The Hotel St. Francis cook book

Fried chicken, country style. Put the dressed chicken in salt water and leave for about one hour. Then wash and dry between towels, season with pepper and a small amount of salt, and dredge well with flour. Place in frying pan about three tablespoonsful of lard and two or three slices of fat breakfast bacon. When bacon is brown remove, and strain the lard, being careful that it is not burned. Have the lard very hot and fry the chicken. When brown, and well done, remove the chicken and strain the lard again through a hair sieve, then return lard to range, and stir in thoroughly one tablespoonful of flour, being careful to have no lumps. Immediately before serving stir into the sauce one pint of cream, and let boil for one minute. Dress with the bacon and parsley in branches. Canape Regalia. Regalia is a special fish paste obtainable in cans. To one small can add two ounces of butter; mix well, and spread on fresh toast. Garnish with chopped eggs, serve on napkin with lemon in quarters and parsley in branches. Bananas and cream Pickled oysters Scrambled eggs with chives Consomme in cups Dry toast Broiled bluefish, maitre d'hotel Coffee Tripe, Lyonnaise Mashed potatoes Hearts of lettuce, egg dressing Chocolate eclairs Demi tasse Potage Cambridge Boiled sheepshead, Hollandaise sauce Potatoes nature Chicken, Diva French peas Endive salad Strawberries with cream Assorted cakes Corn bread, Maryland Coffee Pickled oysters. Parboil one carrot and one celery root cut in strips, and one onion sliced fine. Pour off water and finish cooking in one glassful each of white wine, and white wine vinegar, with a spoonful of pepper berries tied in cheese cloth. When done remove the peppers, add three dozen oysters and bring to a boil. Serve cold with parsley. Broiled bluefish. Split the bluefish, remove the bones, season with salt and pepper, dip in oil and broil. Serve maitre d'hotel sauce on top, and quartered lemons and parsley. Boiled sheepshead, Hollandaise sauce. Same as boiled salmon, Hollandaise. Maryland corn bread. Beat two eggs until very light, and stir in one pint of sweet milk. Then sift one-half pint of coarse corn meal, add a teaspoonful of yeast powder, half a teaspoonful of salt, and a tablespoonful of melted lard or butter. Stir this into the milk and eggs. Mixture must be a thin batter. Bake in small bread pan or muffin rings. Chicken, Diva. Prepare the chicken as for roast and stuff with rice stuffing. Put chicken in kettle and cover with stock or water. When done prepare a supreme sauce with the stock, pour over the chicken, and sprinkle with chopped Virginia ham. Carve at table. Rice stuffing. Simmer a small chopped onion in butter, add one cup of washed rice, three cups of stock or bouillon, season, and cook in oven for twenty minutes. Then add two truffles cut in small squares. This stuffing is used for poultry, game, peppers, tomatoes, etc. Supreme sauce. Melt three ounces of butter, add two ounces of flour, and simmer, but do not allow to brown. Add one and one-half pint of chicken stock, reduce for ten minutes, thicken with the yolk of one egg, a cup of cream and a small piece of sweet butter. Season with salt and a little Cayenne pepper. This sauce may be used with many entree dishes.