The Hotel St. Francis cook book

Fillet of sole, Bercy. Put in a buttered flat saute pan three finely-chopped shallots, the four fillets of a sole on top of the shallots, and a little chopped parsley and chervil on top of the fillets. Season with salt and pepper, add onehalf glass of white wine, cover with buttered paper, put on top of the stove and bring to the boiling point. Then put in oven and finish cooking. Remove the fillets to a platter, and put in the saute pan one pint of white wine sauce, cook for a few minutes, and pour over the fish. Do not strain the sauce. Other fish besides sole may be used if desired. Roast squab, au jus. Season four squabs, put a piece of fresh fat pork over the breast, and place in roasting pan with one sliced carrot, one onion, one bay leaf, a clove, a few pepper berries, and three ounces of butter. Roast in a hot oven for about thirty-five minutes, basting often. Then put the squabs on a platter, and place the pan on the fire and cook until the butter is clarified. Drain off, add one cup of bouillon and one spoonful of meat extract, reduce one-half, strain, and pour over the squabs. Garnish with watercress. Waffle potatoes. Cut the potatoes with a special cutter called a potato waffle machine. Put them in warm swimming lard and let it become hot gradually so the potatoes will not become brown too quick. When cooked soft take them out and put them for a second into very hot fat so they will become crisp and golden yellow. Serve on a napkin, sprinkled with salt. Sybil and Gauffrette potatoes. Same as waffle potatoes. Coupe Lyonnaise. Fill a glass with vanilla ice cream, and put on top one large marron glace. Orange marmalade Canape Julia Buckwheat cakes Consomme in cups Rolls Cheese straws Coffee Sand dabs, meuniere Broiled chicken on toast Sybil potatoes Baked Hubbard squash Hearts of lettuce Meringue glace a la vanille Coffee Seapuit oysters Clear green turtle, au Pemartin Crisp celery. Queen olives Salted almonds Fillet of bass, 1905 Noisettes of lamb, Ducale Breast of chicken with Virginia ham Peas au beurre Soufflee potatoes Alligator pear salad Apple Moscovite Assorted cakes Coffee Canape Julia. Chop the tail of a lobster very fine and put in a vessel on the range. When hot add one cup of thick cream sauce, bring to a boil, and season with salt and Cayenne pepper. Add the yolks of two eggs, but do not boil, heat just enough to bind the lobster. Make four pieces of toast, put the lobster on top, cover with grated cheese, put a bit of butter oil the top of each, and bake in the oven. Serve on napkins, with lemons and parsley. Noisettes of lamb. Noisettes are cut from the saddle of lamb, free from fat and skin, and in the shape of a small tenderloin steak. Broil or saute in butter, and serve with Colbert, Bearnaise, or any other meat sauce. Ducale. Artichoke bottoms filled with French peas, sauce Madere. Use as a garnish for lamb, beef, sweetbreads, etc.