The Hotel St. Francis cook book

Boiled turbot, nonpareil. Put the whole turbot in a fish kettle, cover with cold water, add a glass of white wine, a handful of salt, one sliced carrot, onion and lemon, and a bouquet garni. Boil slowly for about ten minutes, then allow to stand for about thirty minutes in the hot water. Then put the fish on a folded napkin on a platter, and garnish with parsley in branches and quartered lemons. Serve sauce non pareil separate. Sauce nonpareil. Put in a casserole the yolks of five eggs and the juice of a lemon. Set the casserole in a bain-marie, and stir well. Then add, little by little, three-quarters of a pound of butter, and one-quarter of a pound of crayfish butter, or lobster butter. Then strain through a fine cheese cloth, season with salt and pepper, or Cayenne, add one dozen ecrevisse tails cut in two ; or the tail of a lobster cut in small squares. Puree of chicory. See March 14th, Puree of salad. Stewed prunes Cantaloupe Ham and eggs 4 Poached eggs, Balti Rolls Ham croquettes, cream sauce Coffee Peas a la Franchise Schloss cheese with crackers Coffee Consomme Montesquieu Mortadella Pompano, saute meuniere Leg of mutton, Mexicaine String beans Potatoes saute Hearts of lettuce, Thousand Island dressing French pastry Demi tasse Poached eggs, Balti. Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, and cover with sauce Madere. Ham croquettes. Cut about one pound of ham trimmings in very small squares. Cut a can of French mushrooms in small dices, and squeeze the water out of them. Heat an ounce of butter in a casserole, add a dozen shallots chopped fine, and simmer for five minutes. Then add a spoonful of flour and heat through ; then add a cupful of bouillon or stock, and boil for a minute; then add the mushrooms and the ham, and cook for ten minutes. Bind with the yolks of two -ggs, season with a little Cayenne pepper, and add some chopped parsley. Then take off the fire and work in two ounces of good butter. When the butter is dissolved put on a pan or platter, and allow to become cold. Form the croquettes in any shape desired, roll in flour, then in beaten eggs, and then in bread crumbs, and fry in hot swimming lard. Serve with cream or tomato sauce, or sauce Madere. The butter is added to prevent the croquettes from being hard, when cooked. Virginia ham croquettes. Make from Virginia ham ; otherwise same as above. Consomme Montesquieu. Equal parts of boiled ham, breast of chicken, and French mushrooms, cut Julienne style. Also an equal part of the small flowers of boiled cauliflower. Serve all in hot, well-seasoned consomme. Leg of mutton, Mexicaine. Put a leg of mutton in a roasting pan with a sliced onion and carrot, four leaves of celery, and one Chili pepper. Season the leg with salt and pepper, and rub with a little garlic ; place a small piece of butter on top, and set in oven to roast. When done remove the leg to a platter, drain the grease from the pan, add one spoonful of meat extract, a cup of bouillon or stock, and a little salt, and boil for a few minutes. Pour a little of the gravy over the mutton and serve the rest in a bowl. Garnish the leg with one stuffed pimento a la Creole for each person .