The Hotel St. Francis cook book

Puff paste basket. Roll out some puff paste about one-quarter inch thick. Cut out the paste with an oval cutter. Wash the tops, and then make a shallow incision in the tops with another oval cutter about one-half inch smaller. Bake. Remove the soft inside paste, and fill with sweetened whipped cream. Make a handle out of some candied angelica, and stick it on the whipped cream, making it look like a basket. Orange juice California gray shrimps in shell Kippered Alaska cod in cream Cold consomme in cups Baked potatoes Cold sirloin of beef, with meat jelly Rolls Potato and beet salad Coffee Schloss cheese with crackers Coffee Consomme Monaco , Celery Broiled striped bass, maitre d'hotel Virginia ham glace, champagne sauce Timbale of spinach Mashed potatoes Watercress salad Strawberry ice cream Assorted cakes Coffee Kippered Alaska cod in cream. Kippered Alaska black cod is a delicate smoked fish. Remove the skin, place in a sauce pan and cover with thick cream. Bring slowly to a boil, and let stand for about ten minutes at boiling point. Another method of cooking is to put the fish in a saute pan, cover with water, and bring to a boil. Then drain off the water, add some cream sauce and a small piece of butter, season with salt and pepper, and boil for five minutes. Consomme Monaco. Cut one breast of a boiled chicken or fowl and two truffles in small dices. Add to one quart of hot well-seasoned consomme. Virginia ham, glace. Soak a Virginia ham in cold water over night. Then put the ham in a large kettle and cover with cold water, bring to a boil, and then set at side of stove and allow to simmer for three hours. The ham is done when the skin is easy to loosen. Then remove the skin, and put the ham in another pot with one quart of sherry wine, and set in oven to bake. Baste continually. After twenty minutes dust the top with powdered sugar, and bake until brown. Champagne sauce, I. Put two ounces of sugar in a casserole and cook to a brown caramel color, but be careful not to burn. Then add one glass of vinegar and boil until nearly dry. Then add one pint of sauce Madere and boil for ten minutes. Strain, and season well. II. Put one quart of champagne in a casserole and reduce until nearly dry, then add one pint of sauce Madere, season with salt and Cayenne pepper, boil for ten minutes, and strain. Timbale of spinach. Pass one pint of freshly-chopped spinach through a fine sieve, season with salt and pepper, add one spoonful of cream sauce and a raw egg, mix well, and put in small buttered timbale moulds. Cook for twenty minutes in bain-marie. Serve as a garnish, or as a vegetable with cream, tomato, or Madeira sauce. Fresh strawberries with cream Cantaloupe Flannel cakes, maple syrup Poached eggs, d'Orleans Coffee Mutton chops, Argenteuil Lettuce salad Puff paste sandwich Coffee Rice soup, Palermo Radishes Frogs' legs, saute a sec Tenderloin of beef, Gambetta Romaine salad Biscuit glace, mapleine Assorted cakes Demi tasse Poached eggs, d'Orleans. Make four round pieces of -dry toast, lay a thin sin e of smoked beef tongue on each, and a poached egg on top of the tongue. Cover with Bearnaise sauce.