The Hotel St. Francis cook book

Rice darioles. Cook one-quarter pound of rice in one quart of milk ; with one-half split vanilla bean. When cooked add one-quarter pound of sugar, one gill of cream, and the yolks of four eggs. Mix well. Line one dozen dariole moulds with thin dough, cover the bottoms with a little apricot marmalade, and fill with the rice. Put a small piece of butter on top of each, and bake in oven. Serve with apricot sauce. Baked apples with cream Eggs Moliere Scrambled eggs, with lobster Frogs' legs, Greenway Rolls Cold squab Coffee Sliced grapefruit and lettuce salad Stilton cheese with crackers Demi tasse Consomme with noodles California ripe olives Boiled salmon, sauce Maximilienne Potatoes, nature Filet mignon, Du Barry Chiffonnade salad Pancakes with raspberry syrup Coffee Eggs Moliere. Cut off the tops from four medium tomatoes, scoop out the insides, season with salt and pepper, lay an egg Mollet in each, and fill to the top with cream sauce to which has been added a few slices of mushrooms and truffles. Sprinkle with bread crumbs, and bake in hot oven until brown on top. Frogs' legs, Greenway. Heat two ounces of butter in a saute pan ; then add two dozen hind legs of frogs, cut in two and seasoned with salt and pepper. Toss for two minutes in the pan over the fire; then sprinkle with a spoonful of flour, and toss again ; then add a half glass of white wine and one large cup of chicken broth, and simmer for five minutes. Then bind with the yolks of two eggs mixed with one-half cup of cream, add a little chopped tarragon, chives and parsley. Serve in chafing dish. Sauce Maximilienne. Add some chopped truffles to lobster sauce. Filet mignon, Du Barry. Broiled filet mignons garnished with fresh bottoms of artichokes filled with cauliflower; and with a sauce Madere to which has been added some sliced canned French mushrooms. Pancakes with raspberry syrup. Make a French pancake dough or batter. Cook small individual flat pancakes, place in a buttered chafing dish, and pour a little raspberry syrup over each in turn. Serve in the chafing dish. Scrambled eggs, with lobster. Cut the tail of a boiled lobster in small squares, put in a saute pan with two ounces of butter, season with salt and pepper, and simmer for a few minutes. Then add twelve beaten eggs, onehalf cup of cream, and one ounce of sweet butter. Season with salt and pepper, and scramble in the usual manner. Sliced oranges Egg salad Broiled Alaska black cod Broiled sweetbreads on toast Baked potatoes Puree of Lima beans Rolls Fried egg plant Chocolate with whipped cream Royal cake Iced tea Blue Points, mignonette Puree of peas, with noodles Celery. Pim olas Planked striped bass Roast chicken Young artichokes, en cocotte Baked sweet potatoes with sugar Cold asparagus, mayonaise Fancy ice cream Alsatian wafers Demi tasse Egg salad. Boil one dozen eggs eight minutes, remove the shells, and cut the eggs in half. Place on a platter on lettuce leaves, season with salt and freshground blackpepper, sprinkle with two spoonfuls of vinegar, three of olive oil, and some chopped chervil and parsley.