The Hotel St. Francis cook book

Eggs Coquelicot. Line a timbale mould with a whole red pepper, (canned pimento) and break an egg into it, season with salt and pepper, and put timbale in a pan in boiling water, and place in oven until egg is cooked. Put some chicken hash in cream on a platter and turn egg and pepper on top to look like a little red cap. Serve with cream sauce around the hash. Tripe and oysters in cream. Simmer six chopped shallots in butter, but do not allow them to color. Add two pounds of tripe cut in strips, one cup of stock, one bouquet garni, and boil for one hour. Remove the bouquet garni, drain off the broth. Add two cups of cream sauce and three dozen parboiled oysters. Simmer for a minute, and season with salt and a little Cayenne pepper. Potage Hollandaise. (Soup). Bind a veloute of chicken with cream and yolks of eggs. Serve with brunoise garnishing. Veloute. Used for the foundation of many soups. Put in vessel five ounces of butter and four ounces of flour and simmer for a few minutes. Add two quarts of chicken broth, stock or bouillon, cook for half an hour and bind with one cup of cream and the yolks of two eggs. Consomme brunoise. Cut in very small dice, (nearly fine chopped), one carrot, one turnip, one leek, a stalk of celery and a little white cabbage, and parboil in salt water. Then drain off the water, put in well-buttered casserole, add a pinch of sugar, cover with buttered manilla paper and with the casserole cover on top of that, and put in the oven to braise. If too dry a half cup of stock may be added. Cook until vegetables are soft. Use for potage garnishing, Consomme brunoise, and other dishes. For soups use one heaping spoonful of brunoise to each plate. Fillet of sole, Diplomats Slice fine six fresh mushrooms, season with salt and pepper, and simmer in butter. When done add one spoonful of meat extract. Split four fillets of sole and fill with the above dressing and cook "au vin blanc." Then place on a platter, cover with cream sauce well seasoned, put grated cheese on top and bake in oven. Tournedos de Goncourt. Broiled fillet of beef served with Bearnaise sauce mixed with a little puree of tomatoes, and garnished with tomatoes glacees. Tomatoes glacees. Put six whole peeled tomatoes on a buttered pan, season with salt and pepper, put a small piece of butter on top of each, and bake in moderate oven for ten minutes. Grapefruit juice Canape Martha Omelet with ham Cold assorted meats Puff paste crescents Potato salad Oolong tea Cherry tartelettes Coffee Blue Points Consomme brunoise Braised salmon, Parisienne Boiled leg of mutton, caper sauce Mashed turnips Roast chicken Hearts of lettuce salad Biscuit glace Assorted cakes Coffee Omelet with ham. Cut a slice of cooked ham in small squares, put in omelet pan with a small piece of butter. When hot add three beaten eggs and follow directions for plain omelet, but use a little less salt. Canape Martha. Cut a round piece of toast and put some lobster croquette farce on top in the shape of a pyramid. Put a thin slice of Swiss cheese on top and bake in oven. Garnish with lemon and parsley. Cherry tartelette. Line tartelette moulds and follow directions as for pear tartelettes, but fill with canned cherries.