The Hotel St. Francis cook book

Corned beef and cabbage. The best corned beef is that made from the brisket. Put on fire in cold water and skim when it comes to the boiling point. Cover and let it boil slowly until about three-quarters done. *Then add two heads of well-washed cabbage cut in four, and cook with the beef for at least one hour. Farina with cream Grapefruit and orange en supreme Omelet with fine herbs Ripe olives Rolls Eggs Mangny Coffee Russian salad Caramel custard Coffee Tomate Parisienne (cold) Consomme parfait Boiled salmon, Hollandaise Potatoes nature Fricandeau of veal, au jus Sorrel with eggs Carrots with cream Baba au rhum Coffee Russian salad. Equal parts of boiled carrots, turnips, beets and potatoes, cut in small dice, boiled peas, boiled string beans cut in small pieces, and one slice of cold roast beef cut in small squares. Put all in salad bowl, season with salt, pepper, a little Cayenne pepper, and just enough tarragon vinegar to wet the mixture. Let stand for one hour, drain off the liquid, if any, and form the salad in pyramid shape in the bowl. Spread some thick mayonnaise over all, and garnish with boiled potatoes and truffles, cut like a five-cent piece, linking one to the other around the base of the salad like a chain. On top put a small flower of a boiled and seasoned cauliflower, and serve very cold. Caramel custard Put two ounces of sugar in a copper pan and cook until it is brown in color, then pour into a custard mould and allow to become cold. Mix four eggs with one-quarter of a pound of sugar, flavor with vanilla, add one pint of milk, and strain. Pour over the burned sugar, and fill the mould. Put in bain-marie and cook until firm. When cool, reverse the custard on a dish, and serve. The caramel at the bottom of the mould will serve as a sauce. Tomate Parisienne (Hors d'oeuvres). Peel and slice four tomatoes and lay on platter with lettuce leaves. Cut the inside of a stalk of celery in very small dice, and six anchovies in small squares. Put in a bowl, add a pinch of salt, some fresh-ground black pepper, some chives, parsley and chervil chopped fine, and one spoonful of vinegar and two of olive oil Mix well and pour over the tomatoes. Sorrel. Sorrel is a fine vegetable for the promotion of health. Remove the stems from a peck of sorrel and wash the leaves in four different waters, to remove all the sand. Have a kettle with salted water on the fire. Put the •sorrel into the boiling water and cook for ten minutes, stirring often. Pour off the water and let stand in the colander fifteen minutes so it will drain dry, then strain through a fine sieve. Then put the sorrel in a sauce pan with three ounces of butter and bring to the boiling point. Season with salt and pepper, and bind with two whole eggs, beaten. Do not let it boil after adding the eggs, but let it get just hot enough to give the sorrel a firm body. Garnish with the half of a hard boiled egg, if desired. Orange juice Hors d'oeuvres varies Boiled eggs Eggs a la Russe Rolls Boiled beef tongue with spinach Coffee Mashed potatoes French pastry Coffee Cream of canned peas Sardines on toast Roast beef au jus Lima beans Rissolees potatoes Romaine salad Raspberry Bavarois Assorted cakes Coffee