The Hotel St. Francis cook book

Roast chicken Watercress salad Chateau potatoes Fresh asparagus, Hollandaise Peach Mona Lisa Assorted cakes Coffee Omelette Louis XIV. Chop the white meat of a boiled fowl very fine, mix with one truffle cut in small dices and one-half cup of well-seasoned cream sauce. Place in the center of a plain omelet, turn on a platter, and pour some cream sauce around the edge. Chickens' livers saute, Forestiere. Clean a dozen chicken livers, cut in two, and season with salt and pepper. Melt a piece of butter in frying pan, add the livers, and saute over a quick fire for a few minutes. Slice one pound of fresh mushrooms and fry them in butter. Then put the mushrooms and livers together in a sauce pot on the stove, and cover with two cupsful of brown gravy or Madeira sauce. Get as hot as possible without boiling, serve in deep dish, or chafing dish, with chopped parsley on top. Puree of Lima beans. Take one can, or a pound of fresh boiled Lima beans, and pass through a fine sieve. Put in pot, add two ounces of butter, season with salt and pepper, and serve hot. If too thick add a soupspoonful of cream or consomme. Cream of celery, Kalamazoo. Make a cream of celery soup. Take the inside of two stalks of celery and cut in very small dices boiled, and use for garnishing. Fillet of pompano en papillote. Take four small Pacific pompano, or the fillets of a large Florida pompano, season, roll in flour, and put in pan in two ounces of hot butter. Fry on both sides until nearly done. Simmer two chopped shallots in one ounce of butter for a minute, then add six chopped fresh mushrooms, and simmer for ten minutes. Now add one spoonful of Madeira sauce, season with salt and pepper, and cook for five minutes to a puree. Add the juice of a lemon, some chopped parsley, and one ounce of sweet butter. Now cut four pieces of manilla paper in the shape of a heart about ten inches high and fourteen inches wide. Fold in center, then open out flat on the table and oil well on one side. Put a teaspoonful of the mushroom puree on one half of the paper, place the pompano on top, and another spoonful of the puree on top of the fish. Now fold the free side of the paper over the top, and turn in the edges to close tight the opening. Put on a flat pan and place in an oven for a few minutes. Be careful not to burn, and serve in the papers on a silver platter. Other fish may be substituted for pompano if desired. Papillote, club style (for fish). Fry the fish as above. Omit the puree of mushrooms and use, instead, a piece of butter, a slice of fresh-boiled hot potato, and one slice of lime. Finish as above. Veal chops en papillote. Season four veal chops with salt and pepper, fry in butter, and finish in paper, with the puree of mushrooms and the addition of a slice of cooked ham on top, before folding the paper. Stewed prunes Eggs Henri IV Broiled salt mackerel, melted Pork tenderloin, sauce Madere butter Fried sweet potatoes Baked potatoes Stewed apples Rolls Sherry wine jelly Coffee Coffee Consomme national Radishes Fried fillet of sole, Marechal Roast rack of lamb, mint sauce String beans Mashed potatoes Nesselrode pudding Cakes Coffee