The Hotel St. Francis cook book

D'Uxelles. Put in flat sauce pan three ounces of butter, one chopped onion, and a slice of ham cut in small dices. Simmer for five minutes. Add the stems of fresh or canned mushrooms chopped very fine, and simmer again for five minutes ; then add one-half glass of white wine and reduce. Then add one-half pint of brown gravy and boil for ten minutes. Finally stir in one-half cup of fresh bread crumbs, the yolks of two eggs, and season with salt and Cayenne pepper, and chopped parsley. D'Uxelles is used for garnishing in many ways. Stuffed fresh mushrooms. Cut the stems from six fresh mushrooms, wash the heads well, season with salt and pepper, and fill with D'Uxelles. Place on a buttered dish, sprinkle with grated cheese, put a piece of butter on the top of each, and bake in a moderate oven. Grapefruit juice Pancake Molosol Pettijohn's with cream Scotch consomme Crescents Sweetbread patties with cream Cocoa Meringue glace with raspberries Coffee Blue Points on shell Potage Bagration Celery. Ripe olives Paupiette of flounder, Bignop Roast ribs of beef Anna potatoes New peas Escarole salad Bavarois au chocolat Assorted cakes Coffee Pancake Molosol. Spread some very thin French pancakes with fresh Russian caviar, roll up, and cut in diamond shapes. Serve on napkin, garnished with leaves of lettuce filled with chopped onions, quartered lemons, and parsley in branches. The pancakes must be fresh. Scotch consomme. Boil a piece of mutton very slowly in consomme. When done strain the broth, add the mutton, cut in small dices, some brunoise, and some boiled barley. Sweetbread patties with cream. Cut some parboiled sweetbreads in small dices and simmer a few minutes with a piece of butter. Add a little cream and cream sauce, season with salt and Cayenne pepper, boil for ten minutes. Have some hot patty shells, and fill. Potage Bagration. Add to cream of chicken some boiled macaroni cut in pieces one-quarter inch in length. Paupiette of flounder, Bignon. Stuff some fillets with fish force meat. Bread, and fry. Serve tomato sauce separate. Fish force meat. Quarter pound trimmings of fish chopped fine, passed through sieve, and add one yolk of egg and a tablespoonful of cream. Salt and pepper. Veal force meat. Quarter pound raw veal chopped fine, passed through sieve ; add one raw yolk of egg, salt and pepper, and tablespoonful of cream. Chicken force meat. Quarter pound raw chicken meat, chopped fine, and passed through sieve. Add one yolk of egg and a tablespoonful of cream. Salt and white pepper. Anna potatoes. Peel some potatoes to a round shape, about the size of a dollar, and slice very thin, like Saratoga chips. Season with salt and pepper. Melt some butter in a round mould or hot frying pan, and lay the potatoes around the bottom; add layer upon layer until they are about two inches in height. Put some melted butter over them, and bake in a moderate oven for about a half hour. Drain off the butter and turn out upon a napkin on a platter. Meringue glacee, with raspberries. Fill meringue shells with raspberry ice cream and garnish with fresh raspberries. Stewed prunes Eggs Mirabeau Boiled eggs Hasenpfeffer (hare stew) Dry toast Noodles Coffee Coffee eclairs Rolls Tea