The Hotel St. Francis cook book

Gelee. (Meat jelly). Take any kind of good stock. Put in the whites of six eggs to each gallon to clarify it. Add one pound of chopped raw beef to the gallon. Also one sliced onion, one carrot, one leek, a little celery and parsley, a few pepper berries, one bay leaf and a clove. Stir well and add slowly the hot stock. Soak twelve leaves of gelatine in cold water for ten minutes and add. Bring to a boil slowly, stirring from time to time. When it comes to a boil it must be clear. Strain through very fine cheese cloth, being careful not to stir up the meat so that it will cloud the broth. Season with salt and a very little Cayenne, add a glass of good sherry, and allow to cool. Meringue a la creme, Chantilly. Whip some cream until stiff, add some powdered sugar, flavor with vanilla. Put one spoonful between each two meringue shells, dress on a plate, and decorate with some of the same cream passed through a pastry bag with a star mould. Baked apples Eggs, Tivoli Oatmeal with cream Miroton of beef, en bordure Butter toast Cabinet pudding Coffee Coffee Blue Point oysters Consomme Doria Fillet of sole, St. Malo Tournedos, Boulanger Souffle potatoes Roquefort cheese Crackers Coffee Eggs, Tivoli. Cut a piece of homemade bread into a cube and fry in butter. Open one side with a sharp knife and scoop out the center. Place in the cavity a poached egg, cover with cream sauce, sprinkle a little grated cheese on top, and bake until brown. Miroton of beef, en bordure. Use left over boiled or braised beef, and cut in thin slices. Put into sauce pan one sliced onion with a piece of butter, and simmer until nice and brown. Then add one gill of vinegar, and a spoonful of French mustard and reduce until almost dry. Now add the sliced beef, cover with brown gravy, season with salt, pepper and a little chopped parsley, and boil for a few minutes. Dish into a deep platter, or individual shirred egg dishes, make a border of potato croquet dough, sprinkle grated cheese on top and bake till brown. Consomme Doria. Consomme tapioca, with chopped truffles and sherry wine. Fillet of sole, St. Malo. Fillet of sole au vin blanc with the addition of lobster sauce with scallops, and lobster and oysters cut in small squares. Tournedos, Boulanger. Small fillets of beef saute, with sauce Madere. Garnished with fried calf's brains and artichoke bottoms stuffed with spinach. Souffle potatoes. Peel the potatoes to oval shape. Do not wash but wipe with a napkin. Cut lengthwise in strips about an eighth of an inch in thickness. Place in swimming fat or lard that is merely warm and put on fire to get hot. When the potatoes are nearly done they will swim on top of the fat and swell up like little cushions. When all are on top take out and throw into very hot fat to color them. Remove, salt, and serve on napkin. Preserved figs Grapefruit Boiled eggs Eggs en cocotte, Italienne Corn muffins Chicken hash, Victor Coffee Endive salad Cup custard Coffee Hors d'oeuvre varies Cream of squash Aiguillettes of bass, a la Russe Squab saute, Tyrollienne Anna potatoes Strawberry ice cream Assorted cakes Coffee