The Hotel St. Francis cook book

Fillet of turbot, Bonnefoy. Cut the turbot in fillets about one and onehalf inches wide and three inches long. Put in saute pan, season with salt and pepper, add six very finely chopped shallots, one small can of mushrooms, or a half pound of fresh mushrooms, and one glass of claret. Cover with buttered manilla paper, put in oven and simmer for ten minutes, then remove the fish to a platter. Put the pan with the gravy on the fire, add one pint of tomato sauce and boil for five minutes. Then stir in well one ounce of good butter, and pour over the fish. Lamb chops, charcutiere. Broil some lamb chops and cover with brown sauce with which has been mixed some sliced pickle and sliced green olives in equal parts. Season the sauce well. Stewed prunes Canape of fresh caviar Scrambled eggs with bacon Consomme in cups Buttered toast Cheese straws English breakfast tea Spring lamb Irish stew Cream puffs Coffee Puree d'Artois (soup) Salted pecans Broiled shad, Albert Chicken a 1'Estragon Potatoes au gratin Artichokes, sauce Hollandaise Omelette soufflee Coffee Puree d'Artois. Same as puree of peas. Broiled shad, Albert. Broiled shad with horseradish sauce. Chicken a 1'Estragon. Boil a whole chicken in a quart of water with salt and a bouquet garni. When done pull the skin off but leave the chicken whole. Make the sauce in the following manner: Put three ounces of butter in a casserole, when hot add two and one-half spoonfuls of flour and one and one-half pints of the chicken broth, boil for ten minutes, add a little chopped tarragon and boil for another ten minutes. Bind with the yolks of two eggs and a half cup of cream, strain, and season with salt and Cayenne pepper. Pour the sauce over the chicken, and lay a few leaves of tarragon on top. Omelette soufflee. Mix a cup of powdered sugar with the yolks of two eggs and the inside of a vanilla bean, and beat until it is light and fluffy. Beat the whites of eight eggs until they are very stiff, then add to the batter, mixing lightly. Place this on a buttered silver platter that has been dusted with powdered sugar, form into a fancy shape, decorate through a pastry bag with some of the same preparation, dust with powdered sugar, and bake in a rather hot oven for about ten minutes. Omelette soufflee en surprise. Cut a piece of sponge cake into an oval shape about one-half inch thick, three inches wide and six inches long. Put on top of the cake one pint of vanilla ice cream that has been frozen very hard, cover with omelette soufflee preparation, decorate in the same manner as above, dust with powdered sugar, and bake in a very hot oven for two minutes. Orange marmalade Eggs Maltaise Boiled eggs Calf's head, a la Frangaise Dry toast Plain boiled potatoes Ceylon tea Brie cheese and crackers Coffee Cream of green corn Matelote of fish Leg of mutton, Bretonne Field salad Sand tart Coffee Eggs Maltaise. Fill a croustade with puree of fresh mushrooms, put a poached egg on top, and cover with cream sauce.