The Hotel St. Francis cook book

Corn Muffins. One-half pound of corn meal, one-half pound of flour, two ounces of melted butter, four eggs, one pint of sour milk, one-half cup of molasses, one teaspoonful of soda and one teaspoonful of salt. Sift together the corn meal, flour and salt. Dissolve the soda in the sour milk, add the eggs, well beaten, the molasses, the butter and the sifted ingredients. Beat well and bake in a well-greased muffin pan. Eggs en Cocotte, Italienne. Put in buttered cocotte dish one raw egg, cover with sauce Italienne, put a little grated cheese and a small piece of butter on top and bake in oven. Italienne sauce. Chop six shallots very fine and simmer in sauce pan with two ounces of butter. Do not let the shallots become brown or they will lose their flavor. Add some chopped fresh or canned mushrooms (about a can full), and one glass of white wine, and boil until reduced almost dry. Then add one and one-half pints of brown gravy, and boil again for a few minutes. Season with salt and pepper to taste, and sprinkle with chopped parsley. This sauce is used for many entree dishes. Endive salad. Endive is a species of chicory salad, originally imported from France. Cut in two lengthwise and lay on platter or individual plates. Serve with a sauce of salt, pepper, and one-fourth tarragon vinegar to threefourths olive oil. Sprinkle with chopped chervil. Chicken hash, Victor. Take the white meat of a boiled chicken or soup hen and cut in half inch squares, and half as much fresh-boiled potatoes cut the same way. Chop six shallots very fine and simmer in four ounces of sweet butter, but do not let them become colored. Add the chicken and potatoes, and cover with clear chicken broth. Season with salt, pepper and a little chives, and let simmer for five minutes. Serve in a chafing dish with a sprinkle of chopped chervil on top. Melba toast separate. Grapefruit juice Casaba melon Shredded wheat biscuit with cream Eggs aromatic English muffins English lamb chops, Coffee XX Century Club Lettuce salad Pistache eclairs Coffee Blue Point oysters Fillet of bass, shrimp sauce Braised beef, Cumberland style Baked Hubbard squash Mashed potatoes Endive salad Vanilla ice cream Assorted cakes Coffee Eggs aromatic. Fry the eggs in oil or poach. Place on toast, cover with tomato sauce, and put a few leaves of fresh mint on top before serving. English lamb chops, XX Century Club. Broil the chops, garnish with' pimentos stuffed with puree of sweet potatoes. Serve with sauce Madere. Pistache Eclairs. Same as chocolate eclairs. Cover with pistache icing. Pistache icing. To white icing add some pistache essence, or orange flower extract, and a little green coloring. Fillet of bass, shrimp sauce. Place the fillets in a buttered pan, season with salt, add one-half glass of white wine, and a little stock or water. When cooked dish up on platter and cover with shrimp sauce. Shrimp sauce. To some white wine sauce (sauce vin blanc) add some shrimps.