The Hotel St. Francis cook book

Rissolees potatoes. Cut potatoes in the form of a small egg or a ball. Boil for seven minutes, then put in pan with butter and brown. Sprinkle with salt. Vol au vent, Toulouse. Boiled breast of chicken cut in small squares; chicken dumplings, dessertspoon size ; one can of French mushrooms, whole ; one sliced truffle, and two sweetbreads sliced and boiled in chicken broth. Put all in casserole, add one-half wine glass of dry sherry wine, allow to become hot, and add sauce Allemande to cover. It will now be like a stew. Season to taste and fill the heated "vol au vents," or patties. Black bass, Cambacere. Simmer six finely chopped shallots in butter. While hot add three sliced fresh mushrooms, one peeled tomato cut in squares, and one-half glass of white wine. Reduce almost dry. Then add one pint of white wine sauce. Cook the fish "au vin blanc" style and pour the sauce over same. Sliced pineapple Omelette Lorraine Rolled oats with cream Cold lamb with jelly Rolls Salade Americaine Coffee French pancake Coffee Potage Flamande Boiled codfish, sauce Horose Potatoes nature Tenderloin of beef, Bristol Lettuce salad Ice cream Assorted cakes Demi tasse Omelette Lorraine. Serve the omelette with small sausages, broiled bacon and Madeira sauce. Salade Americaine. Parboil one-half cup of okra cut in pieces one inch long. Peel a tomato and a boiled potato and cut in strips. Put in bowl with the okra, which has been allowed to cool, and garnish the top with very finely chopped Virginia ham over one half, and with chopped green peppers over the other half. Serve with French dressing. Pancakes. For two persons take three-fourths of a cup of flour, the same of milk, one egg and a pinch of salt. Mix together into a thin batter. Bake on a pancake pan, well buttered. English pancakes. Mix and cook the cakes as above. Stack one on another in a chafing dish, sprinkling each with a little lime juice and powdered sugar. Pancakes Lieb. Same as above, but instead of the lime juice, spread each cake with sweet butter and powdered sugar. Keep hot with chafing dish. French pancakes. Same ingredients as above, but cover each cake with currant jelly and roll into a roll. Sprinkle with powdered sugar and burn with a redhot iron in stripes. Potage Flamande. Potato soup garnished with brunoise. Boiled codfish, sauce Horose. Boil the codfish, place on napkin, garnish with small boiled potatoes, quartered lemons and parsley. See sauce below. Sauce Horose. Two-thirds Hollandaise sauce and one-third tomato sauce mixed. Tenderloin of beef, Bristol. Roast tenderloin of beef, sauce Madere, garnished with rice croquettes in pear form, puree of green peas and Laurette potatoes. Rice croquettes. Put two ounces of butter and a finely chopped onion in vessel and simmer until yellow. Then add one cup of washed rice, one-half cup of bouillon and a pinch of salt, and cook in oven for ten minutes. Then add one cup of sauce Allemande and again put in oven for twenty minutes. When rice is well done bind with the yolks of two eggs and one spoonful of grated Parmesan cheese. Allow to cool and roll in the shape of a pear or ball or other desired shape. Bread and fry in swimming lard. Sliced oranges Consomme Rivoli