The Hotel St. Francis cook book

Croustades. One cup of flour, one cup of milk, the whites of three eggs, a teaspoonful of olive oil, a teaspoonful of corn starch, and a little salt. Mix well and strain. Keep the croustade iron very hot in swimming lard. Dip the iron in the dough for a few seconds, then dip in the swimming lard, coated with the dough, and fry until a nice golden color. Take out, and when cold the croustades will be very crisp. Croustade irons can be obtained in any first-class store. Grapefruit with cherries Eggs Talleyrand Omelet with ham Oysters a la Hyde Rolls French pastry Coffee Coffee Cream of frogs' legs Olives Scallops, Newburg Roast Easter kid, mint sauce Sweetbreads sauté, with green peas Endives salad Fancy ice cream Assorted cakes Coffee Eggs Talleyrand. Trim the bottoms of four fresh artichokes and put a little terrine de foie gras in each, and keep hot. Put a poached egg on top of each and cover with sauce Périgueux. Cream of frogs' legs. Take the backs and front legs of two dozen frogs, reserving the hind legs for an entree. Put in vessel with two quarts of bouillon or chicken broth, and boil for thirty minutes. Then take one-half pound of rice flour and mix with one pint of cream. Let it run into the boiling soup, and cook for ten minutes. Strain through a fine colander, put back in the vessel, season with salt and a little Cayenne pepper, and add three ounces of sweet butter. Stir the soup so the butter will melt slowly. Serve croutons souffles separate. Scallops, Newburg. Put one pint of scallops in a saute pan with one ounce of butter, season with salt and pepper, and saute for about three minutes over a hot fire ; then drain off and add one pint of sauce Newburg. Do not cook further, and serve in chafing dish. Roast Easter kid. Kid when young is a delicious morsel. Prepare in the same manner as lamb for roasting. Sweet potatoes sauté. Peel and slice two large boiled sweet potatoes. Put three ounces of butter in a sauté pan, when hot add the potatoes and sauté until nice and brown. Season with salt and pepper. Waffles Poached eggs, Martha Honey Hungarian beef goulash Coffee Noodles, Polonaise Savarin Chantilly Coffee Consomme Colbert Broiled Alaska candlefish Sweetbreads, Theodora Roast ribs of beef, au jus Saratoga potatoes Celery Victor Fruit cake Coffee Poached eggs, Martha. On top of four pieces of toast put some lobster croquette preparation in a layer about one-quarter of an inch thick, put a piece of butter on top of each, and bake in oven. Put a poached egg on top and cover with cream sauce. Noodles, Polonaise. On a large platter put one pound of plain boiled noodles. In a frying pan put one-quarter pound of butter, and one-half cup of fresh bread crumbs. Fry until golden brown, and pour over the noodles. Consomme Colbert. Equal parts of carrots, turnips, peas, string beans, cauliflower, and flageolet beans. Cut the carrots and turnips in small squares. Boil the cauliflower and cut off the small flowers. Then put all in hot consomme, with one poached egg to each person. Add a little chopped chervil before serving.