The Hotel St. Francis cook book

Potage St. Marceau. Mix one quart of puree of split pea soup with one pint of consomme Julienne. Fillet of sole, Montmorency. Place four fillets of sole in a buttered pan, season with salt and pepper, and lay on each fillet four heads of canned French mushrooms. -Cover all with one pint of sauce Italienne, sprinkle with grated cheese, put small bits of butter on top, and bake in oven for fifteen minutes. Then remove from the oven, squeeze the juice of a lemon on top, and sprinkle with chopped parsley. Serve from the pan used in cooking, which may be placed on a platter. Sweetbreads braise, Princess. Braise four nice sweetbreads, and place them on fresh artichoke bottoms on a platter. Garnish with boiled cauliflower with a little Bearnaise sauce poured over it ; and over the sweetbreads pour the gravy left after braising. Saute the livers of four chickens in butter, season well with salt and pepper, and lay them around the cauliflower. Corn starch pudding. One quart of milk, three ounces of corn starch, five ounces of sugar, four yolks and four whites of eggs, one ounce of butter, and flavoring. Dissolve the corn starch in a little cold milk. Put the rest of the milk and the sugar on the stove, and when near boiling add the dissolved corn starch and stir well. Boil for a few minutes, then take off the fire, add the butter, the yolks of eggs, and the flavoring. Beat the whites to snow, and add, mixing lightly. Put into buttered moulds and bake for about twenty minutes. Serve with fruit or cream sauce. Preserved cherries Crab cocktail, Cremiere Bacon and eggs Pig's feet, St. Menehould Rolls Cottage fried potatoes Succotash English breakfast tea Coffee blanc mange Assorted cakes Demi tasse Little Neck clams Consomme Marie Louise Ripe olives. Salted pecans Halibut, Boitel Larded sirloin of beef, Lili Potato pancakes Wax beans in butter Celery Victor Brandied peaches Vanilla ice cream Macaroons Coffee Crab cocktail, Cremiere. Same as Crab cocktail, Victor (see March 24), with the addition of a little whipped cream on top. Cottage fried potatoes. Slice three potatoes of medium size in pieces the size and shape of a silver dollar. Heat two ounces of butter in a frying pan, add the potatoes, season with salt and pepper, and fry slowly. When done add a spoonful of grated cheese, and put in the oven for a few minutes. Then dish up, sprinkled with chopped parsley. Pig's feet, St. Menehould. Split two boiled pigs' feet, roll in melted butter and then in fresh bread crumbs. Broil. When done dish up on a platter, and garnish with parsley in branches and two lemons cut in half. Serve tomato sauce separate, and cream sauce with chopped truffles in it. Succotash. If canned succotash is used empty it into a casserole, add a small piece of butter, season with salt and pepper, and serve very hot. Fresh succotash. Put two ounces of butter in a casserole, add the corn cut from six fresh ears, and simmer for ten minutes. Then add one pound of boiled fresh Lima beans, season with salt and pepper, add one spoonful of cream sauce and one spoonful of cream, and cook for five minutes. Consomme Marie Louise. To consomme royal add a cupful of fresh boiled green peas.