The Hotel St. Francis cook book

German carrot soup. Grate the red parts of six carrots and put in a casserole with two ounces of butter and one chopped onion. Simmer for twenty minutes. Then add one pint of chicken broth, or veal broth, or any kind of stock; and one bouquet garni. Boil for twenty minutes, then remove the bouquet, and pass the rest through a fine sieve. Put back in casserole, add one pint of cream sauce, bring to a boil, and bind with the yolks of two eggs mixed with one cup of cream. Strain again ; and before serving add a quarter of a pound of boiled noodles. Season with salt and a little Cayenne pepper. Sand dabs, Gaillard. Season four sand dabs with salt and pepper, put in a buttered pan, lay four raw oysters on top of each fish, add one-half glass of white wine, cover with buttered paper, and cook in oven for ten minutes. Then remove the paper and pour one pint of cream sauce over the fish. Sprinkle with two chopped hard-boiled eggs, put a few bits of butter on top, and bake in oven until brown. Braised beef, comfortable. Braise the beef, as described elsewhere. Add to the sauce one can of sliced mushrooms. Garnish the beef with a timbale of spinach for each person. Sliced peaches with cream Cold consomme, in cups Picked-up codfish in cream Cold braised beef, meat jelly Rolls Cole slaw Coffee Omelette Celestine Demi tasse Mutton broth, Kitchener Radishes Oysters, Newburg Fried chicken, Savoy Canned corn fritters Egg plant in casserole Lettuce salad French pastry Coffee Omelette Celestine. Prepare an omelet, and before turning on platter fill with a little currant jelly. Sprinkle with powdered sugar, and burn with a hot iron. Cut some lady fingers in two, mix with a little sweetened whipped cream, and place at one end of the omelet. At the other end place some macaroons mixed with sweetened whipped cream. Mutton broth, Kitchener. Put in a casserole three pounds of shin of beef, and a rack of lamb consisting of about six chops. Cover with about a gallon of water, add a little salt, bring to a boil, and skim. Then add two carrots, two turnips, one stalk of celery, two stalks of leeks, a bouquet garni, a spoonful of whole black peppers tied in cheese cloth, and one-half pound of large barley. Boil slowly. When the lamb is done remove, cut the chops apart and lay in soup tureen. When the vegetables are done remove the bouquet and the pepper bag ; and cut the leeks, celery, carrots and turnips in small squares. Continue boiling the beef and barley until soft. Then remove the beef, which may be used the following day for an entree dish if desired. Add to the soup two ounces of sweet butter, a glass of dry sherry wine, and the cut vegetables. Test for seasoning; and pour over the chops in the tureen. Sprinkle with chopped parsley. Oysters, Newburg. Put two dozen oysters, with their juice, in a pan. Bring to a boil, drain off the broth, add one cup of cream sauce, boil once, then bind with the yolks of four eggs mixed with one-half cup of cream. Season with a little salt and Cayenne pepper, let come nearly to a boil, and add one-half glass of sherry wine. Serve in a chafing dish.