The Hotel St. Francis cook book

Breast of chicken. Cut the breast from two raw roasting chickens, remove the skin, season with salt and pepper, roll in flour. Put two ounces of butter in a shallow saute pan, and fry the breasts for about fifteen minutes, or until golden brown. Serve with Virginia ham or bacon, figs, or with sauce Colbert, Madere, cream, etc. If Virginia ham is served take four slices and just heat through on the broiler, or in pan with a little butter. Do not allow to become hard or crisp. Alligator pear salad. (1). Select ripe, soft pears, but not mushy. Cut in half, remove the stone, fill with French dressing, and serve on cracked ice. (2). Put in the bottom of a salad bowl some lettuce leaves, scoop out the inside of the pears with a soup spoon, put on the lettuce leaves, and cover with French dressing. Apple Moscovite. Take four large apples and remove the insides with a sharp spoon, leaving only a firm shell. Put a spoonful of apple sauce on the bottom of the apples. Whip the whites of six eggs very hard, and mix with a half pint of sweet apple sauce. Fill the apples with this, dust over with powdered sugar, and bake in a moderate oven. Stewed prunes Hors d'oeuvres varies Boiled eggs Mutton chops, Daumont Dry toast Julienne potatoes Coffee Swiss cheese and crackers Coffee Potage Kroumir Aiguillettes of sole, mariniere Chicken, Montmorency Artichokes with melted butter Chiffonnade salad Kirschwasser jelly Lady fingers Coffee Mutton chops, Daumont. Bread four mutton chops and fry in a flat saute pan. Dish up on a long platter, and garnish with artichoke bottoms filled with cauliflower. Pour sauce Perigueux around the chops. Artichokes filled with cauliflower. Remove the leaves and trim the bottoms of four cold artichokes. Cut in four a boiled and well-seasoned cauliflower, squeeze out the water, and use to fill the artichoke bottoms. Cover with a little thick cream sauce, sprinkle with grated cheese, place small bits of butter on top of each, put on a buttered pan with a spoonful of bouillon, and bake in the oven. Potage Kroumir. One quart of puree of tomato soup mixed with one pint of consomme tapioca. Aiguillettes of sole, mariniere. Take the four fillets from one sole and lay them flat in a buttered pan, sprinkle with three chopped shallots, season with salt and pepper, add one-half glass of white wine, one-half cup of stock or water, cover with buttered paper, and bring to a boil on top of the stove. Then put in oven and cook for about seven minutes. Put the fillets on a platter, and reduce the broth until nearly dry. Then add two cups of white wine sauce and boil for a minute. Bind the sauce with the yolk of an egg mixed with a spoonful of cream, add a little chopped chives, and pour over the fish. Chicken saute, Montmorency. Joint a chicken, season with salt and pepper, put three ounces of butter in a saute pan and saute the chicken. When done remove the chicken to a platter, and put in the pan one cup of brown gravy or sauce Madere, and one can of French mushrooms. Boil for a few minutes. Then pour over the chicken. Garnish with croustades filled with small French peas.