The Hotel St. Francis cook book

Consomme Celestine. Make some thin pancakes, cut in strips like matches, and serve in consomme. Larded tenderloin of beef. Lard a tenderloin of beef, after removing the fat and skin. Put in a roasting pan with a sliced onion, carrot, celery, a little leek, parsley, one bay leaf, six cloves, and one spoonful of whole black peppers. Put some small bits of butter on top of the tenderloin, season with salt and pepper, and place in a hot oven. Baste frequently. After the fillet is done remove to a platter, place the pan on top of the stove and take off the fat except about one spoonful. Then add one spoonful of flour, stir well, and add two cups of stock and a spoonful of meat extract, season with salt and pepper, boil for five minutes, and strain. Add one-half glass of good Madeira wine, pour half of the sauce over the tenderloin, and serve the rest in a sauceboat. Larded tenderloin of beef, Montbasson. Cook the tenderloin as above, but serve with sauce Madere, and garnish with a bouquet of quartered artichokes, glaced onions, and Parisian potatoes. Quartered artichokes. Cut four large artichokes in quarters, remove the fuzzy parts on the inside, and immediately rub the quarters with lemon so they will not become black. Boil in salt water until soft. Pears Bourdaloue. Peel and cook some nice pears in a light syrup, which can be made of one pint of water and one pound of sugar. Mix a half pound of sugar with the yolks of eight eggs and two ounces of flour. Boil one quart of milk with half of a vanilla bean, and pour into the yolks and sugar, and cook until it thickens. Add two ounces of sweet butter and mix well, making a nice smooth cream. Put some of this cream on a plate and put the cooked pears on top. The pears may be cut in half and cored, if desired. Cover the pears with the rest of the cream, sprinkle some macaroon crumbs on top, and put in a hot oven to brown. Serve very hot. Strawberries with cream Pickled salmon, St. Francis Fried hominy Eggs> Commodore Country sausages Hashed fillet of beef, Sam Ward Rolls Cocoanut custard pie Coffee Demi tasse Cream of parsnips Ripe olives Tomcods, Montmorency Chicken saute, Madeleine Alligator pear salad Omelette au cognac Coffee Pickled salmon, St. Francis. Cut in small pieces two pounds of raw salmon and put in saute pan, add a can of sliced cepes, a cupful of sliced sour pickles, one-half cup of sliced green olives, a glass of white wine, a pint of tomato ketchup, one spoonful of salt, one tablespoonful of paprika, and four peeled tomatoes, squeezed and cut in small pieces. Put on fire, bring to the boiling point, set on back of the stove and let stand for a half hour. Then put in earthen jar and place in ice box. Serve cold. Eggs, Commodore. Cook the eggs en cocotte, just before serving pour a little Bearnaise sauce on top.