The Hotel St. Francis cook book

Coffee Germea and cream. Powdered sugar and cream separate. Scrambled eggs, Morocquaine. Cut cepes in small squares, fry in butter and place in middle of scrambled eggs. Tomato sauce around the edge. Lamb trotters, poulette. Cook lambs' feet in stock or water with salt, and one carrot, an onion and a bouquet garni. When done pour poulette sauce over all. Sauce poulette. Simmer three shallots in butter, but do not brown. Add one-half glass of white wine and reduce till almost dry. Then add chives sliced fine, sliced French mushrooms, and one pint of sauce Allemande. Boil for a few minutes, and bind with the yolk of an egg and a piece of fresh butter. Bisque of clams. Simmer one onion, a little celery and leeks, one bay leaf and a few pepper berries in butter. Add the juice of one quart of clams, one pint of fish broth or water, and one cup of rice, and boil for an hour. Strain through a fine sieve, put back on fire and add one pint of cream. When hot add three ounces of butter, salt and a little Cayenne pepper. Parboil the clams, add the juice to the soup, cut the clams in small pieces and serve in the soup terrine. If desired both clams and broth can be used in making the bisque, and all strained before serving. Tournedos Massenet. Small tenderloin steaks saute in butter, and seasoned with salt and pepper. Garnish in bouquets with hearts of artichokes cut in four, sliced cepes, small squares of tomatoes saute in butter, French fried onions, and Olivette potatoes. Serve with sauce Madere. Jets de houblons. (Hop sprouts). Can be obtained in cans. Warm in their own juice, drain, serve in vegetable dish, and cover with Hollandaise sauce. Mince meat. One pound of beef suet chopped fine, one pound of boiled beef cut in very small dices, one pound of seedless raisins, one pound of cleaned currants, one-half pound of seeded Sultana raisins, one-half pound of citron cut in very small dices, one pound of orange and lemon peel mixed and chopped fine, two pounds of chopped peeled apples, one ounce of ground cinnamon, one ounce of cloves, allspice, ginger and mace mixed, one pint of rum, and one pint of brandy. Mix well, put in jars and keep in cool place. Use as needed. Mince pie. Line pie plate with dough as for apple pie. Put in mince meat, and finish as for apple pie. Serve warm with a piece of American cheese on the side. Baked apples ficrevisse salad, gourmet Baked beans, Boston style Eggs, Henri IV Boston brown bread Broiled squab chicken Coffee Souffle potatoes Apricot compote French pastry Coffee Lynn Haven oysters on shell Chicken okra soup Salted Jordan almonds Fillet of halibut, Mornay Roast ribs of beef Stuffed tomatoes, Noyer Sweet potatoes, Southern style Wine jelly Caroline cakes Coffee Stuffed tomatoes, Noyer. Cut the tops off two nice tomatoes, scoop them out and season with salt and pepper. Mix fresh bread crumbs and chopped English walnuts in equal parts and fill the tomatoes with same. Put a piece of butter on top and bake in moderate oven for ten minutes.