The Hotel St. Francis cook book

Oysters a la Hyde. Parboil one-half cup of white celery chopped fine, for ten minutes, and allow to cool. Put in sauce pan two dozen large raw oysters with their own juice, add two tablespoonsful of cracker meal, two ounces of butter, one cup of cream and the parboiled celery. Season with salt, pepper, a little Cayenne, and boil for two minutes. If the sauce is not sufficiently thick add a little more cracker meal. Serve in chafing dish. Griddle cakes Casaba melon Honey Consomme Ditalini Breakfast sausage Eggs Creole Rolls Stuffed lamb chops, Soubise Coffee Champs Elysees potatoes Romaine salad DINNER Napoleon cake Little Neck clams Coffee Potage Mongol Fillet of sole, Joinville SUPPER Chicken saute, Bordelaise Oysters mignonette Artichokes Hollandaise Salted almonds Potatoes Laurette Sweetbreads a la King Biscuit Tortoni Parfait Napolitain Macaroons Cakes Coffee Demi tasse Breakfast sausages. Small pork sausages fried in pan with a small piece of butter. Serve on platter with their own fat. Consomme Ditalini. Boil some Ditalini (a species of Italian paste), in salt water, drain off and serve in consomme. Grated cheese separate. Eggs Creole. Put in buttered shirred egg dish one spoonful of Creole sauce, break two eggs in center, and bake in oven. Creole sauce. Put in sauce pan three ounces of butter, one sliced onion, and three sliced green peppers. Simmer for ten minutes, or until soft, then add one quart of canned tomatoes with their juice, one can of sliced French mushrooms, one-half can of sliced pimentos, a very little finely chopped garlic, and salt and pepper. Cook slowly for one hour. Fresh tomatoes may be substituted for canned, if desired ; and if the sauce is too thick some brown gravy or bouillon may be added. Fillet of sole, Joinville. Cook the fillets "au vin blanc." Serve crayfish sauce or ecrevisse, or shrimp sauce with sliced French mushrooms, truffles and lobster. Potage Mongol. One-third puree of peas, one-third consomme Julienne, one-third puree of tomatoes. Well mixed. Chicken saute, Bordelaise. Jointed chicken saute in butter with a shallot. Serve brown gravy with mushrooms and cepes saute, and garnish with fried onions. Cepes saute. Cepes are a species of mushrooms and may be obtained in cans. Slice and fry in butter and olive oil in equal parts, season with salt and pepper, and when nearly golden yellow add a very finely chopped shallot and some chopped parsley, and simmer for a minute longer. Often used for garnishing entrees, etc. Fried onions. Cut large onions in thin slices and separate into rings. Put in milk, then in flour, and fry in hot swimming lard. When brown remove, salt, and serve on napkin, or use for garnishing. Preserved figs Cold assorted meats Oatmeal with cream Alligator pear, French dressing Chickens' livers saute, au Madere Roquefort cheese Rolls Crackers Coffee Coffee Lynnhaven oysters Puree of Lima beans, aux croutons Ripe olives Sand dabs, meuniere Louisiana gumbo file Boiled rice Russian salad Peach Melba Assorted cakes Coffee Chickens' livers saute, au Madere. Cut the livers in three, salt and pepper and fry in saute pan in butter. Drain off and add a cup of sauce Madere. Do not let them boil in the sauce.