The Hotel St. Francis cook book

Puree of Lima beans. Take a can of Lima beans, or a quart of fresh beans, put in vessel, cover with chicken broth or bouillon and boil till done. Then strain through fine sieve, put back in vessel, add two ounces of sweet butter, and season to taste. Serve with small squares of bread fried in butter. Louisiana gumbo file. Two chickens, one quart of large oysters, one quart of cooked shrimps, six bell peppers, four large onions, one quart of tomatoes, one-half pound of butter, two bunches of celery, one small bunch of parsley, one-quarter teaspoonful of tobasco sauce, and black pepper and salt to suit. First. — Cut the chicken the same way as for fricassee, and wipe dry. Second. — Cut onions and brown in butter, and strain. Third. — Fry chicken brown in strained butter, then set to one side. Fourth. — Add two tablespoonsful of flour to strained butter and brown gradually. When a rich brown add two quarts of boiling water, then add the tomatoes. Now bring to boiling point and strain through a fine strainer. Fifth. — Place strained liquor in a large stew pan and add one teaspoonful of salt and a half teaspoonful of black pepper, then add the chicken. Should the liquor not sufficiently cover the chicken add more hot water to about two inches above. Then add the bell peppers and celery without cutting up. Boil over slow fire until chicken can be picked off the bones with fork. Then remove chicken and strip meat from bones and cut in small pieces, remove the celery and bell peppers, and replace chicken. Add the shrimps, oysters and tobasco sauce. Boil for ten minutes. Then gradually add sufficient "file powder" to bring to a rich creamy consistency. Add to each plate two large tablespoonsful of boiled rice. Serve immediately. Boiled rice. Wash one-half pound of rice and soak in cold water for an hour. Cook over hot fire in four quarts of boiling water for fifteen minutes, or until the grains can be mashed between the fingers. Strain through a colander. Hothouse raspberries with cream Livermore salad Boiled eggs Fillet of halibut, Mornay Dry toast French pastry Coffee Rolls Tea Potato and leek soup Queen olives Black bass, Cambacere Vol au vent Toulouse Roast lamb, mint sauce Rissolees potatoes Field salad Vanilla ice cream Lady fingers Coffee Livermore salad. Broil three country sausages, allow to cool and slice thin. Mix with one peeled tomato cut in small squares, one-half cup of string beans, chives, chervil, salt and pepper, and one-third of white wine vinegar to two-thirds of olive oil. Fillet of halibut, Mornay. Place the halibut fillets in buttered pan, season with salt and pepper, cover with fish stock or water, and boil. When nearly done remove from pan and put on buttered platter, cover with Mornay sauce, sprinkle with grated cheese and place small pieces of butter on top. Bake in oven till nice and brown. See sauce below. Sauce Mornay. For four persons use one pint of thick cream, season with salt and Cayenne pepper, bind with the yolks of two eggs and one tablespoonful of grated cheese. Mint sauce. Use one-quarter pound of brown sugar to one quart of vinegar. Bring to the boiling point, cool off and add some fresh mint leaves chopped fine.