The Hotel St. Francis cook book

Then allow to become cold, remove the paper chimney, fill the hole with meat jelly, and put in ice box until set. Cut in thin slices. Pate dough. One pound of flour, one-quarter pound of butter, three eggs, one-half pony of water. Mix the butter and flour between the hands, then add the eggs and water, and season with a little salt. Let the dough set in the ice box a few hours before using. Potage Dagobert. Mix one quart of puree of peas, one pint of consomme Julienne, and one pint of consomme aux perles de Nizam. Tournedos, Porte Maillot. Season four small tenderloin steaks with salt and pepper ; roll in oil, and broil. Place on a platter, and garnish with carrots and turnips cut in small balls, boiled and tossed in butter, salt and pepper. Also four potatoes cut in the shape of wooden shoes, fried in hot swimming lard, and filled with puree of spinach. Pour sauce Madere over the meat. Fillet of sole, a la Frangaise. Lay four fillets of sole flat on a table, spread with fish forcemeat (see Timbale of bass), roll up and place in a buttered pan. Season with salt and white pepper, add one-half glass of white wine and one-half cup of fish stock, bouillon or water. Cover with buttered paper, and set in oven for fifteen minutes. Then take out and place the fillets on a platter. Add to the pan one pint of white wine sauce, boil for two minutes, and strain. Then add to the sauce a spoonful of well-seasoned lobster butter, one dozen French mushrooms, and two sliced truffles. Pour the sauce over the fish, and garnish with four ecrevisses en buisson. Fresh grapes Canape St. Francis Omelet with bacon Poached eggs, gourmet Crescents Calf's head, vinaigrette Cocoa Boiled potatoes Apple cottage pudding Coffee Consomme Cameron Celery Black bass, Tournon Roast loin of veal, Nivernaise Maitre d'hotel potatoes Summer squash with butter Field salad Biscuit glace au chocolat Assorted cakes Coffee Canape St. Francis. Put four nice leaves of yellow lettuce on four dessert plates. Cut four round pieces of toast, two and one-half inches in diameter, spread with fresh caviar, and place on top of the lettuce. Peel two ripe tomatoes and cut in four nice slices, and lay on top of the caviar. Sprinkle each piece with one third white wine vinegar and two-thirds olive oil, and a little salt and fresh ground black pepper mixed together. Lay two fillets of anchovies crosswise over each, and finally sprinkle some fine-chopped chervil over all. Serve cold. Poached eggs, gourmet. Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with Bearnaise sauce. Apple cottage pudding. One-half pound of sugar, one-half pound of butter, eight eggs, one pint of milk, one and one-half pounds of flour, one ounce of baking powder, two grated rinds of lemons, one pinch of powdered mace, and four nice apples cut in thin slices. Mix the butter and the sugar well together, then add the eggs and the milk. Sift the baking powder and the flour together, and add, mixing lightly. Then add the grated rinds, mace and apples. Bake in a buttered pan, and serve with a thin apple sauce.