The Hotel St. Francis cook book

Puree of white beans, Soubise. Soak two pounds of white beans in cold water over night. Then put on fire with two quarts of water, six whole white onions, one bouquet garni, one ham bone, and two pounds of veal bones. Season with salt ; and skim when it comes to a boil. When the beans are soft remove the bouquet garni, ham and veal bones, strain the rest through a fine sieve, and put back on the fire. Bring to. a boil, and stir in three ounces of butter, adding it little by little. Season with salt and pepper, and if too thick add a little bouillon. Serve separate, some small squares of bread fried in butter. Crab ravigote. Mix the meat of one boiled crab with a cup of Tartar sauce and a little Cayenne pepper. With this fill four Eastern crab shells. These shells are smaller and daintier than the Pacific Coast variety, and can be obtained from first-class grocers. Sprinkle the tops with finely chopped parsley, then lay a band of pimento across the center, parallel this with chopped yolk of egg on one side, and with chopped whites on the other, and fringe the whole with chopped parsley. Serve with quartered lemon and parsley. Fillet of bass, Duglere. On a buttered platter put four fillets of bass, and season with salt and pepper. Sprinkle with a half of an onion, chopped fine, and a little chopped parsley, tarragon and chervil. Peel and chop two tomatoes and spread over the top of the fish. Put around the platter a little brown gravy and one-half glass of white wine. A spoonful of meat extract diluted with warm water may be used in place of the gravy if desired. Put a small piece of butter on top of each fillet, then place the platter in a moderate oven and bake for about thirty-five minutes. Serve on the same platter. Rack of lamb, Montjo. Roast a rack of lamb, and serve with sauce Madere, to which has been added a can of French mushrooms and some stuffed olives. Omelet with cepes. Melt two ounces of butter in an omelet pan, then add a can of sliced cepes, season with salt and pepper, and fry them. Then add twelve beaten eggs, and make the omelet. Pour some brown gravy around the omelet. Cream or tomato sauce may be used, if desired. MAY 10 Cherries Crab meat in cream Poached eggs on toast Radishes Broiled bacon Loin of lamb chops, jardiniere Rolls Souffle potatoes Coffee Cold artichokes, mustard sauce Assorted cheese with crackers Coffee Consomme Valentienne Salted almonds Lake Tahoe trout, meuniere Chicken saute, Montpensier Duchesse potatoes Jets de houblons Dandelion salad Dartois Chantilly Coffee Loin of lamb chops, jardiniere. Season four lamb chops with salt and pepper, roll in oil, and broil. Then place on a platter, cover with Madeira sauce, and garnish with bouquets of fresh vegetables ; such as peas in butter, cauliflower Hollandaise ; or asparagus tips, string beans, young carrots, etc. Also add some kind of potatoes. Consomme Valentienne. Make some small dumplings of cream puff paste and boil in salt water for two minutes. Cook some lettuce, cut Julienne style, in consomme. Boil some Italian paste. Serve equal parts of each in boiling consomme.