The Hotel St. Francis cook book

Fried eggs, Infante. Cook some chickens' livers saute in butter, and add a little sauce Madere. Pour the livers around some fried eggs. Imported Frankfurter sausages. These sausages can be obtained in cans. Remove from can immediately upon opening, otherwise they will turn bad. Put the sausages in water almost at the boiling point, and keep them at that temperature for twelve minutes, but do not let them boil. Serve on a platter, garnished with parsley in branches. Consomme with celery and rice. Cut a stalk of celery in small squares, wash well, and boil in salted water until soft. Boil about one-quarter of a pound of rice in salted water until soft. Serve both in three pints of hot wellseasoned consomme. Omelet with chives. Beat eight eggs, season with salt and pepper, add one spoonful of chives sliced very fine, and cook the omelet in the usual manner. Blackberries with cream Cantaloupe Plain pancakes Eggs, Meyerbeer Breakfast sausages Cold ham and tongue, meat jelly Rolls Chiffonnade salad Coffee German prune cake Demi tasse Potage brunoise, with rice Carciofini Boiled codfish, Flamande Potatoes, natural Sweetbreads, sans gene Roast turkey, cranberry sauce Broiled sweet potatoes Stewed corn Sliced tomatoes, vinaigrette Corn starch blanc mange with sabayon Coffee Eggs Meyerbeer. Shirred eggs with a broiled split lamb's kidney and a slice of truffle on top of each one. Pour a little sauce Madere over the white of the eggs. Potage brunoise, with rice. To three pints of consomme brunoise add one-quarter of a pound of boiled rice. Boiled codfish, Flamande. Put three slices of fresh codfish, cut about one and one-half inches thick, in a kettle with water. Season with salt, add one-half glass of vinegar, bring to a boil, and let stand at the boiling point for half an hour. Then place on a folded napkin, with parsley in branches, and two lemons cut in two. Serve sauce Flamande separate. Sauce Flamande. Heat two ounces of butter in a casserole, add two spoonfuls of flour, one spoonful of vinegar, one quart of the fish broth in which the codfish was cooked, one spoonful of French mustard, a little salt and pepper, one bay leaf, one clove, and a little grated nutmeg. Boil for twenty minutes, strain through a fine cheese cloth, and put back in casserole. Then add, little by little, three ounces of good butter. When the butter is melted add the juice of a lemon and some fresh-chopped parsley. Sweetbreads, sans gene. Put some braised sweetbreads on a platter, and garnish with one stuffed head of fresh mushroom to each person. Cover with sauce Colbert. Baked pears with cream Canape thon marine Broiled salted mackerel Cold eggs, Riche Boiled potatoes Broiled lamb chops Rolls French fried potatoes Coffee Cold artichokes, vinaigrette Cottage cheese with crackers Coffee Puree of lentils with tapioca California ripe olives Broiled pompano, fleurette Duchess potatoes Boiled fowl, celery sauce Spinach, English style Orange darioles Demi tasse Canape thon marine. Butter four pieces of toast, lay thin slices of thon marine on top, spread a little mayonnaise over all with a knife, garnish the edges with chopped boiled eggs and chopped parsley. Serve on a napkin with parsley in branches, and quartered lemons.