The Hotel St. Francis cook book

Fruit salad, Chantilly. Slice some fresh fruit, such as oranges, pears, pineapple, apples, strawberries, cherries, etc. Put in a bowl, add one spoonful of granulated sugar, one pony of kirschwasser or maraschino, and allow to macerate for about an hour. Put in glasses or saucers, and serve with whipped cream on top. Fruit salad au kirsch. Same as above, but use kirschwasser only, to macerate, and omit the whipped cream. Fruit salad au marasquin. Same as au kirsch, only use maraschino instead of kirschwasser. Guava jelly Hors d'oeuvres varies Rolled oats with cream Fillet of halibut, au vin blanc Plain omelet Broiled pig's feet, special Rolls Celery root, field and beet salad Coffee Assorted fruit Coffee Bisque of clams Broiled Alaska black cod Breast of squab under glass, St. Francis Asparagus Polonaise Coupe Viviane Assorted cakes Coffee Broiled Alaska black cod. This Alaskan fish is brought from the north frozen, and is very fine, being rich and fat. Broiling is the best way of preparing it, as it needs a quick fire to cook the oil in the fish. Season well, and serve with maitre d'hotel sauce made with plenty of lemon juice. Asparagus Polonaise. Put four pounds of boiled fresh, or two cans, of asparagus on a platter. Have the asparagus very hot. Sprinkle the tips with salt and pepper, one chopped boiled egg, and some chopped parsley. Melt in a pan, three ounces of sweet butter, add two tablespoonsful of bread crumbs, fry until brown, and pour over the tips of the asparagus. Breast of squab under glass, St. Francis. Season the breast of a raw squab with salt and pepper, and roll in flour. Fry in butter for two minutes, or until nice and brown. Fry in the same butter, very lightly, one slice of Virginia ham. Then fry in same pan the heads of four fresh mushrooms, well seasoned. Put a slice of toast in a buttered shirred egg dish, put the ham on the toast, the breast of squab on the ham, and the mushrooms on top. Pour well-seasoned cream sauce over all, cover with a glass bell that fits just inside of the edge of the shirred egg dish, put in the oven and cook for ten minutes. Boiled lettuce. Boil six heads of lettuce in salted water. When done strain off the water and pound the lettuce through a fine colander. Add two ounces of butter and one cup of cream, heat well, and serve. Baked apples with cream Omelet with soft clams, Newburg Buttered toast Breaded lamb chops, tomato sauce Cocoa New string beans Potatoes au gratin Mince pie Coffee Seapuit oysters Potage Talleyrand Planked smelts Tournedos Rossini Jets de houblons Gauffrette potatoes Romaine salad, Roquefort dressing Curasao sorbet Alsatian wafers Demi tasse Sauce Newburg. Put in a vessel one cup of well-seasoned cream sauce, one cup of thick cream and one gill of sherry wine. Bring to the boiling point and bind with the yolk of one egg and a little cream. Then stir slowly into the sauce two tablespoonsful of lobster or crayfish butter. This sauce is used a great deal in hotel and restaurant cookery.