The Hotel St. Francis cook book

Plombiere aux fruits. Prepare in the same manner as for plombiere aux marrons, but use chopped mixed glace fruit instead of the marrons. Sliced fresh figs with cream Cantaloupe Scrambled eggs with bacon Eggs au fondu Buttered toast Broiled squab on toast Coffee Julienne potatoes Cold asparagus, mustard sauce Oregon cream cheese with crackers Demi Jasse Cream of artichokes Ripe olives Fillet of flounder, Piombino Sweetbreads braise, Montebello Souffle potatoes Roast chicken, au jus Escarole and chicory salad Souffle glace aux fraises Assorted cakes Coffee Eggs au fondu. Poached eggs on toast, covered with Welsh rabbit. Serve hot. Cream of artichokes. Make three quarts of very light stock veal or chicken broth, strain and add to it four whole artichokes. Boil until the artichokes are soft, then remove and separate the bottoms from the leaves, cut the bottoms in small squares, and place in soup tureen. Then pass the leaves through a fine sieve, and put back in the broth. Melt three ounces of butter in a casserole, add three spoonfuls of flour, heat through, add the broth and boil for ten minutes. Then add a pint of thick cream, bring to a boil, season well with salt and pepper, and strain over the cut-up artichoke bottoms in the tureen. Fillet of flounder, Piombino. Cut four fillets from one large flounder, place in a buttered pan, season with salt and pepper, add a glassful of claret and one-half cup of water, cover with buttered paper, put in oven and bake until done. Then place the fish on a platter. Make a sauce Genoise from the head and bones of the flounder, add the tail of a lobster cut Julienne style, and four heads of fresh mushrooms cut in the same manner and sauteed in butter. Pour the sauce over the fish. If fresh mushrooms are not available canned ones may be used. Sweetbreads braise, Montebello. Put some braised sweetbreads on a platter with their own gravy, and garnish with artichoke bottoms filled with puree of fresh mushrooms. Serve sauce Bearnaise separate ; or poured over the sweetbreads, as desired. Souffle glace aux fraises. Mix one pint of whipped cream, one-half pint of fresh strawberry juice, the yolks of four eggs beaten lightly, and four ounces of powdered sugar. Whip separately the whites of five eggs, and add to the mixture. Put in paper cases, and freeze. Serve with a dot of whipped cream on top, and a nice large fresh strawberry on top of the cream. Souffle glace with raspberries. Prepare in the same manner as souffle glace aux fraises, but substitute raspberries for the strawberries. Preserved pears Carciofini Griddle cakes with honey Ecrevisses en buisson Coffee Braised beef Noodles French pastry Coffee Consomme Ditalini Fillet of sole, St. Nazaire Leg of mutton, currant jelly String beans Green corn Hashed potatoes in cream Field salad Apricot pie Coffee