The Hotel St. Francis cook book

Salmon steak, Hongroise. Cut two slices of salmon one and one-half inches thick; season with salt and pepper, roll in oil, and broil on both sides until colored. Then place on a platter, put two ounces of butter on top, and put in oven to finish cooking. When done place on a platter and cover with tomato sauce to which a tablespoonful of paprika has been added. Bouchettes. Make a mixture as for lady fingers. Put it into a pastry bag, and press out on paper in dots the size of a "quarter." Bake in a moderate oven. Allow to become cold, spread some jam or marmalade on the bottom of one and press another one on the jam, making a ball, and so on. Coat them with a white or pink icing. Chocolate bouchettes. Make as above, coat with chocolate icing. Coffee bouchettes. Make as above, coat with coffee icing. Sliced figs with cream Grapefruit en supreme Boiled salt mackerel Shirred eggs, Antoine Baked potatoes Hamburg steak Rolls Lorraine potatoes Coffee Field salad Vanilla blanc mange Assorted cakes Coffee Consomme Andalouse Queen olives Frogs' legs, saute a sec Filet mignon, Athenienne Potatoes au gratin Sliced cucumbers and tomatoes Plombiere aux marrons Lady fingers Coffee Shirred eggs, Antoine. Plain shirred eggs with broiled strips of bacon on top Vanilla blanc mange. One pint of milk, one pint of cream, six ounces of sugar, one ounce of gelatine, and one-half of a vanilla bean. Soak the gelatine in cold water. Put the milk and the vanilla bean on the fire together and let them come nearly to a boil. Then remove from the fire, add the soaked gelatine, and work with a wooden spoon until melted. Strain, and allow to become nearly cold. Then add the cream, and beat, on ice, until it begins to thicken. Then put in moulds and set in ice box for one hour. Turn out of moulds to serve. Chocolate blanc mange. Use two ounces of chocolate instead of vanilla bean. Coffee blanc mange. Use a cup of strong coffee instead of vanilla bean. Blanc mange aux fruits. Make a vanilla blanc mange, and just before putting in moulds mix in one-quarter pound of chopped candied fruits. Blanc mange aux liqueurs. Add to a vanilla blanc mange a glass of liqueur, such as maraschino, kirschwasser, kummel, rum, or other liqueur. Add the liqueur just before putting into the mould. Consomme Andalouse. To consomme vermicelli, add just before serving, one peeled raw tomato cut in very small squares. Filet mignon, Athenienne. Season four small fillets of beef with salt and pepper, broil or saute them, and serve on a piece of toast with a slice of broiled ham on top. Cover with sauce Hussarde, and garnish with peas in butter. Sauce Hussarde. Bring to a boil one pint of sauce Madere, or brown gravy; add one-half cup of fresh bread crumbs and boil for two minutes. Then add one ounce of good butter, a little chopped parsley, salt and Cayenne pepper. Baked apples with cream Poached eggs, Blanchard Oatmeal Spring lamb tenderloin, Thomas Dry toast Lettuce salad Coffee Sliced fruit with whipped cream Cakes Coffee Cream of parsnips Ripe olives Fillet of bass, Argentina Roast duckling, apple sauce Green corn Cauliflower, Hollandaise Romaine salad, Roquefort dressing Raspberry water ice Assorted cakes