The Hotel St. Francis cook book

Salade Rejane. Boiled celery root and artichoke buttons, and two tomatoes cut in squares. Place in salad bowl in separate piles. Slice two pimentos and place in center. Season with French dressing. Pistache ice cream. Prepare a vanilla ice cream mixture. Crush onequarter pound of pistachio nuts to a very fine paste, mix with a little orange flower water and two ounces of sugar. Infuse in the vanilla ice cream mixture, and strain when hot. Allow to become cold, color a very light green, and freeze. Sliced bananas Consomme Orleans Shredded wheat biscuit with cream Poached eggs, Diane Dry toast Tripe a la Creole Tea Boiled rice Demi tasse Coffee eclairs Potage Alexandra Fish patties, Bagration Veal kidney roast Turnips glaces Gendarmes potatoes Celery root, field and beet salad Bavarois au chocolat Macaroons Coffee j Consomme Orleans. Boiled barley well-washed so it will not discolor the soup, small chicken dumplings, peas, one peeled tomato cut in very small squares, and some chopped chervil. Put in consomme just before dishing up. Poached eggs, Diane. Line a tartelette mould with paste and fill with raw white beans to support the walls, and bake in oven. Then throw out the beans and fill with tomatoes saute in butter, place a poached egg on top, cover with Hollandaise sauce, and put in hot oven for a second. Tripe a la Creole. Cut two pounds of boiled tripe in strips, put in casserole one pint of Creole sauce and boil for thirty minutes. Serve with boiled rice. Potage Alexandra. Half veloute of chicken and half cream of potatoes. Veal kidney roast. Secure a loin of veal with the kidneys left in, roll, season well and roast in the same manner as shoulder of veal. Fish patties, Bagration. Small pieces of sole, twelve oysters, and twelve Little Neck clams boiled in white wine. Drain and add six heads of French mushrooms sliced, one sliced truffle, and enough white wine sauce to make the consistency of a stew. Have the patty shells very hot, and fill. Turnips glaces. Cut the turnips in pieces four times the size of an almond, and put to boil in salt water. When nearly done drain, add a small piece of butter and put in oven until yellow. Then add one spoonful of meat extract and glace them. Gendarme potatoes. Cut the potatoes in the same shape as for French fried. Put in pan with piece of butter and roast in oven. When half done add one sliced onion and finish roasting. Sprinkle with salt and chopped parsley before serving. Celery root, field and beet salad. Boil two peeled celery roots. When cold slice and put in salad bowl with field salad on top, and decorate with sliced boiled beets. Season with French dressing. Stewed rhubarb Sweet-and-sour bananas Boiled eggs Consomme Massenet Dipped toast Blood pudding Rolls Mashed turnips Coffee Camembert cheese Crackers Coffee Potage Reine Margot Celery Boiled salmon, sauce Riche Olivette potatoes Breast of chicken, Alexandra Hearts of lettuce Philadelphia ice cream Assorted cakes Coffee