The Hotel St. Francis Cook Book

January 22

BREAKFAST				LUNCHEON
	Stewed prunes				Canapé of fresh caviar
	Pettijohns with cream				Scrambled eggs with morilles
	Rolls				Planked sirloin steak
	Coffee				Romaine salad
					Camembert cheese
					Crackers
					Coffee
		DINNER
			Consommé Bretonne
			Lyon sausage
			Lobster Thermidor
			Noisettes of lamb, Cendrillon
			Peas au beurre
			Celery mayonnaise
			Apple water ice
			Cakes
			Coffee

Scrambled eggs with morilles. Morilles are a species of mushroom rarely found in the United States. They come principally from Europe in cans, or dried. When fresh ones are used, sauté in butter and mix with the scrambled eggs. When in can, drain off the water, put in sauce pan with a piece of butter, season with salt and pepper, simmer for ten minutes, and add to the eggs. When dried, soak them in cold water over night, wash, and then proceed in the same manner as with the canned ones.

Planked sirloin steak. Broil the steak in the usual manner. When nearly done put on a meat plank, put four slices of broiled tomatoes on top, place four strips of broiled bacon across the tomatoes, and roast in oven for five minutes. Cover with maître d’hôtel sauce, and garnish with Parisian potatoes, parsley in branches, and quartered lemon.

Consommé Bretonne. Make a Julienne of equal parts of celery, onions and leeks, and serve in consommé.

Lobster Thermidor. Cut a live lobster in two lengthwise, sprinkle with olive oil, season with salt and pepper, and put in oven and bake. When done remove the meat from the shell and cut in small squares. Then make a sauce as follows: Chop two shallots, a little parsley and tarragon, add one spoonful of meat extract, or some good meat gravy, and reduce by boiling until nearly dry. Then add one spoonful of dry mustard, one cup of cream sauce, and two ounces of fresh butter. Put some of the sauce in the bottom of the shells, put the lobster in the sauce, and pour the remainder over the top. Sprinkle with grated cheese, and bake in oven until brown.