The Hotel St. Francis cook book

Chicken saute, Creole Boiled rice Escarole and chicory salad Nesselrode pudding Assorted cakes Coffee Pearl grits. To one quart of boiling water add eight ounces of pearl grits, season with salt, and boil for twenty minutes. Serve cream separate. Eggs, Meyerbeer. For each person cook two eggs on a shirred egg dish. Have the eggs very soft. Place a broiled split lamb's kidney in the center of each dish and cover with a little sauce Madere. Place two slices of truffle on top. Season well. Broiled smoked salmon. Slice the salmon about one-half inch thick, roll in olive oil, and broil. When done put on platter, cover with maitre d'hotel sauce, and garnish with quartered lemons and parsley. Toast Melba. Cut some white bread in very thin slices, trim, put on a pan and bake in the oven until brown. Paprika schnitzel. Cut four slices from a leg of veal. The slices should be about one-half inch thick, two and one-half inches wide and six inches long. Season them with salt and paprika. Melt three ounces of butter in a saute pan, when hot put the slices of meat in the pan and saute for about five minutes. Then add one cup of very thick cream, a little more salt, one teaspoonful of paprika, and simmer for five minutes. If the sauce should be too thin add one spoonful of cream sauce and simmer for a few minutes. Nesselrode pudding. Beat over the fire the yolks of eight eggs, one-half pound of sugar, and one pony of good rum, until light and creamy. Then remove from the fire and continue beating until cold. Then add one quart of whipped cream and one-half pound of broken marrons glaces. Mix well, and put in one large, or in individual moulds, pack in ice and salt, and leave until hard. It will require about two hours to freeze. To serve, remove from mould, decorate the top with a marron glace, and pour maraschino sauce around the bottom of the pudding. Spatzel. These are small flour dumplings, but made harder than the usual dumpling. Mix well one cup of flour, one whole egg and the yolk of an egg, one-third of a cup of milk, a little salt and pepper, and a very little grated nutmeg. Form in small bits and drop into boiling salted water and boil for about five minutes, then pour off the water. In a frying pan put two ounces of butter and cook until brown, then pour over the spatzel and mix. Cream of bananas. Make a cream of chicken soup, heat six bananas in it, and strain through a fine sieve. Bar le Due jelly Grapefruit with cherries Spanish omelet Fried tomcods, Tartar sauce Dry toast Turkeys' livers en brochette Chocolate with whipped cream Flageolet beans French pastry Coffee Consomme royal Soft clams, bateliere Roast turkey, cranberry sauce Sweet potato croquettes Asparagus Hollandaise Chiffonnade salad Mince pie American cheese Coffee Spanish omelet. Make a plain omelet and pour one cup of Creole sauce around it. Fried tomcods. Clean eight tomcods, wash well, and dry with a towel. Roll in milk, then in flour, and fry in swimming fat for about five minutes, or until nice and brown. The fat must be very hot. Serve on a napkin with fried parsley, quartered lemons, and Tartar sauce separate.