Sorrel soup, a 1'eau. Clean one pound of sorrel, wash well, and slice very thin. Put in casserole with two ounces of butter, cover, and simmer for five minutes. Then add two quarts of water, season with salt and pepper, add three sliced rolls, or one-half loaf of sliced French bread, and boil slowly for one hour. Put the yolks of three eggs✪ Sorrel Soup, a l'eau in a large cup and fill with cream, mix, and let it run into the boiling soup. Serve at once. 160 THE HOTEL ST. FRANCIS COOK BOOK JUNE 6 BREAKFAST LUNCHEON Strawberries with cream Antipasto Broiled mutton chops Eggs, Belmont Lyonnaise potatoes Chickens' livers, au Madere Rolls Risotto Coffee Camembert cheese with crackers Coffee DINNER Consomme Marchand Pirn olas Fillet of sole, Mantane Roast chicken Corn au gratin Stewed tomatoes Potato croquettes Escarole salad Souffle glace, Pavlowa Assorted cakes Coffee Eggs, Belmont. Butter four timbale moulds, put in each a spoonful of D'Uxelles, break an egg on top, season with salt and pepper, put in bain- marie, and bake until the eggs are set. Then turn out on a platter and cover with tomato sauce, to which a little chopped truffle has been added. Consomme, Marchand. Cut a truffle Julienne style ; also the breast of a boiled fowl and a few slices of smoked beef tongue. Serve in one quart of boiling well-seasoned consomme. Pirn olas. Pirn olas are small green olives stuffed with red peppers (pimentos). They may be obtained in bottles of any grocer. Fillet of sole, Mantane. Cut and trim four fillets of sole, fold over, season with salt and pepper, lay in a buttered saute pan, add one-half glass of white wine, cover with buttered manilla paper, put in oven and bake for twelve minutes. Serve on a platter covered with Bearnaise sauce. Souffle glace, Pavlowa. Whip a pint of rich cream until thick. Beat the yolks of four eggs with one-quarter pound of sugar, until very light. Then add it to the cream, with a pony of maraschino. Whip the whites of five eggs very hard, and add them to the mixture, mixing lightly. Then fill fancy paper cases until about one inch higher than the edges, and set to freeze. When hard, and just before serving, dip the tops in grated chocolate. Souffle glace, St. Francis. Make a souffle glace Pavlowa mixture, dress in fancy paper cases, using a pastry bag with a fancy tube. Sprinkle some chopped pistache nuts on top, and freeze. THE HOTEL ST. FRANCIS COOK BOOK 161 JUNE 7 BREAKFAST LUNCHEON Blackberries with cream Cantaloupe Plain scrambled eggs Baked beans, Boston style Dry toast Brown bread English breakfast tea Citron preserves Kisses Demi tasse DINNER Soft clam soup, Salem California ripe olives Boiled Tahoe trout, sauce mousseline Potatoes nature Cucumber salad Vol au vent Toulouse Stuffed capon, St. Antoine Peas a la Franchise Cardon a la moelle Hearts of lettuce, French dressing Coupe Orientale Allumettes Coffee Soft clam soup, Salem. Remove the bellies from two dozen clams and put the remainder, with their juice, in a casserole. Add a quart of water, a bouquet garni, and some salt ; bring to a boil, and strain over the clam bellies, which have been placed in a vessel. Bring to a boil again and add one pint of thick cream and two ounces of sweet butter. When butter is melted, season with salt and a little Cayenne pepper, and serve in a tureen. Serve broken crackers separate. ✪ Kisses

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Sorrel soup, a 1'eau. Clean one pound of sorrel, wash well, and slice very thin. Put in casserole with two ounces of butter, cover, and simmer for five minutes. Then add two quarts of water, season with salt and pepper, add three sliced rolls, or one-half loaf of sliced French bread, and boil slowly for one hour. Put the yolks of three eggs in a large cup and fill with cream, mix, and let it run into the boiling soup. Serve at once. 160 THE HOTEL ST. FRANCIS COOK BOOK JUNE 6 BREAKFAST LUNCHEON Strawberries with cream Antipasto Broiled mutton chops Eggs, Belmont Lyonnaise potatoes Chickens' livers, au Madere Rolls Risotto Coffee Camembert cheese with crackers Coffee DINNER Consomme Marchand Pirn olas Fillet of sole, Mantane Roast chicken Corn au gratin Stewed tomatoes Potato croquettes Escarole salad Souffle glace, Pavlowa Assorted cakes Coffee Eggs, Belmont. Butter four timbale moulds, put in each a spoonful of D'Uxelles, break an egg on top, season with salt and pepper, put in bain- marie, and bake until the eggs are set. Then turn out on a platter and cover with tomato sauce, to which a little chopped truffle has been added. Consomme, Marchand. Cut a truffle Julienne style ; also the breast of a boiled fowl and a few slices of smoked beef tongue. Serve in one quart of boiling well-seasoned consomme. Pirn olas. Pirn olas are small green olives stuffed with red peppers (pimentos). They may be obtained in bottles of any grocer. Fillet of sole, Mantane. Cut and trim four fillets of sole, fold over, season with salt and pepper, lay in a buttered saute pan, add one-half glass of white wine, cover with buttered manilla paper, put in oven and bake for twelve minutes. Serve on a platter covered with Bearnaise sauce. Souffle glace, Pavlowa. Whip a pint of rich cream until thick. Beat the yolks of four eggs with one-quarter pound of sugar, until very light. Then add it to the cream, with a pony of maraschino. Whip the whites of five eggs very hard, and add them to the mixture, mixing lightly. Then fill fancy paper cases until about one inch higher than the edges, and set to freeze. When hard, and just before serving, dip the tops in grated chocolate. Souffle glace, St. Francis. Make a souffle glace Pavlowa mixture, dress in fancy paper cases, using a pastry bag with a fancy tube. Sprinkle some chopped pistache nuts on top, and freeze. THE HOTEL ST. FRANCIS COOK BOOK 161 JUNE 7 BREAKFAST LUNCHEON Blackberries with cream Cantaloupe Plain scrambled eggs Baked beans, Boston style Dry toast Brown bread English breakfast tea Citron preserves Kisses Demi tasse DINNER Soft clam soup, Salem California ripe olives Boiled Tahoe trout, sauce mousseline Potatoes nature Cucumber salad Vol au vent Toulouse Stuffed capon, St. Antoine Peas a la Franchise Cardon a la moelle Hearts of lettuce, French dressing Coupe Orientale Allumettes Coffee Soft clam soup, Salem. Remove the bellies from two dozen clams and put the remainder, with their juice, in a casserole. Add a quart of water, a bouquet garni, and some salt ; bring to a boil, and strain over the clam bellies, which have been placed in a vessel. Bring to a boil again and add one pint of thick cream and two ounces of sweet butter. When butter is melted, season with salt and a little Cayenne pepper, and serve in a tureen. Serve broken crackers separate.

The Hotel St. Francis cook book