The Hotel St. Francis cook book

Potage sante (soup). Wash a good handful of sorrel and slice very thin. Put in pot with three ounces of butter and simmer slowly for ten minutes. Then add one quart of bouillon, or consomme, and boil for a few minutes. Thicken with the yolks of two eggs mixed with a cup of cream. Before serving put in some French bread, or rolls, that have been dried in the oven, and cut like chip potatoes. Boiled crabs. Put two live crabs in a pot and cover with cold water. Add one glass of white wine vinegar, an onion, carrot, a bouquet garni and salt. Boil for thirty-five minutes and let become cool without removing from the water. Serve cracked, cold, with mayonnaise or any kind of cold sauce ; or remove from shell and serve as a salad ; or prepare hot in many ways. Crab meat, au beurre noisette. Put some fresh-boiled crab meat on a platter and season with salt and pepper. In a frying pan put a quarter pound of sweet butter. Simmer until of a hazel color, and pour over crab meat. Sprinkle with chopped chervil, or parsley, on top, and garnish with lemon. Waldorf salad. Half white celery and half apple, cut in small squares. Put both in salad bowl, but do not mix. Cover with mayonnaise and season to taste. Honey in comb Eggs Marigny Waffles French pastry Kippered herring Iced tea Baked potatoes Rolls and coffee Consomme Cialdini Radishes Fillet of bass, 1905 Larded sirloin of beef, Richelieu Salade Doucette Meringue glace, Chantilly Coffee Eggs Marigny. Put in a buttered cocotte dish a very thin, small, slice of ham, with two parboiled oysters on top. Break an egg over all, salt, pepper, cover with cream sauce and a little grated cheese, and bake in oven until done. Consomme Cialdini. Cut some carrots, turnips and potatoes, with a fancy cutting spoon, to the size of a large pea. Cook each separate in salt water. When done put in consomme and add the boiled white meat of chicken cut in small squares, a few boiled or canned peas, and some chervil. Serve separate some very thin slices of French bread or rolls. Larded sirloin of beef. Remove the skin and fat of the sirloin, half way near the thick part. Lard same and roast in the usual manner. Richelieu. A garnish for beef and other meats. Is prepared in various styles. Here are four good ones. Stuffed tomatoes with rice Creole , Stuffed fresh mushrooms a la D'Uxelles, braised lettuce and potatoes chateau. Tomatoes, whole and baked, string beans, mushrooms and potatoes chateau. Bouquet of all kinds of vegetables, fillets of anchovies, mushrooms and green olives. Buttons of artichokes stuffed, stuffed tomato, mushrooms, lettuce braise and potatoes chateau. Fillet of bass, 1905. I originated this style in 1905, hence the name. Cut fillets of any kind of bass in pieces about three inches square, and free from skin and bones. Place on a piece of toast in a buttered shirred egg dish ; salt, pepper, and place three nice heads of fresh mushrooms saute in butter, on top of the fish. Put a soupspoonful of maitre d'hotel butter on top of the mushrooms, cover with a glass globe and bake in oven for twenty minutes. Just before serving uncover the fish, pour a little white wine sauce on top, re-cover, and serve. Salade Doucette. Field salad.