The Hotel St. Francis cook book

Mutton chops, Argenteuil. Broil some mutton chops and put on a platter. Garnish with asparagus tips. Pour a little Hollandaise sauce over the tips; and a little brown gravy or sauce Madere over the chops. Puff paste sandwich (pastry). Roll out some puff paste into a thin sheet, and spread with a thick layer of jam. Wash the edges of the sheet, and place another thin sheet of the same paste on top. Press together at the edges. Wash the top, and bake. When nearly done dust the top with powdered sugar, and bake in the oven until the sugar is melted. Serve cold. Rice soup, Palermo. Heat two ounces of butter in a casserole, add two ounces of rice and one ounce of flour, and heat through. Then add three pints of chicken broth, and boil slowly. Keep stirring carefully so it will not burn on the bottom, but do not break the rice. When the rice is soft bind the soup with the yolks of three eggs mixed with one pint of cream. Keep stirring the soup until it nearly comes to a boil; taste to determine as to seasoning; add a tiny bit of grated nutmeg, a little Cayenne pepper, and the juice of two lemons, freshly squeezed. Tenderloin of beef, Gambetta. Put a roast tenderloin of beef on a platter, garnish on one side with onions glaces, and on the other side with fresh mushrooms saute in butter. Serve sauce Madere on top of the beef, and also separate in a bowl. Sliced peaches with cream Cold fonds d'artichauts, DuBarry Scrambled eggs with bacon Cold Virginia ham and tenderloin of Rolls beef Chocolate with whipped cream Chilian salad Lemon cake Demi tasse Consomme Oriental Ripe California olives Fillet of halibut, Cubaine Roast chicken Asparagus, Hollandaise New peas in butter Duchess potatoes Chiffonnade salad Fancy ice cream Assorted cakes Coffee Cold fonds d'artichauts, Du Barry. Boil four fresh artichoke bottoms in salt water, to which has been added the juice of a lemon. Also boil a head of cauliflower. When both are cold fill the bottoms with some of the cauliflower, and cover with a well-seasoned thick mayonnaise sauce. Place each artichoke on a leaf of lettuce, and serve. Chilian salad. Place in a salad bowl equal parts of apple, celery and pimentos, all cut Julienne style. Serve with mayonnaise sauce. Lemon cake. Bake a sponge cake, as described elsewhere. Cut in three layers, and fill between with lemon butter filling. Glace the top with thin white icing flavored with lemon juice. Serve when the icing is dry. Orange cake. Same as lemon cake, but fill the cake with orange butter filling, and glace the top with pink icing flavored with orange. Serve with a slice of orange on top of each portion of cake. Lemon butter filling. One-half pound of sugar, four ounces of sweet butter, two lemons, the yolks of two eggs, and two whole eggs. Grate the lemon rinds into the sugar, squeeze in the juice of the lemons, add the eggs, yolks and butter, mix well, and stir over a slow fire until it thickens. Do not let it boil. Use cold. Orange butter filling. Prepare in the same manner as lemon butter filling, but use oranges. Consomme Oriental. Cut carrots and turnips in the shape of half moons. Boil in salted water until soft, and serve in hot consomme with an equal quantity of plain boiled rice.