The Hotel St. Francis cook book

Fried hominy. Boil ten ounces of hominy in one quart of water for thirty minutes. Spread in pan to a depth of one inch or more, to cool. Cut in diamond shape one-quarter inch thick, roll in flour, beaten eggs and bread crumbs, and fry in swimming fat. Boiled artichokes. Boil in salt water with a few slices of lemon. When soft serve on napkins with parsley in branches. Sauce separate. Romaine salad. Romaine should not be washed, or the leaves broken. Wipe with a napkin if it is dusty and serve with French dressing. Philadelphia ice cream. Dissolve one-half pound of sugar in one quart of cream. Flavor to taste. Strain and freeze. Little Neck clams on shell. Serve on cracked ice with half a lemon or lime. Sliced oranges Canape Hambourgeoise Force and cream Broiled honeycomb tripe. Poached eggs on toast maitre d'hotel Coffee Lyonnaise potatoes Field salad German apple cake Coffee Puree of lentils Ripe olives Fillet of sole, au vin blanc Lamb chops with bacon Asparagus tip salad Tartelette with pears Coffee Sliced oranges. Peel and slice the oranges and put on compote dish. Serve powdered sugar separate. Force and cream. Serve raw with powdered sugar and cream separate. Poached eggs. Break the eggs in boiling water, to which may be added a soupspoonful of vinegar if desired. Add plenty of salt to the water to take away the vinegar taste. Serve on toast and garnish with parsley in branches. Canape Hambourgeoise. Place on toast one sliced gherkin with a slice of smoked salmon on top, and a little anchovy sauce in center. Garnish around edge with chopped boiled egg, parsley and lemon. Boiled honeycomb tripe. Cut honeycomb tripe in round pieces, five inches in diameter. Put in vessel with one onion, carrot, bay leaf, clove, a little celery and thyme and whole black peppers. Cover with water, salt and boil until done. Broiled honeycomb tripe. Take boiled tripe, roll in olive oil, then in fresh bread crumbs, and broil. Serve with lemon and parsley garnishing, and maitre d'hotel sauce on top. Maitre d'hotel sauce. One-quarter pound of fresh butter, juice of one lemon, and chopped parsley. Mix well. This sauce is not to be used hot. Lyonnaise potatoes. Slice an onion, fry in butter, and mix with saute potatoes. Field salad. Wash and clean the salad well. Serve with French dressing and chopped parsley. Puree of lentils (soup). Put in pot one pound of well-washed lentils and one quart of stock. Skim when it comes to a boil, and salt. Put in saute pan an onion, carrot, bay leaf, clove, some parsley, celery, leek, whole black pepper, a ham bone or small piece of pigskin, and a piece of butter, and allow to simmer. Add to the lentils, and boil. When done strain through sieve and serve with small dices of bread fried in butter. Fillet of sole, au vin blanc. Remove the skin from the fillets of sole. Put in buttered pan, add salt and a little Cayenne pepper, one-half glass of white wine, and one-half glass of stock. Cover with buttered manila paper and put in oven to boil. When done put on platter and cover with sauce "au vin blanc." (See below.)