The Hotel St. Francis cook book

Pompano, Cafe Anglaise. Put four small whole pompano and four fillets of pompano in a buttered saute pan, and season with salt and pepper. Put in another vessel one dozen clams and one dozen oysters, with their own juice, and bring to a boil. Then strain the broth over the pompano and boil until done. Remove the fish to platter, reduce the broth, then add one cup of cream sauce and one cup of white wine sauce, and strain. Put the oysters and clams and one dozen ecrevisse tails in the sauce and pour over the fish. The sauce should be well seasoned. Garnish with small fried fillets of sole. Small fried fillets of sole. Cut fillets of sole into small strips about onequarter inch thick and two inches long, roll in milk and then in flour, and fry in hot swimming lard. When crisp take out of the fat and sprinkle with salt. Serve with Tartar sauce as fried fillet of sole, or use as a garnish for fish. Chicken saute, Portugaise. Joint a chicken and season with salt and pepper. Put in saute pan one spoonful of olive oil and one of butter, heat, add the chicken, and saute until golden yellow ; then add three finely chopped shallots and simmer for a minute ; add one can of French, or one-half pound of fresh mushrooms saute in butter; two peeled and quartered tomatoes, or the same amount of canned ones, using the pulp only, and simmer for five minutes. Add one cup of tomato sauce, and simmer again for five minutes. Put the chicken on a platter, pour the sauce with its garnishing on top, and sprinkle with chopped parsley. A little chopped garlic may be added at the same time as the chopped shallots, if desired. Preserved figs with cream Eggs Du Barry Scrambled eggs with parsley Boiled ham, Leonard Puff paste crescents Stewed tomatoes, Brazilian Oolong tea Mashed potatoes Roquefort cheese , crackers Coffee Velvet soup Ripe California olives Skatefish au beurre noir Baked chicken with rice Chiffonnade salad Bavarois a la vanille Assorted cakes Coffee Baked chicken with rice. Put in a saucepan a fat hen with all of its fat, cover with hot water, season with salt, and when it comes to a boil, skim off the foam but leave the fat. Add a soup bouquet with the addition of some spices and a bay leaf. When the hen is half done, which will be in about an hour, remove the bouquet, and add a cup of washed rice. Boil until the rice is nearly done, by which time it has absorbed most of the broth ; then put into a porcelain baking dish and bake until brown. Eggs Du Barry. Line an egg cocotte with a forcemeat made of truffles and beef tongue, drop an egg into this, set the dish in hot water and cook in the oven for from five to ten minutes. When done cover with hot puree of cauliflower. Puree of cauliflower. Boil a head of cauliflower in salted water. When soft drain off the water and press the cauliflower through a fine colander. Season with salt and pepper, and add a spoonful of cream sauce. * Forcemeat of truffles and tongue. Put through a fine sieve two slices of beef tongue, then add a truffle chopped fine, the yolk of. one egg, and a little pepper.