The Hotel St. Francis cook book

Rheinbraten. Cut sirloin steaks one-half inch thick. Season with salt and paprika on both sides, and fry in hot butter. Dish up on platter with paprika sauce, and garnish with paprika potatoes. Paprika sauce. Simmer one chopped onion and a chopped slice of raw ham, in a little butter. Add one cup of cream, two cups of cream sauce, a soupspoonful of paprika, and a little salt. Boil for ten minutes and strain. Paprika potatoes. Slice fresh-boiled potatoes and put in sauce pan. Cover with paprika sauce, salt, and boil for a few minutes. Assorted fruits Clear green turtle, au Xeres Boiled eggs Toke Point oysters, mignonette Rolls Salted almonds. Celery Coffee Radishes. Ripe olives Planked striped bass Sweetbread patties, cream sauce Roast stuffed turkey, with chestnuts Cranberry sauce LUNCHEON Sweet potatoes, Southern style Cold assorted meats Succotash Potato salad Hearts of lettuce, egg dressing Coffee Plum pudding, hard and brandy sauces Mince pie Fancy ice cream Assorted cakes Roquefort cheese and crackers Assorted fruits Coffee Mignonette sauce. Take one-half cup of whole white peppers and crush with a bottle on a hard table or marble slab, but not too fine. Mix with four finely chopped shallots, a little chives, one spoonful of salt and one-half pint of white wine or tarragon vinegar. Serve in a green pepper, or a small glass, in center of plate surrounded with oysters or clams. Planked striped bass. Split the bass, remove the bones, place on buttered plank, season with salt, pepper and a little melted butter over all. Bake in oven until nearly done. Take out and decorate with a pastry bag and a star mould, with some potato prepared as for potato croquettes, forming a border around the fish. Put back in oven and bake until nice and brown. Pour maitre d'hotel sauce on top, garnish with quartered lemons and parsley in branches. Turkey stuffed with chestnuts. Stuff the turkey with chestnut dressing. Put some thin-sliced pork fat over the breast and tie together. Place in pan with an onion, carrot, a little thyme, bay leaf and fresh piece of butter. Salt, put in oven and baste all the time. When turkey is done remove from pan, and let gravy set for a few minutes. Take off the fat, add a little stock or water, reduce one-half, add a little meat extract and strain. Dressing for chicken, turkey, suckling pig, etc. Bake six onions, with the skins on, in oven for ten minutes. Remove the skins and chop very fine. Add turkey, chicken or suckling pig livers cut in very small squares. Then add fresh bread crumbs, a piece of fresh butter, salt and pepper. Mix well, add a little powdered thyme, chopped parsley, add garlic if desired. If for suckling pig add some sage. Chestnut dressing. Split the shells of two pounds of chestnuts with &. sharp pointed knife. Put in oven and when they burst open remove and peel. Put in pot with a small piece of celery, salt, cover with water, boil till done, allow to cool, and mix with dressing described above. Apple dressing. Peel half a dozen apples, remove the cores, cut in six pieces, put in pan with three ounces of butter and simmer slowly for ten minutes. Mix with above dressing, omitting chestnuts.