The Hotel St. Francis cook book

Deviled crab in shells. Secure some empty shells from a first-class grocer. Allow one shell to each person and fill with the following : Take the meat of one crab, which is sufficient for four persons, shred it, add a cup of veloute sauce, a teaspoonful of English mustard, a soupspoonful of Worcestershire sauce, a half-teaspoonful of finely chopped parsley, salt, pepper and a bit of Cayenne. Mix well. Fill the shells, covering evenly. Make a paste of a teaspoonful each of English and French mustard and two spoonfuls of melted butter. Spread this over the top, and cover with bread crumbs. Bake for about ten minutes, or until the top is browned. Roast leg of reindeer. Put in a roasting pan a sliced onion, a sliced carrot, a piece of skin of salt pork, a stalk of celery, some parsley in branches, two bay leaves, two cloves, and one sprig of thyme. Season the leg of reindeer well and lay on top. Put three ounces of butter on the leg, and place in the oven to roast. Baste continually, adding a little water or stock from time to time, to prevent the vegetables from burning. When the roast is done remove to a platter, and make a brown gravy with the contents of the pan by adding a spoonful of flour, simmer, add one cup of stock, season well, and strain over the meat. Some may be reserved to serve in a bowl, separate. Also serve currant jelly and port wine sauce. Asparagus tips au gratin. Cut the tips from fresh-cooked asparagus, place in a buttered dish, season with salt and pepper, cover with cream sauce, sprinkle with grated Swiss cheese, put small bits of butter on top, and bake in oven until brown. Rice cakes Eggs Epicurienne Apricot marmalade Tripe and oysters in cream Rolls Baked potatoes Coffee Strawberries Romanoff Lady fingers Demi tasse Little Neck clams Consomme Sevigne, II. Ripe California olives Fillet of sole, St. Cloud Roast chicken Sybil potatoes Cold asparagus, mustard sauce Fruit salad glace Assorted cakes Coffee Eggs Epicurienne. Shir the eggs. When nearly done add a brown gravy to which has been added some small pieces of terrine de foie gras, four slices of truffle, and one sliced canned mushroom. Strawberries Romanoff. Put some nice ripe strawberries into a bowl, pour some Curasao over them, and serve with well-sweetened whipped cream, flavored with vanilla, on top. Serve very cold. Consomme Sevigne, II. Consomme Brunoise with small quenelles (chicken dumplings). Add some chopped chirvil and a little Cayenne pepper. Serve very hot. Flannel cakes. One pound of flour, one ounce of baking powder, two ounces of sugar, two ounces of butter, two eggs, and a pinch of mace. Mix all together with sufficient milk to make a medium dough, or batter. Beat until smooth, and bake on a hot griddle. Rice cakes. Boil one-quarter pound of well-washed rice in water for five minutes. Drain off the water and add one pint of milk, cook until rice is soft, drain off the milk and add the rice to a flannel cake batter. Bake in the usual manner.