The Hotel St. Francis cook book

Galantine of capon. Split open down the back a good-sized fowl or capon, and remove every bone, being careful not to remove any of the meat, and not to cut the skin. Lay out flat on the table skinside down, and season with salt and pepper. Prepare a forcemeat with one pound of veal, and one and onehalf pounds of lean pork. Strain through a sieve, season with salt and pepper and a little grated nutmeg, and add a pint of cream. Cut in small squares the tip of a smoked boiled beef tongue, one-half pound of white fat pork, onequarter pound of ham, one-quarter pound of peeled pistache nuts, and four truffles. Mix thoroughly with the force meat, and put on top of the fowl. Close, by drawing both sides together, forming a big sausage. Roll very tightly in a towel or napkin, and tie with a string on both ends and twice around the middle. Cook in bouillon, stock or salted water slowly for from one and one-half to two hours. When cooked, untie, remove the cloth, roll tight again and re-tie. Set in the ice box for at least eight hours. Serve sliced in the same manner as sausage, and about one-quarter inch thick. Garnish with meat jelly and parsley in branches. Galantine of chicken, squab, etc., may be prepared in the same manner. Salade Cupid d'Azure. Cut alligator pears in slices, lay on a platter, and sprinkle with one chopped shallot, salt and pepper, one chopped green pepper, one spoonful of vinegar, and two spoonfuls of olive oil. Allow to stand for an hour. Cut two heads of well-washed romaine salad in two, and on each lay a slice of grapefruit, then a slice of alligator pear, then a slice of grapefruit, and so continue until the romaine is full. Divide the dressing over the individual salads ; and if not sufficient, finish with French dressing. Consomme Trianon. To each portion of consomme royal add six slices of truffle cut in triangle shape. Mustard sauce. To one pint of cream sauce add two spoonfuls of French mustard, and mix well. Sliced peaches with cream Cantaloupe Boiled eggs Poached eggs, Bar le Due Popover muffins Paprika veal Boiled rice Coffee Louise salad Surprise fritters. Coffee Little Neck clams Crab grumbo California ripe olives Boiled codfish, egg sauce Small tenderloin steak, Rachel Hearts of lettuce Apricot cobbler Patience Demi tasse Popover muffins. Five eggs, one-half ounce of salt, one quart of milk, and one pound of flour. Beat the eggs and salt well together ; then beat in the milk; then add the flour and beat until smooth. This will make a very thin batter. Fill greased tall muffin moulds only half full, and bake in medium oven until very crisp. Paprika veal. The remains of a roast leg of veal may be used. Cut in slices one-half inch thick, and as wide as the meat will allow. Put two ounces of butter and a chopped onion in a casserole and simmer until the onion is done. Then add two spoonfuls of flour and one spoonful of paprika, and simmer again for a few minutes. Then add half a pint of stock, half a cup of white wine, one spoonful of meat extract, and the veal. Season well with salt, and simmer for twenty minutes. Should the sauce be too thick add a little more stock.