The Hotel St. Francis cook book

Sweet-and-sour bananas. Put six ounces of brown sugar and some pepper berries tied in cheese cloth, in one quart of vinegar and bring to the boiling point. Then add three sliced green peppers and boil for two minutes, add six sliced pimentos and remove the pepper berries. Peel one dozen bananas and put them in an earthern jar and pour the boiling vinegar and peppers over them. Let stand for twelve hours and serve cold. Consomme Massenet. Garnish the consomme with boiled carrots cut in half-moon shape, and boiled macaroni cut in pieces one-half inch long. Sprinkle with chopped chervil. Blood pudding. Made of pork blood, etc., and may be obtained from your butcher. Broil or fry in butter. Potage Reine Margot. To cream of chicken add some almonds mashed fine, mixed with a little cream, and strained. This is called almond milk. Sauce Riche. Mix a tablespoonful of anchovy paste with a pint of Hollandaise sauce, add one truffle, three heads of French mushrooms, and one dozen shrimps cut in small squares. Breast of chicken, Alexandra. Take the breasts of a raw roasting chicken, season with salt and pepper, put in saute pan with butter. Cook until nice and yellow, add one-half cup of cream and finish cooking. Place the breasts on two oval croustades filled with string beans saute. Add the cream gravy to a cup of Mornay sauce, with a little paprika, cover the breasts with this sauce and bake in oven till golden yellow. Serve on napkin with parsley in branches. Vanilla Bavarois. Boil one quart of milk with one-half of a split vanilla bean. Stir in gradually, until it gets creamy, six ounces of sugar mixed with the yolks of four eggs. Add five leaves of gelatine that have been washed in cold water, stirring until melted. Strain, when cold add one pint of rich, very stiff, whipped cream. Pour into moulds of fancy shape and place in ice box for about two hours. Serve with vanilla sauce or sweetened whipped cream flavored with vanilla. Baked apples with cream Croustade Cancalaise Scrambled eggs with fine herbes Consomme Fleury Crescents Ragout a la Deutsch Coffee Roquefort cheese Crackers Coffee Potage Faubonne Medallion of sole, St. Victor Roast squab Asparagus Hollandaise Duchess potatoes Romaine salad Pineapple water ice Assorted cakes Coffee Scrambled eggs with fine herbs. Add to the eggs some fine cut chives, parsley and chervil. Croustade Cancalaise. Drain off the juice from pickled oysters and fill the croustades with them. Cover with sauce Tyrolienne and garnish with chopped hard-boiled eggs. Consomme Fleury. Sliced sorrel boiled in water for a second, boiled rice, small asparagus tips and peas, in equal parts. Serve in consomme. Ragout a la Deutsch, One-half pound of sliced raw tenderloin of beef, and three lamb kidneys, season with salt and pepper and fry in frying pan with very hot butter. When done remove the meat and place in a deep dish. Put three chopped shallots and a green pepper cut in small dices, in the butter in frying pan and simmer for a minute. Drain, add two cups of brown gravy and one cup of saute potatoes. Mix with the meat, but do not allow to boil. Serve from the deep dish or casserole.