The Hotel St. Francis cook book

Boiled Tahoe trout, Vatchett. Put two nice Lake Tahoe trout in cold water, with a little salt, one sliced onion, one carrot, a bay leaf and a clove, some parsley and chervil. Bring to the boiling point, then set on side of the range for fifteen minutes. Serve on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve separate a sauce formed by mixing one cup of Hollandaise sauce, one and one-half cupfuls of tomato sauce, and a few chopped truffles. Broiled Porterhouse steak, Bercy. Season a four pound Porterhouse steak with salt and pepper, roll it in oil, and broil. When nearly done place on a china platter and put on top a mixture of three ounces of butter, four shallots chopped very fine, a spoonful of chopped parsley, a little chives sliced very fine, a spoonful of meat extract, and the juice of two lemons. Put in oven and cook for five minutes. Garnish with plenty of well-washed watercress, and three lemons cut in half. MAY 21 Pineapple preserves Antipasto Boiled eggs Consomme in cups Dry toast Beef a la mode Coffee Baked potatoes Hearts of romaine salad Strawberry cream pie Coffee Puree Camelia Radishes. Salted almonds Boiled salmon, Hollandaise Potatoes natural Roast tame duckling Apple sauce Potatoes au gratin Cold asparagus, mustard sauce Chocolate ice cream Lady fingers Coffee Puree Camelia. Boil two pounds of green peas in one quart of chicken broth ; with the addition of a bouquet garni. When the peas are soft remove the bouquet, and strain the soup through a fine sieve. Put back in casserole, bring to a boil, season with salt and white pepper; and add three ounces of sweet butter, stirring well to ensure its being melted. Beef a la mode. Take about five pounds of rump of beef and lard it with a special larding needle with fresh larding pork. Season with salt and pepper, and lay in earthen pot. Cover with half claret and half water, add one sliced onion, one sliced carrot, one bouquet garni ; and allow to stand for twenty-four hours. In a casserole put one spoonful of melted butter, and when the casserole is hot put the piece of beef in it and fry brown on both sides. Put the beef on a platter, and add to the casserole one ounce of fresh butter and two spoonfuls of flour, let it become brown, then add the wine, water and vegetables used in the earthen pot, bring to the boiling point, put the beef in it and simmer until the beef is soft. Place the beef on a platter, and strain the sauce through a fine sieve. Garnish the beef with carrots, onions glaces, peas and potatoes. MAY 22 Fresh blackberries with cream Canape of raw beef Scrambled eggs with bacon Clam broth en Bellevue Southern corn pone Sand dabs, meuniere Coffee Potatoes au gratin Chiffonnade salad Strawberries Parisienne Coffee Consomme, quenelles Doria Broiled halibut, Alcide Smoked beef tongue with spinach Baked potatoes Sorbet Eau de Vie de Dantzig Assorted cakes Coffee