The Hotel St. Francis cook book

Puree paysanne. (Soup). Slice a carrot, an onion, a turnip, one-half of a stalk of celery, two stalks of leeks, three leaves of cabbage, one-half pound of squash or other fresh vegetable such as asparagus or tomatoes. Put them in a vessel with one-half pound of fresh peas, and one-quarter pound of fresh Lima beans. Cover with two quarts of bouillon and cook until soft. Strain through a fine colander, put back in the vessel, bring to a boil, season with salt and pepper, add two ounces of butter and mix well. Young beets in butter. Cut some young boiled beets in thin slices, put in saute pan with butter, season with salt and pepper, and simmer for a few minutes. Fillet of sole, Villeroi. Put the fillets of a large sole in a buttered pan, add some salt and a glass of milk, and bring to a boil, then set on side of stove for ten minutes. Then remove the fillets to a platter. Mix in a cup one spoonful of flour and one spoonful of butter, and add this to the milk broth in the pan, which has been kept boiling, and cook for five minutes. Then add one cup of cream and two ounces of sweet butter, whip well until melted, season with salt and pepper, and strain over the fish. Sponge cake. One-half pound of sugar, six yolks of egg and six whole eggs, one-half pound of flour, and flavoring. Beat the eggs and yolks and sugar over a slow fire until blood warm. Then remove and continue beating until cold and very light and spongy. Then add the flour and vanilla, or other flavoring, and mix lightly. Put into paper-lined moulds or pan, and bake in medium hot oven. Serve with powdered sugar dusted on top, or frosted. Caroline cake. (Chocolate or coffee). Make a dough as for cream puffs, and dress on a pan in drops about quarter the size as for regular cream puffs. Bake in a moderate oven ; when done make a hole in the bottom of each with a pointed stick, and fill with pastry cream, or sweetened whipped cream. Place on a wire grill about one-quarter inch apart, and glace with chocolate or coffee icing. Let the icing dry, and serve in paper cases. Fresh strawberries with cream Eggs Princesse Boiled eggs Chicken saute, Hongroise Dry toast Mashed potatoes Chocolate with whipped cream Lettuce salad Brie cheese and crackers Coffee Little Neck clams Consomme Camino Fillet of bass, Menton Roast leg of lamb String beans Chateau potatoes Chiffonnade salad Fancy ice cream Assorted cakes Coffee Eggs Princesse. Put some puree of fresh mushrooms in the bottom of small croustades, lay a poached egg on top, and cover with sauce Perigueux. Chicken saute, Hongroise. Joint a chicken and put in a saute pan with two ounces of butter, season with salt and a little paprika, simmer for five minutes ; then add a sliced onion and simmer slowly for ten minutes with the cover over the pan. Then add a cup of cream and cook for four minutes, and add one-half cup of cream sauce. Remove the chicken to a platter, pour the sauce over it, and garnish both ends of the platter with macedoine of vegetables.