The Hotel St. Francis cook book

Timbale of bass. Make a force meat as above, with any kind of bass, fill small well-buttered timbale moulds, and boil in bain-marie. Then cover with buttered paper and put in oven for ten minutes. Turn out on platter, and serve with any kind of fish sauce. For a fancy decoration slices of truffles or pimentos may be cut in the shape of stars, crescents, initials, etc., and placed in the bottom of the timbale moulds, then fill with the forcemeat and cook. Sliced pineapple Eggs a la tripe Broiled lamb kidneys with bacon Kingfish saute meuniere Lyonnaise potatoes Cucumber salad Rolls Chicken saute, Parisienne Coffee French peas Corn meal pudding Coffee Potage Minestra Queen olives Fillet of barbel, regence Tournedos Beresford Potatoes chateau Asparagus Hollandaise Baked Alaska Coffee Eggs a la tripe. Slice an onion very fine, put in casserole with two ounces of butter, cover, and simmer. Cook until the onions are soft, but not colored. Then add two spoonsful of flour, allow to get hot, pour in one pint of boiling milk, season with salt and pepper, and boil for five minutes. Slice eight hard-boiled eggs about one-quarter inch in thickness, put in the sauce and cook until hot. Serve in chafing dish, or deep dish, with chopped parsley on top. Chicken saute, Parisienne (1). Joint a young chicken and saute in pan with two ounces of butter. Season with salt and pepper, and when done add two cups of tomato sauce and one dozen sliced canned French mushrooms. Cook for two minutes in the sauce, dress the chicken on platter, pour the sauce over it, and garnish with macaroni in cream. (2) Joint the chicken and put in saute pan with two ounces of butter, and season with salt and pepper. When nearly done, add two chopped shallots and heat them through, only. Add one cup of sauce Madere, the juice of one lemon, and some chopped parsley. Serve with Parisian potatoes. Sago pudding. One quart of milk, one-half of a split vanilla bean, onequarter pound of sago, six ounces of sugar, the yolks of six eggs and the whites of six eggs. Boil the milk and the vanilla bean together, add the sago, and cook until well done and like a stiff batter. Take off the fire, add the sugar and the yolks, and mix well. Beat the whites until very stiff and dry, and then add to the batter and mix lightly. Put in buttered moulds and bake in moderate oven for nearly an hour. Turn out of moulds and serve with vanilla sauce. Corn meal, rice, tapioca and farina puddings are made in the same manner as sago pudding. Sago pudding, family style. One quart of milk, one-half of a split vanilla bean, three ounces of sago, six ounces of sugar, two eggs and one cup of cream. Boil the milk with the vanilla bean (or one-half teaspoonful of vanilla extract), add the sago, and cook well. Mix the sugar, eggs and cream, and add to the milk and sago. Pour in pudding dishes or bowl, put in hot oven to color the top, and serve either hot or cold, with cream separate. Rice, corn meal, tapioca, farina or vermicelli puddings, family style, are made in the same manner as sago pudding, family style. Stewed prunes Eggs Troubadour Boiled eggs Haricot of mutton Buttered toast French pastry Cocoa with whipped cream Coffee