The Hotel St. Francis Cook Book

by Victor Hirtzler

BREAKFAST				LUNCHEON
	Baked apples with cream				Croustade Cancalaise
	Scrambled eggs with fine herbes				Consommé Fleury
	Crescents				Ragout à la Deutsch
	Coffee				Roquefort cheese
					Crackers
					Coffee
		DINNER
			Potage Faubonne
			Médaillon of sole, St. Victor
			Roast squab
			Asparagus Hollandaise
			Duchesse potatoes
			Romaine salad
			Pineapple water ice
			Assorted cakes
			Coffee

Scrambled eggs with fine herbs. Add to the eggs some fine cut chives, parsley and chervil.

Croustade Cancalaise. Drain off the juice from pickled oysters and fill the croustades with them. Cover with sauce Tyrolienne and garnish with chopped hard-boiled eggs.

Consommé Fleury. Sliced sorrel boiled in water for a second, boiled rice, small asparagus tips and peas, in equal parts. Serve in consommé.

Ragout à la Deutsch. One-half pound of sliced raw tenderloin of beef, and three lamb kidneys, season with salt and pepper and fry in frying pan with very hot butter. When done remove the meat and place in a deep dish. Put three chopped shallots and a green pepper cut in small dices, in the butter in frying pan and simmer for a minute. Drain, add two cups of brown gravy and one cup of sauté potatoes. Mix with the meat, but do not allow to boil. Serve from the deep dish or casserole.

Potage Faubonne. Make a purée of white beans and bind with the yolk of one egg mixed with a little cream. Serve small squares of bread fried in butter, separate.

Médaillon of sole, St. Victor. Cook the fish in white wine and allow to become cold. Mix the stock with white wine sauce, bring to a boil and reduce until it becomes very thick. Strain and mix with equal parts of mayonnaise, whipping well so it will not turn. Let the sauce become cold and pour over the fish, and place in the ice box. Boil three eggs for seven minutes, cool, split in two crosswise, remove the yolk and fill with fresh caviar. Turn the eggs upside down and cover with some of the fish sauce, colored a delicate rose. Cut some peeled tomatoes in the form of strawberries, and make a vegetable salad mixed with a little thick mayonnaise. Make a pyramid of the salad in the middle of the dish, place the fillet of sole around it, and garnish with the eggs and tomatoes. Sprinkle with chopped parsley.

DECEMBER 23

BREAKFAST				LUNCHEON
	Honey in comb				German pancakes
	Waffles				Chocolate
	Yarmouth bloater				Whipped cream
	Rolls
	Coffee
		DINNER
			Potage Mathilda
			Lobster croquettes, cream sauce
			Plain potted squab chicken
			Stewed tomatoes
			Lettuce braisé
			Château potatoes
			Cold artichokes, mustard sauce
			Charlotte aux pommes
			Coffee