This section is from the "The Hotel St. Francis Cook Book" book, by Victor Hirtzler. Amazon: The Hotel St. Francis Cook Book
Baked apples with cream Plain scrambled eggs Dry toast Coffee
Cantaloupe Pompano en papillote Broiled sweetbreads on toast Succotash Soufflee potatoes French pastry-Demi tasse
California oyster cocktail
Consomme Trianon
Ripe olives
Fried eels, sauce remoulade
Breast of chicken with figs
Artichokes, sauce Italienne
Broiled fresh mushrooms
Potatoes a la Reine
Romaine salad, Roquefort dressing
Biscuit glace, St. Francis
Alsatian wafers
Coffee
Consomme Trianon. Cut some green, red, and natural royal in triangle shapes, and serve in hot consomme.
Consomme with green royal. Mix four eggs with one pint of warm consomme, add green coloring, strain, put in buttered timbale moulds, and cook in bain-marie. Cut in any shape, and serve in hot consomme.
Consomme with red royal. Obtain some red coloring from a fancy grocer. Mix the yolks of four eggs with one pint of warm consomme, add some coloring, strain, and cook in bain-marie. Cut in any shape desired, and serve in hot consomme.
Fried eels, sauce remoulade. Cut the eels in pieces two inches long, and boil in water with a little salt and vinegar, one sliced onion, one carrot, and a bouquet garni. Allow to become cool in its own gravy. Then take out of the gravy, roll in flour, then in beaten eggs, then in bread crumbs, and fry in very hot swimming fat until golden yellow. Season with salt, and serve on a platter, on a napkin. Garnish with fried parsley and quartered lemons. Serve sauce remoulade separate.
Breast of chicken with figs. Cut the breasts from two young raw roasting chickens, remove the skin, season with salt and pepper, roll in table cream, then in flour, and fry in very hot melted butter. When the breasts are done, pour three spoonfuls of cream on a platter and lay the breasts on top. Heat some preserved figs, and garnish with two for each person. Or dry figs may be warmed in consomme, and used instead, if desired.
 
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