The Hotel St. Francis cook book

Potage Voisin Smoked goosebreast Fillet of sole, Choisy Sweetbreads Eugenie Roast leg of lamb, au jus Julienne potatoes Celery mayonnaise Curasao jelly Coffee Eggs Troubadour. Spread four pieces of toast with puree de foie gras (goose liver pate), put a poached egg on top of each, and cover with sauce Perigord. Haricot of mutton (stew). Cut five pounds of lean shoulder of mutton in pieces two inches square. Put in roasting pan with a little butter or fat, season with salt and pepper, and roast in oven until nice and brown. Add four spoonsful of flour and roast again until the flour is brown. Then put in a casserole and cover with boiling water, add a bouquet garni, six French carrots, six turnips cut in small pieces, season with salt and pepper, and boil for one hour. Remove the bouquet garni, and add one pint of puree of tomatoes, or a can of tomatoes strained through a fine sieve, and boil again, with the pot covered, until done. Before serving add some boiled string beans and chopped parsley. A little Worcestershire sauce may be added if desired. French pastry. This is a term used in hotels and restaurants for a platter of mixed individual fancy cakes, such as eclairs, fruit tartelettes, moka cake, Napoleons, apple turnovers, Pont Neuf cakes, jalousie, cream puffs, etc. Potage Voisin. Half puree of peas and half puree Crecy. Before serving add a handful of boiled rice. Smoked goosebreast (Hors d'oeuvre). The most common goosebreast is imported from Germany; that made in the United States is seldom to be found in the markets. Do not cook ; slice very thin, and serve on an ice-cold china platter, decorated with chopped meat jelly, and garnished with parsley in branches. Fillet of sole, Choisy. Put the four fillets of a sole in a buttered pan, season with salt and a little Cayenne pepper, add one-half glass of white wine, cover with a buttered paper, and bake in oven. When done dress on a platter, and cover with green Hollandaise sauce, with a slice of truffle on top. Green coloring (Vert d'epinards). Mash in mortar a peck of well-washed spinach. When very fine strain through a piece of cheesecloth, put in a bowl, set in hot water (bain-marie), and boil until set. When cold it will be a firm green mass, and may be used for coloring sauces, soups, etc. Green Hollandaise sauce. Mix one pint of Hollandaise sauce with one spoonful of green coloring (Vert d'epinards). Stewed rhubarb Smoked eels Plain omelet Pumpernickel with sweet butter Rolls Roast loin of pork with sauerkraut Coffee Plain boiled potatoes German huckleberry pie Coffee Lynn Haven oysters Cream of cauliflower Pickles Broiled Spanish mackerel, sauce fleurette Chicken saute, Portugaise Artichokes Hollandaise Hearts of lettuce, French dressing Diplomate pudding Assorted cakes Coffee Smoked eels. Imported German canned eels. Serve on napkin with quartered lemons and parsley in branches.