The Hotel St. Francis cook book

ficrevisses en buisson. To three quarts of boiling water add one sliced onion, one carrot, a bouquet garni, one glassful of vinegar, and salt. Boil for five minutes. Then put in three dozen ecrevisses, or crayfish, and boil for ten minutes. Serve on napkin with parsley and lemon, or serve in its broth if desired. For most ecrevisse dishes the sauce is made "en buisson" first and then prepared in fancy fashion following. Leg of veal, au jus. Put leg of veal in pan and treat same as roast veal. Baste often. Browned mashed potatoes. Put in buttered egg dish some mashed potatoes. Sprinkle with grated Parmesan cheese, place a little butter on top, and bake in oven. Peas and carrots in cream. Put in pot one pint of boiled peas, one pint of boiled French carrots, one cup of thick cream, salt and a pinch of sugar. Boil for a few minutes and thicken with a half cup of cream sauce. Omelet with jelly. See omelet with strawberries. Roll the omelet in pan, put any kind of jelly in center, turn over on platter, and burn with hot iron. BREAKFAST AFTERNOON TEA Bananas and cream Preserved strawberries Dry toast Force and cream Chicken sandwiches Crescent rolls Cocoa Assorted cakes Oolong tea LUNCHEON DINNER Cream of potato soup Puree of tomatoes, with rice Radishes Lobster Newburg Broiled tenderloin steak, Bordelaise Roast chicken sauce Artichokes, Hollandaise Gendarme potatoes Waffle potatoes Asparagus tip salad Pistache ice cream Vanilla eclairs Demi tasse Alsatian wafers Coffee Force and cream. Serve raw force on a compote dish, with cream and powdered sugar separate. Cream of potato soup. Simmer a little sliced onion, leeks, celery, one bay leaf, a clove and a piece of pig skin, or a raw ham bone, in butter. Then add one cup of flour and simmer again. Pour in two quarts of boiling milk and two pounds of sliced raw potatoes and boil until the potatoes are soft. Season with salt and a little Cayenne pepper, and strain through a fine sieve. Before serving add the yolk of one egg mixed with a cup of thick cream, and stir in gradually three ounces of sweet butter. Radishes. Wash well. The red skin of the turnip-shaped species may be cut back, beginning at the bottom point and extending toward the top, in the form of open leaves, to make them look like open roses, if desired. Serve on cracked ice. Broiled tenderloin steak. Salt and pepper the steak and dip in olive oil before broiling. Garnish with watercress and serve with maitre d'hotel sauce. Bordelaise sauce. Simmer four shallots, chopped very fine, in two ounces of butter. When thoroughly warmed through add one-half glass of Bordeaux claret and reduce until nearly dry. Then add one pint of brown gravy and boil for five minutes. Then add one-quarter of a pound of sliced parboiled beef marrow, and a little chopped garlic, if that flavor is desired. Sprinkle with chopped parsley, and before serving stir in slowly two ounces of fresh butter. Serve poured over meats, or separate. Gendarme potatoes. Peel some small potatoes and cut lengthwise in eight or more pieces. Put in roasting pan with salt, pepper and a piece of butter, and roast in oven for seven minutes. Add a sliced onion, mix well, and again roast, turning often.