The Hotel St. Francis cook book

Navarin of lamb, printanier. (Lamb stew). Take three pounds of shoulder, or breast of lamb, and cut in pieces two inches square. Salt, pepper, and put in saute pan with a little fat or butter, and allow to roast until nice and brown. Then add a cup of flour and let same become brown. Add a cup of puree of tomatoes and enough hot water to cover the meat, and boil for ten minutes. Parboil three carrots and three turnips and cut in small pieces, and add together with twelve whole small onions fried brown in butter, twelve small round potatoes, and a bouquet garni. Cook until soft, remove the bouquet garni, and serve with chopped parsley and fresh cooked peas on top. Duchess potatoes. Make dough as for potato croquettes. Roll on table with a little flour, and cut in the shape of a cork. Flatten and cut a cross on the top with a small knife, brush with yolks of eggs, put on buttered pan and bake in oven. By using a pastry bag with a star mould the tops can be decorated with the dough, in the form of a rose, in place of the cross. Salade Olga. Cut into small dices two apples, one stalk of celery, two buttons of cooked artichokes, a few asparagus tips, and one truffle. Season with salt, pepper, and a very little vinegar and oil. Place in salad bowl with leaves of lettuce around the sides, and cover with mayonnaise. Garnish with fancy-cut pickled beets and artichokes. Sprinkle with hard-boiled yolks of eggs chopped fine, and parsley. Oatmeal with cream Stuffed eggs, Nantua Boiled salt mackerel, melted butter Mutton chop, grilled Baked potatoes Saratoga chip potatoes Rolls Chiffonnade salad Coffee Camembert cheese Coffee Cream of asparagus Whitebait on Graham bread Rheinbraten Romaine salad Cup custard Lady fingers Coffee Stuffed eggs, Nantua. Cut four hard-boiled eggs in two, lengthwise, and remove the yolks. Mix a piece of butter, the size of an egg, with a little anchovy paste, a very little salt, pepper, paprika, chopped parsley, and the yolks strained through a coarse sieve. Dress or fill the eggs through a pastry bag, put a slice of pimento on top of each, and serve very cold. Mutton chops, grilled. Salt and pepper the chops, roll in oil and broil. Garnish with watercress. Saratoga chip potatoes. Round the potatoes off lengthwise to about the size of a silver dollar. Slice very thin, fry in swimming fat until crisp, remove and salt. Serve on napkin. Do not cover or they will become soft. Chiffonnade salad. Equal parts of romaine, lettuce, chicory, escarole, sliced cucumbers and quartered tomatoes. Put in salad bowl, pour French dressing over all, and garnish with chopped beets, eggs and parsley. Cream of asparagus. Prepare same as cream of cauliflower. Use either canned or fresh asparagus. Whitebait on Graham bread. Wash the whitebait and dry, then put in bowl, season with salt and pepper, and cover with milk. Remove and roll in flour, using a colander to allow the flour to sift through. Fry in swimming lard, which is ready in advance, and very hot. Serve on napkin, and garnish with Graham bread and butter sandwiches, fried parsley, quartered lemon, and sauce Tartar separate, or any kind of cold sauce.