The Hotel St. Francis cook book

Salt codfish, Biscayenne. Soak two pounds of salted codfish in cold water over night. Then drain off the water. Heat two tablespoonfuls of olive oil in a casserole, add six shallots chopped very fine, and allow them to become warmed through, but not colored. Then add six pieces of chopped garlic and half of the codfish. On top of the codfish lay two raw potatoes that have been sliced very thin, season with salt, lay two peeled and sliced tomatoes on top of the potatoes, then add the remainder of the codfish, and half a cup of water, cover, and cook in the oven for an hour. Fresh codfish may be used if desired, with the addition of a little more salt. Braised sweetbreads, sauce Soubise. Braise the sweetbreads in the usual manner. Put some sauce Soubise on a platter, lay the sweetbreads on top, and garnish with fleurons. Sliced peaches with cream Cendrillon salad Boiled eggs Small tenderloin steak, Marseillaise Dry toast Gnocchis a la Romaine English breakfast tea Camembert cheese and crackers Coffee Cream Countess Salami sausage. Radishes Fillet of kingfish, Ubsala Roast tame duck, apple sauce Carrots and peas in cream German fried potatoes Escarole salad Plombiere aux fruits Assorted cakes Demi tasse Salad Cendrillon. Scoop out four cold baked potatoes, fill with Russian salad, and serve on a napkin, garnished with parsley in branches and canapes of anchovies. Small tenderloin steak, Marseillaise. Chop six shallots and two pieces of garlic, and simmer in two ounces of butter. Then add a peeled tomato cut in small squares, and six chopped anchovies, and simmer for twenty minutes. Then add two cups of brown gravy (sauce Madere), boil for two minutes, add two ounces of butter, stir until melted, and season with salt and Cayenne pepper to taste. Gnocchis a la Romaine. Put three-quarters of a pound of farina in one quart of boiling milk, and boil slowly for fifteen minutes. Then remove from the fire and bind with the yolks of six eggs and a half cup of cream. Season with salt and white pepper, and set to cool. Then cut in one and one-half inch squares, or in other desired shapes; place on a buttered pan, or deep dish, or individual shirred egg dish ; sprinkle with grated Parmesan cheese, put small bits of butter on top, and bake in oven until brown. Gnocchis au gratin. Same as above, except pour sour cream over them, sprinkle with cheese, add butter on top, and bake until brown. Cream Countess. Make a cream of asparagus soup, and before serving bind with the yolk of one egg for each person. Color with green spinach coloring. Kingfish, Ubsala. Put four cleaned kingfish on a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, bouillon or water, and bake in an oven. Then place the fish on a platter, add one pint of white wine sauce to the juice of the fish in the pan, and reduce by boiling to the thickness of a good sauce. Strain over the fish. Garnish with fleurons. Apricot marmalade Eggs, Celestine Waffles Fried chicken, Villeroi Buttermilk Flageolet beans Coffee Mashed potato salad French pastry Demi tasse