The Hotel St. Francis cook book

Cold chocolate pudding. One pint of cream, one-half pint of milk, the yolks of four eggs, six ounces of sugar, three ounces of chocolate, one-half ounce of gelatine, and a little vanilla flavoring. Soak the gelatine in a little cold water. Dissolve the chocolate and sugar on the fire ; then add the yolks and milk, and stir until it thickens, but do not let it come to a boil. Remove from the fire, add the gelatine and vanilla flavoring, and stir until the gelatine is melted. Then strain, and cool. Whip the cream until stiff, mix with the foregoing, and immediately pour into pudding moulds. Set in the ice box to harden. Serve with cold chocolate sauce. Cold chocolate sauce. Three-quarters of a pound of sugar, one-half pound of water, and four ounces of powdered chocolate. Bring the water to a boil, and dissolve the chocolate and sugar in it. Bring to a boil again ; take off the fire, and allow to become cool. Serve with bavarois, puddings, blanc mange, ice creams, etc. Italian wine sauce, for puddings. Two ounces of sago, one-half pint of water, one-half pint of claret, one-quarter pound of sugar, the juice of an orange, and a pony of rum. Soak the sago in the water for over an hour ; then boil until clear. Then add the claret, sugar, and orange juice, and continue on fire until it thickens. Then add the rum. Serve with corn meal, sago, tapioca, or rice pudding. Baked apples with cream Cantaloupe Plain scrambled eggs Pompano en papillote Dry toast Broiled sweetbreads on toast Coffee Succotash Soufflee potatoes French pastry Demi tasse California oyster cocktail Consomme Trianon Ripe olives Fried eels, sauce remoulade Breast of chicken with figs Artichokes, sauce Italienne Broiled fresh mushrooms Potatoes a la Reine Romaine salad, Roquefort dressing Biscuit glace, St. Francis Alsatian wafers Coffee Consomme Trianon. Cut some green, red, and natural royal in triangle shapes, and serve in hot consomme. Consomme with green royal. Mix four eggs with one pint of warm consomme, add green coloring, strain, put in buttered timbale moulds, and cook in bain-marie. Cut in any shape, and serve in hot consomme. Consomme with red royal. Obtain some red coloring from a fancy grocer. Mix the yolks of four eggs with one pint of warm consomme, add some coloring, strain, and cook in bain-marie. Cut in any shape desired, and serve in hot consomme. Fried eels, sauce remoulade. Cut the eels in pieces two inches long, and boil in water with a little salt and vinegar, one sliced onion, one carrot, and a bouquet garni. Allow to become cool in its own gravy. Then take out of the gravy, roll in flour, then in beaten eggs, then in bread crumbs, and fry in very hot swimming fat until golden yellow. Season with salt, and serve on a platter, on a napkin. Garnish with fried parsley and quartered lemons. Serve sauce remoulade separate. Breast of chicken with figs. Cut the breasts from two young raw roasting chickens, remove the skin, season with salt and pepper, roll in table cream, then in flour, and fry in very hot melted butter. When the breasts are done, pour three spoonfuls of cream on a platter and lay the breasts on top. Heat some preserved figs, and garnish with two for each person. Or dry figs may be warmed in consomme, and used instead, if desired.