The Hotel St. Francis cook book

Puree of game soup. Simmer the carcasses or meat of almost any kind of game, such as duck, rabbits, hares, venison, bear, etc. Cut in pieces and add one carrot, an onion, two bay leaves, two cloves, a piece of celery, a little thyme, some pepper berries and four ounces of butter. Roast all together until nice and brown. Add a cup of flour and simmer again until the flour is of a brownish color. Then add one and one-half quarts of bouillon, or stock, and boil for an hour. Strain, pressing all the soft parts of the game through the sieve, and season with salt and Cayenne pepper. Before serving add one-half glass of dry sherry wine or Madeira. Puree of game, St. Hubert. Add to above soup some square cut pieces of roasted game, before serving. Stewed celery, au Madere. Wash well and cut the celery stalks in pieces one inch long. Parboil in salt water, cool, and put back to boil in enough stock to cover. When nearly done drain off most of the stock, add a cup of brown gravy, and boil until soft. Salt and pepper, and add a little dry sherry or Madeira before serving. Paille potatoes (straw). Cut in thin strips like straws the full length of the potato. Fry in very hot lard, serve in napkin, and salt when first removed from fat. Fancy macaroons. Mix one pound of almond paste, three-quarters of a pound of powdered sugar, the whites of five eggs and one spoonful of flour. Put in pastry bag with a fancy tube and squeeze the paste through, about the size of a half dollar. Put half of a glace cherry on top and let stand over night in a dry place. Bake in oven for ten minutes. Stewed apples Pettijohns with cream Ham and eggs Dry toast Oolong tea Canape Riga Planked smelts, en bordure Sirloin steak, sauce Colbert Haricots panaches Lettuce and tomato salad Pistache eclairs Coffee Potage sante Salted pecans Crab meat, au beurre noisette Roast tame duckling, apple sauce Corn fritters and potato croquettes Waldorf salad Fancy ice cream Assorted cakes Coffee Canape Riga. One-half tuna fish (thon marine) and one-half caviar mixed. Spread on thin toast, buttered. Decorate around the edges with chopped eggs, quartered lemon and parsley in branches. Planked smelts, en bordure. Split some large smelts down the back and remove the bones. Place on a buttered plank with salt, pepper and a little butter on top. Put some potato, prepared as for potato croquettes, into a pastry bag with a star tube, and press out a border around the fish about an inch high. Put in oven and bake for about fifteen minutes. Serve with a little maitre d'hotel butter on top, and garnish with quartered lemons and parsley. Sauce Colbert. Chop three shallots very fine, and simmer in butter. Add one-half glass of claret, and reduce almost dry. Then add one pint of brown gravy and cook for ten minutes. Before serving add three ounces of sweet butter, the juice of one lemon, and some chopped parsley.