The Hotel St. Francis cook book

Angels on horseback. Select large eastern oysters, wrap a slice of thin raw bacon around each oyster, and fasten with a wooden toothpick. Dip them in beaten eggs mixed with a little Worcestershire and English mustard, then roll in fresh bread crumbs, and place in a buttered saute pan with bits of butter on top of each oyster. Bake in hot oven for about eight minutes, and serve on toast. Pour maitre d'hotel sauce on top, and garnish with parsley in branches and halves of lemon. Grapefruit juice Poached eggs, d'Artois Oatmeal and cream Turkey hash in cream Rolls Alligator pear salad Cocoa Vanilla meringue pie Demi tasse Puree of green asparagus Lyon sausage. Radishes Fillet of turbot, Windsor Leg of mutton, Choiseul O'Brien potatoes Escarole and chicory salad Jam roll pudding Coffee Poached eggs, d'Artois. Place the poached eggs on toast and pour thick tomato sauce over them. Puree of green asparagus. Heat in a casserole three ounces of butter, then add three ounces of flour and four pounds of green asparagus cut in small pieces, one quart of milk, one quart of chicken broth or bouillon, a bouquet garni, a little salt, and one teaspoonful of sugar. Boil for an hour, and strain through a very fine sieve. Then put back in casserole and add the yolks of two eggs mixed with one cup of cream. Cut some bread in small squares, fry in butter, and add just before serving. Fillet of turbot, Windsor. Cut six fillets of fish, put in a buttered saute pan, season with salt and white pepper, add one-half glass of white wine and one-half glass of stock, cover with buttered manilla paper, and boil until done. Make a white wine sauce and add to it one dozen parboiled oysters and the tail of a lobster cut in slices. Place the fillets on a platter, pour the sauce over them, and garnish with six fried shrimps. Leg of mutton, Choiseul. Roast leg of mutton, sauce Madere, garnished with small croustades of puree of peas and puree of spinach, and fresh mushrooms saute in butter. Jam roll pudding. Mince fine one pound of suet, add a pound of flour, a pinch of salt and a cup of milk, making a rather hard dough. Roll out to the thickness of a quarter of an inch or less. Cover evenly with a layer of any kind of fruit jam, then roll up like a sausage, wrap in a wet cloth, tie with a string so it will not become loose, and steam for an hour. Cut into individual pieces, and serve warm, with hard and soft sauces. Peach Norelli. Fill two meringue shells with a small tablespoonful of vanilla ice cream. On a fancy plate place an ice cold whole preserved peach, or a fresh peach that has been cooked in syrup. On two sides of the peach press the filled meringue shells, decorate the center with whipped cream, and on the top place a whole marron glace. Honey in comb Stuffed tomatoes with anchovies Plain scrambled eggs Clam broth in cups Buttered toast Cheese straws Coffee Planked shad and roe Cucumber salad Roquefort cheese with crackers Coffee Consomme Celestine Brook trout saute, miller style Larded tenderloin of beef, Montpasson Onion glaces Quartered artichokes Parisian potatoes Field salad Meringue glace au chocolat Coffee