Assorted cakes Coffee Canape of raw meat. Take a quarter pound of lean fresh beef tenderloin or sirloin and chop very fine and season with a little salt and pepper. Toast some thin slices of rye or white bread lightly, spread with a little sweet butter, and then spread the chopped meat on top. Serve on a napkin, garnished with quartered lemon and parsley. Broiled shad, maitre d'hotel. Split a shad, season with salt and pepper, sprinkle with oil, and broil on both sides. Dish up on a platter, cover with maitre d'hotel sauce, and garnish with quartered lemons and parsley. Cream of Lima beans. Put in a vessel two ounces of butter and one leek cut in small pieces. Simmer for a few minutes, then add one-half cup of flour and simmer again. When hot add one quart of milk and a can of Lima beans, or one pound of fresh beans. When soft strain through a fine sieve, put back in vessel, bring to a boil, and add one-half pint of thick cream and two ounces of best butter. Stir well, and season with salt and pepper and a little Cayenne pepper. In place of the cream, use half chicken broth, light bouillon, veal broth, or half stock and half milk, if desired. Frogs' legs, Jerusalem. Put in a saute pan one soupspoonful of chopped celery, three chopped shallots, and three ounces of butter, and simmer for about five minutes. Then add one dozen cut up frogs' legs, season with salt and pepper, and simmer for five minutes. Then add one cup of cream, or one cup of cream sauce, and boil for ten minutes. Serve in chafing dish. Artichokes au gratin. Remove the leaves from four boiled artichokes and cut the bottoms in slices. Butter four individual shirred egg dishes, put one spoonful of cream sauce in the bottom, then put in the sliced artichokes, season with salt and pepper, cover with cream sauce, sprinkle with grated cheese, put a small piece of butter on top of each, and bake in oven until brown. 52 THE HOTEL ST. FRANCIS COOK BOOK FEBRUARY 20 BREAKFAST LUNCHEON Oatmeal Poached eggs, Rothschild Boiled salt mackerel Fried chicken, Maryland Baked potatoes Field salad Rolls Coffee Roquefort cheese, crackers Coffee DINNER Potage de sante Salmon, Chambord Leg of mutton, a la Busse Spinach with cream Parisian potatoes Sliced tomatoes, mayonnaise Anise seed cake Poached eggs, Rothschild. Put a spoonful of puree of game on a plate, a poached egg on top, and cover with sauce Perigueux. Puree of game. After serving roast venison, duck, quail, bear, reindeer, hare, or other game, take the remainder, remove the meat from the bones and mash very fine in a mortar, add just enough thick brown gravy to make a paste, and pass through a fine sieve. Season with salt and pepper, heat well, and use as a garnish. Salmon, Chambord. Put in a buttered shallow sauce pan two slices of salmon, season with salt and pepper, add half a glass of red wine, and half a glass of stock, bouillon, fish stock or water, cover with buttered paper, and put in the oven and cook until done. With its broth make a sauce Genoise, and add to it one dozen small French mushrooms, one dozen parboiled clams, and one sliced truffle. Pour the sauce over the fish, and garnish with plain- boiled small ecrevisses (crayfish).

AI-modernized reading of the original text

Assorted cakes Coffee Canape of raw meat. Take a quarter pound of lean fresh beef tenderloin or sirloin and chop very fine and season with a little salt and pepper. Toast some thin slices of rye or white bread lightly, spread with a little sweet butter, and then spread the chopped meat on top. Serve on a napkin, garnished with quartered lemon and parsley. Broiled shad, maitre d'hotel. Split a shad, season with salt and pepper, sprinkle with oil, and broil on both sides. Dish up on a platter, cover with maitre d'hotel sauce, and garnish with quartered lemons and parsley. Cream of Lima beans. Put in a vessel two ounces of butter and one leek cut in small pieces. Simmer for a few minutes, then add one-half cup of flour and simmer again. When hot add one quart of milk and a can of Lima beans, or one pound of fresh beans. When soft strain through a fine sieve, put back in vessel, bring to a boil, and add one-half pint of thick cream and two ounces of best butter. Stir well, and season with salt and pepper and a little Cayenne pepper. In place of the cream, use half chicken broth, light bouillon, veal broth, or half stock and half milk, if desired. Frogs' legs, Jerusalem. Put in a saute pan one soupspoonful of chopped celery, three chopped shallots, and three ounces of butter, and simmer for about five minutes. Then add one dozen cut up frogs' legs, season with salt and pepper, and simmer for five minutes. Then add one cup of cream, or one cup of cream sauce, and boil for ten minutes. Serve in chafing dish. Artichokes au gratin. Remove the leaves from four boiled artichokes and cut the bottoms in slices. Butter four individual shirred egg dishes, put one spoonful of cream sauce in the bottom, then put in the sliced artichokes, season with salt and pepper, cover with cream sauce, sprinkle with grated cheese, put a small piece of butter on top of each, and bake in oven until brown. Oatmeal Poached eggs, Rothschild Boiled salt mackerel Fried chicken, Maryland Baked potatoes Field salad Rolls Coffee Roquefort cheese, crackers Coffee Potage de sante Salmon, Chambord Leg of mutton, a la Busse Spinach with cream Parisian potatoes Sliced tomatoes, mayonnaise Anise seed cake Poached eggs, Rothschild. Put a spoonful of puree of game on a plate, a poached egg on top, and cover with sauce Perigueux. Puree of game. After serving roast venison, duck, quail, bear, reindeer, hare, or other game, take the remainder, remove the meat from the bones and mash very fine in a mortar, add just enough thick brown gravy to make a paste, and pass through a fine sieve. Season with salt and pepper, heat well, and use as a garnish. Salmon, Chambord. Put in a buttered shallow sauce pan two slices of salmon, season with salt and pepper, add half a glass of red wine, and half a glass of stock, bouillon, fish stock or water, cover with buttered paper, and put in the oven and cook until done. With its broth make a sauce Genoise, and add to it one dozen small French mushrooms, one dozen parboiled clams, and one sliced truffle. Pour the sauce over the fish, and garnish with plainboiled small ecrevisses (crayfish).

The Hotel St. Francis cook book