The Hotel St. Francis cook book

Austrian chicken fritters. Chop the meat of a boiled or baked fowl, season with salt, pepper, nutmeg and herbs; place in a saucepan, and add enough cream or white sauce to moisten. To each cup of the meat and cream add the yolk of one egg. Cut some sandwich bread into thick slices. Mix a pint of milk with two well-beaten eggs. Spread the sandwich bread with a thick layer of the creamed chicken, press two pieces of the bread together, as if making a sandwich, dip this in the egg and milk mixture, then roll in sifted bread crumbs, and fry in hot lard to an even brown color; and in the same manner as for pancakes. Sweet potatoes, Southern, II. Peel some sweet potatoes and cut lengthwise into strips about an eighth of an inch thick. Put some butter into a saute pan, and the potatoes, and sprinkle them with brown sugar. Then place on top another layer of potatoes, sprinkle them with sugar, and so on, filling the pan. Add hot water, cover the dish, and set in the oven and bake until soft. California sherbet. Fill glasses with orange water ice, and on top place five strawberries that have been soaked in California brandy. Tenderloin of beef, Cumberland. Roast tenderloin of beef, sauce poivrade, garnished with stuffed cucumbers. Stuffed cucumbers. Peel two cucumbers and cut in pieces one and onehalf inches thick. Put in casserole and cover with a quart of water, season with a pinch of salt, bring to a boil, and cool off. With a round cutter remove the inside from the cucumbers, leaving firm rings. Place these on a buttered saute pan and fill with the following stuffing: Mix a cup of bread crumbs with a cup of puree of fresh mushrooms ; season with salt and pepper, add the yolks of two raw eggs, and some fresh-chopped parsley. Mix well, and fill the cucumbers. Cover with buttered manilla paper, put a cup of bouillon in the bottom of the pan, and bake in oven for twenty minutes. Serve as a garnishing for entrees, or fish; or as a vegetable course, on a platter, with tomato sauce or meat gravy. Baked apples with cream Oysters marine Boiled eggs Clam broth in cups Cheese straws Dry toast English chuck steak, maitre d'hotel Coffee White beans with tomatoes French fried potatoes Cocoanut meringue pie Coffee Potato soup, Dieppoise Broiled herring, cream sauce Hollandaise potatoes Roast leg of reindeer, port wine sauce Sweet potatoes flambe with rum Asparagus tips au gratin Vanilla charlotte glace Demi tasse English chuck steak, maitre d'hotel. This steak is cut from the end of the saddle, near the legs. It should be cut all the way across the saddle, and about an inch and a half thick. Season with salt and pepper, dip in oil, and broil. When done put on a platter, cover with maitre d'hotel sauce, and garnish with lemon and watercress.