The Hotel St. Francis cook book

Halibut, Boitel. Cut four fillets of halibut, place them in a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of stock or water, cover, and simmer for ten minutes. Then remove the fish to a platter, and to the pan add one can of chopped French mushrooms, and two cups of cream sauce. Season well, and boil for five minutes. Pour over the fish, and sprinkle with chopped parsley. Larded sirloin of beef, Lili. Roast a larded tenderloin of beef, and serve -with sauce Madere, to which has been added six sliced heads of fresh mushrooms sauteed in butter, and two sliced truffles. Garnish with six peeled and quartered tomatoes sauteed in butter. Potato pancakes. Mix one egg, one-half cup of milk, one-half cup of flour, and salt and pepper. Grate one and one-half cups of raw potato and add immediately, otherwise it will turn black. Fry in melted butter, and form the cakes by putting in a spoonful of the batter at a time. Left over boiled or baked potatoes may be used instead of the raw potatoes if desired. Sliced bananas with cream Fresh caviar Flannel cakes with maple syrup Dry toast Rolls Clams en cocotte, Californienne Coffee Omelet with fresh strawberries Coffee Croute Bretonne Boiled Lake Tahoe trout, Hollandaise Potatoes nature Chicken saute, Viennoise Green peas Roast leg of mutton, currant jelly Endive salad Biscuit glace, mapleine Assorted cakes Demi tasse Clams en cocotte, Californienne. Remove three dozen Little Neck clams from their shells and put in an earthern casserole or cocotte dish with two ounces of butter. Then add one-half cup of raw fine-chopped celery, two heads of fresh mushrooms chopped very fine, and a little chives sliced very fine, and some chopped parsley. Season with salt and pepper, put two more ounces of butter on top, and place in oven to bake. Cook for twenty minutes, and serve from the cocotte, direct from the oven. Croute Bretonne. Put two pounds of beef shin and five pounds of beef bones in a casserole or soup kettle. Add one gallon of cold water, bring slowly to a boil, and skim well. Then add one spoonful of salt, a bouquet garni, half of a small head of cabbage or kale, two turnips, two carrots, one parsnip and an onion. Boil for three hours ; then strain the broth into a soup tureen. Chop the vegetables very fine, put in salad bowl, season with salt, pepper, and a little grated nutmeg, and add a little chopped parsley and onehalf cup of grated cheese. Cut some bread in round pieces the size of a silver half dollar, and toast on one side. Put the puree of vegetables on the toasted side of the croutons, place on a buttered pan and bake in the oven until brown. Serve on a napkin with the broth. Chicken saute, Viennoise. Joint a spring chicken, season with salt and pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in melted butter. When done place on a platter, pour cream sauce around it, and garnish with new peas cooked in butter.