The Hotel St. Francis cook book

Brook trout saute, Miller style. Clean four brook trout and dry in a napkin. Season with salt and pepper, roll in flour, put in a frying pan with two spoonfuls of butter and the grease from two slices of salt pork that have been fried in their own fat. Fry the trout on both sides, place on platter, and lay the fried pork on top. Then put in the same frying pan two ounces of butter, and cook until the color of chestnuts. Pour over the fish, and sprinkle with some chopped parsley and the juice of two lemons. Garnish with parsley in branches. Grapefruit juice Sardines with lemon Wheatcakes Scrambled eggs, Raspail Breakfast sausages Fillet mignon, Trianon Rolls Peas Coffee Pineapple, Creole Coffee Consomme aux quenelles Fillet of sole, Voisin Sweetbreads braise, ancienne Roast rack of mutton Fresh string beans Potato croquettes Alligator pear salad Punch Palermitaine Assorted cakes Coffee Scrambled eggs, Raspail. Cut a stalk of celery in small dices, wash well, and boil in salt water. When soft drain off the water. In a pot put two ounces of butter and two peeled tomatoes cut in small dices. Simmer for five minutes, add ten beaten eggs and the celery, season with salt and pepper, and add one-half cup of thick cream. Cook and serve. Fillet mignon. A very small tenderloin steak. Broil or saute in pan with butter. Serve maitre d'hotel sauce, and garnish with watercress and half of lemon. Fillet mignon, Trianon. Dress the fillet on a platter and cover with Bearnaise sauce. Lay three triangular shaped pieces of truffle on top and garnish with Julienne potatoes. Pineapple, Creole. Cook a quarter pound of rice in a quart of milk. Add a quarter pound of sugar and one cup chopped fresh or canned pineapple, and mix well. Dress on a platter and decorate the top with sliced pineapple and candied cherries. Serve hot with apricot sauce poured over all. Consomme aux quenelles. Make small chicken dumplings from chicken force meat, boil them in, and serve with, consomme. These small dumplings are called in French, quenelles. Fillet of sole, Voisin. In a buttered sauce pan put four fillets of sole, sprinkle with one-half teaspoonful of very finely chopped onions, a little chopped parsley, chives, chervil, and one peeled and finely chopped tomato. Season with salt and pepper, add one-half glass of white wine, cover, and put in oven for fifteen minutes. Then remove the fish to a platter, and put in the same saute pan one pint of white wine ; cook and mix well, and pour over the fish. Sweetbreads braise, ancienne. Dish up on a platter four sweetbreads braise, and garnish with four croustades financiere. Pour sauce Madere around the sweetbreads on platter. Roast rack of mutton. Secure from the butcher a rack of mutton of ten chops, season well with salt and pepper, place in a roasting pan with sliced carrots, onions, a spoonful of pepper berries, and a small piece of butter on top ; and roast, basting well, for ten minutes. Then put the rack on a platter ; drain off the grease and add to the pan one-half cup of stock and a spoonful of meat extract, season well, bring to a boil, and strain over the roast. Stewed rhubarb Grapefruit en supreme, with kirsch Boiled eggs Eggs, Lorraine