The Hotel St. Francis cook book

Fillet of Spanish mackerel, Montebello. Put the fillets in a buttered dish, season with salt and a little Cayenne pepper, cover with buttered paper, and bake in oven. Dress on a platter, and cover with sauce Bearnaise tomatee. Olivette potatoes. Cut potatoes with a Parisian potato spoon to the shape of an olive. Put in a vessel with cold water, bring to the boiling point, and drain. Melt some butter in a saute pan, add the potatoes, and bake in oven until a nice golden brown. Drain off the butter, and season with salt. Sweet potatoes, rissolees. Boil some small sweet potatoes. When done peel and put in a pan with butter, and roast until brown. Season with salt. Baked beans, Boston style Hors d oeuvres vanes Brown bread Consomme Imperatnce Omelet with jelly Beef steak, Foch Coffee Gendarme potatoes Lettuce salad Meringue glacee au chocolat Coffee Oysters on half shell Creme Maintenon Queen olives Fillet of sole, Lord Curzon Stuffed goose, with chestnuts Apple sauce Sweet potatoes, rissolees Peas in cream Cold asparagus, mustard sauce Coupe Oriental Assorted cakes Coffee Consomme Imperatrice. Consomme garnished with small lobster dumplings and asparagus tips in equal parts, and a sprinkle of chopped chervil. Beef steak, Foch, Use sirloin, tenderloin, or rump steak. Season well, and saute in butter. Place on a platter and put a thick piece of parboiled beef marrow, with one fried egg, on top. Serve with the pan gravy. Meringue glacee au chocolat. Fill two meringue shells with chocolate ice cream, place together, and decorate with whipped cream. Creme Maintenon (soup). Three parts creme a la Reine soup, and one part thick consomme Brunoise. Fillet of sole, Lord Curzon. Put six fillets in a buttered pan, season with salt and a teaspoonful of curry powder, add one-half glass of white wine, cover with buttered paper, and bake in oven. When done put the fish on a platter, strain the broth into a pint of white wine sauce, add one chopped shallot, one tomato cut in squares, one red pepper, and two fresh mushrooms cut in squares and simmered in butter. Mix, season well, and pour over the fish. Stuffed goose with chestnuts. Clean a goose, and keep the liver and gizzard. Fill with a chestnut stuffing, put in a roasting pan, salt, add a spoonful of water and place in the oven.. The water will soon evaporate and the fat begin to melt. Baste well until the goose is done. Then remove the goose to a platter ; save the grease for other purposes ; and add to the pan one-half glass of bouillon or stock, and one spoonful of meat extract. Boil for five minutes. Serve the gravy separately. Also serve giblet sauce and apple sauce separately. The goose should be served very hot. Hothouse raspberries in cream Consomme in cups Scrambled eggs with bacon Ripe California olives Dry toast Broiled fillet of sole, maitre d'hotel Coffee Cucumber salad Deviled turkeys' legs, with chow chow Mashed potatoes au gratin Brie cheese and crackers Coffee Potage gentilhomme Fish dumplings, cream sauce Small tenderloin steak, Florentine Romaine salad, Roquefort dressing English breakfast tea ice cream Assorted cakes Coffee