The Hotel St. Francis Cook Book

by Victor Hirtzler

DECEMBER 6

BREAKFAST				LUNCHEON
	Bananas with cream				Fish salad, ravigote
	Boiled eggs				Broiled lamb chops
	Dry toast				French fried potatoes
	Chocolate				Cauliflower Polonaise
	Whipped cream				German coffee cake
					Lunch rolls
					Tea
DINNER				SUPPER
	Cream of endives				Oysters poulette
	Fillet of flounder, Chevreuse				St. Francis rolls
	Chicken sauté, Ambassadrice				Nesselrode pudding
	Carrots, Vichy				Lady fingers
	Fondante potatoes				Demi tasse
	Escarole salad
	Peach ice cream
	Assorted cakes
	Coffee

Oysters poulette. Open three dozen oysters, put in vessel with their own juice and bring to a boil. Drain off the broth, cover oysters with a pint of poulette sauce, and serve in chafing dish.

Carrots, Vichy. Slice some tender carrots very fine, place in buttered sauce pan, season with salt and a little pepper, and simmer over a slow fire. Then add a little chicken broth or soup stock and cook until soft. Mix one teaspoonful of flour with three ounces of butter, add to the carrots and simmer for five minutes. Serve with chopped parsley.

Chocolate. For each person take one rib or bar of chocolate. Cut in very small pieces, put in pot and add one spoonful of water and let chocolate melt. Add one large cup of very hot milk for each person, and bring nearly to the boiling point.

Fish salad, ravigote. Any kind of boiled fish that may be left over. Remove the bones and skin, break the fish in small pieces and lay on lettuce leaves. Cover with Tartar sauce, garnish with sliced pickles, pickled beets and hard-boiled eggs.

Cream of endives. Prepare the same as cream of cauliflower, using endives instead.

Fillet of flounder, Chevreuse. Stuff the fillets with halibut force meat, put in buttered pan and cook in white wine. Cover with Béarnaise sauce mixed with a little purée of tomatoes.

Chicken sauté, Ambassadrice. Jointed chicken sauté in butter, sauce suprême, garnished with truffles, mushrooms and goose liver sauté.