The Hotel St. Francis cook book

Sole Dejazet. Remove the skin from a good sized sole, wash well, and dry in a napkin. Season with salt and pepper, dip in milk, roll in flour, then in beaten eggs, and finally in bread crumbs. Put in frying pan with melted butter and fry until done. Place on a platter, and pour some butter, which has been browned in a pan, over the fish. Lay a dozen tarragon leaves on top of the fish, garnish with quartered lemons and parsley in branches. Baked apples with cream Hors d'oeuvres assorted Omelette with chipped beef Smoked black Alaska cod in cream Rolls Lamb kidneys en pilaff Coffee Mashed potatoes Camembert cheese Almond biscuits Coffee California oysters on half shell Potage Livonien Olives. Salted pecans Alsatian fish Roast ribs of beef Canned asparagus, Hollandaise Rissolees potatoes Escarole salad Lemon pie, special Coffee Potage Livonien. In a casserole put one onion chopped fine, and three ounces of butter. Simmer until yellow. Then add one-quarter of a pound of sliced sorrel and one-half pound of sliced spinach. Simmer again for ten minutes. Then add one quart of chicken broth and one large cup of cream sauce. Boil one-half hour. Season well, and serve. Smoked Alaska black cod in cream. Remove the skin from two pounds of smoked Alaska black cod. Cut in pieces two inches square, lay in a saute pan, add one pint of thick table cream and boil for five minutes. Then thicken with the yolks of two eggs mixed with a little cream. Serve in a chafing dish. Alsatian fish. Heat two tablespoonfuls of oil and thicken with one tablespoonful of flour. Remove from the fire and thin out with boiling water. Chop fine some parsley, onions and two cloves of garlic, and add to the pan. Season the fish with salt and pepper, place in the sauce, and cook for about twenty minutes. Lamb kidneys en pilaff. Slice fine a half dozen lamb kidneys, and prepare in the same manner as chicken livers en pilaff. (See January 8th.) Almond biscuit. To every ounce of almond flour add the whites of two eggs beaten to a stiff froth. Salt to taste and beat well together. Put in buttered patty tins and bake in a moderately quick oven from fifteen to twenty minutes. The whole must be done quickly, and baked as soon as the ingredients are mixed. Lemon pie, special. Mix in saucepan the yolks of sixteen eggs, threequarters of a pound of sugar, and the juice and rinds of six lemons, and cook over a slow fire until it thickens. Then remove from the fire and stir in the whites of eight eggs beaten very hard. Pour the mixture into two pie plates, lined with thin pie dough, and bake in a medium hot oven for about twentyfive minutes. Prunes Victor Avocado, French dressing Boiled eggs War griddle cakes Coffee and rolls Tripe, Wm. H. Crane Snails (bread) Mashed potatoes Coffee Orange and grapefruit, St. Francis Stuffed chicken with California raisins Rice Calif cfrnienne Lettuce and tomato salad Olympic club cheese Coffee War griddle cakes. Soak stale bread in sour milk. Add enough flour or corn meal to make a batter. To a gallon add three eggs, baking powder, and salt. Cook in the same manner as wheat cakes.