The Hotel St. Francis cook book

Macedoine water ice. Two pounds of sugar, three quarts of water, and six lemons. Dissolve the sugar in the water, add the rind of four lemons and the juice of six, strain and freeze. When frozen add one quart of assorted fruit, such as small seedless grapes, stoned cherries, and apricots, strawberries, and pineapple cut in small dices, or any other kind in season, or canned. Before adding the fruit to the water ice put it in a bowl with a little powdered sugar and kirschwasser, and leave for an hour. This will prevent the fruit from freezing too hard. Normandie water ice. Two pounds of sugar, two quarts of water, and the juice of six lemons. Mix together, add one quart of crabapple pulp and one gill of cognac. Freeze. Curried Lima beans. Put some boiled Lima beans in a sauce pan and cover with well seasoned curry sauce. Before serving add a small piece of fresh butter and some chopped parsley. Stewed rhubarb Consomme favorite Boiled eggs Broiled shad roe, maitre d'hotel Dry toast Mirabeau salad Coffee Lemon pie Coffee Potage a 1'Anglaise Fillet of flounder, Meissonier Chicken, Valencienne Jets de houblons Sybil potatoes Hearts of romaine Macedoine water ice Lady fingers Coffee Consomme favorite. Garnish the consomme with asparagus tips cut in small pieces, and chicken dumplings stuffed with goose liver, the size of a large olive. Teaspoons may be used to form the dumplings. Broiled shad roe, maitre d'hotel. Season the roe well with salt and pepper, roll in olive oil, and broil. Serve with maitre d'hotel sauce, and garnish with quartered lemon and parsley. Mirabeau salad. Cut in one-inch squares one cucumber, two tomatoes, and one potato. Put in salad bowl separately, cover with vinaigrette sauce. Add one teaspoonful of French mustard in the vinaigrette. Lay anchovies over the top, and a green olive cut in strips, in the middle. Potage a 1'Anglaise. Put in vessel two pounds of lean mutton, and one pound of barley. Cover with water, season with salt, add a bouquet garni, and boil for two hours. Then remove the bouquet and the meat, strain through a fine sieve, add one pint of boiling thick cream, three ounces of sweet butter, and a little Cayenne pepper. Fillet of flounder, Meissonier. Cook the fillets in white wine. Make a white wine sauce and add a Julienne of vegetables, and pour over the fish before serving. Chicken, Valencienne. Salt and pepper a jointed chicken and saute in pan with butter. Put on platter and serve with supreme with truffles and fresh mushrooms, cut in small squares, and quenelles (chicken dumplings), teaspoon size. Garnish with heart-shaped fried crusts of bread. Coupe St. Jacques. Slice some fresh fruits, such as oranges, pineapple, pears and bananas, and add all fresh berries in season. Put in a bowl with one-quarter pound of sugar, and a small glass of kirschwasser and of maraschino. Let stand for about two hours. Then fill coupe glasses about half full with the fruit, and fill the remainder with two kinds of water ice, raspberry and lemon. Smooth the top with a knife, and decorate with some of the fruit used for filling. Baked apples Hors d'oeuvres varies Scrambled eggs with parsley Pilaff a la Turc Rolls Pont 1'Eveque cheese Coffee Crackers Fruit Coffee