The Hotel St. Francis cook book

Potage Plessy. Slice ten onions very fine, and put in a casserole with a quart of water, bring to a boil, and then drain. Heat three ounces of butter in a casserole, then add two ounces of flour and two quarts of bouillon, and stir well. Then add the onions, season with salt and pepper, boil for an hour, and strain through a fine sieve. Put back in the casserole and add two ounces of sweet butter. When the butter is melted add bread crumbs fried in butter. Fresh raspberries with cream Cantaloupe Baked beans, Boston style Eggs Bernadotte Boston brown bread Calf's head, vinaigrette Coffee Plain boiled potatoes German prune cake Demi tasse Potage Montglas Dill pickles Boiled striped bass, Indian soy sauce Chicken saute, Alsacienne Peas a la Franchise Chicory salad, Escoffier dressing Floating island Macaroons Coffee Eggs Bernadotte. Lay four poached eggs on four pieces of toast, put two fillets of anchovies crosswise on each egg. Mix one pint of cream sauce with one dozen sliced queen olives, and pour over the eggs. Potage Montglas. Mix one pint of puree of tomatoes with one quart of Consomme sago. Add the breast of a boiled fowl cut Julienne style, the tip of a smoked beef tongue cut in small squares, and one-quarter of a pound of macaroni cut in pieces one inch long. Serve grated cheese separate. Boiled striped bass, Indian soy sauce. Put a whole striped bass in a fish kettle, cover with cold water, add a handful of" salt, two sliced lemons, one small piece of ginger root, one sliced onion, and a bouquet garni. Bring to a boil, and set on side of stove at boiling point for twenty minutes. When done place on a platter, on a napkin, and garnish with small round boiled potatoes, parsley in branches, and two lemons cut in half. Serve sauce separate. Indian soy sauce. Put two ounces of butter in a casserole, add two chopped shallots, and heat. Then add one spoonful of flour, one pint of boiling milk, one-half pint of Indian soy sauce, and season with salt and Cayenne pepper. Boil for a few minutes ; then add a cup of thick cream and the juice of a lemon. The Indian soy sauce may be obtained in bottles. Chicken saute, Alsacienne. Cut a chicken in four. Heat one ounce of butter in a saute pan, add the chicken, season with salt and pepper and a chopped shallot, and cook until golden yellow. Then add one-half spoonful of flour, and toss. Then add one-half glass of white wine, one cup of bouillon, and a spoonful of meat extract ; and simmer for fifteen minutes. Serve on a platter garnished on one side with noodles, and on the other side with flour dumplings. Sprinkle with chopped parsley. Escoffier dressing. Mix well together one-fourth cup of imported Escoffier sauce, which may be obtained in bottles, three-fourths of a cup of Chili sauce, a cup of mayonnaise to which has been added the juice of half a lemon, a little chives cut fine, and salt, pepper and paprika to taste. Pour over the salad. Orange marmalade Canape de sardine Buckwheat cakes Eggs Grazienna Breakfast sausages Pork tenderloin, sauce piquante Rolls Lorraine potatoes Coffee Dandelion salad Oregon cream cheese with crackers Coffee Little Neck clams Fish broth, with whipped cream Chow chow