The Hotel St. Francis cook book

Eggs Gambetta. Dip four cold poached eggs in some beaten eggs, then in bread crumbs, and fry in swimming fat. Place on toast, garnish with boiled calf's brains and sliced truffles, and serve with Madeira sauce. Potage Venitienne. Beat two spoonfuls of farina, two whole eggs and a half cup of milk together, stir into one quart of boiling consomme, and cook for twelve minutes. Aiguillettes of bass, a la Russe. Remove the skin from the fillets of bass, and cut in slices (aiguillettes) about one and one-half inches wide and five inches long. Place in a buttered pan, season with salt and pepper, place on each piece three or four round slices of cooked carrots, add half a glass of white wine, cover with buttered paper, and cook slowly. Add some finely cut chervil to some white wine sauce, and pour over the fish. Beef steak, Provengale. Cook a small sirloin steak saute in butter, and season well. Cover one-half of the steak with Bearnaise sauce, and the other half with Bearnaise sauce mixed with a little puree of tomatoes. On top of each half place a round potato croquette the size of a walnut, and some Julienne potatoes around the steak. Bearnaise sauce. Put in a sauce pan six very finely-chopped shallots, a spoonful of crushed white peppers, and a glass of tarragon vinegar, and reduce until nearly dry. Then put the pan in another vessel containing hot water, add the yolks of five eggs and stir in well. Then add one pound of sweet butter cut in small pieces. Stir the butter in piece by piece, and as it melts the sauce will become thick, like mayonnaise. Be careful that the sauce does not become too hot. Salt, strain through cheese cloth, add one teaspoonful of melted meat extract, some chopped fresh tarragon, and a little Cayenne pepper. Bearnaise tomatee. One cup of thick puree of tomatoes mixed with two cups of Bearnaise sauce. Choron sauce. Same as Bearnaise tomatee. Grapefruit juice Barquette a 1'aurore. Grape-nuts with cream Salmon steak with anchovies Rolls Baked potatoes Coffee Cheese cake Coffee Consomme creme de volaille Salted English walnuts Frogs' legs, saute a sec Lamb chops, sauce Soubise Stewed tomatoes Brussels sprouts Hearts of romaine Meringue Chantilly Coffee Barquette a 1'aurore. Small tartelettes filled with Italian salad and covered with pink mayonnaise sauce. Italian salad. Use equal parts of carrots, turnips, string beans, and roast beef cut in small squares, and of boiled peas. Season with salt, pepper, tarragon vinegar and olive oil, and garnish with beets and flageolet beans. Pink mayonnaise. Add to two cups of mayonnaise, one-half cup of cold puree of tomatoes. Consomme creme de volaille. Put some very light chicken force meat (quenelle) in small round buttered timbale moulds, and cook in bain-marie (double boiler). When done, slice thin and serve in hot consomme. (See chicken force meat recipe Jan. 11.)