The Hotel St. Francis cook book

Red cabbage. Slice a head of red cabbage very fine. Put in vessel with salt, pepper, one glassful of red wine and two cups of fat bouillon. Cover and cook in oven for two hours. Red cabbage, German style. One sliced red cabbage, one-half glass of vinegar, three sliced apples, two cups of bouillon, and a small piece of salt pork or bacon. Put in oven and cook as above. Puree of white beans. Soak two pounds of white beans over night. Put in pot and cover with stock or bouillon. Cook until soft, strain through fine sieve, put back in pot and add enough bouillon to make a soup. Season to taste, add two ounces of sweet butter, and serve with small squares of bread fried in butter, separate. Striped bass, Portugaise. Take a whole bass and cut in slices two inches thick. Put in a buttered pan one-half of an onion chopped, three chopped shallots, a little chopped garlic and parsley, two tomatoes cut in small squares and a bouquet garni. Place the fish on top, season with salt and pepper, add one glass of white wine, one cup of stock or fish broth, cover and cook slowly. When done remove the bouquet, place the fish on platter and reduce the broth one-half. Add four ounces of butter, mix well and pour over the fish. Sprinkle with a little fresh-chopped parsley mixed with a little finely chopped garlic. Macaroni in cream. Boil the macaroni in salt water. When done drain, add cream sauce, a little sweet butter, salt and Cayenne pepper. Serve grated cheese separate. Picked-up codfish in cream Grapefruit with maraschino Rolls Poached eggs, a 1'Indienne Coffee Nivernaise salad German huckleberry pie Coffee Oysters on half shell Clam broth in cups Salted almonds Boiled whitefish, Golfin Hollandaise potatoes Salade Re jane Pistache ice cream Assorted cakes Coffee Picked-up codfish in cream. Soak one pound of codfish in cold water over night. Cut two fresh-boiled potatoes in small squares. Put the codfish in cold water and boil for ten minutes, drain, and shred the fish in small pieces. Put in pot with the potatoes, add two cups of cream sauce, salt and a little Cayenne pepper, and simmer for ten minutes. Poached eggs, a 1'Indienne. Lay hot poached eggs on plain boiled rice and cover with curry sauce. Curry sauce. Simmer one onion, one leek, a small piece of celery, one bay leaf, a branch of thyme and a little garlic in three ounces of butter. Then add two spoonsful of curry powder and two of flour. When hot add one quart of stock, one sliced apple, one sliced banana saute in butter, and one-half cup of Indian chutney. Boil for twenty minutes, strain through a fine sieve and salt to taste. This sauce is used for chicken, fish, oysters, lamb, veal, etc., and should be made respectively with chicken broth, fish broth, juice of oysters, and so forth. Salade Nivernaise. Cut in dices cooked carrots, beets and turnips. Place in salad bowl in separate piles with a bouquet of watercress in center. Season with French dressing. Boiled whitefish, Golfin. Boil in the same manner as codfish. Serve on napkin, garnished with parsley, lemon and small boiled potatoes. Serve sauce separate. See below. Sauce Golfin. White wine sauce mixed with small strips of boiled smoked tongue and gherkins.