The Hotel St. Francis cook book

Macedoine of vegetables. Macedoine is a mixture of vegetables, and may be obtained in cans, but is easily made at home. If the canned sort is used drain off the juice, put in casserole in cold water, bring to a boil, and then drain off the water, season with salt and pepper, and simmer for a minute or so. To make macedoine, use equal parts of carrots, turnips, string beans, cut in squares about one-quarter inch in diameter, and peas and flageolet beans. Boil each separately in salt water, and mix afterwards, season with salt and pepper and one ounce of butter, and simmer as above. Flageolet beans come in cans, or dry like dry peas. They may be omitted if desired. Consomme Camino. Boil one-quarter of a pound of macaroni in salt water; when soft, drain, and cool in cold water. Then cut in small pieces about one-half inch in length, and serve in a quart of consomme. Serve grated cheese separate. Fillet of bass, Menton. Cut four fillets of bass ; and prepare some fish dumpling mixture. Spread some of the mixture over the fillets, and fold in half, place in buttered saute pan, add a little salt and one-half glass of white wine, cover with buttered paper, and place in oven for fifteen minutes. Dish up on a platter and cover with white wine sauce. Beans, Normandy. Soak two pounds beans over night, then put to boil with three pints of water, sliced carrot, a yellow turnip, an onion, and a bouquet garni, season with salt, and cook for an hour. Put two big spoonfuls of butter and a spoonful of flour in a pan, and make a creamy sauce by adding the water from the beans. Now fill a baking dish ; first a layer of sliced potatoes mixed with minced onions, then the semi-cooked beans, then potatoes, and so on until filled. Then add half a glass of white vinegar and bake until the potatoes are done, by which time the beans will be done also. Baked apple with cream Oranges en supreme Fried hominy Clam broth in cup Bar le Due jelly Fillet of sole, Orly Rolls Tripe and oysters in cream Coffee Baked potatoes Diplomate pudding Coffee Cream of celery Pompano, Cafe Anglaise Chicken saute, Portugaise Fresh asparagus, Hollandaise Julienne potatoes Romaine salad Sponge cake Compote of mixed fruits Coffee Orange en supreme. Slice six oranges, put in bowl with three spoonfuls of powdered sugar and two ponys of Curaqao, let stand for thirty minutes, and serve in supreme glasses. Fillet of sole, Orly. Roll four fillets of sole in the form of cigars, put in flour, then in beaten eggs, and finally in bread crumbs, and fry in hot swimming lard. When done lay on napkin, garnish with quartered lemon and fried parsley, and serve tomato sauce separate. Diplomate pudding. Take sponge, or any kind of left over cake and cut in small pieces, using enough to fill a pudding mould. Add about a teaspoonful of chopped candied fruit to each person. Make a custard with one quart of milk, six eggs and a half pound of sugar ; pour over the cake in the mould, and bake. Serve with brandy sauce with some chopped candied fruit in it.