The Hotel St. Francis cook book

Cold assorted meats Frozen diplomate pudding Chiffonnade salad Assorted cakes Pont Neuf cake Pont 1'eveque cheese Crackers Demi tasse Nuts and raisins Coffee Eggs ministerielle. Cut sandwich bread in slices about two inches thick. With a round cutter about three inches in diameter cut out the white of the bread. With another cutter about an inch and a half in diameter cut out the center of the round slices, leaving a ring of bread. Soak these rings in thick cream for a second, put on buttered dish, break an egg in the center of each, salt and pepper, cover with a light cream sauce, sprinkle with grated cheese, and bake in oven for about eight minutes. Pont Neuf potatoes. Three times the size of regular "French" fried potatoes. Sweetbreads braise au jus. (Glace). Place in buttered saute pan one sliced onion, one carrot, a little parsley, a bay leaf and a clove, and a few pepper berries. Put three parboiled sweetbreads, which may be larded with fresh or salted pork if desired, on top, add one-half cup of bouillon, salt, and put over fire to boil. When reduced place in oven, add a small quantity of meat extract, and glace by basting continually with its own broth, until well browned. When done lay on platter and strain the broth over them. Bisque d'ecrevisses. Remove the tails of three dozen ecrivisses. Use twothirds of the shells, broken up, to make the soup, and one-third for ecrevisse butter. Simmer in butter one onion, one carrot, a leek and a little celery, all cut up ; with one bay leaf, some thyme and one spoonful of black pepper berries. Then add the broken shells, two spoonsful of flour, one glass 'of white wine, one-half glass of brandy, one gallon of bouillon and one cup of raw rice. Season with salt and Cayenne pepper, cook till rice is very soft, and strain through fine sieve. Bisque should be a little thicker than other cream soups. Before serving add two spoonsful of ecrevisse butter and stir well, then add the ecrevisse tails and one-half glass of Cognac. Ecrevisse butter. Break fine in mortar some ecrevisse (crayfish) shells. Put in sauce pan with one-half pound of butter, one-half onion, one-half carrot, a small piece of celery, one-half of a leek stalk, a little thyme, one bay leaf and a few pepper berries, and simmer in oven till butter is clarified, or clear, and all the other liquids evaporated. Squeeze through cheese cloth into a bowl standing' in ice. The butter will rise to the top, and may be easily removed when cold. This butter is used with many sauces, soups, etc. Lobster butter. Use lobster shells and prepare in the same manner as ecrevisse butter. This butter is used for lobster sauce, Newburg dishes, soups, etc. Stewed prunes Grapefruit en supreme Boiled eggs Cold goose and ham, apple sauce Toast Romaine salad Tea Brie cheese Crackers Coffee Potage bonne femme Roast ruddy duck Fried hominy and currant jelly Cold asparagus, mustard sauce Baba au rhum Coffee Potage bonne femme. Puree of white beans with Julienne of vegetables.