The Hotel St. Francis cook book

Eggs, Waterloo. Spread some foie gras on four pieces of toast> place a poached egg on each, and cover with Béarnaise sauce. Veloutine aurore. Mix two pints of veloute of chicken soup with one pint of puree of tomatoes. Leg of lamb, Renaissance. Garnish a roast leg of lamb with small croustades filled with chickens' livers saute au Madere, and artichokes bottom filled with macedoine of vegetables. Serve sauce Perigueux separate. Millionaire punch. Sliced mixed fruits and a few berries soaked in Chartreuse. Serve in punch glasses with lemon water ice on top. Raspberry juice. Mash some clean ripe raspberries to a pulp, and allow to stand over night. Then strain through a jelly bag, and to each pint of juice add one cupful of granulated sugar. Boil for three minutes, and seal hermetically in bottles, while hot. Other berries or fruit may be prepared in the same manner. This is a good substitute for brandy or wine, for puddings or sauces. It also makes a nice drink when added to a glass of ice water. Boiled cider. Put five quarts of sweet newly-made cider, before fermentation has set in, in a granite kettle, put on the fire and boil slowly until reduced to one quart. Seal in a bottle while hot. For mince pies, fruit cake, etc., use about a gill to a quart of mince meat, or cake dough. Peach with brandy sauce. Bring one pint of water and one pound of sugar to the boiling point, add four peeled peaches, and cook slowly until they are soft. Remove the peaches to a bowl. Reduce the syrup one-half, add a large pony of brandy, and pour over the peaches. MAY 20 Quince jelly Grapefruit with cherries Oatmeal with cream Eggs en cocotte, Porto Rico Crescents Filet mignon, Marechale Chocolate with whipped cream New peas Lettuce salad Camembert cheese with crackers Coffee Little Neck clams Consomme Sarah Bernhardt Ripe California olives Boiled Tahoe trout, Vatchett Broiled Porterhouse steak, Bercy French fried potatoes String beans Sliced tomatoes, mayonnaise Peaches, brandy sauce Assorted cakes Coffee Eggs en cocotte, Porto Rico. Butter four cocotte dishes. Cut a peeled tomato in small squares and distribute in the four dishes, season with salt and pepper, and simmer for two minutes. Then add a slice of boiled ham cut in small dices, and a few fresh-cooked asparagus tips. Break an egg in each dish, season with salt and pepper, put a small piece of butter on top, and bake in oven for about five minutes. Filet mignon, Marechale. Broil or saute four small tenderloin of beef steaks, and season well. Slice four heads of fresh mushrooms and chop four shallots. Put them in a casserole and simmer until done, then add two truffles sliced fine, and a small glass of sherry wine, and reduce until nearly dry. Then add two cupfuls of brown gravy, and cook again for five minutes, season with salt and Cayenne pepper, and pour over the fillets, on a platter. Consomme Sarah Bernhardt. Consomme tapioca with small lobster dumplings. Cook a few leaves of fresh tarragon in clear consomme, and strain into the consomme tapioca before serving.