The Hotel St. Francis Cook Book - Victor Hirtzler

PRINTED IN U. S. A.

PREFACE

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.

JANUARY 1

BREAKFAST				LUNCH
	Sliced oranges				Eggs Oriental
	Farina with cream				Tripe and potatoes, family style
	Calf's liver and bacon				Cold ham and tongue
	Lyonnaise potatoes				Celery root, field and beet salad
	Rolls				Port de Salut cheese
	Coffee				Crackers
					Coffee
		DINNER
			Consommé d'Orleans
			Boiled whitefish, Netherland sauce
			Squab pot pie, à l'Anglaise
			Lettuce and tomatoes, mayonnaise
			Savarin Montmorency
			Demi tasse