The Hotel St. Francis cook book

Catfish saute, meuniere. Clean six catfish, season with salt and pepper, roll in milk and then in flour. Melt three ounces of butter in a frying pan. add the fish, and saute until nice and brown. Then put on a platter, sprinkle with chopped parsley and the juice of two lemons. Add to the sauce in the pan two ounces of fresh butter, and cook until hazelnut brown, then pour over the fish. Garnish with parsley and quartered lemons. Fresh raspberries with cream Yarmouth bloaters in oil Boiled eggs Poached eggs, Talleyrand Dry toast Fricandeau of veal, au jus Coffee Sorrel Mashed potatoes Pont 1'eveque cheese and crackers Coffee Potage Saxe Lyon sausages and radishes Curried crab Sirloin steak, Dickinson Souffle potatoes Cauliflower au gratin Hearts of romaine, roquefort dressing Vanilla and chocolate ice cream Assorted cakes Coffee Yarmouth bloaters in oil. Skin and split four Yarmouth bloaters, and remove the bones. Lay them in an earthen pot, add the juice of one lemon, one-half cup of olive oil, four bay leaves, two cloves and one spoonful of whole black peppers. Allow to stand for twenty-four hours. Serve on lettuce leaves with a little of its juice. Poached eggs, Talleyrand. On four round pieces of toast spread some foie gras, lay a poached egg on top of each piece, and cover with sauce Perigueux. Fricandeau of veal, au jus. Obtain from the butcher the nut of a leg of veal and lard it with thin strips of larding pork. Put in a saute pan a sliced onion and carrot, some parsley in branches, one bay leaf, one clove, and six pepper berries. Place the veal on top, season with salt and pepper, put three ounces of butter on top of all, and roast in a hot oven, basting frequently. Add a little water when necessary, so the vegetables will not burn. It will require from fifty minutes to one hour to cook. When done place the fricandeau on a platter, and boil the gravy ; if necessary add a little stock or bouillon, season well, and strain over the veal. Potage Saxe. To two quarts of boiling consomme add the bread crumbs made from a small loaf of bread, two beaten eggs, and some chopped chervil. Stir well, boil and serve. Sirloin steak, Dickinson. Broil a steak and place on a platter. Parboil six slices of beef marrow in salt water, and lay on top of the steak. Heat a pimento, cut in triangles, and place on top of the marrow. Cover all with sauce Colbert with sliced truffle in it. Curried crab. Cut the crab meat into small pieces. Put in a frying pan a piece of butter the size of an egg, and a teaspoonful of chopped onion or shallot, and fry until golden brown. Add a heaping teaspoonful of flour and a small teaspoonful of curry powder, and stir into the butter and onion until thoroughly mixed. Add a cup of hot soup stock and a cup of cream, and boil for three minutes. Then add the crab meat and simmer slowly for about five minutes. Serve with boiled rice.