The Hotel St. Francis cook book

Cream of green corn. Put two pounds of veal bones in a casserole, cover with cold water, bring to a boil, and cool off in cold water. Put the bones back in the vessel in from three to four quarts of fresh water, add a little salt and a bouquet garni, bring to the boiling point, and skim. Cook for about one hour, then add eight ears of green corn and one pint of milk, and boil for ten minutes. Then take out the ears, cut off the grains and chop very fine, or mash in a mortar. Heat three ounces of butter in a casserole, then add three spoonfuls of flour, and when heated add two quarts of the strained veal and corn stock. Bring to a boil, stirring well with a whip. Let it boil slowly, add the corn, and cook for about thirty minutes. Strain through a fine sieve or cheesecloth, put back in the casserole, season to taste with salt and a little Cayenne pepper, stir in two ounces of sweet butter, and serve hot. Écrevisses, Lafayette, Écrevisses, crawfish and crayfish are the same. Take the tails of twenty-four of the fish and put in saute pan with two ounces of butter, season with salt and pepper, and simmer for five minutes. Then add a half glass of sherry wine and simmer until nearly dry; then add one and one-half cups of thick cream, and boil for five minutes. Thicken with the yolks of three eggs mixed with one-half cup of cream. Do not let it quite reach the boiling point after the yolks of eggs are added. Add a pony of very dry sherry wine, and serve in chafing dish. Mashed summer squash. Peel three pounds of summer squash, cut in half, and put in casserole with two ounces of butter, season with salt and pepper, cover, and cook in oven for thirty minutes. Then strain through a fine sieve, put back in casserole, add two additional ounces of butter, and if too thick add a spoonful of thick cream. Sliced figs with cream Cold eggs, Danoise Bacon and eggs Broiled sea bass, maitre d'hotel Chocolate with whipped cream Breast of squab, saute in butter Rolls Summer squash, Native Son Potatoes saute Watermelon Coffee Consomme Japonnaise Radishes Shad roe, en bordure Cucumber salad Tenderloin of beef, Voisin Potatoes allumette Lettuce and alligator pear salad Vanilla ice cream Assorted cakes Demi tasse Sliced figs with cream. Peel and slice some fresh figs and serve on a compotier, with powdered sugar and cream separate. Cold eggs, Danoise. Make four pieces of anchovy toast, and lay on each a hard-boiled egg cut in two lengthwise. Cover the eggs with mayonnaise sauce. Breast of squab, saute in butter. Cut out the breasts of four raw squabs, season with salt and pepper, and roll in flour. Heat two ounces of butter in a saute pan, add the squab breast and cook for about ten minutes, or until brown on both sides. Place on a platter, pour butter sauce over them, sprinkle with a little chopped parsley, and garnish with watercress and two lemons cut in half.