The Hotel St. Francis cook book

Boiled eggs Olives Corn muffins Kingfish, meuniere English breakfast tea Loin of mutton, charcutiere Corn fritters Mashed potatoes Coffee eclairs Demi tasse Cream of chicken, a la Reine Celery. Salted pecans Fillet of sole, Maximilian Roast chicken, Rosabelle Escarole salad Frozen raisin punch Lady fingers Coffee Consomme Rivoli. Consomme garnished with carrots cut in half moon shape and boiled in consomme, small chicken dumplings and royal custard also cut in half moon shape. Kingfish, meuniere. Wash and dry the fish and season with salt and pepper. Roll in flour and saute in pan with butter. When done put on platter and cover with sauce meuniere. Garnish with quartered lemons and parsley. See sauce below. Sauce meuniere. This is a butter sauce and is principally used for fish. Place the fish or meat on a platter and sprinkle with a little salt and pepper, chopped parsley and the juice of a lemon. Heat in frying pan four ounces of butter to a hazelnut color and pour over the dish. Loin of mutton, charcutiere. Salt and pepper the loin well on the inside, and roll up. Put in roasting pan and roast in the usual manner. To make charcutiere use the mutton pan gravy, or take Madeira sauce, and add two sliced pickles and one dozen sliced green olives. Corn fritters. One-half cup of flour, one egg, one-half cup of milk, one teaspoonful of baking powder and salt and pepper. Mix well and then add one and one-half cups of grated fresh corn, or a can of drained corn. Fry in pan with hot butter. Serve on napkin. Cream of chicken, a la Reine. Cream of chicken served with small chicken dumplings. Fillet of sole, Maximilian. Cook fish as for "au vin blanc." Cover with Hollandaise sauce mixed with one tablespoonful of hot meat extract. Roast chicken, Rosabelle. Garnish the chicken with hearts of artichokes and whole tomatoes, Macedoine. Sauce Madere. This garnish is fine with most any kind of meat. Frozen raisin punch. Strain the juice of three lemons, add one pint of water, one-half pound of granulated sugar and freeze in the usual manner. Have ready one-half pound of boiled in sugar, and chopped, seeded or seedless raisins. Let the raisins cool, and add with the whites of two eggs, well beaten, to the contents of the freezer, and finish. Serve in glasses with kirschwasser or maraschino poured over the top. Wheat cakes Omelette du Czar Honey Pickled ham with red cabbage Rolls Rolled oats pudding Coffee Coffee Puree of white beans Pickles Striped bass, Portugaise Braised beef Macaroni in cream Chiffonnade salad Oriental cup Cakes Coffee Omelette du Czar. Grate a horseradish root and place in pan with piece of butter. When hot add one-half cup of cream sauce and mix well. Make the omelet, and before turning on the platter put the horseradish in the center. Serve with cream sauce around the edge. Pickled ham. Take a fresh leg of pork, rub with salt and pepper and put in earthern jar. Cover with red or white wine, or water mixed with wine, as you prefer; one onion, one carrot, a piece of celery, parsley in branches, a few pepper berries and a bouquet garni. After two or three days take out the leg of pork and roast in the ordinary manner. Half of the pork pickle may be used to make a flour gravy if desired.