The Hotel St. Francis cook book

Planked sirloin steak, St. Francis. Season a three pound sirloin steak with salt and pepper, roll in oil and broil. When done place it on a hot meatplank sufficiently large so that it may be garnished with a bouquet of new peas cooked in butter, string beans, asparagus tips with a little Hollandaise sauce on them, and French carrots in butter. Lay a dozen fresh mushrooms on top of the steak. Around the steak and vegetables lay some Pansienne potatoes. Serve sauce Colbert separate. Orange and grapefruit juice mixed Chicken salad, Victor Oatmeal and cream Vogeleier omelet Corn muffins Raspberry water ice Coffee Streusel kuchen (cake) Coffee Potage vert pre Smoked eels with rye bread Corned beef and cabbage Boiled potatoes Peach meringue Demi tasse Potage vert pre. Mix one pint of consomme tapioca with one quart ot puree of pea soup. Just before serving add some chopped chervil. Peach meringue. Dress some meringue paste (see meringue shells) on dishes or plates in round forms about three inches in diameter and threequarters of an inch deep. Place the dishes on a pan, and set in a rather cool oven until the meringues are of a nice straw color. Put on the center of each a spoonful of pastry cream, and on top of this half of a peach cooked in syrup ; or half of a preserved peach. Apricot meringue. Prepare in the same manner as peach meringue. Strawberry, blackberry or raspberry meringues. Prepare in the same manner as peach meringue, but use fresh uncooked berries. Patience (cake). Beat ten whites of eggs until firm, then add one pound of powdered sugar, three quarters of a pound of flour, and some vanilla flavor Stir until firm and well mixed, and lay out like small lady fingers on a buttered pan. Set in a dry place until a crust forms on top, and then bake in a moderate oven. Grapes Sardines Waffles Scrambled eggs, Lucullus Honey in comb Galantine of capon Toasted rolls Salade Cupid d'Azure Ceylon tea Port de Salut cheese with crackers Coffee Consomme Trianon Celery. Olives. Salted almonds Broiled barracouda, mustard sauce Hollandaise potatoes Roast leg of veal Carrots Vichy Spinach with egg Pickled beets Vanilla ice cream Coffee fruit cake Demi tasse Scrambled eggs, Lucullus. Put in a casserole one ounce of butter, and three truffles cut in dices about one-eighth inch square. Heat through, and then add eight beaten eggs, and one-half cup of cream. Season with salt and pepper, then scramble, and dish up on a china platter. Cut about a dozen slices of truffle, heat on a plate with the addition of half a spoonful of meat extract, and lay over the eggs.