The Hotel St. Francis cook book

Leg of mutton, a la Busse. Roast a leg of mutton, serve with its own gravy, and garnish with fresh mushrooms saute in butter, and onions glaces. Fresh mushrooms saute in butter. Clean and wash one pound of fresh mushrooms and dry in a towel. Put in a saute pan on the range, two ounces of butter ; when hot add the mushrooms, season with salt and pepper, and saute slowly for about ten minutes. Serve on toast with their own gravy, or use as a garnish for entrees, stews, etc. Onions glaces. Peel one dozen small white onions and put in one quart of cold water with a spoonful of salt. Put on fire, boil for about five minutes, drain off water, and put the onions in a shallow saute pan with one ounce of butter. Put in oven and roast until brown. Then add one spoonful of meat extract, let them glace in this for a few minutes, and then serve. If preferred the onions may be glaced by sprinkling with powdered sugar, and omitting the meat extract. Or take one pint of strong beef consomme and reduce onehalf, then add at the same time as the onions, and they will glace while reducing. Anise seed cake. One-half pound of sugar, four eggs, one-half pound of flour, and one-half ounce of anise seed. Beat the sugar and eggs together over a slow fire until blood warm, then remove and continue beating until cold and firm. Then add the sifted flour and anise seed. Mix, and lay out on a greased and floured pan in drops about one and one-half inches in diameter. Put in a dry warm place until a crust forms on top (a few hours will be required), and then bake in a slow oven. Spinach in cream. Boil a peck of well-washed spinach in salted water. Drain off and pound through a fine colander, add two ounces of butter, one cup of thick cream, heat well and serve. Salt and pepper if necessary. Baked apples with cream Fillet of herring, marine Plain omelet Potato salad Rolls Minced tenderloin, a 1'estragon English breakfast tea Mashed potatoes au gratin American cheese, crackers Coffee Consomme Florentine Ripe olives Fillet of sole, Bercy Sweetbreads braise, with peas Roast squab, au jus. Gauffrette potatoes Cold asparagus, mustard sauce Coupe Lyonnaise. Assorted cakes. Coffee Fillet of herring, marine. Take two marinated herrings, remove the skins and bones, and cut in long strips. Put on platter, strain a little of its own sauce over them, and decorate with sliced lemons. Minced tenderloin of beef, a 1'estragon. Slice one pound of tenderloin of beef in strips one-eighth inch thick and two inches wide, using trimmings or the end piece. Put two ounces of melted butter in frying pan, and when redhot add the slices of meat, season with salt and pepper, and fry very quickly over a hot fire; about one minute is required. Then remove the meat and sprinkle the pan with one spoonful of flour, and allow to become brown, then add one cup of bouillon or stock, boil for five minutes, add one teaspoonful of chopped fresh tarragon, and test as to seasoning. Then add one ounce of fresh butter and the juice of one lemon. Pour over the fillets, which have been kept warm in a deep dish. Consomme Florentine. In consomme put some plain boiled spinach cut in small pieces, also thin pancake cut same way. Serve grated cheese separate.