The Hotel St. Francis cook book

Potage Solferino. Cut six fresh tomatoes in pieces and cook in half a cup of consomme until well done. Strain through a fine sieve, and add to two quarts of consomme. Garnish with small squares of carrots and potatoes that have been cooked separately, and peas and chervil. Brook trout, saute meuniere. Clean and wash well six small brook trout, season with salt and pepper, and roll in flour. Put three ounces of butter in a frying pan, melt, add the fish and saute till nice and brown. When done put the fish on a platter, sprinkle with chopped parsley and the juice of two lemons. Melt two ounces of fresh butter in the frying pan and pour over the fish. Garnish with quartered lemons and parsley in branches. Stewed asparagus. Cut off two pounds of tips about one inch in length, from fresh asparagus. Put in casserole and cover with a cup of bouillon, season with salt and pepper, cover, and boil slowly for about eighteen minutes. Then mix half a cupful of water and a spoonful of flour, and pour slowly into the boiling asparagus. Add a little chopped parsley before serving. Neapolitan ice cream. Fill a brick-shaped mould with three layers of different ices, such as pistache, vanilla and strawberry ice cream, or lemon water ice, strawberry and pistache, or chocolate, ice cream. Cover mould well, and pack in ice and salt, and let stand for an hour. To serve, dip the mould in warm water and remove the ice cream, cut in slices about one inch thick, and crossways of the brick, to show the different colors. Fresh strawberries with cream Poached eggs, Jeanne d'Arc Waffles with maple syrup Breaded pork chops, cream sauce Coffee Spaghetti Caruso Field salad Roquefort cheese and crackers Coffee Potato soup a la Faubonne Radishes and salted almonds SUPPER Clams with port wine Sandwich Careme Sweetbreads braise, Clamart Roast chicken Sybil potatoes Cold asparagus, mustard sauce Almond cake Coffee Sandwiches, Careme. Mince fine one-half dozen sweet mixed pickles. Shred the meat of one lobster, and mix with the pickles, season with salt and pepper, and add a whiskey glass of tarragon. Let stand for a few minutes, then squeeze out the vinegar and add half a cup of mayonnaise. Spread over toast or salted crackers. The above may be mixed with three hard-boiled eggs, and served on lettuce leaves as a salad. Clams with wine sauce. Take as many large clams as you desire to use. Remove from the shells, cut away the neck, retaining only the bellies. Cook in Madeira wine for two or three minutes, then put in half as much sweet cream as you have wine, and heat to boiling. If for six persons, thicken with the yolks of three eggs, add another half cup of rich cream, and season with Cayenne pepper and salt. Serve in a chafing dish, with small thin bits of toast on the side. Potato soup, Faubonne. Put one quart of puree of potato soup and one quart of consomme Julienne in a casserole and bring to a boil. Bind with the yolks of three eggs mixed with a cup of cream. Serve with a little chopped parsley and chervil. Sweetbreads braise, Clamart. Place four sweetbreads braise on a platter, garnish with a puree of fresh or canned peas, and pour brown gravy around the bottom.