The Hotel St. Francis cook book

Frogs' legs, mariniere. Cut the hind legs of two dozen small frogs in two. Put in saute pan with three ounces of butter, season with salt and pepper, and simmer for five minutes. Then add six chopped shallots and simmer for three minutes. Then one-half glass of white wine and boil until nearly dry. Then add one pint of Allemande sauce, fricassee sauce, or sauce au vin blanc, and boil for five minutes. Serve with a sprinkle of chopped chives and parsley over the top. Preserved strawberries Eggs Chipolata Finnan haddie in cream Tripe a la mode de Caen Baked potatoes Chocolate eclairs Corn muffins Coffee Coffee Consomme parfait Pimentos à l'huile Sand dabs, meuniere Leg of lamb, Boulangere Chiffonade salad Rolled oats pudding Coffee Eggs Chipolata. Make some shirred eggs and garnish with sauce Madere, to which has been added two small roasted onions, two heads of mushrooms, two small French carrots, three boiled chestnuts, and two very small fried sausages. Consomme parfait. To one pint of lukewarm consomme tapioca add four raw beaten eggs, put in buttered mould, set in pan in boiling water, and put in moderate oven for ten minutes. Allow to cool, cut in slices, and serve in consomme. Pimentos à l'huile. This is a plain hors d'oeuvres. Take a can of pimentos, drain off the juice, cut the pepper in four, place on a platter, season with salt and pepper, add one part vinegar and two parts olive oil, and sprinkle with chopped parsley. Leg of lamb, Boulangere. Season a leg of lamb with salt and pepper, and rub with garlic and butter. Put in roasting pan with a cup of water and a bouquet garni. Slice two large onions very fine, also six raw potatoes the size of a silver dollar, mix, season with salt and pepper, and place around the leg of lamb. Put small pieces of butter on top, put in oven, and baste the meat only. It will require about one and one-quarter hours to cook. Do not disturb the potatoes while cooking. When done remove the bouquet garni, and serve the meat and potatoes very hot, with chopped parsley on top. Rolled oats pudding. Boil one pint of milk with half of a split vanilla bean ; add two ounces of rolled oats and two ounces of sugar, and cook for about ten minutes. Remove from the fire. Separate the yolks and whites of four eggs, add the yolks to the rolled oats and mix well. Beat the whites very hard with a whip, and add to the batter lightly. Put in buttered pudding mould and bake in bain-marie (hot water bath) for about thirty minutes. Take out of mould and serve with vanilla cream sauce. Vanilla cream sauce. Boil one pint of milk with one-quarter of a split vanilla bean. Mix one-quarter of a pound of sugar with two eggs and one spoonful of sifted flour. Pour the boiling milk over this mixture, and put back on the fire, stir well, and allow to become thick. Then add one cup of cream, strain and serve. Cream sauce (sweet — quick). One pint of cream, two ounces of sugar, and some flavoring. Mix well, and serve hot or cold. / Oatmeal with cream Hors d'oeuvres varies Boiled eggs Clam broth in cups Dry toast Cheese straws Coffee Broiled lamb chops