The Hotel St. Francis cook book

Carrots, Vichy. Slice some tender carrots very fine, place in buttered sauce pan, season with salt and a little pepper, and simmer over a slow fire. Then add a little chicken broth or soup stock and cook until soft. Mix one teaspoonful of flour with three ounces of butter, add to the carrots and simmer for five minutes. Serve with chopped parsley. Chocolate. For each person take one rib or bar of chocolate. Cut in very small pieces, put in pot and add one spoonful of water and let chocolate melt. Add one large cup of very hot milk for each person, and bring nearly to the boiling point. Fish salad, ravigote. Any kind of boiled fish that may be left over. Remove the bones and skin, break the fish in small pieces and lay on lettuce leaves. Cover with Tartar sauce, garnish with sliced pickles, pickled beets and hard-boiled eggs. Cream of endives. Prepare the same as cream of cauliflower, using endives instead. Fillet of flounder, Chevreuse. Stuff the fillets with halibut force meat, put in buttered pan and cook in white wine. Cover with Bearnaise sauce mixed with a little puree of tomatoes. Chicken saute, Ambassadrice. Jointed chicken saute in butter, sauce supreme, garnished with truffles, mushrooms and goose liver saute Goose liver saute. Salt and pepper some fresh goose livers, roll in flour, put in pan with fresh butter and simmer until done. For garnishing entree dishes the imported goose liver au natural can be obtained in cans. Remove the fat from the top of the can, cut the liver out in slices, season with salt and pepper, put in flour, and fry very quickly in sweet butter. Serve as a garnish or as an entree. Goose liver saute aux truffes. Put goose liver saute in chafing dish and cover with sauce Perigord. Sauce Perigord. Slice six truffles very thin, put in vessel with a glass of dry sherry wine and reduce until it is nearly dry. Then add one-half pint of brown gravy, seasoned with salt and Cayenne pepper, and cook for ten minutes. Oatmeal with cream Mariniert herring Baked beans, Boston style Boiled potatoes Boston brown bread Rolls Coffee Coffee Chicken okra soup Salted pecans Fillet of sole, Normande Roast ribs of beef Asparagus, Hollandaise Brabant potatoes Bijou salad Hazelnut ice cream Alsatian wafers Coffee Corn bread. One-half pound of yellow corn meal, one-half pound of flour, one teaspoonful of baking powder, three eggs, one ounce of melted butter, one teaspoonful of salt, one pint of milk and one-half cup of boiling water. Pour the boiling water over the corn meal and allow it to become cold. Beat the yolks of the eggs and add to the corn meal, then add the milk, flour and the baking powder, salt and melted butter. Mix and then add the whites of the eggs beaten very stiff. Pour into a shallow well-greased pan and bake in a hot oven for about twenty-five minutes.