The Hotel St. Francis cook book

Pears, mayonnaise. Use whole fresh pears cooked in syrup, or canned ones. Place the pears on lettuce leaves and cover with thick mayonnaise. On slices of toast place small pieces of American dairy cheese. Bake in the oven, and serve separate. Cheese toast. Spread any such cheese as Parmesan, American, Sierra or Camembert, on slices of toast, and set in the oven until hot. Serve at once. Potage Ferneuse. Slice six white turnips very fine, put in a casserole, with two ounces of butter. Cover, and simmer for fifteen minutes. Then add one cup of rice and three pints of bouillon, consomme, or chicken broth. Boil for one hour, strain through fine wire sieve, and put back in vessel. When hot stir in well three ounces of sweet butter, season with salt and a little Cayenne pepper. Romaine ice cream. To coffee ice cream add a little rum before serving. Baked apples Hard boiled eggs, vinaigrette Oatmeal and cream Fried scallops, Tartar English breakfast tea Broiled squab on toast Crescents Stewed corn Romaine salad Camembert cheese Crackers Coffee Toke Point oysters Potage bouquetiere Celery Fresh herring, a l'Egyptienne Small boiled potatoes Cucumber salad Chicken en cocotte, Bazar Cold asparagus, mustard sauce French pastry Assorted fruits Demi tasse Hard boiled eggs, vinaigrette. Remove the shells from six hard boiled eggs, and cut in two. Place them on a china platter, sprinkle with salt, pepper, chopped parsley, a little chopped chervil, one spoonful of vinegar and two of olive oil. Potage bouquetiere. Consomme, tapioca and printanier mixed. Fresh herring, a 1'Egyptienne. Clean four fresh herring, season with salt and pepper, and fry in hot olive oil. Remove the fish to a platter, and add to the frying pan one sliced onion, and fry until done. Then add two peeled and quartered tomatoes, one bay leaf, one clove, and a sprig of thyme. Season with salt and pepper, and simmer for a few minutes. Then put the fish back in the pan, add the juice of two lemons and a little chopped parsley, and simmer together for five minutes. Serve both fish and sauce on a platter. Chicken en cocotte, Bazar. Season a spring chicken with salt and pepper, and put in a cocotte (earthen casserole) with two ounces of butter and six small onions. Set in the oven, and baste well until golden yellow. Then add one spoonful of white wine and two peeled and quartered tomatoes. Cover the casserole and simmer for ten minutes. Add two dozen Parisienne potatoes and serve. Stewed prunes Ham and eggs Rolls Coffee Grapefruit a la rose Eggs, ministerielle Beef goulash, Hungarian style Mince pie Coffee Consomme Diane Chow chow. Salted almonds Sole Dejazet Roast chicken Summer squash Chateau potatoes Lettuce salad Vanilla ice cream Assorted cakes Coffee Consomme Diane. Take any game bird, such as grouse, partridge, quail, pheasant or guinea hen, and roast just enough to give a color. Then put in soup stock and boil until soft. Clarify the broth with chopped beef, and stain. Cut the breast out of the bird, cut in small squares, and serve in the consomme. Add some dry sherry wine and a little Cayenne pepper before serving.