The Hotel St. Francis cook book

Consomme Daumont. To some chicken force meat add some truffles chopped fine, mix well and form into small dumplings. Cook the dumplings in consomme. Cut two turnips in small squares and boil in salt water. When done add to the consomme, with one-half cup of boiled rice, and croutons souffles prepared with grated cheese. Chicken saute, Austin. Joint a chicken, season well with salt and pepper, put in saute pan with two ounces of hot melted butter, and fry until brown on both sides. Then add one cup of brown gravy, two sliced truffles, and one spoonful of chopped tarragon. Boil for five minutes. Jeanette potatoes. Prepare the potatoes as for croquettes, put into a pastry bag with a large star tube, and press through onto a buttered pan, in the form and size of a large rose. Brush the top with yolks of eggs, and bake in oven until brown. Serve on a napkin. Charlotte Russe. (I). Line a pudding mould with lady fingers, fill with sweetened whipped cream, unmould on a plate and decorate with whipped cream. (II). Whip to a frost one pint of cream, add one-quarter pound of sugar and a glass of sherry wine. Dissolve two sheets of gelatine in a little hot water, strain, and pour into the cream, heating well. Line a pudding mould with lady fingers and fill with the prepared cream. Allow to stand in the ice box for an hour and a half before serving. Decorate with whipped cream. Baked shad with raisins. Split the fish and lay at full length on a long buttered dish. Cover the top of the fish with slices of tomato. Put bits of butter on top of the tomato ; for a medium sized shad using a lump of butter the size of an egg. Sprinkle chopped parsley over all, and strew seedless raisins around the fish. Then add a half glass of wine, and put in a moderate oven to bake. The fish will be very tender when thoroughly done, but the time required will depend upon the thickness of the fish. From thirty to forty-five minutes is usually sufficient. Orange juice Oysters mignonette Hominy with cream Eggs a la tripe Crescents Small tenderloin steak, Demidoff Chocolate with whipped cream Saute potatoes Escarole salad Camembert cheese with crackers Coffee Potage Mongol Perch saute, meuniere Roast leg of mutton String beans with butter Potatoes au gratin Field salad Roman punch Pound cake Coffee Oysters mignonette. Put six oysters on half shell on cracked or shaved ice, with a small glass or hollow green pepper filled with mignonette sauce, in the center. Small tenderloin steak, Demidoff. Put four small broiled tenderloin steaks on a platter, and cover with brown gravy containing olives and sliced canned mushrooms. Garnish both ends of the platter with asparagus tips. Roman punch. Dress lemon water ice in glasses in pointed shapes, and pour a little rum on top. Beets, Frouard. Cut some boiled beets with a Parisian spoon into the shape of olives, put in a saute pan with melted butter, season with salt and pepper, and heat through. Serve in a vegetable dish, or use for garnishing.