The Hotel St. Francis cook book

Potage Faubonne. Make a puree of white beans and bind with the yolk of one egg mixed with a little cream. Serve small squares of bread fried in butter, separate. Medaillon of sole, St. Victor. Cook the fish in white wine and allow to become cold. Mix the stock with white wine sauce, bring to a boil and reduce until it becomes very thick. Strain and mix with equal parts of .mayonnaise, whipping well so it will not turn. Let the sauce become cold and pour over the fish, and place in the ice box. Boil three eggs for seven minutes, cool, split in two crosswise, remove the yolk and fill with fresh caviar. Turn the eggs upside down and cover with some of the fish sauce, colored a delicate rose. Cut some peeled tomatoes in the form of strawberries, and make a vegetable salad mixed with a little thick mayonnaise. Make a pyramid of the salad in the middle of the dish, place the fillet of sole around it, and garnish with the eggs and tomatoes. Sprinkle with chopped parsley. Honey in comb German pancakes Waffles Chocolate Yarmouth bloater Whipped cream Rolls Coffee Potage Mathilda Lobster croquettes, cream sauce Plain potted squab chicken Stewed tomatoes Lettuce braise Chateau potatoes Cold artichokes, mustard sauce Charlotte aux pommes Coffee German pancakes. Two eggs, one-half cup of milk, one-half cup of flour, a pinch of salt, a little nutmeg and one teaspoonful of sugar. Mix well. Have a large frying pan ready with hot butter. Be sure and have the butter run all over the inside of the pan so the pancake will not stick to the sides when it rises. Pour in the batter and place in oven. When nearly done, powder with sugar and put back in oven to brown. Serve with lemon and powdered sugar. Potage Mathilda. Cream of cucumbers with small squares of bread fried in butter. Rice Creole. Put in sauce pan three ounces of butter, one chopped onion, a slice of raw ham cut in small squares, and one green pepper cut in small dices. Simmer until the onions are soft, then add one cup of washed rice, one peeled and chopped tomato, two red peppers (pimentos), cut in small dices, two cups of stock or bouillon, and a little salt. Cover and put in oven until the rice is soft. Before serving add two spoonsful of grated Parmesan or Swiss cheese. This rice may be used for stuffing green peppers, tomatoes, onions, etc. Chicken croquettes. Three cups of chicken hash made from white and dark meat, one cup of chopped fresh or canned mushrooms, and one-half onion chopped very fine. Simmer in butter. Then add two cups of Allemande or cream sauce, season with salt and Cayenne pepper. Put on fire and reduce until thick. Bind with the yolks of two eggs. Allow to become cold, and form in pyramid shape or in the shape of a large cork, bread, and fry in swimming fat until well colored. Serve on napkin with sauce separate, or around the croquettes. A chopped truffle may be added before simmering, if desired. Sweetbread croquettes. Three cups of sweetbreads parboiled and cut in small dices, and if desired, one chopped truffle. Simmer with chopped onions, and then follow recipe for chicken croquettes.