The Hotel St. Francis cook book

Brown gravy. One pound of veal bones, cut in pieces and browned in oven, with one carrot, one onion, a little thyme, one bay leaf, two cloves and three ounces of butter. Baste well, then add three ounces of flour, allow to brown a little, and then add two quarts of water and boil for two full hours. Season with salt, and strain. This gravy is used as a foundation for many fancy sauces, such as sauce Madere, etc. Stewed rhubarb Shrimp salad Grape-nuts with cream Lamb chops Yarmouth bloaters Julienne potatoes Rolls French string beans Coffee Chocolate macaroons Coffee Seapuit oysters on half shell Onion soup au gratin Salted pistachio nuts Whitefish, maitre d'hotel Sweetbreads braise, au jus Puree St. Germain Olivette potatoes Roast leg of lamb, mint sauce Romaine salad Pineapple punch Lady fingers Coffee Stewed rhubarb. Peel one pound of rhubarb, cut in two inch pieces, and place in shallow pan. Put on top one-quarter pound of sugar, a small piece of cinnamon, and one-half pint of water. Cover and put in oven for about twenty minutes. Remove, take out the cinnamon, and serve cold in its own juice. Cream and powdered sugar separate. Grape-nuts with cream. Serve as prepared in package. Cream and powdered sugar separate. Yarmouth bloater. Imported in cans. Put on broiler and heat through. Serve with maitre d'hotel sauce, quartered lemons and parsley. Shrimp salad. Season fresh-boiled shrimps with salt, pepper and a little vinegar. Put some sliced lettuce in the bottom of a salad bowl, lay the shrimps on top, and cover with mayonnaise sauce. Garnish with quartered hard boiled eggs, fancy-cut beets, capers and queen olives. v Serve very cold. Julienne potatoes. Cut raw potatoes in thin strips like matches, and full length of potatoes. Fry in swimming fat, lard preferred, until crisp. Remove from fat, salt, and serve on napkin. Do not cover. Onion soup, au gratin. Simmer three very finely sliced onions in butter until brown. Add one cup of bouillon or consomme, and boil for a few minutes. Put in earthern pot, or petite marmite, and place some slices of toasted French bread, previously prepared, on top. Put one-half cup of grated Parmesan cheese on the bread, set in very hot oven, and bake until the cheese is browned. Season to taste. Whitefish, maitre d'hotel. Split the fish and remove the bones. Salt, pepper, dip in oil and broil. Serve with maitre d'hotel sauce, quartered lemons and parsley. Puree St. Germain (vegetable). Strain cooked peas through a fine sieve. Put in pan with a piece of butter, salt and a pinch of sugar. Stir well, and when hot, add a very little thick cream. The puree should be firm, like mashed potatoes. Stewed prunes Hors d'oeuvres varies Malta Vita with cream Fried fillet of sole, remoulade sauce Poached eggs on toast Broiled quail on toast Rolls Chiffonnade salad Coffee Soufflee potatoes Savarin au fine champagne Demi tasse Cotuit oysters on half shell Petite marmite Salted almonds Terrapin, Maryland style Roast ribs of beef Stewed tomatoes Mashed potatoes Cold artichokes, mustard sauce English breakfast tea ice cream Assorted cakes Coffee