Reduce the sauce, season well, and strain over the beef. Consomme Tosca. Peel and cut a cucumber in small squares, boil in salt water until soft, and then allow to become cool. Cut one-half stalk of celery Julienne style, and cook in salt water until soft. Cook one-half pound of large barley in salt water for two hours, and cool. Boil two quarts of con- somme, add two peeled tomatoes✪ Consomme Tosca cut in small squares, and boil for two min- utes. Add the cucumber, celery and barley, and serve. Chicken saute Amphitian. Joint a chicken, season with salt and pepper, and saute in butter. When done place on a platter. Slice four heads of fresh mushrooms, put in a casserole with one ounce of butter, season with salt and pepper, and simmer till soft. Then add two sliced truffles, and one-half glass of sherry wine, and boil for five minutes. Then add one cup of brown gravy (meat or chicken gravy) ; and pour over the chicken. Garnish the platter with four timbales of rice✪ Chicken Saute Amphitian, a la Creole. Timbales of rice, Creole. Prepare some rice Creole, as described De- cember 23. Butter four timbale moulds✪ Timbales of Rice, Creole, fill with the rice, and then turn them out Serve as a garnish, or as a vegetable with tomato sauce- THE HOTEL ST. FRANCIS COOK BOOK 139 MAY 17 BREAKFAST LUNCHEON Apple jelly Poached eggs, St. Pierre Omelet with onions Sand dabs, miller style Rolls Lamb hash with peppers Coffee Chow chow Neapolitan sandwich (ice cream) Assorted cakes Coffee DINNER Creme Bagration Salted Jordan almonds Fillet of flounder, Circassienne Tournedos Nigoise Duchesse potatoes Asparagus, Hollandaise Escarole and chicory salad Cherry pie Coffee Omelet with onions. Chop an onion very fine. Simmer slowly until soft, in an omelet pan in one ounce of butter. Then add eight beaten eggs, season with salt and pepper ; and make the omelet in the usual manner. Poached eggs, St. Pierre. Lay four poached eggs on four pieces of an- chovy toas✪ Poached Eggs, St. Pierret, and cover with anchovy sauce. Anchovy toast. 1. Mix one spoonful of anchovy paste with one spoonful of butter, and spread on toast. 2. Soak two dozen salt anchovies in cold water for fifteen minutes. Then dry them and force them through a fine sieve. Mix with two ounces of butter✪ Anchovy Toast, and spread on toast. Lamb hash with peppers. Chop an onion and two green peppers, and put in a casserole with two ounces of butter. Simmer till soft, then add two pounds of roast or boiled lamb, cut in small squares, and one pound of chopped boiled potatoes, one cup of bouillon or stock, a little salt and pepper, and six red peppers (pimentos) cut in small squares. Mix well, cover, and simmer in oven for forty minutes. Serve on a platter, garnished with toast cut in triangles, and with chopped parsley on top. If desired, a spoonful of Worcestershire sauce may be added when mixing the hash. Neapolitan sandwich. In a brick-shaped mould put three layers of ice cream of different colors, such as pistache, vanilla and strawberry. Freeze very hard. Make a layer of sponge cake about one-half inch thick. Put the brick of ice cream on top of a slice of the cake, and lay another slice of cake on top of the ice cream. Serve in slices about one inch thick. The cake should be trimmed to the size of the brick, and should be cut through crosswise to serve. Creme Bagration. Cream of chicken with small pieces of boiled macaroni served in it.

AI-modernized reading of the original text

Reduce the sauce, season well, and strain over the beef. Consomme Tosca. Peel and cut a cucumber in small squares, boil in salt water until soft, and then allow to become cool. Cut one-half stalk of celery Julienne style, and cook in salt water until soft. Cook one-half pound of large barley in salt water for two hours, and cool. Boil two quarts of consomme, add two peeled tomatoes cut in small squares, and boil for two minutes. Add the cucumber, celery and barley, and serve. Chicken saute Amphitian. Joint a chicken, season with salt and pepper, and saute in butter. When done place on a platter. Slice four heads of fresh mushrooms, put in a casserole with one ounce of butter, season with salt and pepper, and simmer till soft. Then add two sliced truffles, and one-half glass of sherry wine, and boil for five minutes. Then add one cup of brown gravy (meat or chicken gravy) ; and pour over the chicken. Garnish the platter with four timbales of rice, a la Creole. Timbales of rice, Creole. Prepare some rice Creole, as described December 23. Butter four timbale moulds, fill with the rice, and then turn them out. Serve as a garnish, or as a vegetable with tomato sauce. MAY 17 Apple jelly Poached eggs, St. Pierre Omelet with onions Sand dabs, miller style Rolls Lamb hash with peppers Coffee Chow chow Neapolitan sandwich (ice cream) Assorted cakes Coffee Creme Bagration Salted Jordan almonds Fillet of flounder, Circassienne Tournedos Nigoise Duchesse potatoes Asparagus, Hollandaise Escarole and chicory salad Cherry pie Coffee Omelet with onions. Chop an onion very fine. Simmer slowly until soft, in an omelet pan in one ounce of butter. Then add eight beaten eggs, season with salt and pepper ; and make the omelet in the usual manner. Poached eggs, St. Pierre. Lay four poached eggs on four pieces of anchovy toast, and cover with anchovy sauce. Anchovy toast. 1. Mix one spoonful of anchovy paste with one spoonful of butter, and spread on toast. 2. Soak two dozen salt anchovies in cold water for fifteen minutes. Then dry them and force them through a fine sieve. Mix with two ounces of butter, and spread on toast. Lamb hash with peppers. Chop an onion and two green peppers, and put in a casserole with two ounces of butter. Simmer till soft, then add two pounds of roast or boiled lamb, cut in small squares, and one pound of chopped boiled potatoes, one cup of bouillon or stock, a little salt and pepper, and six red peppers (pimentos) cut in small squares. Mix well, cover, and simmer in oven for forty minutes. Serve on a platter, garnished with toast cut in triangles, and with chopped parsley on top. If desired, a spoonful of Worcestershire sauce may be added when mixing the hash. Neapolitan sandwich. In a brick-shaped mould put three layers of ice cream of different colors, such as pistache, vanilla and strawberry. Freeze very hard. Make a layer of sponge cake about one-half inch thick. Put the brick of ice cream on top of a slice of the cake, and lay another slice of cake on top of the ice cream. Serve in slices about one inch thick. The cake should be trimmed to the size of the brick, and should be cut through crosswise to serve. Creme Bagration. Cream of chicken with small pieces of boiled macaroni served in it.

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Consomme ToscaChicken Saute AmphitianTimbales of Rice, CreolePoached Eggs, St. PierreOmelet with OnionsLamb Hash with PeppersNeapolitan SandwichCreme BagrationFillet of Flounder, CircassienneTournedos NigoiseAnchovy Toast

The Hotel St. Francis cook book