The Hotel St. Francis cook book

Leg of mutton, Reforme. Roast a leg of mutton, and serve the following sauce separate : Ham, tongue, pickles, mushrooms, and chicken in equal parts, cut Julienne style, and mixed with sauce poivrade. Sauce poivrade. Crush one-half cup of black pepper berries and put in vessel with one dozen chopped shallots, a little parsley, and one pint of white wine vinegar. Boil and reduce until nearly dry, then add one quart of brown sauce, or sauce Madere, and boil for five minutes, then strain, and stir in three ounces of sweet butter slowly. Tripe a la mode de Caen. Parboil eight pounds of raw tripe and four ox feet. Cut both the tripe and the feet in pieces two inches square. Chop one pound of raw beef suet and four large onions very fine. Put in an earthen pot half of the suet and onions, then half of the tripe and feet, then the remainder of the suet and onions, followed by the rest of the tripe and feet. Season with salt and pepper, add one bouquet garni, one-half pint of brandy, one pint of white wine, and fill the remainder of the space in the pot with water. Put a cover on the pot and seal with any kind of paste or dough, so that no air or steam can escape. Then put the pot in a moderate oven and leave for about eight hours ; then take out of oven, take off the cover, and remove the bouquet garni. If there should be too much fat on top a little may be taken off. Ordinarily there will not be too much. Season to taste with salt and pepper, add one-half pint of dry apple cider and one glass of brandy, and boil for two minutes. Serve hot. The proper way to serve tripe a la mode de Caen is in small individual earthen pots, on a large plate, with red-hot ashes under the pot. Strawberries with cream Grapefruit en supreme Boiled eggs Consomme in cups Dry toast Cheese straws Coffee Sweet-and-sour beef tongue String beans Mashed potatoes Chocolate eclairs Coffee Oysters on half shell Onion soup au gratin Kingfish saute, meuniere Roast chicken Succotash Potato cakes Escarole salad Corn meal pudding Coffee Sweet-and-sour sauce. Procure one-half pound of unsweetened spiced fish cake from your grocer, break it in small pieces, put in a bowl, cover with one pint of vinegar and one pound of brown sugar. Soak for about an hour, then stir well, and add one cup of fish broth or meat stock, depending upon whether it is to be used for fish or meat. Season with salt and a little Cayenne pepper, then add one pound of seedless raisins, and boil again for five minutes. Sweet-and-sour beef tongue. Boil a fresh beef tongue in the same manner as boiled beef. When done cut in thin slices, put in a flat pan, cover with sweet-and-sour sauce, and simmer for five minutes. Serve on a platter covered with the sauce. Omelette Suzanne. Cut six macaroons in four and mix with a little whipped cream. Cut six lady fingers in two and sprinkle with powdered cocoa and powdered sugar. Melt some Bar le Due jelly. Make an omelet in the usual manner, powder with plenty of sugar, and burn bands across the top 'with a hot iron. At one end of the omelet place the lady fingers, at the other end the macaroons, and pour some of the Bar le Due jelly on each side. Pour a pony of Chartreuse over the omelet, then a pony of fine champagne, and light it.