The Hotel St. Francis cook book

Lettuce braise. Wash four heads of large romaine lettuce in cold water, parboil in salt water, cool, and squeeze dry with the hands. Cut each head in four lengthwise, remove the stem, season with salt and pepper, and fold so both ends come together. Place a piece of pigskin in the bottom of a buttered pan, put the lettuce on top, and add a sliced onion, one carrot and a bay leaf. Cover with buttered manilla paper and allow to simmer for a while. Then add one cup of stock, put in oven and cook until soft. Used for garnishing entrees, etc. Biscuit glace. Put in double boiler eight yolks of eggs, one-half pound of sugar, and one-half of a split vanilla bean. Cook until it thickens, stirring continually. Then remove from the fire and beat with an egg whip until cold and very light. Remove the vanilla bean, add one quart of whipped cream and mix lightly. Put in fancy paper cases or fancy moulds, and freeze. Before serving decorate the tops with whipped cream, or any kind of ice cream or water ice. Biscuit glace, St. Francis. Fill some oblong paper cases with biscuit glace foundation, put in ice box to freeze, decorate the tops with pistachio and strawberry ice cream before serving. Biscuit glace of strawberry, raspberry, coffee, pistachio, chocolate, apple, mapleine, pineapple, kirsch, peppermint, etc. Same as Biscuit Glace, but decorate with the desired ice cream or water ice before serving. Broiled Finnan haddie Canape of sardines Baked potatoes Boston baked beans Rolls Brown bread Coffee Coffee Seapuit oysters Cream of rice Salted pecans Fillet of flounder, Cafe Riche Spring lamb tenderloin, Thomas Roast chicken, au jus Hearts of romaine, egg dressing Strawberry parfait Macaroons Coffee Broiled Finnan haddie. (Smoked haddock). Remove the bones, roll in oil and put on iron to broil. When done on both sides place on platter, cover with maitre d'hotel sauce or plain melted butter, garnish with parsley in branches and quartered lemons. Cream of rice. Melt in sauce pan two ounces of butter, add one-quarter pound of rice flour, and when hot, one and one-half pints of chicken broth. Boil for ten minutes and strain. Season with salt and Cayenne pepper, and add one-half pint of hot cream and a small piece of butter before serving. Salted Pecans. Roast one-half pound of shelled pecans to a light brown color, wet with a solution of water and a little gum Arabic, or the white of an egg, while they are still hot, and then dust over with one spoonful of fine table salt and stir until dry. Salted English walnuts. Follow directions for pecans. Fillet of flounder, Cafe Riche. Put the fillets in a buttered pan, cover with white wine, and boil. When done place on platter, pour Genoise sauce with the addition of a spoonful of beef extract, over the fish. Spring lamb tenderloin, Thomas. Broil the tenderloin and dish up on buttered toast, and cover with sauce Colbert. Garnish on one side with small boiled potatoes covered with cream sauce, and flageolet beans on the other. Flageolet beans. These are French beans and can be obtained in cans. Put on the fire in salt water, bring to the boiling point, and drain. Add sweet butter, salt and pepper, mix well and serve immediately.