The Hotel St. Francis cook book

Sauce au vin blanc (white wine sauce). Cut up some large fish bones, put in pot and cover with water. Add salt, an onion, carrot, bay leaf, clove, a little thyme and whole black peppers. Boil for half an hour. Put in another saucepan three ounces of butter. When warm add two spoonfuls of flour, stir, add the strained fish stock; also add the stock left from the fillets, and boil for ten minutes. Beat well the yolks of two eggs and one-half cup of cream, and thicken the sauce with same. Strain. Lamb chops with bacon. With each broiled lamb chop serve two slices of broiled bacon. Garnish with watercress. Asparagus tip salad. Canned asparagus tips garnished with lettuce leaves. Serve with French dressing. German apple cake. Make a dough with one pound of flour, one pound of butter, one cup of milk and a pinch of salt. Line a cake pan with the dough rolled thin, and cover with sliced apples. Dust some powdered sugar mixed with ground cinnamon over the apple, and bake. When nearly done pour over it a custard made of one pint of milk, one-quarter pound of sugar and three eggs, mixed well. Put again in the oven until the custard is set. Tartelette of pears. One pound of flour, one-half pound of butter, two ounces of sugar, two eggs, one pinch of salt and one pint of water. Rub the butter into the flour, then add the sugar, salt, eggs and water. Work it lightly to a rather firm dough. Line some tartelette molds thinly with the dough. Peel and slice the pears and arrange them in the tartelette, put a pinch of sugar mixed with a very little cinnamon, on top. Place in a pan and bake. While they are baking mix one pint of apricot pulp with three-quarters of a pound of sugar, and boil for a few minutes. When the tartelettes are done remove from the moulds, and use a brush to coat the tops with the apricot marmalade. Allow to cool before serving. Bananas in cream Cold poached egg with mayonnaise Buckwheat cakes Broiled finnan haddie Fried country sausages Rump steak, Bercy Cocoa Chateau potatoes Pickled beets Assorted fruits Cream of cauliflower Butterfish, saute meuniere Shoulder of veal, au jus Carrots, Vichy Duchess potatoes Watercress salad Roquefort cheese Toasted crackers Coffee Bananas and cream. Peel and slice the bananas. Serve cream and powdered sugar separate. Buckwheat cakes. One-quarter pound of buckwheat flour, one-quarter pound of white flour, one tablespoonful of baking powder, one ounce of sugar, one ounce of molasses, one egg and just enough milk to make a thin dough. Mix well and cook on hot iron plate rubbed with a piece of raw lard. Serve with strained honey or syrup, separate. Mayonnaise sauce. Put in bowl three yolks of eggs, a pinch of salt, a little Cayenne pepper, a pinch of English mustard flour and a dash of Worcestershire sauce. Stir well. Add, little by little, one pint of olive oil and an occasional few drops of vinegar or lemon juice. When finished, stir in one spoonful of boiling water, which will keep the sauce from curdling. Cold poached eggs with mayonnaise. Serve on the top of toast. Pour mayonnaise over the egg, only. Garnish with lemon quarters and parsley.