The Hotel St. Francis cook book

Terrapin, Maryland. Put one cup of terrapin, prepared as above, in a flat pan, add a little grated nutmeg, salt and pepper, and half a glass of dry sherry. Boil until half reduced, then add a cup of thick cream, boil, and thicken with the yolks of two eggs, a quarter of a cup of thick cream and an ounce of butter beaten together. Heat, but do not boil. Serve in chafing dish, with dry sherry, and toast on the side. Terrapin, Jockey Club. Same as Terrapin, Maryland. Before serving add two ponies of Cognac and six slices of truffles. Terrapin, Baltimore. One cup of the prepared terrapin without the liver. Put in saucepan with salt, pepper, nutmeg, celery salt, and a glass of dry sherry. Boil for five minutes. Mash the liver in a salad bowl, add the yolks of two raw eggs, one ounce of sweet butter, and strain through a fine sieve. Add a cup of brown sauce to the simmering terrapin, then add the liver prepared as above, pouring in gradually. Heat barely enough to thicken. Before serving add half a glass of dry sherry. Fresh raspberries with cream Grapefruit en supreme Scrambled eggs with smoked beef Crab meat, Monza Rolls Loin of pork, baker's oven style Coffee Field salad Prune souffle Coffee Little Neck clams White bean soup Salt codfish, Nova Scotia Fried chicken, Vienna style Corn fritters Mashed potatoes Romaine salad Diplomate pudding, glace Coffee Crab in chafing dish. Mince a shallot onion and brown slightly with two spoonfuls of butter. Add a spoonful of flour, mixing well, then add a half pint of sweet milk, and stir to a smooth cream. Add the meat of a California crab (or six eastern crabs) and a tablespoonful of sherry. Place toast, cut in fancy shapes, on a deep platter, and cover with the crab. This is a favorite way of preparing crab. Crab meat au gratin. Shred the meat of one crab, mix with a cup of cream sauce and a little paprika, or Cayenne ; or if this is too strong use white pepper. Fill individual baking dishes, and sprinkle the top liberally with grated Parmesan cheese. Bake in an oven until the top is an even brown. Crab meat, Gourmet. Put a quarter of a pound of picked shrimps in a saucepan, add one ounce of butter and one-half whiskey-glassful of dry sherry wine. Simmer for five minutes, then add the meat of one crab, prepared Monza. Crab meat, Suzette. Bake four good-sized potatoes, and cut off one side like the cover of a box. Scoop the insides out with a spoon, and fill with the meat of one crab prepared in cream. Sprinkle some grated Parmesan or Swiss cheese on top, and bake in oven until nice and brown. Serve on napkins, garnished with parsley in branches and quartered lemons.