The Hotel St. Francis cook book

Broiled Alaska candlefish. As this fish is very oily it is better broiled. Season with salt and pepper, and serve on platter, with plenty of lemon and parsley in branches. Sweetbreads, Theodora. Split four large sweetbreads, fill with chicken forcemeat, and braise them. Serve with sauce Madere, and garnish with stuffed fresh mushrooms. Fruit cake (white). One pound each of butter, sugar and flour, one-half teaspoonful of baking powder, ten eggs, one-quarter pound of currant sultana raisins, one pony of rum, and one-quarter pound of chopped glace fruits. Work the butter and the sugar together until creamy, then add the eggs two by two, and work well, then add the rum, and finally the flour, baking powder and fruit. Mix lightly, and bake in a buttered pan lined with paper. Stewed prunes Eggs a la Colonel Boiled eggs English lamb chops, Tavern Buttered toast Lettuce salad C0ffee Pont 1'eveque cheese Crackers Coffee Cream of rice Ripe olives Rock cod, en court bouillon Potatoes nature Squab chicken saute, Sutro Olivette potatoes Endives salad Orange souffle, St. Francis Assorted cakes Coffee Eggs a la Colonel. Cut two tomatoes in half, squeeze out the juice, bread them, and fry. Put a poached egg on top of each piece, and cover with sauce Madere with fresh mushrooms. English lamb chops, Tavern. Broil an English lamb chop until nearly done, then put in an earthern casserole, with some saute potatoes on one side and some stewed lamb kidneys on the other. Put in the oven for a minute or two, and serve with chopped parsley on top. English mutton chop, Tavern. Same as English lamb chop, Tavern. Rock cod, en court bouillon. Put in a flat pan three spoonsful of olive oil, one onion sliced very fine, three sliced green and one red pepper, one bouquet garni, and about five pounds of codfish cut in slices two inches thick. Season with salt and pepper, add two glasses of white wine and one pint of water, and a little chopped parsley. Simmer slowly for about forty minutes. Remove the bouquet garni, and serve on a deep platter with broth and all. Any fish may be prepared in the same manner. Squab chicken saute, Sutro. Cut two squab chickens in six pieces each. Two legs, two wings, and the breast and carcass split. Season with salt and pepper, and saute in pan with two ounces of butter. Prepare as follows : Two fresh artichoke bottoms boiled and cut in four ; one-half pound of fresh mushrooms saute in butter; one can of cepes saute in butter; the livers of the chickens whole, and one parboiled sweetbread sliced and saute in butter. Mix all together with the chicken, season well, and add some chopped parsley and chives. Orange Souffle, St. Francis. Cut "lids" from the tops of four large oranges and remove the insides. Have the openings about an inch and one-half in diameter. Fill about one-third full with some sliced fresh fruit, such as oranges, apples, bananas, pineapple, etc. Then add a few drops of maraschino, fill another third with vanilla ice cream. Beat the whites of six eggs until stiff, mixed with one-half pound of sugar and the grated rind of an orange, and fill the final third of the orange. Dust with powdered sugar, and brown on top in a very hot oven. It will take but a second to brown, and they should be served at once.