The Hotel St. Francis cook book

Saddle of hare, sour cream sauce. Remove the skins from the saddles of two hares, and lard them with thin strips of larding pork. Put them in an agate pan, add a little salt, and one-half cup of whole black peppers wrapped in cheese cloth. Cover with from two to three quarts of sour cream, and stand in a cool place for forty-eight hours. Then put the saddles in a roasting pan with a sliced onion and carrot, and a little butter on top, and roast in a hot oven for about ten minutes, or until brown. Then strain the sour cream, and add little by little to the saddles, while roasting. Baste continually, and after forty minutes you should have a nice brown sauce. Remove the saddles to a platter, reduce the sauce one-half, season with salt if necessary, and a little paprika, strain part over the saddles, and serve the remainder in a bowl. Hothouse raspberries with cream Grapefruit with cherries Browned corned beef hash Frogs' legs, saute a sec Poached eggs on toast Lamb chops Rolls Watercress salad Coffee French fried potatoes Camembert cheese with crackers Coffee Petite marmite Radishes Crab a la Louis Boiled beef, horseradish sauce Boiled potatoes Stuffed cabbage Hearts of lettuce salad Apple water ice Cakes Coffee Corned beef hash. Chop an onion very fine and put in a casserole with two ounces of butter. Simmer until the onion is cooked, then add two pounds of boiled corned beef cut in small dices, and one pound of boiled potatoes cut very small, or chopped. Mix well, season with a little pepper, and salt if necessary, add one cup of bouillon, and simmer for ten minutes. Before serving add a little chopped parsley. Browned corned beef hash. Same as above, but use only one-half cup of bouillon. Before serving put the hash in a frying pan with two ounces of butter, and allow it to brown. Serve in the shape of an omelet. Corned beef hash au gratin. Make a corned beef hash and put in a buttered, deep, silver vegetable dish, sprinkle with bread crumbs, put a small piece of butter on top, and bake in oven until brown. Lamb cutlets in papers. Fry the cutlets in a saute pan, in melted fat pork, turning frequently. Brown only slightly, allowing them to remain rare. Then remove the cutlets, and in the fat simmer some minced onions, mushrooms and parsley for a few minutes. When nearly done add some shredded lean ham. Now prepare some oiled paper, tearing it heart-shaped, lay the cutlet on one half, surrounding it with the minced herbs, with a little on top also ; then fold over the paper, creasing the edges together like a hem. Lay on a buttered dish, and set in oven until nicely colored. Puree of onions (Soubise). Peel and slice one dozen large white onions, put in a casserole with one-quarter pound of butter, cover, and put in oven for about forty-five minutes, or until soft ; but do not allow them to become brown. Then drain off the butter and add one pint of thick cream sauce, season well with salt and white pepper, and strain through a fine sieve. Apple water ice. See Normandy water ice. Fresh strawberries with cream Canape Romanoff Boiled eggs Eggs, Voltaire Dry toast Tripe a la mode de Caen Coffee Baked potatoes Coffee eclairs Demi tasse