This section is from the "The Hotel St. Francis Cook Book" book, by Victor Hirtzler. Amazon: The Hotel St. Francis Cook Book
Gooseberries in cream Waffles
Honey in comb Coffee
Oranges en supreme au Curasao Clam broth in cups Cheese straws Broiled squab on toast Olivette potatoes Cold asparagus, mustard sauce Chocolate eclairs Coffee
Consomme croute au pot
Crab legs, Josephine
Fillet of beef, Cendrillon
Pate de foie gras
Hearts of lettuce
Omelet with fresh strawberries
Demi tasse
Oranges en supreme au Curagao. Slice two oranges, sprinkle with a spoonful of powdered sugar, and add one pony of Curasao. Have well iced, and serve in large supreme glasses.
Consomme croute au pot. Cut carrots, turnips, cabbage and leeks in small thin squares, parboil, and finish cooking in consomme. Serve with sliced French bread browned in oven.
Crab legs, Josephine. Bread the crab legs with fresh bread crumbs, and fry in a pan, with butter. Dish up on a round platter, with sliced fresh mushrooms saute in butter in center. Serve sauce Colbert separate.
Fillet of beef, Cendrillon. Roast tenderloin of beef, sauce Madere, garnished with the following: Shape some potato croquettes in the form of small patties, about one and one-half inch in diameter and one inch high. Roll in flour, beaten eggs, and bread crumbs. Mark about an eighth inch deep on top with a small round cutter, and fry in swimming lard. Then lay out on a towel, lift out the cover formed by the cutter, and save. Scoop out the center, fill with a soubise (puree of onions), and replace the cover.
 
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