The Hotel St. Francis cook book

Stuffed lobster. Prepare the lobster as for croquettes. Clean the shells and fill with the prepared lobster. Sprinkle the top with cheese and bread crumbs mixed with a small piece of butter, and bake in oven. Serve on napkin with quartered lemon and parsley. Maitre d'hotel potatoes. Peel and slice two boiled potatoes and put in pan. Season with salt and pepper, cover with thick cream, and boil for a few minutes. Then add two ounces of sweet butter and mix well, being careful not to break the potatoes. Just before serving add the juice of one-half lemon and some chopped parsley. Boiled Brussels sprouts. Clean and wash the sprouts, boil in salt water till soft. Drain and cool. Be careful that the sprouts remain whole. Brussels sprouts with chestnuts. Melt three ounces of butter in pan, add two cups of fresh-boiled sprouts, season with salt and pepper, and fry for a few minutes. Then add a cup of fresh-boiled chestnuts, mix well, and serve with a sprinkle of parsley on top. Boiled spinach. Clean the spinach and wash in four or five waters, as it is difficult to remove the sand. It is sometimes necessary to wash as many as ten times to remove it all. Put a gallon of water and a handful of salt in a pot and bring to the boiling point. Add the spinach, and boil over a very hot fire, so it will remain green. It will require from five to ten minutes, depending upon the tenderness of the spinach. Drain off water and serve plain. Or, cool with cold water, press dry with the hand, and prepare as desired. Spinach, English style. Add a small piece of butter to plain spinach. Sliced pineapple Croquettes Liviannienne Waffles Eggs Beaujolais Honey in comb Camembert cheese and crackers Rolls Coffee Coffee Potage Victoria Bass, Provengale Stuffed lamb chops, Marechal Curried Lima beans Chateau potatoes Lettuce salad Nectarine ice cream Assorted cakes Coffee Croquettes Liviannienne. Mix four leaves of melted gelatine with one pint of mayonnaise and use to bind some crab meat. Cool and form in small croquettes, roll in chopped yolks of hard-boiled eggs mixed with chopped parsley. Eggs Beaujolais. Poached eggs on toast covered with sauce Colbert. Potage Victoria. Half veloute of chicken and half puree of tomatoes. Garnish with turnip cut in small squares, string beans cut in half-inch lengths, and a few peas. Bass, Provengale. Split a bass, remove the bones and skin, put in buttered pan, season with salt and pepper, put some sliced tomatoes and a few small pieces of butter on top, and bake in oven. When done cover with white wine sauce with a few pieces of tomato in it. Stuffed lamb chops, Marechal. Broil the lamb chops on one side. Cover that side with force meat of veal quenelles decorated with chopped tongue and truffles, put in buttered pan, cover with buttered paper, and bake in oven for ten minutes. Serve with fresh mushroom sauce. (See veal force meat recipe Jan. 11.)