The Hotel St. Francis cook book

Plain consomme in cups Grapefruit Fried fillet of sole, remoulade Pork sausages Apple sauce Brie cheese and crackers Coffee Wheat cakes Coffee Potage Jackson Crab meat Monza Chicken dumplings, sauce Allemande Braised beef a la mode Peas a la Francais Duchess potatoes Pineapple biscuit glace Assorted cakes Coffee Fried fillet of sole. Clean and trim the fillets, season with salt and pepper, roll in flour, then in beaten eggs, then in bread crumbs, and fry in swimming hot lard for five minutes. Remove and serve on napkin with quartered lemons and fried parsley. Sauce separate. Remoulade sauce. Take a handful of spinach, one of watercress and one of parsley and mash fine in a mortar. Put in a cloth and press out the juice. Mix the juice with a pint and a half of mayonnaise, add four chopped gherkins and some sliced chives. Crab meat, Monza. Wash carefully one pound of fresh mushrooms, and cut each one in four. Put in saute pan with two ounces of butter and simmer for thirty minutes. When the mushrooms are soft add the meat of one crab cooked in cream. Before serving add one gill of dry sherry wine. Crab meat in cream. Remove the meat from the shell of a boiled crab. In a sauce pan put a piece of butter the size of an egg, and place on stove. When warm add two spoonsful of flour and allow to become hot, then add one pint of boiling milk and one-fourth of a pint of hot cream. Stir well and boil for ten minutes. Season with salt and Cayenne pepper, then add the crab meat and serve in deep dish. Serve dry toast separate. Chicken dumplings. (Quenelles de volaille) . Take the breast of a raw fowl and trim carefully away the fat, using the white meat only. Chop very fine and pass through a fine sieve, place in a bowl on ice, season with salt and Cayenne pepper, and with a wooden spoon stir in little by little some very thick cream (not whipped), which has been kept on ice. Add the cream until you have nearly double the amount of force meat. Have two teaspoons in cold water. Take one and fill with the force meat, make a little hole in the middle and fill with goose liver puree and close up. Remove the dumpling from the first spoon with the other one and place on a buttered pan, and continue. When enough are formed cover with stock and bring to the boiling point, then set off the fire and let stand for ten minutes on the back of the range. The force meat may be used for small dumplings without the puree of goose liver; or some other filling may be used. Make them small for garnishing consomme, vol au vent, patties, financiere, tortu, etc. The force meat is also used to make timbales of chicken. Sauce Allemande. Cut up three pounds of veal bones, put in vessel with two gallons of water, bring to a boil and skim. Add one onion, a carrot, a little celery and leek, some pepper berries, two cloves, a sprig of thyme and some salt. Boil for two hours and strain. Put in sauce pan three ounces of butter, when hot add two ounces of flour and heat again. Then add a pint and a half of the broth, boil for ten minutes, season and strain. This is the foundation of many fancy sauces. Potage Jackson. Potato soup with small pieces of macaroni added. LUNCHEON BREAKFAST Poached eggs, Zingara Raw apples Calf's head, vinaigrette Rolled oats with cream