish with chopped meat jelly and parsley in branches. Pompano saute, meuniere. Prepare the same as sand dabs, meuniere. Sprinkle with chopped salted almonds over top. Broiled veal chops. Salt and pepper the chops and dip in olive oil. Broil over slow charcoal broiler. Serve with maitre d'hotel sauce and watercress. St. Francis potatoes. Peel three cold baked potatoes, chop veryfine, put in saute pan with one-half pint of cream, three ounces of butter, salt and pepper. Simmer for five minutes. Brazilian salad. Proportions should be one-half Lima beans, one-quarter raw celery, and one-quarter raw green peppers, cut in the form of matches. Pour French dressing over all and sprinkle with chopped parsley. Oysters on half shell. Serve on cracked ice with one-half lemon or lime. Boiled rock cod. See codfish. Sauce fleurette. Cream sauce with chives, chervil and parsley, chopped fine and well seasoned. Sirloin steak. Salt and pepper the steak, dip in olive oil and broil. Serve with maitre d'hotel sauce and chopped parsley. Sauce Madere. Put in sauce pan one glass of sherry wine and reduce over fire one-half. Add one and one-half cups of brown gravy, boil for a few minutes, and add a little good Maderia before serving. Broiled fresh mushrooms. Cut the stems from the mushrooms and wash the heads in three waters, to free them from sand, dry on napkin. Season with salt, pepper and a little olive oil, and broil over a slow fire for about ten minutes, according to their size. Serve on dry toast with maitre d'hotel sauce on top. Celery Victor. (Salad). Wash six stalks of large celery. Make a stock with one soup hen or chicken bones, and five pounds of veal bones, in the usual manner, with carrots, onions, bay leaves, parsley, salt and whole pepper. Place celery in vessel and strain broth over same, and boil until soft. Allow to cool in the broth. When cold press the broth out of the celery gently with the hands, and place on plate. Season with salt, fresh-ground black pepper, chervil, and one-quarter white wine tarragon vinegar to three-quarters of olive oil. Delmonico potatoes. Put hashed in cream potatoes in a buttered shirred egg dish, sprinkle with grated Parmesan cheese, and bake in oven until brown. Wine grapes Buttermilk Bacon and eggs Waffles and honey Rolls Coffee Coffee Little neck clams on shell Potage Lamballe Ripe California olives Boiled river salmon, sauce mousseline Potatoes nature Roast sirloin of beef, sauce Madere Cauliflower au gratin Potatoes Laurette