The Hotel St. Francis cook book

Raspberry, peach or banana whipped cream. Prepare in the same manner as strawberry whipped cream. Hazelnut macaroons. Roast some shelled hazelnuts in the oven, and as soon as brown rub them well on a coarse sieve to remove the skins. Crush three-quarters of a pound of the hazelnuts and one-quarter pound of almonds with two pounds of sugar. Add eight or ten whites of eggs, and stir to a paste. Dress on paper, and bake in the same manner as ordinary macaroons. Consomme Georgia. Peel two tomatoes, cut in two, squeeze out the juice, and cut in small squares. Cut two pimentos in small squares. Boil two peeled green peppers in bouillon, and cut in small squares. Slice twelve heads of canned mushrooms very fine. Add all of the above, together with a cup of plain boiled rice, to two quarts of very hot and well-seasoned consomme. Sliced peaches with cream Cantaloupe Omelet with bacon Consomme in cups Corn muffins Lamb chops, Beau-sejour Coffee Chateau potatoes Romaine salad Compote of pears French sponge cake Coffee Shrimp soup, family style Salted Brazil nuts. Radishes Fillet of turbot, Bagration Roast leg of lamb, puree of chestnuts Boiled Parisian potatoes Fresh asparagus, Hollandaise Fancy ice cream American gugelhoff Coffee Lamb chops, Beau-sejour. Make a risotto, and put in small buttered timbale moulds. Use one timbale to garnish each two broiled lamb chops. Pour some tomato sauce over the chops. French sponge cake (Genoise legere). Put six eggs and four yolks into a basin with half a pound of sugar, and whip over a slow fire for about fifteen minutes, but do not let it become too hot. Then take off the fire, and continue beating until cold. Then mix in lightly half a pound of sifted flour, a quarter of a pound of melted butter, and some vanilla flavoring. Put in buttered moulds, and bake in a rather cool oven for over half an hour. When cold glace with white frosting, and decorate the top with candied fruit. Shrimp soup, family style. Add to one quart of fish broth one pound of picked shrimps, and bring to a boil. Then add one pint of boiling cream, season with salt and pepper and chopped parsley, add one-half cup of broken saltine crackers, and two ounces of sweet butter. It is ready to serve when the butter is melted. Fillet of turbot, Bagration. Put four fillets of turbot in a buttered saute pan, season with salt and pepper, add one-half glass of white wine and onehalf cup of fish broth, cover with buttered paper, and put in oven. When done, remove the fish to a platter. With the trimmings of the turbot make a fish forcemeat. Mash the trimmings well in a mortar, pass through a sieve, add one egg, season with salt and pepper, make into small round balls, and boil in fish broth for three minutes. Put these fish balls into white wine sauce, pour over the fish, and serve hot.