Calf's head, plain. Cut the flesh, tongue and brains from the skull and put in cold water for six hours. Put the brains aside. (See index for [calf's brains].) Put the rest of the meat on the fire in water with a handful of salt, bring to a boil and allow to cool. Then cut in square pieces, leaving the tongue whole. Put the cut-up pieces in a pot, cover with water, add one handful of salt, a carrot, an onion, a spoonful of black pepper berries, one bouquet garni and a lemon cut in two. Boil till well done. If not to be used right away put in earthen jar and strain the broth over it.
Vinaigrette sauce. Chop fine one small sour pickle and add salt, some fresh-ground black pepper, one spoonful of vinegar, two spoonsful of olive oil, some sliced chives, chopped parsley and chervil. If desired, add one chopped shallot and a spoonful of chopped capers.
Selections from The Hotel St. Francis
Menu Files
Hotel St. Francis, Oriental Dinner, May 15 1917:
Fruit Salad, Oriental
Cream of Chicken, Sam Yong
Mixed Chinese Nuts
Halibut, Veronica
Chop Suey
Roast Duckling, Apple Sauce
Noodles
Cold Artichoke
Mikados Glacée
Mignardises
Demi Tasse
Hotel St. Francis, Californian Dinner, March 31, 1917:
California Oysters
Clear Green Turtle, Sherry
Salted Almonds
Sand Dabs, Meunière
Sweetbreads Braise, with Peas
Broiled San Francisco Jumbo Squab
Château Potatoes
Cold Fresh Asparagus, Mustard Sauce
Café Parfait
Assorted Cakes
Demi Tasse