The Hotel St. Francis cook book

Potage Dieppoise. Put in a casserole four leaves of white cabbage, and two stalks of leeks and one of celery cut in thin slices. Add three ounces of butter, cover, and simmer until done. Then add one pound of raw potatoes cut in thin slices the size of a silver quarter, and three pints of bouillon. Season with salt and pepper, and boil until done. Broiled fresh mackerel, anchovy butter. Broil the mackerel and place on a platter. Pour over it an anchovy butter made as described elsewhere. Garnish with parsley in branches and quartered lemons. Sweetbreads, Lieb. Soak four sweetbreads in cold water for an hour. Then put on fire in three pints of cold water and a spoonful of salt. Bring to a boil, and then cool off in cold water. Then trim the sweetbreads, season with salt and pepper, .roll in oil, and broil. The sweetbreads must be whole; not split. When done place on a slice of Virginia ham and cover with sauce Colbert, and garnish with fleurons. The preceding is for one person only. Endives with beets. Cut endives salad lengthwise, place on a large china platter, season with salt and pepper, sprinkle with chopped beets and parsley, and a mixture of one-third of vinegar to two-thirds of olive oil. Baked apples with cream Grapefruit with cherries Small sirloin steak Eggs Buckingham Broiled bacon Salade Russe Browned hashed potatoes Vanilla Darioles Rolls Demi tasse Coffee Potage Italienne Salted pecans Boiled turbot, nonpareil Roast chicken Puree of chicory Summer squash in butter Rissolees potatoes Lemon water ice Macaroons Coffee Eggs, Buckingham. Put in a buttered shirred egg dish a slice of toast, lay a slice of ham on top, and a soft poached egg on top of the ham. Cover with cream sauce, sprinkle with grated cheese, and bake in a hot oven until brown on top. Vanilla Darioles. Mix one ounce of flour with three ounces of sugar, two eggs and five yolks of eggs. Then add one pint of milk and some vanilla flavoring, and strain. Line about one dozen dariole or small timbale moulds with very thin tartelette dough. Put a piece of butter the size of a marble in the bottom of each, and fill with the above preparation. Bake in a mediumhot oven, and when done unmould ; and serve either hot or cold, with vanilla sauce. Orange Darioles. Same as vanilla darioles, but flavor with the rind and juice of an orange. Serve with orange sauce. Lemon Darioles. Prepare in the same manner as orange darioles, but use a lemon to flavor same. Serve with lemon sauce. Potage Italienne. Soak half a pound of dry mushrooms in cold water for a few hours. Then put in a casserole with one quart of consomme, one pint of puree of tomatoes, and one-half pound of boiled spaghetti cut in pieces two inches long. Boil for ten minutes. Crush two pieces of garlic and fry in a spoonful of oil for a second, add to the soup, season with salt and pepper, and sprinkle with a little chopped parsley. Serve grated cheese separate.