The Hotel St. Francis cook book

Orange marmalade Omelet with Virginia ham and Ham and eggs peppers Corn muffins Calf's head, vinaigrette Coffee Baked potatoes Apricot layer cake Coffee Strained gumbo soup, in cups Radishes Barracouda, maitre d'hotel Stuffed capon, Bruxelloise Asparagus, Hollandaise Champs Elysees potatoes Hearts of romaine, Roquefort dressing Chocolate parfait Lady fingers Coffee Omelet with Virginia ham and peppers. Cut two slices of Virginia ham and one green pepper in small squares, put in frying pan with one ounce of butter, and simmer for about two minutes. Add eight beaten eggs and two red peppers cut in small squares, season with salt and pepper, and proceed in the same manner as for a plain omelet. Calf's head, vinaigrette. Dish up on a napkin some boiled calf's head with the brains and the tongue sliced. Garnish the platter with pickles, pickled beets, quartered lemons, parsley in branches, and two hard-boiled eggs cut in two. Serve vinaigrette sauce separate. Strained gumbo soup, in cups. Make a chicken okra soup, strain through cheese cloth, and serve in cups. Stuffed capon, Bruxelloise. Soak half of a loaf of white bread in milk, then squeeze out the milk, mince fine, add salt and pepper, a little chopped parsley, one pound of finely chopped salted almonds, and one egg. Mix well together and fill the capon. Tie a slice of fresh fat pork over the breast, and roast in the same manner as chicken or other fowl. Layer cake. Eight eggs, one-half pound of flour, one-quarter pound of melted butter, and a few drops of vanilla extract. Beat the eggs with the sugar over a slow fire until thoroughly warm, then take off the range and continue beating until cold. Put in the flour, mixing lightly, and add the melted butter and vanilla extract. Bake in buttered flat tin cake moulds, for about ten minutes. French layer cake. The same as above with the exception that it is baked in one thick cake and then cut into layers. Chocolate layer cake. Use three or four layers, filling between with chocolate cream. Glace with chocolate frosting, and decorate the top with glace fruits. See pastry cream for directions for filling. Apricot layer cake. Same as chocolate layer cake, but fill with apricot marmalade, glace the top with vanilla frosting, and decorate with glace fruit. Shredded wheat with cream Eggs a la Reine Crescents Tripe a la mode de Caen Cocoa Camembert cheese and crackers Coffee Consomme d'Orleans Celery Fillet of sole, Victoria Leg of mutton, Reforme Carrots, Vichy Potato salad Peach Melba Assorted cakes Coffee Poached eggs, a la Reine. Spread some puree de foie gras on a piece of toast. Put a poached egg on top, cover with cream sauce, and sprinkle with finely chopped truffles. After the truffles have been chopped put in a napkin and squeeze out the juice, and then chop again. They will then be dry, and easy to sprinkle. Fillet of sole, Victoria. Put four fillets in a buttered saute pan, season with salt and pepper, add one-half glass of white wine. When done put on platter and pour a lobster sauce over the fish, with lobster and truffles cut in small squares, in it.