The Hotel St. Francis cook book

Shirred eggs with peppers. Cut four whole green peppers in small squares. Take four individual shirred egg dishes and put a teaspoonful of butter in each. Divide the chopped peppers equally among the four dishes, and simmer until nearly cooked; then break two eggs in each dish, season with salt and a little pepper, and cook again until the eggs are done. Beef marrow, Princess. Have the butcher take the marrow out of four beef shin bones. Lay them whole in cold water for an hour, so the blood will run out. Then put the marrow in a casserole, in two quarts of cold water; add a tablespoonful of salt, bring to a boil, and let the marrow stand for half an hour in the boiling water. Then place it on four pieces of dry toast, and cover with well-seasoned Bordelaise sauce. When making the Bordelaise sauce omit the marrow. Bread custard pudding. Over half a pound of bread crumbs pour a custard made of one quart of milk, the yolks of three eggs, three whole eggs, four ounces of sugar, and the grated rind of a lemon. Put in small moulds, and bake in a bain-marie. Serve with a cream sauce. Cocoanut pudding. One-quarter pound of grated cocoanut, one-quarter pound of bread crumbs, and custard same as for bread custard pudding. Bake in the same way, and serve with cream sauce. Consomme Charles Quint. Serve in hot consomme equal parts of chicken dumplings and asparagus tips. Add some picked chervil leaves. Boiled salmon a la Russe. Cut two slices of salmon about one and one-half inches thick, and season well. Roll in oil, and broil. When done place on a platter, and spread two tablespoonfuls of anchovy butter on top. Serve separate Hollandaise sauce to which has been added two tablespoonfuls of fresh caviar. Anchovy butter. Mix two tablespoonfuls of butter with two tablespoonfuls of essence of anchovies, the juice of a lemon, and a little chopped parsley. Anchovies in salt, soaked in cold water for an hour ; or anchovies in oil ; forced through a fine sieve, may be used if desired. Use in the same proportion as given for the essence. Noisettes of lamb, Montpensier. Season four noisettes of lamb with salt and pepper, roll in oil, and broil. Then place on a platter; put on one side four artichoke bottoms filled with French peas in butter, and on the other side Parisian potatoes. Put a spoonful of Bearnaise sauce on top of each noisette, and serve. Sliced figs with cream Cantaloupe Boiled salt mackerel Clam broth in cups Baked potatoes Scrambled eggs, Havemeyer Rolls Roast rack of mutton Coffee String beans Potato salad Roquefort cheese with crackers Coffee Potage Coburg Ripe California olives Lobster, Becker Roast saddle of venison, currant jelly Red cabbage Potatoes, nature Knickerbocker salad Cocoanut pudding Demi tasse Scrambled eggs, Havemeyer. Peel two tomatoes, cut in half, squeeze out the juice, and cut in small squares. Put in a sauce pot one ounce of butter, heat, add the tomatoes, and simmer for two minutes. Then add eight beaten eggs, and one-half cup of cream. Season with salt and pepper. Scramble in the usual manner. Potage Coburg. Mix one quart of mock turtle soup with one pint of consomme tapioca; and just before serving add one-half cup of very small gnocchis.