The Hotel St. Francis Cook Book

May 2

BREAKFAST				LUNCHEON
	Baked apples with cream				Suprême of oysters, St. Francis
	Buckwheat cakes, maple syrup				Eggs Malakoff
	Rolls				Broiled chicken
	English breakfast tea				Soufflé potatoes
					Lettuce salad
					Old fashioned strawberry shortcake
					Coffee
		DINNER
			Farina soup, Francis Joseph
			Fillet of flounder, Pompadour
			Larded sirloin of beef, D’Orsay
			Artichokes jardinière
			Rissolées potatoes
			Romaine salad
			Burgundy wine jelly
			Assorted cakes
			Coffee

Breast of squab, Périgord. Cut the breasts from four squabs, season with salt and pepper, roll in flour, and fry in sauté pan in three ounces of butter. When done place on toast and cover with sauce Périgord.

Fillet of flounder, Pompadour. Cut the fillets from a flounder and place them on a china platter, season with salt, pepper, the juice of a lemon, and a spoonful of olive oil. Set in the ice box for twelve hours; then take out and roll in flour, then in beaten eggs, and finally in bread crumbs, and fry in swimming lard. When done place on a platter on a napkin, and garnish with fried parsley and quartered lemons. Make a sauce of six fillets of anchovies cut in small slices, mixed with sauce Tartar, well seasoned, and serve separate.

Artichokes jardinière. Boiled artichoke bottoms filled with macédoine of vegetables.

Farina soup, Francis Joseph. Roast a pheasant in the oven for five minutes to obtain a slight color, then put in fresh-prepared consommé and boil until soft. Then strain the consommé, bring to a boil, add three pints of farina and boil for fifteen minutes. Then bind with the yolks of two eggs and one-half cup of cream, add a glass of sherry wine, one spoonful of grated cheese; season with salt, a little cayenne pepper and the juice of a lemon. Cut the breast of the pheasant in thin slices and put in the soup tureen and pour the soup over it; give it a sprinkle of chopped parsley, and serve hot.