The Hotel St. Francis Cook Book

October 16

BREAKFAST				LUNCHEON
	Baked apples in cream				Casawba melon
	Boiled eggs				Eggs Mollet, à l’aurore
	Dry toast				Sweetbreads, Saint Mondé
	Coffee				Lettuce salad
					Mince pie
					American cheese
					Demi tasse
		DINNER
			Potage grenade
			Salted almonds
			Écrevisses Georgette
			Roast leg of mutton, mint sauce
			String beans
			Mashed potatoes
			Tomato salad
			French pastry
			Coffee

Eggs Mollet, à l’aurore. Place four eggs Mollet on four pieces of buttered toast. Cover with well seasoned tomato sauce.

Sweetbreads, Saint Mondé. Prepare braised sweetbreads as described elsewhere. Place on a platter and garnish with artichoke bottoms filled with asparagus tips with a little Hollandaise sauce on top; and others filled with French peas in butter with Madeira sauce.

Potage grenade. Cut in thin slices, the size of a silver quarter, two turnips, one stalk of leeks, one-half stalk of celery and a small head of Savoy cabbage. Put in a sauce pan with three ounces of butter, season with salt and a teaspoonful of sugar, and place in the oven to smother. Be careful that it does not burn. When soft add two quarts of consommé, and boil for one-half hour. Then add two tomatoes peeled and cut in small dices, boil for one minute, season with salt and pepper, and serve with a little chopped chervil.

Écrevisses Georgette. Bake four medium-sized potatoes. Then cut off the tops, remove the insides, and refill with Écrevisses Voltaire.

Écrevisses Voltaire. Boil two dozen écrevisses en buisson. Remove the tails from the shells and place them in a sauce pan with two ounces of butter and six sliced heads of fresh white mushrooms. Season with salt and a little Cayenne pepper, and simmer for ten minutes. Then add a pony of brandy, and simmer for a few minutes. Then add a large cup of cream, and boil for five minutes. Then add two sliced truffles. Bind with the yolks of two eggs mixed with one-half glass of dry sherry wine. Serve in chafing dish.