The Hotel St. Francis cook book

Fillet of turbot, Bateliere. Put four fillets of turbot in a buttered pan, season with salt and pepper, add one-half glass of claret and one-half cup of fish broth, cover, boil for ten minutes, and then place the fish on a platter. Put one ounce of butter in a small casserole and heat. Then add one ounce of flour, heat through, add the broth left from the fish and also another half cup of broth, boil for five minutes, and strain. Then add slowly two ounces of fresh butter, stir well, and when butter is melted add one cup of hot shrimps. Season well, and pour over the fish. Sweetbreads, Metropolitan Club. Let two pounds of sweetbreads soak in cold water with a little salt in it, for two hours ; to cause the blood to run out. Then put in a casserole with one-half gallon of cold water and a spoonful of salt, and bring to a boil. Cool off in cold water, and then trim them free from skin. Put three ounces of butter in a very wide earthern pot, put the sweetbreads on top, and season with salt and pepper. Add six small white onions, six heads of fresh mushrooms, and two green peppers cut in one inch squares. Simmer until nice and brown, then add one-half glass of white wine and a spoonful of meat extract. Cook in oven for fifteen minutes, basting continually. Serve from the casserole in which it was cooked. Sliced peaches with cream Cantaloupe Plain shirred eggs Poached eggs, Perigordine Rolls Mixed grill, special French fried potatoes Chicory salad Rice croquettes Demi tasse Clam cocktail Consomme Inauguration Salted pecans Mousse d'ecrevisses (fish) Roast ribs of beef, Yorkshire pudding Stewed corn Green peas Mashed potatoes Watercress salad Chocolate ice cream Assorted cakes Coffee Poached eggs, Perigordine. Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with sauce Perigordine. Consomme Inauguration. Equal parts of Julienne, small chicken dumplings, and Italian paste, served in hot consomme. Mousse d'ecrevisses. Remove the shells from three lobsters and two dozen ecrevisses (crayfish or crawfish) and smash very fine in a mortar. Put a cup of water, an ounce of butter, and a little salt and Cayenne pepper in a vessel and bring to a boil. Then stir in slowly two tablespoonfuls of flour, and continue stirring until there are no lumps. Mix this with the ecrevisse and lobster meat and mashed shells. When cold strain through a very fine sieve. Place in a bowl on ice and mix with an egg and a pint of thick cream ; stirring in carefully so it does not curdle. Test for seasoning, and if necessary add a little ecrevisse coloring to give a rose shade. Fill small buttered moulds, and boil in bain-marie for about fifteen minutes. Turn out on a platter, and pour ecrevisse sauce over all. The lobster is added for economy and strength of color. Double the amount of ecrevisses may be used instead. Ecrevisse sauce. Melt two tablespoonfuls of ecrevisse butter in a pint of sauce Allemande, or sauce au vin blanc. Add a few ecrevisse tails. Grapes Herring salad Griddle cakes, maple syrup Hot tomato broth Coffee Eggs, Suzette Cold tongue, meat jelly Beet salad Peach cobbler Anisette cakes Coffee Potage McDonald Radishes Kingfish, Argentine