The Hotel St. Francis cook book

Meat croquettes. Chop a large onion and simmer in a pan with two ounces of butter. Mince the meat, and add one raw egg and mix well. Season with pepper, salt and some chopped parsley, and add a quarter cup of brown gravy. Allow to cool, roll out and form into croquettes. Dip in a mixture made of one egg and a spoonful of cream, and roll in sifted crumbs. Fry in swimming fat. Serve with tomato or Madeira sauce. Eggs McKenzie. Peel four tomatoes, cut off the tops and scoop out the insides. Break an egg in each tomato, season with salt and pepper, cover with a little Bordelaise sauce, sprinkle with grated cheese, put small bits of butter on top, place on a buttered dish and bake in oven. Cucumbers on toast. Peel and quarter two good sized cucumbers, and soak in salted water for about thirty minutes. Then boil in slightly salted water until tender, but not soft. Drain, and place each piece on a round of buttered toast. Make a sauce by rubbing together a tablespoonful of butter and a tablespoonful of flour, stir in a cup of the water in which the cucumbers were boiled, add a teaspoonful of lemon juice, salt and pepper to taste, and pour over the cucumbers and toast. Garnish with strips of pimentos. Halibut Metternich. Cut two slices of halibut, one and one-half inches thick. Put in a vessel in cold water, season with salt, bring to a boil, and skim. Add a glass of milk, boil for about twenty-five minutes, until soft. Make a sauce in a casserole with two spoonfuls of butter, and two spoonfuls of flour. When hot add two cups of the fish broth, boil for ten minutes, and strain. Then add six chopped hard-boiled eggs and salt and pepper to taste. Put the fish on a buttered baking dish, pour the sauce over same, sprinkle with grated cheese, put small bits of butter on top, and bake in the oven until brown. Fresh strawberries and cream Grapefruit cardinal Baked beans, Boston style Clam broth in cups Boston brown bread Eggs Conte Coffee Veal saute, Catalane Romaine salad Assorted cheese and crackers Coffee Consomme Nelson Radishes and celery Sand dabs, meuniere Coquille of chicken, Mornay Roast leg of mutton, Kentucky sauce String beans in butter Potatoes Anna Field and beet salad Charlotte Russe Demi tasse Eggs Conte. Butter a shirred egg dish. Place a spoonful of cooked lentils in center of dish, cover with two strips of fried bacon, break two eggs on top, season with salt and pepper, and bake in oven till eggs are done. Veal Saute, Catalane. Cut five pounds of breast and shoulder of veal in pieces two inches square. Put three spoonfuls of olive oil in a saute pan and set on the stove until hot, then add the veal, season with salt and pepper, and toss over a quick fire until golden brown. Then sprinkle one spoonful of flour and cook until golden yellow. Add one pint of hot water or stock, six peeled and chopped tomatoes, one crushed garlic clove, and a bouquet garni. Bring to a boil, skim well, and cover. Boil until meat is soft. Before serving remove the bouquet garni, and add two dozen small onions glaces, and two dozen stoned queen olives.