The Hotel St. Francis cook book

Poached eggs, Bar le Due. Place four boiled bottoms of artichokes on four pieces of toast, and lay four poached eggs on the artichokes. Cover all with well-seasoned cream sauce, to which has been added a little chopped fresh tarragon. Louise salad. Raw celery, fresh pineapple, and pimentos in equal parts, and all cut Julienne style. Place in a salad bowl and cover with well-seasoned mayonnaise sauce with a dash of dry sherry wine in it. Surprise fritters. One quart of milk, six ounces of butter, three-quarters of a pound of flour and eight eggs. Make a paste in the same manner as for cream puffs. Drop with a spoon in a pan of hot swimming lard and fry until crisp and brown. Fill with currant or other fruit jelly, dust with powdered sugar, and serve with cream or Sabayon sauce. Crab Gumbo. Put two ounces of butter, one chopped onion and one chopped green pepper in a casserole and simmer until done. Then add two quarts of fish broth and one-half cup of rice, and boil very slowly for fifteen minutes. Then add three peeled tomatoes cut in small dices, one spoonful of Worcestershire sauce, the meat of two whole crabs, and a can of okra; or one pound of fresh okra cut in pieces one inch long. Cook slowly for twenty minutes, season well with salt and pepper, and sprinkle with a little chopped parsley. Fish broth. Cover the bones of any kind of fish with water, add a bouquet garni, one onion, one carrot, and a cupful of white wine if desired. Cook for thirty minutes, and strain. The broth may be served in cups as soup ; used for chowders ; for bisque soups ; for white wine sauce ; for cooking fish, or for many other purposes. Sliced fresh pineapple Stuffed mangoes Pearl grits with cream Scrambled eggs, Mayence Buttered toast Steak Tartare English breakfast tea Roquefort cheese with crackers Coffee Consomme Sicilienne Chow chow. Carciofini Broiled salmon, St. Germain Sweetbreads braise, Elizabeth Roast leg of mutton, currant jelly Cold asparagus, mustard sauce Cantaloupe baskets Almond rocks Coffee Scrambled eggs, Mayence. Mayence, or Mainz, is a city in Germany famous for its ham. Cut four slices of Mayence or Westphalia ham in small squares, put in a casserole with two ounces of butter and simmer until heated through. Then add ten beaten eggs and one-half cup of cream, and season with pepper and a very little salt. Scramble in the usual manner. Steak Tartare. Cut one pound of tenderloin steak very fine, season with salt and pepper, and form in two oval shaped pats. In the center on top lay the yolk of a raw egg. Garnish with two lettuce leaves filled with fine-chopped white onions and some sliced pickles; and two leaves filled with capers and chopped parsley. Serve raw. Consomme Sicilienne. Roll out very thin a noodle paste, and cut in lozenge shapes about one inch long. Boil in salt water for about ten minutes, cool off in fresh cold water, and serve in hot consomme. Serve grated Parmesan cheese separate. Boiled salmon, St. Germain. Cut two slices of salmon about one and one-half inches thick, roll in butter, season with salt and pepper, roll in fresh bread crumbs, and broil slowly. When done place on a platter, and garnish with Parisian potatoes. Serve sauce Bearnaise separate.