The Hotel St. Francis cook book

Turkeys' livers en brochette. Take three turkey livers and cut each in four slices. Broil three slices of bacon, and cut in four pieces also. Now stick a piece of liver on a skewer, then a piece of bacon, then another piece of liver, then another piece of bacon, and so continue until the skewer is full. Season with salt and pepper, roll in fresh bread crumbs, sprinkle with olive oil, and broil. When done on all sides place on a piece of toast, put some maitre d'hotel sauce over it, and garnish with quarters of lemon and water-cress. Clams bateliere. Separate the bellies from one dozen soft clams and put them back in their half shells. Season with salt and pepper, cover with maitre d'hotel sauce, put a thin slice of salt pork over the top, and place in oven and bake. Garnish with quartered lemon and parsley. Roast turkey. Season the turkey well, fill with any kind of stuffing, and roast in the same manner as roast turkey stuffed with chestnuts. Fresh strawberries with cream Eggs Sarah Bernhardt Boiled eggs Reindeer stew Rolls Mashed potatoes Coffee Camembert cheese and crackers Coffee Cherrystone oysters on half shell Cream of farina Fillet of turbot, Bonnefoy Lamb chops, charcutiere Succotash French fried potatoes Romaine salad Fancy ice cream Assorted cakes Coffee Eggs Sarah Bernhardt. Cut six hard-boiled eggs in two, remove the yolks, mash them up and mix with a little salt, pepper, celery salt, one spoonful of fresh bread crumbs, one spoonful of chopped chicken meat, and the yolk of one raw egg. Stuff the halved whites of eggs with this, put on a buttered dish and place in the oven for four minutes. Dress on a silver platter, and cover with sauce Perigueux. Sauce Perigueux. Chop a small can of truffles and put in a casserole with one glass of Madeira, and reduce until nearly dry. Then add one pint of brown gravy and season with salt and Cayenne pepper. Sauce Perigord. Slice one small can of truffles, put in casserole with one glass of Madeira or sherry wine, reduce, add one pint of brown gravy and boil again for twelve minutes. Season with salt and Cayenne pepper. Reindeer stew. Cut about five pounds of shoulder and breast of reindeer in pieces two inches square. Put in saute pan with one-quarter pound of butter, season with salt and pepper, and saute until nice and brown. Then add two spoonfuls of flour and simmer until the flour is slightly brown ; add one pint of claret and one quart of boiling water, a bouquet garni, and bring to a boil ; skim, cover and let slowly cook until nearly done. Saute in butter twelve heads of fresh mushrooms, and parboil twelve very small potatoes and fry in butter, add them to the stew and cook until soft. Season well with salt and pepper. Cream of farina. Boil one pound of farina in one quart of milk. When done add one pint of well-seasoned chicken broth, and strain through a fine sieve. Put back in pot, add two ounces of sweet butter and one pint of boiling cream. Season with salt and a little Cayenne pepper.