The Hotel St. Francis cook book

Lamb chops saute, aux cepes. Fry the chops in saute pan, in oil. When done put on platter. Slice some cepes, (a specie of mushroom) season with salt and pepper and fry for a few seconds. Just before removing from the fire add a little garlic, and pour all over the chops. Sprinkle with chopped parsley. Georgette potatoes. Use potato croquette dough. Roll on table to the thickness of a cork and about ten inches long. Make a hollow the entire length and fill with puree of spinach. Bring the edges of the hollow together and roll again so the spinach will be in the middle of the potato dough and not visible. Cut in pieces two inches long, roll in bread crumbs, and fry in the same manner as croquettes. Ravachol salad. Use whole leaves of romaine. Place alternate slices of grape fruit and orange on top until the leaves are covered. Put some narrow strips of red pepper across the top, pour French dressing over all, and decorate with unsweetened whipped cream. Filet mignon, Cheron. Small fillets of beef saute in butter. Cover with Bearnaise sauce, and garnish with artichoke buttons, macedoine, (mixed vegetables) and fleurons. Fleurons. Used for garnishing entrees, Newburg or chafing dish preparations, fish, etc. Take some puff paste, with six turns, roll it to about one-eighth inch in thickness, cut with a half moon cutter about two inches in diameter, and place on a pan moistened with water. Wash the tops with eggs and bake in a hot oven. Hominy and cream Stuffed tomatoes, Nana Calf's liver and bacon Poached eggs, Persanne Baked potatoes Broiled squab on toast Rolls Cold asparagus, mustard sauce Coffee Saratoga chip potatoes German apple cake Coffee Onion soup, au gratin Celery Planked striped bass Roast leg of veal, au jus Cardon a la moelle Potatoes a la Reine Escarole and chicory salad Neapolitan ice cream Assorted cakes Coffee Stuffed tomatoes, Nana. Put four nice medium sized tomatoes in boiling water for fifteen seconds. Then dip in cold water and peel. Cut off the tops, scoop out and fill with the following: One-half of the breast of a boiled chicken, chopped very fine, some chopped walnuts, a little mayonnaise sauce, a little whipped cream, and salt and pepper. Mix well. After filling place the tomatoes on lettuce leaves and cover with thin mayonnaise. Serve very cold Calf's liver and bacon. Slice the liver about two-thirds of an inch thick Salt, pepper, pass through olive oil and broil, but not too well done or the liver will be hard. Serve broiled bacon on top, maitre d'hotel sauce, and garnish with lemon and parsley. Mustard sauce, cold. For asparagus, artichokes, etc. To one cup of mayonnaise sauce add one soupspoonful of French mustard. Mix well.