The Hotel St. Francis cook book

Egg dressing, for salads. Chop two hard-boiled eggs, and put in salad bowl with one-half teaspoonful of French mustard, one pinch of salt, some fresh-ground pepper, a little chopped parsley, a little chervil, two spoonsful of vinegar and four of olive oil. Mix well. Strawberry parfait. With one quart of strawberry ice cream mix one pint of sweet whipped cream. Put in moulds or glasses and serve with whipped cream on top. Parfaits. Pistachio, vanilla, chocolate, peach and cafe, all prepared the same as strawberry. Neapolitan parfait Put in mould or glass, three kinds of parfaits, as strawberry, vanilla and pistachio. Allow to become very hard in ice box, and serve whipped cream on top. Wilson parfait. Peach parfait with the addition of some chopped peeled peaches. Serve with whipped cream and a crystallized violet on top. LUNCHEON BREAKFAST Canape Monte Carlo Baked apples Poached eggs, Persanne Oatmeal with cream Tosca salad Rolls French pastry Coffee Coffee Consomme Madrilene Ripe California olives Boiled salmon, sauce Anglaise Ragout fin Stanislaus salad Cream cheese with Bar le Due Crackers Coffee Canape Monte Carlo. Puree of foie gras lightly mixed with a little stiff mayonnaise and spread on thin toast. Garnish around the edge with chopped yolks of hard-boiled eggs, and serve on napkins with parsley in branches. Eggs Persanne. Place hot poached eggs on a round toast, cover with tomato sauce and sprinkle with fine chopped ham and parsley. Tosca salad. Cut in fine strips about one inch long some boiled ham, tongue, cooked potatoes and buttons of artichokes. Arrange in salad bowl with some asparagus tips in the center, garnish with the chopped yolks and whites of hard-boiled eggs, separate ; and serve with French dressing. Consomme Madrilene. Slice a handful of sorrel and cook for five minutes in consomme. Add vermicelli and one tomato cut in small dices. Serve grated cheese separate. Boiled salmon, sauce Anglaise. Cook the salmon in the same manner as for Hollandaise. For sauce Anglaise use one pint of Hollandaise sauce, mixed with two chopped hard-boiled eggs, sliced chives, chopped parsley and chervil. Serve separate. Stanislaus salad. Remove the- inside leaves of a whole head of lettuce, leaving a green bowl. Put in bottom, celery cut in long strips, with slices of grapefruit and seedless grapes cut in half, on top. Sprinkle with chopped walnuts. Serve with French dressing. Ragout fin. Slice some parboiled tender sweetbreads, chickens' livers, chickens' combs, chickens' kidneys and truffles, and saute in butter, cooking each separately. Then put all in one pan, add a half glass of good sherry, boil for one minute, add a half pint of brown gravy, simmer for a few minutes, and serve with chopped chervil on top. Chickens' combs and kidneys come in bottles from France. If you wish you may cut the tips from raw rooster combs, put in boiling water for a minute, when they can be rubbed with salt to remove the skin. Then soak in cold water to cause the blood to run out, and boil in salt water till soft. Cream cheese with Bar le Due. Mix some cream cheese with a little whipped cream and spread on plate in the shape of a ring. Put some red Bar le Due jelly in center. Serve toasted crackers separate. LUNCHEON BREAKFAST