The Hotel St. Francis cook book

Fried chicken, Savoy. Joint two small frying chickens, season with salt and pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming hot melted butter. When done pour a cupful of tomato sauce on a platter, lay the chicken on it, and garnish with asparagus tips a la Hollandaise. Canned corn fritters. One tablespoonful of melted butter, one can of crushed corn, one cupful of flour, one teaspoonful of baking powder, three tablespoonfuls of milk, and salt and white pepper to taste. Put all in a bowl and mix well. Drop on a hot buttered griddle in spoonfuls, and brown on both sides. Can be made with fresh corn if desired. Serve with roast or fried chicken. Egg plant in casserole. Slice very thin, one large, or two small, egg plants, three small onions, one clove of garlic, three tomatoes, and one green pepper. Arrange alternately in a buttered casserole, season with salt and pepper, pour four tablespoonfuls of melted butter over all, cover, and cook with a slow fire. Serve hot or cold. Fresh strawberries with cream Poached eggs, Florentine Boiled eggs Tripe etuve, bonne femme Buttered toast Bischwiller potatoes Oolong tea Alligator pear salad Roquefort cheese with crackers Coffee Oysters on half shell Consomme Portugaise California ripe olives Salmon steak, Colbert Noisettes of lamb, Ducale Asparagus Hollandaise York potatoes Dandelion salad, egg dressing Wine jelly with apricots Silver cake Coffee Poached eggs, Florentine. Cut a can of pimentos in strips their full length and about one-quarter inch wide. Heat in a saute pan with a little butter, and seasoned with salt and pepper. Lay them on a platter, crosswise, and place six poached eggs on top. Pour Madeira sauce around them. Tripe etuve, bonne femme. Cut two pounds of cooked tripe in strips about one-half inch wide and three inches long. Put two ounces of butter and two chopped onions in a casserole, and simmer until done. Then add spoonful of flour, and heat through. Then one glass of white wine, one pint of stock, and the tripe. Season with salt and fresh-ground pepper, add a bouquet garni, cover the casserole, and cook in oven for one hour. When the tripe is done remove the bouquet, and add some fresh-chopped parsley. Bischwiller potatoes. Cut two pounds of peeled potatoes lengthwise, in eight pieces each. Put in casserole and cover with cold water, add a little salt, and boil. When done drain off the water and put the potatoes on a long platter. Fry until crisp two sliced onions in two ounces of butter. Pour the butter and onions over the potatoes. Sprinkle with chopped parsley. Consomme Portugaise. Peel four tomatoes, cut in two, squeeze out the water, and cut in small dices. Bring three pints of consomme to a boil, add the tomatoes and one cup of boiled rice. Canned tomatoes may be used if desired. Salmon steak, Colbert. Cut two slices of salmon about one inch thick. Season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in frying pan with hot melted butter. When done place on a platter, on a napkin, and garnish with fried parsley and quartered lemons. Serve sauce Colbert separate.