The Hotel St. Francis cook book

Chicken saute, Montpensier. Joint a spring chicken and season with salt and pepper. Melt in a saute pan one ounce of butter ; when hot add the chicken and saute until nice and brown. Then sprinkle with one-half spoonful of flour and let that get brown ; add one-half cup of bouillon and a spoonful of meat extract, and simmer without being covered for five minutes. Then remove the chicken to a platter, season the sauce well and pour over it. Garnish with quartered tomatoes saute in butter, and chopped parsley and chives, and also with small pieces of bread cut in heart shapes and fried in butter. Yorkshire buck. Welsh rabbit on anchovy toast with a poached egg and two strips of broiled bacon on top. MAY 2 Cherries Stuffed eggs, mayonnaise sauce Omelet with bacon Broiled spareribs with lentils Rolls Breast of squab, sauce Perigord Coffee Potato croquettes Port de Salut cheese with crackers Coffee Farina soup, Francis Joseph Fillet of flounder, Pompadour Larded sirloin of beef, D'Orsay Artichokes jardiniere Rissolees potatoes Romaine salad Burgundy wine jelly Assorted cakes Coffee Breast of squab, Perigord. Cut the breasts from four squabs, season with salt and pepper, roll in flour, and fry in saute pan in three ounces of butter. When done place on toast and cover with sauce Perigord. Fillet of flounder, Pompadour. Cut the fillets from a flounder and place them on a china platter, season with salt, pepper, the juice of a lemon, and a spoonful of olive oil. Set in the ice box for twelve hours; then take out and roll in flour, then in beaten eggs, and finally in bread crumbs, and fry in swimming lard. When done place on a platter on a napkin, and garnish with fried parsley and quartered lemons. Make a sauce of six fillets of anchovies cut in small slices, mixed with sauce Tartare, well seasoned, and serve separate. Artichokes jardiniere. Boiled artichoke bottoms filled with macedoine of vegetables. Farina soup, Francis Joseph. Roast a pheasant in the oven for five minutes to obtain a slight color, then put in fresh-prepared consomme and boil until soft. Then strain the consomme, bring to a boil, add three pints of farina and boil for fifteen minutes. Then bind with the yolks of two eggs and one-half cup of cream, add a glass of sherry wine, one spoonful of grated cheese ; season with salt, a little cayenne pepper and the juice of a lemon. Cut the breast of the pheasant in thin slices and put in the soup tureen and pour the soup over it ; give it a sprinkle of chopped parsley, and serve hot. MAY 3 Baked apples with cream Supreme of oysters, St. Francis Buckwheat cakes, maple syrup Eggs Malakoff Rolls Broiled chicken English breakfast tea Souffle potatoes Lettuce salad Old fashioned strawberry shortcake Coffee Consomme chiffonnade Ripe California olives Fillet of smelts, Stanley Chicken saute, Demidoff Turnips glaces Potato croquettes Endives salad Biscuit glace, au peppermint Macaroons Coffee