plank, about four and a half inches in diameter, decorated wifh a border of mashed potatoes. Over the fillet mignon pour stuffed pimentoes, covered with a sauce made of fresh mush- rooms, sauteed sec over which has been poured a little Chateau- briand sauce. Serve Chateaubriand sauce✪ Planked Fillet Mignon in a bowl. The second is: Select six nice fresh sand-dabs. Raise f^oLD FILLET OF the fillets from the bone, skin and pare " SAND-DABS nicely, and season with salt and paprika. PALACE ' Arrange them in an earthenware dish. Cut in Julienne one stalk of celery, one green pepper, one cucum- ber, two or three tomatoes, depending on their size. With the bone of the sand-dab, well cleaned, make a stock with one bottle of Riesling, juice of one lemon and seasoning. Add chervil and tarragon✪ Folded Fillet of Sand-Dabs. Season to taste and cook the Juli- enne ingredients with some of the stock. When the rest of the stock is boiling poach it in the fillets of sand-dab, then remove from the fire and let get cold. Put the garnishing around the fillets and put on ice to get in jelly. When ready to serve dec- orate around the dish with any kind of salad you like, and with beets, capers, olives and marinated mushrooms. This must be served very cold and you may serve mayonnaise sauce on the side. 61 BOHEMIAN We asked Dauviller what he considered his most delicate salad and he gave us this recipe: PALACE Select three hearts of celery and cut them GRILL Julienne. Cut some pineapple and pimen- SALAD toes into dice. Mix all well together in a bowl and add mayonnaise sauce and a little whipped cream. Sprinkle some finely chopped green peppers✪ Palace Grill Salad on top and serve very cold. 62 SAN FRANCISCO On the morning of April 18, 1906, one of us stood in the doorway of the Hotel St. Francis, and watched approaching fires that came from at-t three directions. It was but a few ^ ^ inK hours later when all that part of the ^ iP \ r city was a mass of seething flames, ^^- FRANCIS and in the ruins that lay in the wake of devastation was this magnificent hostelry. Before business in the down-town district was reor- ganized, and while the work of removing the tangled masses of debris was still in progress the Merchants Association of San Francisco called its members to- gether in its annual banquet, and this banquet was held in the basement of the Hotel St. Francis, the crumbling walls, and charred and blackened timbers hidden under a mass of bunting and foliage and flowers. Here was emphasized the spirit of Bohemian San Francisco, and it was one of the most merry and enjoyable of feasts ever held in the city. It was made possible by the fact that the manage- ment of the Hotel St. Francis was undaunted in the face of almost overwhelming disaster. The same spirit has carried the hotel through stress of storm and it stands now, almost as a monument to the energy of James Woods, its manager. There has always been a soft spot in our hearts for the Hotel St. Francis, and it is here that we have always felt a most pleasurable emo- tion when seeking a place where good things are served. Whether it be in the magnificent white and gold dining room, or the old tapestry room that has been remodeled into a dining room, or in the electric grill below stairs, it has always been the same.

AI-modernized reading of the original text

plank, about four and a half inches in diameter, decorated with a border of mashed potatoes. Over the fillet mignon pour stuffed pimentoes, covered with a sauce made of fresh mushrooms, sauteed sec over which has been poured a little Chateaubriand sauce. Serve Chateaubriand sauce in a bowl. The second is: Select six nice fresh sand-dabs. Raise COLD FILLET OF the fillets from the bone, skin and pare " SAND-DABS nicely, and season with salt and paprika. PALACE ' Arrange them in an earthenware dish. Cut in Julienne one stalk of celery, one green pepper, one cucumber, two or three tomatoes, depending on their size. With the bone of the sand-dab, well cleaned, make a stock with one bottle of Riesling, juice of one lemon and seasoning. Add chervil and tarragon. Season to taste and cook the Julienne ingredients with some of the stock. When the rest of the stock is boiling poach it in the fillets of sand-dab, then remove from the fire and let get cold. Put the garnishing around the fillets and put on ice to get in jelly. When ready to serve decorate around the dish with any kind of salad you like, and with beets, capers, olives and marinated mushrooms. This must be served very cold and you may serve mayonnaise sauce on the side. We asked Dauviller what he considered his most delicate salad and he gave us this recipe: PALACE Select three hearts of celery and cut them GRILL Julienne. Cut some pineapple and pimen- SALAD toes into dice. Mix all well together in a bowl and add mayonnaise sauce and a little whipped cream. Sprinkle some finely chopped green peppers on top and serve very cold. On the morning of April 18, 1906, one of us stood in the doorway of the Hotel St. Francis, and watched approaching fires that came from at-t three directions. It was but a few ^ ^ inK hours later when all that part of the ^ iP \ r city was a mass of seething flames, ^^- FRANCIS and in the ruins that lay in the wake of devastation was this magnificent hostelry. Before business in the down-town district was reorganized, and while the work of removing the tangled masses of debris was still in progress the Merchants Association of San Francisco called its members together in its annual banquet, and this banquet was held in the basement of the Hotel St. Francis, the crumbling walls, and charred and blackened timbers hidden under a mass of bunting and foliage and flowers. Here was emphasized the spirit of Bohemian San Francisco, and it was one of the most merry and enjoyable of feasts ever held in the city. It was made possible by the fact that the management of the Hotel St. Francis was undaunted in the face of almost overwhelming disaster. The same spirit has carried the hotel through stress of storm and it stands now, almost as a monument to the energy of James Woods, its manager. There has always been a soft spot in our hearts for the Hotel St. Francis, and it is here that we have always felt a most pleasurable emotion when seeking a place where good things are served. Whether it be in the magnificent white and gold dining room, or the old tapestry room that has been remodeled into a dining room, or in the electric grill below stairs, it has always been the same.

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Planked Fillet MignonFolded Fillet of Sand-DabsPalace Grill Salad