The Hotel St. Francis cook book

[illustration: Consomme Palestine Radishes. Lyon sausages Fillet of flounder, St. Avertin Roast tenderloin of beef, Berthieu Escarole salad Cottage pudding Coffee] Consomme Palestine. Add to hot well-seasoned consomme equal parts of peas, flageolet beans, and carrots and turnips cut in small round balls ; and all boiled in salted water. Bresilienne salad. One-third boiled fresh Lima beans, one-third sliced green peppers, and one-third celery cut Julienne style. Place in a salad bowl, separately. In the center put some French dressing. Sprinkle with chopped parsley and chervil. Fillet of flounder, St. Avertin. Put four fillets of flounder in a pan, cover with water, add a spoonful of salt and the juice of a lemon, and boil for seven minutes. Then place on a platter, and cover with a pint of Hollandaise sauce to which has been added a spoonful of French mustard. Garnish with four or eight round potato croquettes. Roast tenderloin of beef, Berthieu. Garnish the roasted tenderloin with stuffed cucumbers, stuffed olives, peas au beurre, and potatoes chateau. Serve sauce Madere separate. Potage Lord Mayor. Put two pounds of veal bones in a roasting pan with one onion, one carrot, a little celery, leek and parsley in branches, and two ounces of butter. Roast in oven until nicely browned, then drain off the fat, put in casserole, add two fresh pig's feet, one soup hen, and three pounds of shin of beef, one bouquet garni, a handful of salt, and two gallons of water. Cook until the hen and beef are soft, when they may be removed. When the pig's feet are done take out the bone, the fat and the lean meat, so nothing is left but the skin. Cut the skin in small squares, or round pieces the size of a dime. Cut some carrots in the same shape, and boil in salted water until soft. Put one pound of chopped beef in a casserole, add the whites of six eggs, stir well, add slowly the strained broth, and bring to a boil. This will clarify it. Season with salt and Cayenne pepper to taste. Boil for fifteen minutes, strain through a cheese cloth into another pot, bring to a boil, and reduce slowly for half an hour. Mix two spoonfuls of arrow root and a cup of sherry wine well together, and let run slowly into the boiling broth. Boil again for ten minutes. Before serving add a glass of dry amontillado. The beef and the soup hen then may be used for salads, croquettes, or other purposes. Sliced peaches with cream Eggs, Bienvenue Kidney stew Kalter aufschnitt Baked potatoes Camembert cheese with crackers Rolls Coffee Coffee Chicken mulligatawney soup Ripe California olives Fried smelts, Tartar sauce Roast chicken Artichokes, Hollandaise Summer squash Rissolee potatoes Field salad Fancy ice cream Assorted cakes Demi tasse Eggs, Bienvenue. Butter four individual shirred egg dishes. Make a border of mashed (croquette) potato around each dish. Put in the bottom a spoonful of puree of fresh tomatoes. Break two eggs in each dish, season with salt and pepper, and bake in oven. Kalter aufschnitt. Assorted cold meats, such as roast beef, ham, tongue, lamb, etc. Garnish with a lettuce leaf filled with potato salad, for each person.