The Hotel St. Francis cook book

Fillet of sole, St. Cloud. In a buttered saute pan put four fillets of sole, season with salt and white pepper, add one-half glass of white wine and a little stock, and boil for ten minutes. Make a white wine sauce and add the following to it : Two dozen boiled mussels and one dozen boiled oysters removed from the shells, six heads of canned mushrooms and twelve slices of truffle. Put the fish on a platter and cover with the sauce. Fruit salad glace. One sliced orange and one sliced grapefruit, six slices of pineapple, one banana, one dozen strawberries and a handful of raspberries. Put all in bowl, add two spoonfuls of sugar, a glassful of maraschino and a pony of kirchwasser. Allow to stand in the ice box for an hour. Serve in small individual dishes with a spoonful of vanilla ice cream on top. Grapefruit cocktail. Slice one grapefruit and one-half orange and put in bowl with a spoonful of sugar and a pony of kirschwasser. Allow to stand for an hour. Serve in grapefruit supreme glasses, decorated on top with brandied cherries. Raspberries with cream Fillet of marinated herring Plain omelet Potato salad Rolls Consomme in cups English breakfast tea Sweetbread patties in cream Cold artichokes, vinaigrette Roquefort cheese and crackers Coffee Puree of spinach Crab meat, Suzette Roast tenderloin of beef, Cubaine Gendarme potatoes Peas and carrots in cream Lettuce and alligator pear salad Frozen egg nogg Macaroons Coffee Sweetbread patties in cream. Soak two pounds of sweetbreads in cold water for two hours, to cause the blood to flow out. Then put them on the fire in one quart of water and two ounces of salt, bring to a boil, and then allow to become cold. Pull off the skin and cut the sweetbreads in pieces one-half inch square. Put in vessel with one cup of bouillon, and boil till soft. Then add a cup of cream, season with salt and a little Cayenne pepper, and boil for five minutes. Knead one ounce of butter with one ounce of flour, and use for thickening. Boil again for five minutes. Serve in hot patty shells, on napkin, garnished with parsley in branches. (Patty shells, Jan. 25). Puree of spinach (Soup). Bring to a boil two quarts of chicken broth, add one peck of well-washed spinach and two ounces of butter, and boil for an hour. Strain through a fine sieve, and put back in the casserole. It should now be of the thickness of a puree of pea soup. Season well with salt and pepper, and stir in, while boiling, one-quarter pound of sweet butter. Serve with small squares of bread fried in butter. Roast tenderloin of beef, Cubaine. Roast the beef in the usual manner. Serve with sauce Madere, and garnish with stuffed green or red peppers. Candied sweet potatoes. Boil four sweet potatoes, remove the skins, and cut in egg shapes. Put in saute pan with two ounces of butter, and roast slowly. When nearly brown add a spoonful of powdered sugar and continue roasting till sugar and potatoes are brown. Cole slaw, ravigote. Slice a white cabbage very thin and put in a salad bowl. Cover with highly seasoned sauce Tartar, and mix thoroughly. Frozen egg nogg. One quart of milk, six eggs, one-half pound of sugar, one pony of brandy, one pony of rum, and one-half teaspoonful of grated nutmeg. Mix well, strain, and freeze. Serve in glasses.