The Hotel St. Francis cook book

Fillet of sole, Florentine. Put the fillet of one sole in a buttered pan, salt, add one-half glass of water mixed with white wine, and boil until done. In the center of a buttered platter put a cup of puree of spinach and place the boiled fillet on top, cover with Mornay sauce, with grated cheese and small bits of butter on top of the sauce. Bake in oven until brown. Roast ruddy duck. Roast for twelve minutes, in the same manner as teal duck. Baba au rhum. One-half pound of flour, one ounce of yeast, three ounces of butter, two ounces of sugar, two ounces of currants and the rind and juice of one lemon. Dissolve the yeast in one cup of warm milk and make a soft sponge with half of the flour, cover and let rise in a warm place. Work the sugar and the butter together until creamy, add the eggs and lemon and the rest of the flour. When the sponge has risen to twice its original size mix with the batter ; at the same time adding the currants. Fill baba moulds half full and let raise until nearly to the edge of the moulds. Bake in a rather hot oven. When done soak well in a syrup made with one pint of water, one pound of sugar, one gill of rum and the juice of a lemon. Pour some of the sauce over the babas when serving. Savarin au kirsch. Make a dough the same as for baba au rhum, but omit the currants. Fill a round crown-shaped savarin mould half full, allow to raise, and bake. Soak in a syrup made of one pint of water, one pound of sugar, and one gill of kirschwasser. Serve warm. Savarin Chantilly. Same as savarin au kirsch, but decorated with whipped cream, and served cold. Savarin Montmorency. Like savarin au kirsch, but serve hot with stewed stoned cherries as sauce. Savarin mirabelle. Same as savarin au kirsch, but serve hot with stewed stoned mirabelles, Preserved figs Consomme in cups Ham and eggs Ripe olives Toasted corn muffins Panfish saute, meuniere Coffee Stewed tripe, Blanchard Savarin au kirsch Coffee Potage Flamande Frogs' legs, saute a sec Roast sirloin of beef, Porte Maillot Lettuce braise Chateau potatoes Endive salad Biscuit glace Assorted cakes Coffee Stewed tripe, Blanchard, Simmer a chopped onion in three ounces of butter, add one pint of bouillon, or stock, or chicken broth, one spoonful of flour, one pound of tripe cut in strips, one cupful of raw round potatoes cut out with a small-size "Parisian" spoon, one bouquet garni and one gill of white wine. Cover and cook for one hour, or until potatoes are very soft. Before serving remove bouquet garni and sprinkle with fresh-chopped parsley. Potage Flamande. Potato soup mixed with brunoise. Frogs' legs, saute a sec. To have the best flavor frogs should be killed just before cooking. Remove the skins and cut off the hind legs, salt and pepper them and roll in flour. Saute one dozen frogs' legs in three ounces of hot butter in a frying pan, for a few minutes over a good fire. Then add a chopped shallot and let simmer for a few minutes. The legs should then be crisp. Serve on a platter with chopped parsley and lemon. Roast sirloin of beef, Porte Maillot. Roast the sirloin, serve with sauce Madere, garnish with small French carrots, celery braise, lettuce braise and chateau potatoes.