The Hotel St. Francis cook book

Supreme of oysters, St. Francis. For about eight people. Use twenty California oysters or seven Eastern oysters for each person. Serve like an oyster cocktail in grapefruit supreme glasses in the following sauce: Mix one cup of tomato ketchup, a short cup of cream, one teaspoonful of Worcestershire sauce, one teaspoonful of lemon juice, season with salt, a dash of tobasco, and paprika. The cream should be added last. Keep the sauce on ice until needed. Eggs, Malakoff. Spread some fresh caviar on four pieces of toast, lay a poached egg on each, and cover the eggs with horseradish sauce and cream. Consomme chiffonnade. Cut equal parts of lettuce and sorrel in Julienne style, put in casserole, cover with water, bring to a boil, then drain off water and allow to become cool. Then put back in casserole, add two quarts of consomme, and boil very slowly for about thirty minutes. Before serving add a little chopped parsley and chervil. Fillet of smelts, Stanley. Split six smelts, remove the bones, season with salt and pepper, place in a buttered saute pan, add one-half glass of white wine, and cover with buttered paper. Bake in oven for five minutes, and then place the fillets on a platter. Make a cardinal sauce but add to it the tail of a lobster cut in small squares, twelve slices of truffles, and six heads of canned mushrooms, sliced. Pour over the fish. Cardinal sauce. One pint of sauce au vin blanc ; bring to a boil and stir in two spoonfuls of lobster butter. Chicken saute, Demidoff. Joint a spring chicken, season with salt and pepper and put in saute pan with two ounces of butter. Heat, add the chicken, and saute on both sides for fifteen minutes. Then add a cup of Madeira sauce, and dress on a platter with sauce over it. Garnish the platter with turnips glace ; onions glace ; queen olives with the stones removed, and warmed in sherry wine; and French carrots. MAY 4 Raspberries with cream Canape Riga Boiled eggs Sand dabs, meuniere Buttered toast Ox tail braise Coffee Noodles Polonaise Cole slaw, 1,000 Island dressing Lemon custard pie Coffee Puree of red kidney beans Radishes Fillet of halibut, Bristol Sweetbreads braise, Zurich New peas, au cerfeuil Julienne potatoes Roast chicken, au jus Lettuce and grapefruit salad Savarin Mirabelle Coffee Ox tail braise. Cut two ox tails in pieces three inches long, wash well and dry with a towel or cloth. Season with salt and pepper. In a casserole put three ounces of butter, put on the stove, and when hot add the ox tail. Saute until nice and brown, then add three spoonfuls of flour, and let that become brown also. Then add one quart of boiling water, a bouquet garni, a little salt, one-half can of tomatoes, or four chopped fresh tomatoes, one piece of garlic, an onion and a carrot. Cover the casserole and put in the oven until the ox tail is soft. It will require two or three hours. When done remove the ox tail to a platter, reduce the sauce, season well, and strain over the ox tail on the platter.