The Hotel St. Francis cook book

Oysters or crab, a la Poulette. If for oysters, boil them in their own liquid for about five minutes. If the small California oysters are used boil for half that time. Into this liquid of, say, a pint of oysters, stir a heaping teaspoonful of corn starch mixed with a half pint of white wine. Then beat the yolks of two eggs with half a cup of cream, and stir slowly into the above, add two large spoonfuls of butter, and keep on the stove but do not let it boil. Finally squeeze in the juice of half a small lemon. If crab is used, cut the meat in small pieces, and make the sauce in the same manner, but instead of beginning with the juice of oysters for the foundation of the sauce, begin with a cup and a half of cream and water in equal proportions, thicken with corn starch, then add the yolks of eggs, etc., as above. The oysters or the crab meat should be added last. Crab meat, a la Louise. Have the crab meat thoroughly chilled, and allow one crab to three or four people, according to the size of the fish. Use small fancy fish plates, or salad plates. Lay on each plate some slices of the white hearts of firm heads of lettuce. Lay on top some canned Spanish pimentos, using the brilliant red variety, which is sweet. On top of this place the crab meat, taking care not to break it too small. Over all pour French dressing made with tarragon vinegar, well-seasoned with freshly-ground black pepper. Hominy and cream Sardines with lemon Ham and eggs Clam broth in cups Rolls Sand dabs, meuniere Coffee Plain boiled potatoes Asparagus, vinaigrette Edam cheese and crackers Coffee DINNER SUPPER Potage Coquelin Eggs Pocahontas Radishes and olives Broiled pompano, Havanaise Leg of mutton, Clamart Rissolees potatoes Lettuce and tomato salad Fancy ice cream Assorted cakes Coffee Eggs Pocahontas. Fry six strips of bacon, and two dozen California, or one dozen Blue Point, oysters. Scramble ten eggs and mix with the above. Season well. Potage Coquelin. Garnish puree of pea soup with chicken and leeks cut Julienne style, and boiled in broth. Broiled pompano, Havanaise. Serve broiled pompano with a Colbert sauce, to which has been added two red peppers (pimentos), cut Julienne style. Pour the sauce over the fish, or serve separate, as desired. Leg of mutton, Clamart. Roast leg of mutton garnished with puree of peas. Serve brown gravy. Lettuce and tomato salad. Put the leaves of a head of lettuce in a salad bowl. In the center place four peeled and sliced, or quartered, tomatoes. Pour one-half cup of French dressing or mayonnaise over the tomatoes. Crab meat, Belle Hélène. Put six whole tomatoes in hot water for fifteen seconds, then cool immediately, and remove the skins. Cut a hole in the tops the size of a quarter of a dollar, scoop out the insides, season the inside of the shells with salt and pepper, fill with crab meat Monza, and bake in oven for ten minutes. Serve on platters, garnished with parsley and quartered lemons.