The Hotel St. Francis cook book

Chicken sandwich. Slice boiled or left over roast chicken, very thin. Cut the bread thin and spread with sweet butter. Place the chicken between slices of the bread with a sprinkle of salt and pepper. Trim, and cut in shape desired. Puree of tomato soup, with rice. Add one-half cup of boiled rice to each portion of puree of tomato soup. Artichoke, Hollandaise. See boiled artichokes. Sauce Hollandaise served separate. Lobster, Newburg. Cut the meat from the tails of California lobsters, in slices one-quarter inch thick. Put in saute pan with butter, salt and pepper, and simmer for five minutes, or until the meat has a little color, over a quick fire. Then add for each lobster tail one cup of thick cream and one pony of brandy, and cook for two minutes. Thicken with yolks of two eggs mixed with a little cream, some very dry sherry wine, and a pinch of Cayenne pepper. Serve in chafing dish. Serve Maderia or sherry wine separate. Orange juice Cream of chicken Cream toast Salted English walnuts Coffee Fillet of sole, Joinville Roast tame duckling, apple sauce LUNCHEON Sweet potatoes, Southern style Eggs au beurre noir Cold asparagus, mustard sauce Hamburg steak Strawberry ice cream Lorraine potatoes Cakes Cole slaw, Thousand Island dressing Coffee Limburger cheese Rye bread and pumpernickle SUPPER Coffee Chicken salad Orange juice. Strain the juice of peeled oranges through a napkin, and serve in glass surrounded with fine ice. Eggs au beurre noir. Use soft-fried or shirred eggs. Put a piece of butter in hot frying pan and when nearly black and smoking add a dash of vinegar, and pour over the eggs. Drop a few capers and chopped parsley on top, and salt and pepper. Hamburg steak. To one and one-half pounds of trimmed beef, add four ounces of beef marrow, and pass through meat chopper, medium fine. Simmer some chopped onions in butter until nice and brown. Mix the meat and onions with salt, pepper, one raw egg, some chopped parsley, and a dinner roll soaked in water and chopped fine. Form the meat in round steaks one-half inch thick, roll in bread crumbs, and fry in pan in butter for about ten minutes. Remove the steaks carefully. Add a spoonful of flour to gravy in pan, simmer a little, and then add one-half cup of stock or water, pepper and salt, and strain before serving. Lorraine potatoes. Simmer one chopped onion and one-quarter pound of salt pork cut in small dices, in one ounce of butter, for five minutes. Then add three pounds of potatoes cut in pieces one inch square, one pint of stock or bouillon, salt and pepper, and a bouquet garni. Cook until soft and sprinkle with chopped parsley before serving. Thousand Island dressing, for salads. Two soupspoonfuls of mayonnaise, one soupspoonful of Chili sauce, one soupspoonful of French dressing, one teaspoonful of chopped pimentos, one-half teaspoonful of chopped olives, salt and pepper, all well mixed. Use a very cold saiad bowl.