The Hotel St. Francis cook book

Buttered toast Corned beef hash Coffee French pastry Demi tasse Puree St. Germain Salmon Mirabeau Fillet of beef, Charcutiere Stewed canned corn Baked potatoes Endives salad Floating island Macaroons Coffee Grapefruit en supreme with kirsch. Add to sliced grapefruit, for each person, a spoonful of powdered sugar and one pony of kirschwasser. Mix well and serve in supreme glasses. Eggs, Lorraine. Same as eggs Chipolata with the addition of a strip of bacon across the top. Puree St. Germain. Add to a puree of peas some fresh-cooked green or canned peas. Salmon Mirabeau. Put in a buttered flat pan two thick slices of salmon, season with salt and pepper, add one-half glass of claret or white wine, cover, and cook until done. Put on a platter, cover with tarragon sauce (sauce a 1'estragon), garnish with stuffed olives, and lay six fillets of anchovies on top of each slice of fish. Tarragon sauce (Sauce a 1'estragon). Chop some tarragon very fine, add one-half glass of claret or white wine, and reduce by boiling until nearly dry. Then add one pint of brown gravy and boil for five minutes. Season with salt and pepper, add two ounces of fresh butter and whip well into the hot sauce. Serve with fish or meats. Fillet of beef, Charcutiere. Roast tenderloin of beef. Serve with brown gravy (sauce Madere), to which has been added twelve small glaced onions, six sliced sour pickles, and twelve heads of French mushrooms or fresh mushrooms saute in butter. Before serving add a cup of tomato sauce, and season well with salt and pepper. Stewed canned corn. Empty a can of corn into a sauce pan, add one ounce of fresh butter, season with salt and pepper, and boil. If too thick add a spoonful of thick cream. Punch Palermitaine. Serve orange water ice in glasses with a little Curasao on top. Scalloped halibut with cheese. Prepare one quart of cream sauce. Take four pounds of halibut, clear of bones and skin, and cut in thin slices about one-quarter inch thick, and two inches square. Butter a shallow earthen dish, put some cream sauce in the bottom, sprinkle with grated cheese, then put in a layer of halibut, season with salt and pepper ; then sauce, cheese and fish in turn ; and continue for about five layers, with cream and sauce on top. Put bits of butter on top and bake in a moderate oven for from forty-five minutes to one hour, or until fish is done and top is nicely browned. Fresh raspberries with cream Hors d'oeuvres assorted Codfish cakes Poached eggs, Paulus Broiled bacon Filet mignon, maitre d'hotel Rolls Potatoes hashed in cream Coffee Cold asparagus, vinaigrette Fruit salad, Chantilly Lady fingers Coffee Consomme Daumont Baked shad, with raisins Chicken saute, Austin Jeanette potatoes Carrots, Vichy Lettuce salad Charlotte Russe Coffee Codfish cakes. Prepare the fish as for codfish balls. Form into flat cakes about one inch thick and two and one-half inches in diameter. Roll in flour and fry in melted butter. Serve on napkin with lemon and parsley in branches. Poached eggs, Paulus. Put four very soft poached eggs on four slices of toast, cover with cream sauce with sliced truffles, sprinkle with grated cheese, and bake in hot oven just long enough to become slightly brown.