The Hotel St. Francis cook book

Leberkloese (liver dumplings). Remove the skin from a calf's liver of good size, and scrape well with a fork to remove all the nerves. Then put in a bowl and add four cups of fresh bread crumbs, three eggs, a little salt, pepper, grated nutmeg, chopped parsley, chopped garlic, one chopped onion and four chopped shallots fried in butter, a teaspoonful of chopped thyme leaves, and one bay leaf chopped almost to a powder. Mix all well together, and drop with a soupspoon into boiling bouillon or salt water, and cook slowly for about twelve minutes. Place on a platter with a little brown gravy ; or, in a pan put three ounces of butter with one cup of bread cut in small squares and fry until nice and yellow, then pour over the dumplings, and sprinkle chopped parsley on top. Tenderloin steak, Polonaise. Broil the steak, put on a platter, cover with maitre d'hotel sauce, and garnish with cauliflower Polonaise. Sliced oranges Consomme a la Russe Ham and eggs Salted Brazil nuts Rolls Frogs' legs, saute a sec Coffee Breast of tame duck, Virginia style Fried apples Wax beans in butter Romaine salad LUNCHEON Neapolitan ice cream Eggs gourmet Assorted cakes Honeycomb tripe with cream and Coffee peppers Baked potatoes SUPPER Fresh vegetable salad Angels on horseback Imperial pancake Chicken a la King Demi tasse Coffee Eggs gourmet. Spread some terrine de foie gras on four pieces of toast, lay a poached egg on top of each piece, and cover with sauce Perigord. Honeycomb tripe with cream and peppers. Cut three pounds of tripe in strips about two inches long and one-half inch wide, and put in casserole with cold water and a spoonful of salt. Bring to a boil and cook for ten minutes. Then drain off the water, add one pint of milk, season with salt, and boil for thirty minutes. Cut six green peppers in small squares, and put in casserole with three ounces of butter, simmer until done, then add one pint of cream sauce, boil for a minute, and add to the tripe. Boil together for five minutes. Imperial pancakes. Make some thin pancakes, and cut in circular shapes with a three-inch round cutter. With the same cutter cut some sponge cake, and about one-half inch thick. Put some apple sauce on top of the cake, then one of the round pieces of pancake, and repeat until you have four layers with the pancake on top. Decorate with meringue paste, with a pastry bag and a fancy tube, and form in the shape of a crown on top. Put in oven to give a light color. Consomme a la Russe. To consomme brunoise add a spoonful of boiled barley and a few squares of boiled smoked beef tongue for each person. Breast of tame duck. Cut the breasts from a tame duck, season with salt and pepper. Put a piece of butter in a saute pan, add the breasts and saute for about fifteen minutes if the duck is a young one. Serve on a platter covered with sauce Colbert. Breast of duck, Virginia style. Broil two slices of Virginia ham and lay on top of the breasts prepared as above. Boiled wax beans. Cut the strings from both sides of the beans, and cut the beans in two. Boil in salted water until done, then drain off the water, and to each pound of beans add two ounces of butter and a little salt and pepper. Simmer for a few minutes, and sprinkle with chopped parsley before 'serving.