The Hotel St. Francis cook book

Hothouse raspberries with cream Consomme aux quenelles Oatmeal and cream Ripe California olives Stewed lamb kidneys Cultivated brook trout, Hollandaise Rolls Potatoes nature Coffee Roast ribs of prime beef Stewed tomatoes Mashed potatoes Lettuce salad English breakfast tea ice cream LUNCHEON Assorted fancy cakes Grapefruit with cherries Coffee Turkey hash on toast Coffee eclairs SUPPER Oolong tea Welsh rabbit Stewed lamb kidneys. Split six kidneys, remove the skin, and cut in thin slices. Have a pan ready with hot butter and fry on a quick fire for a few seconds. Take kidneys from pan, and add one soupspoonful of flour to the sauce and let simmer until brown. Add one cup of stock or hot water, salt and pepper, and reduce one-half. Return the kidneys to the sauce, but do not let them boil or they will become hard. Before serving add a little sherry wine or chopped parsley. Turkey hash on toast. Cut turkey in small dices, put in sauce pan, cover with two-thirds boiling cream and one-third cream sauce, season, boil for a few minutes, and serve on hot dry toast. Welsh rabbit. Cut one pound of American cheese in very small dices. Put in pan with a small pinch of Cayenne pepper, one spoonful of ale or beer, one teaspoonful of Worcestershire sauce, and put on fire to melt. Do not stir until cheese is quite soft; then stir well with whip till it is melted and boiling. Pour over toast on a very hot china platter or shirred egg dish. French bread. One gallon of warm water, two ounces of yeast, three ounces of salt, three ounces of sugar and three ounces of lard. Dissolve the yeast, salt, sugar and lard in the water, and mix in flour enough to form a medium-stiff dough. Work it until smooth, cover with a cloth and let it raise for one-half hour. Then form the dough into long loaves and about two inches thick. Lay them on a cloth dusted with flour and let them raise to nearly double in size. Moisten the tops with milk, make several diagonal cuts on each loaf half way through, and bake in a rather hot oven. Homemade bread One quart of warm water, one quart of warm milk, two ounces of yeast, one ounce of salt and one-quarter of a pound of melted lard or butter. Dissolve the yeast in the milk and butter, and add the salt and butter, or lard. Add enough flour to make a medium dough, mix, beat well and cover. Allow to raise for about four hours. Divide the dough in four parts, roll and place in moulds or pans and let raise another hour before baking. Orange juice Ecrevisses with mayonnaise Scrambled eggs with anchovies Lamb chops saute, aux cepes Rolls Sybil potatoes Coffee Cup custard Coffee Toke Point oysters on half shell Cream of summer squash Filet mignon, Cheron Georgette potatoes Ravachol salad Pistache ice cream Baked Alaska Coffee Scrambled eggs with anchovies. Put some fillets of salted anchovies in oil and leave for a few days ; or use anchovies in oil. Salt the scrambled eggs lightly and lay the anchovies crosswise over the top. ^crevisses with mayonnaise. Prepare the ecrevisses en buisson. When cold remove the tails from the shells and serve on platter with lemons and parsley. Mayonnaise separate.