The Hotel St. Francis cook book

Fillet of halibut, Cubaine. Cut four fillets of halibut, season with salt and pepper, and roll in flour. Heat two ounces of butter in a frying pan, then add the fish and saute on both sides until done. Put the fish on a platter and pour Creole sauce over it. Serve boiled rice separate. Grapenuts with cream Shrimp patties in cream Boiled eggs Calf's liver saute, Lyonnaise Dry toast German fried potatoes Ceylon tea Field salad Camembert cheese with crackers Coffee Potage Parmentier Pimentos Planked striped bass Venison chops, port wine sauce Hashed brown sweet potatoes Artichokes au gratin Endive salad Strawberry meringue Coffee Shrimp patties in cream. Make four patty shells and keep them hot. Wash one pound of picked shrimps in warm water. Make a pint of cream sauce, add the shrimps, season with salt and Cayenne pepper, and fill the patties. Serve on napkins, with parsley in branches, and a lemon cut in four. Calf's liver saute, Lyonnaise. Cut four slices of calf's liver about one inch thick. Season with salt and pepper, and roll in flour. Put two ounces of butter in a frying pan, and heat, add the liver and fry on both sides. When nearly done remove from the pan and place on a platter. Slice two onions very thin, put in the pan and fry until yellow. Then add one spoonful of flour, heat through, add a cupful of stock, bouillon, or hot water, season with salt and pepper, and add some chopped parsley and the juice of a lemon. Boil for a few minutes, and pour over the liver. Potage Parmentier. Cut four stalks of leek and one onion in thin slices. Put in a casserole with three ounces of butter, cover, and simmer until done. Then add two pounds of raw white potatoes cut in half inch squares, two quarts of bouillon or stock, and one quart of water, a handful of salt, and a bouquet garni. Boil slowly until the potatoes are done, remove the bouquet, taste to see if salt is needed, and add a little pepper and chopped parsley. Venison steak, port wine sauce. Cut four venison chops about one and one-quarter inches thick, and season with salt and pepper. Put a spoonful of melted butter in a saute pan, heat, then add the chops and saute until done. Place on a platter and pour port wine sauce over them. Port wine sauce. Make any kind of brown gravy after cooking venison chops, saddle, or any roast. Melt two spoonfuls of currant jelly in a casserole, in a wine glassful of port wine, and reduce one-half. Then add one cup of brown gravy, dish gravy, or sauce Madere, season with salt and pepper, and boil for five minutes. Serve with game or mutton. Fresh raspberries with cream Cantaloupe Omelet with fine herbes Eggs, Mollet, Bordelaise Crescents Broiled lamb chops Breakfast rolls String beans with parsley COCoa Browned mashed potatoes Dandelion salad German apple cake Coffee Consomme fermiere Radishes. Salted almonds Broiled lobster, maitre d'hotel Sweetbreads braise, St. Albans Roast squab, au jus Summer squash, au beurre Parisian potatoes Escarole salad Vanilla ice cream Orange cake Coffee Eggs Mollet, Bordelaise. Put four Eggs Mollet (which see) in a deep dish, and cover with sauce Bordelaise.