The Hotel St. Francis cook book

Omelette Soufflee. Mix one-half pound of sugar with the yolks of two eggs, add one-half of a split vanilla bean, and beat until light and fluffy. Remove the pieces of vanilla bean. Beat the whites of eight eggs until absolutely stiff, and then add to the batter lightly. Arrange on a silver platter in fancy shape, and decorate with a pastry bag with a fine tube. Dust with powdered sugar, and bake in a rather hot oven for a few minutes. Cactus fruit with lemon Eggs Lackmee Broiled pigs' feet, Chili sauce Lamb steak, Bercy Shirred eggs with parsley String beans Dry toast Mashed potatoes Cocoa. Fruit salad au Marasquin Coffee Consomme Julienne Fillet of flounder, Cansale Tenderloin of beef, Malvina Escarole and chicory salad Almond cake Coffee Cactus fruit with lemon. Slice some cactus fruit and serve on ice, with powdered sugar and lemon separate. No cream. Broiled pigs' feet, Chili sauce. Split some cooked pigs' feet, season, roll in bread crumbs, sprinkle with oil and broil. Put on platter and garnish with lemon and parsley. Serve hot or cold Chili sauce, separate. Shirred eggs with parsley. Crack two eggs on a buttered shirred egg dish, season with salt and pepper, sprinkle with fresh-chopped parsley, and bake in oven for three minutes. Eggs Lackmee. Put four poached eggs on toast. Chop some boiled chicken very fine, add one cup of cream sauce, one-half cup of cream, put on the stove and bring to the boiling point, season with salt and a little Cayenne pepper, and pour over the eggs. Lamb steak. Cut the steak crosswise from a leg of young lamb, and about one inch in thickness. Season with salt and pepper, roll in oil and broil ; or saute in pan with butter. Use as an entree dish, or in place of the roast. Garniture Bercy. Bercy is used with steaks, chops, fish, etc. Prepare as follows : Mix one-quarter pound of fresh butter with salt, pepper, three fine chopped shallots, one small piece of garlic mashed fine, some chopped parsley, chervil and chives. Spread over the meats or fish, and put in hot oven for two minutes. (Called also sauce Bercy.) Fillet of flounder, Cansale. Put four fillets of flounder in a buttered pan, season with salt and pepper, add the juice of one dozen oysters, one-half wineglass full of white wine, cover with buttered paper, and bake in oven. When done remove the fillets and add to the pan one-half pint of white wine sauce, and boil for ten minutes. Bind with the yolk of one egg, and strain. Poach the dozen oysters, and, with a small can of French mushrooms, add to the sauce, and pour over the fish. Tenderloin of beef, Malvina. A roast tenderloin with sauce Madere, garnished with small onions saute, potatoes rissolees, and whole chestnuts glace au Madere. Chestnuts glace. Put one-half pound of boiled chestnuts in a saute pan with two spoonsful of meat extract, and cook for ten minutes. Chestnuts glace au Madere. Add to chestnuts glace a little sauce Madere, just before serving. Baked apples with cream Omelette Louis XIV Boiled eggs Chickens' livers saute, au Madere Dry toast Puree of Lima beans Chocolate with whipped cream Sago pudding Coffee Seapuit oysters Cream of celery, Kalamazoo Ripe California olives Fillet of pompano, en papillote