The Hotel St. Francis cook book

Fresh strawberries with cream Canape Norway Breakfast sausages with apple sauce Eggs Biarritz Rolls English mutton chops, tavern Coffee Camembert cheese with crackers Coffee Creme Congalaise Bass, Nigoise Potatoes nature Chicken saute, demi-deuil Timbale of rice Flageolets in butter Alligator pear salad Peach, Bourdaloue Assorted cakes Demi tasse Canape Norway. Spread four pieces of toast with butter, lay thin slices of smoked salmon on top, trim to diamond shape, and dress on napkin. Garnish with parsley and lemon. Eggs, Biarritz. Spread four pieces of toast with anchovy butter, lay on each piece a hard-boiled egg cut in two. Put a stuffed olive on each half of egg. Creme Congalaise. Add a spoonful of curry powder to a cream of chicken soup. Also add the breast of a boiled chicken cut in small dices. Bass, Nigoise. Cut a three-pound bass in slices about one inch thick. Put in a buttered fish pan, season with salt and pepper, spread over the top one-half teaspoonful of chopped garlic, four peeled and chopped tomatoes, some chopped parsley, and three ounces of butter in small bits. Put in oven and bake for twenty minutes. Serve from pan, direct from the oven. Other large fish may be prepared in the same manner. Chicken saute, demi-deuil. Cut a spring chicken in four, season with salt and pepper, put in a saute pan with two ounces of butter, and simmer for five minutes, without allowing to get color. Then sprinkle with a spoonful of flour, and simmer again. Then add a cup of chicken broth or white bouillon, and boil for ten minutes. Then remove the chicken to a platter. Mix one-half cup of thick cream and the yolks of two eggs, and let it run into the boiling sauce. Season well, and strain. Slice one-half can of French mushrooms and two truffles, and add to the sauce. Heat, and pour over the chicken. Timbale of rice. Make a risotto. Butter four timbale moulds, fill with risotto, and turn over on a platter. Serve with any desired sauce, such as supreme, cream, tomato, Madeira, etc. Or serve plain, as a garnish. Blackberry jelly Little Neck clams on half shell Ham and eggs Consomme in cups Rolls Cheese straws Coffee Fried calf's brains, tomato sauce Potatoes au gratin Cold asparagus, mustard sauce Raspberries a la mode Sponge cake Demi tasse Rogol soup, a la Russe Boiled salmon, sauce diplomate Larded tenderloin of beef, St. Martin Green corn Fresh Lima beans Potatoes Marquise Chicory salad with a chapon Vanilla plombiere Macaroons Coffee Fried calf's brains, tomato sauce. Cut two cold boiled calf's brains in two lengthwise, season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in very hot swimming fat, and serve on napkin with parsley and lemon. Serve tomato sauce separate. Boiled calf's brains. Let two fresh calf's brains soak in cold water for an hour, so the blood will run out. Then remove the skin with the fingers. Put in a casserole, cover with cold water, add salt, a bouquet garni, one-half of an onion, sliced, one-half of a carrot, sliced, and one-half of a wine-glassful of vinegar. Bring to the boiling point, skim, and let slowly simmer for ten minutes. Remove from the water and serve on napkin, with parsley and lemon. Serve melted butter, or other sauce, separate.