The Hotel St. Francis cook book

Sauerkraut, Alsatian style. Spread one-quarter of a pound of goose grease (lard will do) in the bottom of a casserole, then put in one pound of sauerkraut, then two pounds of bacon, then another pound of sauerkraut, and another quarter pound of goose grease on top. Then add a pint of white wine and a pint of bouillon, cover with a buttered paper and the casserole cover, put on the stove and bring to a boil. Then put in oven and cook for an hour and a half. Serve the sauerkraut on a platter, with the bacon sliced, as a garnish. Sauerkraut, German style. Put one-quarter pound of lard in a casserole, add one pound of sauerkraut, two pounds of salt pork, one bouquet garni, one whole onion, one carrot, and on top another pound of sauerkraut. Then add one glass of vinegar, two spoonsful of sugar, and one pint of bouillon. Cover, and cook in oven for two hours. Then remove the bouquet garni, onion and carrot, and serve the sauerkraut with the salt pork. Sauerkraut, Hungarian style. Put in a casserole one-quarter pound of lard and one pound of sauerkraut. Sprinkle on top one spoonful of paprika and three peeled and chopped tomatoes. Then add two pounds of bacon and another pound of sauerkraut, and sprinkle again with another spoonful of paprika and three chopped tomatoes. Add a pint of sweet white wine and a pint of bouillon, and one bouquet garni. Cover and bake in oven for one hour and a half. Remove the bouquet garni, and serve with the bacon sliced. Special notice for sauerkraut. Avoid salt, as the sauerkraut is seasoned, and the bacon and salt pork are salty also. If the raw sauerkraut is too salty, lay it in a dish pan, cover with water, and squeeze out with the hands immediately. Do not let it remain in the water but a second. Other meats may be cooked in the sauerkraut, as beef and pork together lamb and pork, beef and lamb, or pheasant or other game. Baked apples with cream Eggs Bagration Baked beans, Boston style Chicken hash on toast Boston brown bread Chocolate eclairs Coffee Coffee Hors d'oeuvres varies Mock turtle soup Ripe California olives Aiguillettes of sole, hoteliere Sweetbreads braise, Clamart Roast partridge, bread sauce Jets de houblons Soufflee potatoes Endives salad Fancy ice cream Assorted cakes Coffee Eggs Bagration. Put on a platter some boiled rice, lay a fresh hardboiled egg, cut in two, on top, and cover with the following1 sauce. Take any kind of cold meats that may be left over, such as lamb, beef, ham or tongue, and cut in small dices. Also a few mushrooms and truffles cut in the same way. Put in a casserole with a cup of cream sauce, season with salt and pepper, and bring to a boil. Chicken hash on toast. Cut the breast of a boiled fowl in small squares. Put in a casserole one cup of cream sauce, one gill of thick cream and the chicken, season with salt and pepper, and cook together. Serve on a platter on dry toast. Aiguillettes of sole, hoteliere. Put aiguillettes of sole (long fillets) in a buttered pan, season with salt and pepper, cover with a glass of white wine, and cook for ten minutes. Then put the sole on a platter, and reduce the wine until nearly dry. Then add a pint of Bearnaise sauce and pour over the fish.