The Hotel St. Francis cook book

Boiled potatoes Buttered toast Lemon pie Cocoa with whipped cream Coffee Toke Point oysters Potage Americaine Fillet of sole, Valeska Saddle of lamb, international Chiffonnade salad Coffee ice cream Alsatian wafers Demi tasse Poached eggs, Zingara. Poached eggs on toast. Cover with tomato sauce and small strips of tongue. Potage Americaine. Put in a pot one onion, one leek, and a little celery, and simmer in three ounces of butter until soft. Then add two spoonsful of flour and simmer again. Now add one peeled and cut up squash, a bouquet garni and two quarts of stock, and boil till well done. Remove the bouquet garni and strain the remainder through a fine sieve. Season with salt and pepper. Before serving add one cup of cream and two cups of plain boiled rice. Fillet of sole, Valeska. This is stuffed fillet of sole with a slice of lobster and a slice of truffle on top, and cooked in white wine. Reduce broth and add Hollandaise sauce, and stir in a spoonful of ecrevisse butter to give a pink color. Saddle of lamb, international. Put saddle of lamb in a roasting pan with one carrot, an onion, a piece of celery, a few pepper berries and some parsley in branches. Season the saddle with salt and pepper, rubbing in well. Spread some butter over the top and roast in oven, basting continually so it will not become dry. Cook for forty minutes, then take saddle from the pan, remove the fat and add to the gravy a spoonful of flour and a cup of stock or hot water, salt, cook for five minutes and strain. Before serving add one-half gill of sherry wine. For international garnishing use a bouquet each of puree of peas, mashed potatoes and puree of chestnuts. Coffee ice cream. Add to vanilla ice cream before freezing one pint of strong coffee and one-quarter pound of sugar. Calf's head, plain. Cut the flesh, tongue and brains from the skull and put in cold water for six hours. Put the brains aside. (See index for calf's brains.) Put the rest of the meat on the fire in water with a handful of salt, bring to a boil and allow to cool. Then cut in square pieces, leaving the tongue whole. Put the cut-up pieces in a pot, cover with water, add one handful of salt, a carrot, an onion, a spoonful of black pepper berries, one bouquet garni and a lemon cut in two. Boil till well done. If not to be used right away put in earthen jar and strain the broth over it. Vinaigrette sauce. Chop fine one small sour pickle and add salt, some fresh-ground black pepper, one spoonful of vinegar, two spoonsful of olive oil, some sliced chives, chopped parsley and chervil. If desired, add one chopped shallot and a spoonful of chopped capers. Selections from The Hotel St. Francis Menu Files Hotel St. Francis, Oriental Dinner, May 15 1917: Fruit Salad, Oriental Cream of Chicken, Sam Yong Mixed Chinese Nuts Halibut, Veronica Chop Suey Roast Duckling, Apple Sauce Noodles Cold Artichoke Mikados Glacee Mignardises Demi Tasse Hotel St. Francis, Calif ornian Dinner, March 31, 1917: California Oysters Clear Green Turtle, Sherry Salted Almonds Sand Dabs, Meuniere Sweetbreads Braise, with Peas Broiled San Francisco Jumbo Squab Chateau Potatoes Cold Fresh Asparagus, Mustard Sauce Cafe Parfait Assorted Cakes Demi Tasse French Dinner, March 15, 1917: