The Hotel St. Francis cook book

Consomme printanier. Cut all kinds of spring vegetables in fancy or dice shapes, boil in salt water, and serve in hot consomme. Just before serving add some small leaves of chervil. The vegetables commonly used are carrots, turnips, peas, string beans, small green asparagus tips, small flowers of cauliflower, etc. Halibut, Richmond. Make a border with a potato croquette preparation, around a silver platter. Remove the skin and bones from two pounds of halibut and boil in salt water for ten minutes. Then put in vessel, add one-half pint of cream and one pint of cream sauce, season with salt and Cayenne pepper, and boil together for five minutes. Then place inside the border on the silver platter, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until nicely colored. Olive sauce. Remove the stones from twenty-four green olives, cut the olives in two, and put in a casserole with a glass of sherry or Madeira wine, and boil until nearly dry. Then add one pint of brown gravy, season with salt and a little Cayenne pepper, and boil for five minutes. Serve with any meat. Stewed tomatoes, family fashion. Peel six tomatoes and cut each in eight pieces. Put in a casserole with three ounces of butter, season with salt and pepper, add a pinch of sugar and two slices of bread cut in small squares, cover, and simmer on a slow fire for about forty minutes. MAY 1 Stewed prunes Bisque of crabs Melba toast Radishes Ceylon tea Fillet of sole, Marguery Vol au vent of salmon, Genoise Planked shad and roe Cucumber salad Fancy ice cream LUNCHEON Alsatian wafers Little Neck clam cocktail Demi tasse Broiled striped bass, maitre d'hotel Potatoes natural SUPPER Lettuce and tomato salad Canape of sardines French pancakes Yorkshire buck Coffee Coffee Fillet of sole, Marguery. Put four fillets of sole in a buttered saute pan. Season each fillet with salt and a little Cayenne pepper, add one-half glass of white wine, and cover with buttered manilla paper. Put in oven and cook for six minutes. Remove the fillets to a buttered silver platter, place six boiled mussels and one head of canned mushrooms on top of each fillet. Now add to what wine is left, in the sauce pan one spoonful of white wine sauce, and bring to a boil, and bind with the yolks of two eggs and two ounces of butter. Stir well so the butter will be thoroughly melted. Strain and pour over the fish, sprinkle with grated bread crusts, and bake in a very hot oven just long enough to acquire a light golden color. Vol au vent of salmon, Genoise. Make one large, or four individual, vol au vents shells. Boil one pound of salmon in salted water ; when done cut in pieces one inch square, put in casserole, cover with one-half pint of Genoise sauce, add eight heads of canned mushrooms, season well, and fill the shells.