The Hotel St. Francis cook book

Scallops, Mornay. Put one pint of scallops in a saute pan with an ounce of butter, season with salt and pepper, and heat through. Then remove the juice and add one cup of thick cream sauce, mix well, put in a deep dish, sprinkle with grated Parmesan or Swiss cheese, put small bits of butter on top, and bake in hot oven until brown. Croustades financiere. Make a financiere, but cut a little smaller than for garniture. Fill the croustades, and serve on napkin with parsley in branches. Financiere (garniture). Cut two parboiled sweetbreads in slices, and saute in butter ; add one-half can of French mushrooms, or one-quarter pound of fresh mushrooms cut in two and sauteed, rooster combs and kidneys, sliced truffles, small chicken dumplings, and a few green olives with the stones removed. Put all in a casserole, season well, add a pint of good Madeira sauce, and serve hot. This garnish may be used for filling croustades, vol au vents, small patties, or as an entree. Griddle cakes with maple syrup Poached eggs, Monnet Sully Buttered toast Imported Frankfort sausages Oolong tea Sauerkraut Boiled potatoes Limberger cheese and crackers Coffee Toke Point oysters Pannade soup SUPPER Boiled sea bass, Hollandaise Golden buck Potatoes nature Chicken saute, Salonika Peas au cerfeuil Chiffonnade salad Biscuit glace Assorted cakes Coffee Poached eggs, Monnet Sully. Place a poached egg on a canape of chicken and pour Bearnaise sauce over it. Canape of chicken. Take the breast of a boiled fowl and chop very fine, season with salt and pepper, mix well with two ounces of sweet butter, and spread on fresh toast. Pannade soup. Take a half loaf of stale white bread, or some rolls, and put in a pot with three pints of water, season with salt and pepper, add onequarter of a pound of butter, cover, and boil slowly for one hour. It will then be of the consistency of gruel. Mix the yolks of two eggs with a cup of cream and a half cup of milk, and stir slowly into the boiling soup. This is an excellent plain soup, and fine for the digestion. Peas au cerfeuil. Put three ounces of butter in a casserole, add one quart of parboiled peas, some chopped chervil (cerfeuil), season with salt and a pinch of sugar, and simmer for five minutes. Boiled sea bass, Hollandaise. Put a whole sea bass, including the head and tail, in a fish kettle, in cold water. Season with salt, some whole black pepper berries, and a bouquet garni. Add one sliced onion, and one carrot, bring to a boil and then set on the side for fifteen minutes. Serve on a napkin with small boiled potatoes, quartered lemons and parsley. Hollandaise sauce separate. Fried artichokes. Trim the bottoms of six boiled artichokes, cut in four, put in flour, then in milk, then in beaten egg, then in fresh bread crumbs, and fry in swimming fat. Serve on napkin with lemon and parsley.