The Hotel St. Francis cook book

Chicken saute, Salonika. Joint a chicken and season with salt and pepper. Put two spoonfuls of olive oil in a saute pan, and when very hot add the chicken. Saute until nice and brown, then add one chopped shallot. When the shallot is hot pour off the oil, add one cup of brown gravy, and simmer for five minutes. Dish up on a flat platter, pour the sauce over it, sprinkle with chopped parsley, and garnish both ends of the platter with fried artichokes. Golden buck. A Welsh rabbit with a poached egg on top. Sliced pineapple Mussels manmere Bacon and eggs Reindeer chop, port wine sauce Rolls Sweet potatoes, saute Coffee Lettuce braise Waldorf salad French pastry Coffee California oyster cocktail SUPPER Ox tail soup, English style Frogs' legs, Jerusalem Hangtown fry Filet mignon, Bayard Flageolet beans Sybil potatoes Hearts of lettuce Raspberry water ice Assorted cakes Coffee Sauce mariniere. Cut fine six shallots, put in casserole with one ounce of butter, and simmer just enough to have the shallots hot, then add one glass of white wine and boil until reduced nearly dry. Then add one pint of sauce Allemande and boil for five minutes. Season with salt and pepper, and sprinkle with a little chopped parsley and chives. Sauce Allemande. Put four ounces of butter and three spoonfuls of flour in a casserole and place on the stove. When hot add one quart of chicken or veal broth, and boil for twenty minutes, then bind with the yolks of three eggs mixed with one-half cup of thick cream. Strain and season well with salt and a little Cayenne pepper. Mussels, mariniere. Wash the mussels well to free them from all sand. Put in casserole with one-half glass of white wine and one cup of water, bring to the boiling point, then add six chopped shallots, and boil until the mussels are open. Remove the mussels to another vessel, strain the broth, and reduce. Then add one pint of sauce mariniere, and pour over the mussels. The mussels may be served with the entire shells attached ; on the half shell, or removed from the shells altogether, after they have been boiled. Reindeer chop. Reindeer should be hung up for at least two weeks before being cooked, otherwise it will be very tough. The meat is very good, and easily prepared. Salt and pepper the chops, roll in olive oil, and broil ; or fry in frying pan, in the same manner as any other kind of chop or steak. Serve with maitre d'hotel, or some fancy meat sauce. Port wine sauce. Take the brown gravy from a roast, or use any kind of brown sauce, or sauce Madere ; add one glass of port wine and boil for two minutes. This sauce is excellent with game. If a sweeter sauce is desired one-half cup of hot currant jelly may be added. Filet mignon, Bayard. Saute in butter, or broil, small tenderloin steaks, place on toast, spread with puree de foie gras, cover with sauce Madere with sliced truffles, and garnish with small round chicken croquettes. Hangtown fry. Mix plain scrambled eggs with one dozen small fried California oysters. Pearl grits with cream Eggs, Meyerbeer Broiled smoked salmon Paprika schnitzel with spatzel Toast Melba Gorgonzola cheese with crackers Coffee Coffee Cream of bananas Ripe California olives Fillet of bass, Nanon