The Hotel St. Francis cook book

Puree of kidney beans. Soak three pounds of dry red kidney beans in cold water over night. Then put on fire with two quarts of cold water, a handful of salt, a ham bone, an onion, a carrot and a bouquet garni. Skim well, and when it boils, cover and cook until soft. Remove the ham bone, carrot, onion, and bouquet garni, and strain the beans through a fine sieve. Put back in casserole, boil again, then season with salt and pepper, and add three ounces of butter, little by little, and stir well until thoroughly melted. Serve with bread cut in small squares and fried in butter. Fillet of halibut, Bristol. Put four fillets of halibut in a buttered saute pan, season with salt and pepper, cover with buttered paper, add one-half glass of milk and water mixed, and cook. When done place the fish on a buttered platter, garnish with two dozen parboiled oysters, and cover all with cream sauce. Sprinkle with grated cheese, put small bits of butter on top, put in oven and bake until colored. Sweetbreads braise, Zurich. Put some braised sweetbreads on a platter and garnish with croustades financiere and sauce Madere. MAY 5 Gooseberries in cream Oranges en supreme au Curagao Waffles Clam broth in cups Honey in comb Cheese straws Coffee Broiled squab on toast Olivette potatoes Cold asparagus, mustard sauce Chocolate eclairs Coffee Consomme croute au pot Crab legs, Josephine Fillet of beef, Cendrillon Pate de foie gras Hearts of lettuce Omelet with fresh strawberries Demi tasse Oranges en supreme au Curagao. Slice two oranges, sprinkle with a spoonful of powdered sugar, and add one pony of Curagao. Have well iced, and serve in large supreme glasses. Consomme croute au pot. Cut carrots, turnips, cabbage and leeks in small thin squares, parboil, and finish cooking in consomme. Serve with sliced French bread browned in oven. Crab legs, Josephine. Bread the crab legs with fresh bread crumbs, and fry in a pan, with butter. Dish up on a round platter, with sliced fresh mushrooms saute in butter in center. Serve sauce Colbert separate. Fillet of beef, Cendrillon. Roast tenderloin of beef, sauce Madere, garnished with the following : Shape some potato croquettes in the form of small patties, about one and one-half inch in diameter and one inch high. Roll in flour, beaten eggs, and bread crumbs. Mark about an eighth inch deep on top with a small round cutter, and fry in swimming lard. Then lay out on a towel, lift out the cover formed by the cutter, and save. Scoop out the center, fill with a soubise (puree of onions), and replace the cover. MAY 6 Strawberries and raspberries, with Hors d'oeuvres varies cream Eggs Chateaubriand Scrambled eggs Breaded lamb chops, reforme Rolls Endives salad Oolong tea Roquefort cheese and crackers Coffee Lamb broth a la Grecque Ripe California olives Lake Tahoe trout, maitre d'hotel Calf's head, Providence Roast chicken Peas Potatoes au gratin Watercress salad French pastry Coffee Eggs Chateaubriand. Spread some foie gras on a piece of toast, lay a poached egg on top, and cover with tomato sauce.