The Hotel St. Francis cook book

Sweetbreads, royal. Parboil one pound of sweetbreads, pull off the skins, and cut in slices one-quarter inch thick. Peel twenty small heads of fresh mushrooms, wash well, and dry on a napkin. Put two ounces of butter in a saute pan with the sweetbreads and mushrooms, season with salt and pepper, and simmer slowly for ten minutes. Then add half a pint of cleaned and wellwashed oyster crabs, and simmer again for five minutes. Then add one-half pint of cream, and boil. Thicken with the yolks of three eggs well-mixed with a small cup of cream, but do not let it come to a boil after the cream has been added. Taste to see if seasoning is right, add half a glass of dry amontillado sherry wine, and serve in chafing dish. Baked apples with cream Grapefruit, cardinal German pancakes Scrambled eggs, Norwegian Rolls Honeycomb tripe saute, aux fines Coffee herbes Alsatian potatoes Watercress salad Pear tartelette. Coffee Potage Navarraise Salted pecans Oysters en brochette, a la diable Roast chicken Stewed tomatoes, family style Mashed potatoes Peas a la Franchise Lettuce, mayonnaise dressing Crust with peaches (Croute aux peches) Demi tasse Scrambled eggs, Norwegian. Make four pieces of anchovy toast, put some plain scrambled eggs on top, and lay some fillets of anchovies crosswise over the eggs. Honeycomb tripe saute, aux fines herbes. Cut three pounds of boiled tripe in strips, put in a saute pan with four ounces of butter, season with salt and pepper, and cook over a quick fire. When nearly crisp add parsley, chives and chervil, all chopped fine; and serve in a deep dish. Serve quartered lemons on a platter, on a napkin, separate. Potage Navarraise. Heat two ounces of butter in a casserole, add a spoonful of flour, and cook until golden yellow. Then add one quart of consomme and one pint of tomato sauce, or tomato puree ; season with salt and pepper, boil for ten minutes, and strain. Boil one-half pound of vermicelli in salted water until soft, and add to the soup. Serve grated cheese separate. Oysters en brochette. Cut the beard, or gills, from two dozen large oysters. Broil twelve slices of bacon, and cut them in three pieces each. Take a silver or steel skewer and put a slice of bacon on it, then an oyster, then bacon, then an oyster, and so continue until the skewer is full. Season with salt and pepper, roll in melted butter, then in fresh bread crumbs, and broil. When done, serve on a platter with maitre d'hotel sauce, and garnish with lemons cut in four, and parsley in branches. Oysters en brochette, a la diable. .The word, brochette, means skewer. Make four skewers full of oysters and bacon as described above. Season with salt and pepper. Mix a tablespoonful of French mustard and a tablespoonful of English mustard together, and roll the skewered oysters in it, then in fresh bread crumbs, and then broil. Serve with maitre d'hotel sauce over the oysters, and devil sauce separate. Crusts with peaches (croute aux peches). Stew a dozen nice peaches (see index). Cut a dozen slices of bread about one-half inch thick, and in round shape, about three inches in diameter. Butter them, put on a pan,