The Hotel St. Francis Cook Book

Transcriber's Note:
Inconsistent hyphenation, accents, capitalization and spelling in the original text have been preserved. Obvious punctuation and spelling errors have been corrected. Page number and spelling inconsistencies between the index and the text have been corrected to agree with the text.
Page 235: word missing before in a wine glassful Page 119: Same recipe called Beef Montpasson and Beef Montbasson
Former Chef of Hotel St. Francis San Francisco
Published by THE HOTEL MONTHLY PRESS JOHN WILLY, Inc. 950 Merchandise Mart CHICAGO 54
PRINTED IN U. S. A.
Copyright 1919, by Victor Hirtzler. Printed and Bound in U. S. A.
In this, my book, I have endeavored to give expression to the art of cookery as developed in recent years in keeping with the importance of the catering business, in particular the hotel business, which, in America, now leads the world.
I have been fortunate in studying under the great masters of the art in Europe and America; and since my graduation as Chef I have made several journeys of observation to New York, and to England, France and Switzerland to learn the new in cooking and catering.
I have named my book The Hotel St. Francis Cook Book in compliment to the house which has given me in so generous measure the opportunity to produce and reproduce, always with the object of reflecting a cuisine that is the best possible.
Victor Hirtzler.