The Hotel St. Francis cook book

Rice soup, a l'Allemande. Put three ounces of butter and two spoonfuls of raw rice in a casserole and heat through. Then add two spoonfuls of flour and heat again. Then add two quarts of strained boiling chicken broth, and boil slowly for an hour. Stir occasionally so the rice will not burn on the bottom of the pot. Season with salt and white pepper. Saddle of lamb, jardiniere. Prepare in the same manner as rack of lamb, jardiniere. Alexandria pudding. Ten ounces of bread crumbs, one quart of milk, two ounces of butter, the grated rind of a lemon, the yolks of eight eggs, the whites of six eggs, four ounces of browned and chopped almonds, and six ounces of sugar. Mix the sugar with the butter, and then add the eggs. Mix the crumbs with the almonds and lemon rind, and add to the first mixture. Beat the whites of the eggs, and mix in lightly. Bake in a buttered pan, and serve with strawberry or raspberry sauce. Fresh raspberries with cream Grapefruit with cherries Boiled salted salmon belly Broiled striped bass Baked potatoes Sibyl potatoes Rolls Breast of chicken, en aspic Coffee Louis salad Neufchatel cheese with crackers Claret punch Demi tasse Little Neck clams Consomme Monte Cristo Planked shad Roast chicken Chateau potatoes New peas Chiffonnade salad Fancy ice cream Assorted cakes Coffee Breast of chicken en aspic. Loosen the legs and skin of a good-sized chicken, then insert a knife between neck and wing up towards the middle of the wishbone, loosening all the meat from the breast bone. The whole side will then be in one piece with the wing attached. Do the same with the other side. Then season, and fry to a brown color in butter. Set aside to become cold. Then decorate with the hard-boiled white of eggs cut in fancy shapes; place in an oval form, cover with almost-cold meat jelly, and set in ice box to become cold. To remove, dip the form in hot water for a second, and place on a folded napkin. Garnish with parsley in branches. Louis salad. Equal parts of raw pineapple, apple, and celery, cut Julienne style. Season with a sauce made with a cup of mayonnaise, a spoonful of cream, a spoonful of sherry wine, a dash of vinegar, and a pinch of paprika. Mix well. Claret punch. One bottle of claret, one bottle of soda water, one-half pint of plain water, one-half pound of powdered sugar, one lemon cut in slices, and one pony of brandy. Stir all together until the sugar is dissolved. Strain, cool on ice, and serve in glasses with a very thin slice of lemon. Consomme Monte Cristo. Consomme royal and printanier mixed. Fig jam Canape of sardines Boiled eggs Cold clam, broth Dry toast Broiled honeycomb tripe English breakfast tea Lyonnaise potatoes Chiffonnade salad Stilton cheese with crackers Coffee Potage velour California ripe olives Fillet of turbot, Bateliere Sweetbreads, Metropolitan Club Roast duckling, apple sauce Artichokes, Hollandaise Waldorf salad Strawberry meringue Demi tasse Potage velour. Mix two pints of puree of tomato soup with one pint of consomme aux perles de Nizam.