The Hotel St. Francis cook book

Soft clams, Newburg. Take the bellies of two dozen soft clams and put in a buttered saute pan, add one spoonful of Madeira wine, cover the pan, and warm them through. Do not stir, as the clams will break easily. Then add one and one-half cups of sauce Newburg, well seasoned with salt, pepper and a little Cayenne pepper. Mix and serve in a chafing dish. Omelet with soft clams. Make a plain well-seasoned omelet. Put at each end a bouquet of clams Newburg, and pour on each side of the omelet a little sauce Newburg. Potage Talleyrand. Put in soup tureen one quart of consomme tapioca, one grated fresh, or two grated canned truffles, one glass of dry sherry wine, a pinch of Cayenne pepper. Tournedos. Tournedos are small tenderloin beef steaks, trimmed free of fat. They may be either broiled or sauteed, and served with maitre d'hotel sauce. Mostly used as an entree with fancy garniture. Tournedos Rossini. Salt and pepper the tournedos, saute in butter, and put on a platter. Take one slice of fresh goose liver (or Strassbourg goose liver au natural), season, roll in flour, saute in butter, and put on top of the tournedo. Simmer a large head of fresh mushroom in butter, and place on top of the goose liver, lay two slices of truffle on top of the mushroom, and pour well-seasoned Madeira sauce over all. Preserved figs Antipasto Scrambled eggs with bacon Essence of chicken in cups Rolls Cheese straws Coffee Bear steak, port wine sauce Chestnuts and prunes Fried egg plant Mexican salad Corn meal pudding Coffee Clam chowder Ripe olives Striped bass saute, miller style O'Brien potatoes Asparagus Hollandaise Cold Westphalia ham Omelette soufflee a la vanille Coffee Scrambled eggs with bacon (1). Put some plain scrambled eggs in a deep platter with strips of broiled bacon over the eggs. (2) Cut six slices of bacon in small squares, put in casserole with onehalf ounce of butter and fry slowly until crisp. Add ten beaten eggs mixed with one-half cup of cream, season with salt and pepper, and cook in the usual manner. Antipasto. This is an Italian relish (hors d'oeuvre), and can be obtained in cans. It consists of tunny fish, sardines, pickles, capers, etc., preserved in oil. Serve on a napkin, in the can, with quartered lemons and parsley around the sides. Essence of chicken. Put in a casserole one chopped raw fowl, or plenty of carcasses, necks, etc., of raw chickens. Add the whites of three eggs, stir well, and add slowly two quarts of strong chicken broth. Bring to a boil, strain through a napkin, and serve in cups. O'Brien potatoes. Peel two large boiled potatoes, cut in one-half inch squares, and put in hot fat to gain color. Cut two red peppers (pimentos) in small squares and put in a saute pan with one ounce of butter. When the peppers are hot add the potatoes, season with salt and pepper, and mix carefully so the potatoes will not break.