The Hotel St. Francis cook book

Oatmeal with cream Clam broth in cups Boiled eggs Broiled striped bass Dry toast Vogeleier omelet Chocolate Field salad Tartelette au Bar le Due Coffee Consomme, de la mariee Boiled codfish, oyster sauce Roast ribs of beef Lima beans Potato croquettes Escarole and chicory salad Savarin Montmorency Coffee Vogeleier omelet. Cut a roll in very thin slices, put in omelet pan with two ounces of butter, and fry until crisp. Add eight beaten eggs, with salt, pepper, and plenty of chives, and make into an omelet. Tartelette au Bar le Due. Line the moulds with tartelette dough, fill with raw white beans, and bake. When the dough is done remove the beans, and fill the tartelettes with imported Bar le Due jelly. Decorate with whipped cream. Consomme de la Mariee. Boil one quart of consomme. Put the yolks of four eggs in a soup tureen and stir well, adding the consomme slowly. Season with a little Cayenne pepper. Oyster sauce. Parboil a dozen oysters in their own juice for two minutes. Then strain the broth through a napkin into one pint of cream or Allemande sauce, add the oysters, and season. Lima beans. Boil the beans in salt water until soft, drain off, add sweet butter and a little pepper, and simmer for a few minutes. Serve with a sprinkle of chopped parsley. Peas in cream. Boil the peas in salt water until nearly done. Drain off the water and add just enough thick cream to wet them, and simmer for five minutes. Then add a cup of cream sauce and cook until the peas are very soft. Add a little salt and a pinch of sugar. Coupe oriental. Slice some fresh fruit, such as oranges, pineapple, bananas, etc., add all kinds of berries in season, and put in a bowl with some sugar and a small glass of kirsch or maraschino. Allow to macerate for a couple of hours. Then fill coupe glasses half way to the top with the fruit, and fill the remainder with vanilla ice cream. Place a strawberry or cherry on top. Cook about one-quarter of a pound of sugar so that it will crack when cold. It will require about 310 degrees. Dip a tablespoon into it and shake it over a stick, to form file sugar (commonly called spun sugar). Cut this sugar in pieces and form in the shape of a ball, and put on top of the cup before serving. Baked apples with cream Pain mane Poached eggs on toast Cold roast beef Puff paste crescents Fresh vegetable salad English breakfast tea Roquefort cheese and crackers Coffee Potage Andalouse Ripe olives Fillet of Spanish mackerel, Montebello Olivette potatoes Leg of lamb, au jus Mixed string beans Tomato salad Vanilla custard pie Coffee Pain mane. Small dinner rolls, split, toasted, and filled with a puree of sweet-and-sour bananas, and garnished with pimentos. Fresh vegetable salad. For this salad use any kind of fresh vegetables in season, such as string beans, Lima beans, carrots, cauliflower, asparagus, Brussels sprouts, tomatoes, peas, boiled celery, boiled celery roots, spring turnips, Jerusalem artichokes, fresh buttons of artichokes, etc. Place them in separate bouquets in a salad bowl, and use French dressing, or any other dressing desired. Potage Andalouse. To veloute of beef add some cooked tapioca.