The Hotel St. Francis Cook Book

November 2

BREAKFAST				LUNCHEON
	Stewed rhubarb				Canapé of anchovies
	Boiled salt mackerel				Omelette du Czar
	Plain boiled potatoes				Spring lamb Irish stew
	Dry toast				Camembert cheese
	Coffee				Crackers
					Coffee
		DINNER
			Cream of celery soup
			Barracouda sauté, aux fines herbes
			Larded tenderloin of beef
			String beans
			Baked potatoes
			Sliced tomatoes, French dressing
			Vanilla custard pie
			Demi tasse

Boiled salt mackerel. Soak the mackerel in water over night. Boil in plenty of water and serve on napkin with lemon and parsley.

Canapé of anchovies. Lay split anchovies on thin buttered toast with chopped eggs around the edges. Serve on napkin, with lemon and parsley in branches.

Omelette du Czar. Pour horseradish sauce in cream, around the edge of a plain omelet.

Spring lamb Irish stew. Take four pounds of neck, shoulder and breast of lamb and cut in pieces two inches square. Put in vessel with cold water and salt, and bring to a boil. Drain off and cool the meat, put back in vessel in sufficient water to cover, with a bouquet garni, one dozen small onions, one dozen small carrots, (large carrots may be cut to size of onions), two dozen raw potatoes cut in small oval shapes, and salt. Put on fire and cook till soft, remove bouquet garni, mix one cup of flour with cold water and strain into the boiling stew, stirring at the same time. Boil for five minutes. Before serving add chopped parsley and a spoonful of Worcestershire sauce, if desired.

Cream of Celery Soup. Use celery instead of cauliflower, and prepare the same as cream of cauliflower.

Barracouda sauté, aux fines herbes. Put seasoned fish, well rolled in flour, in pan in hot butter. When done lay fish on platter, and brown a fresh piece of butter in pan. Add the juice of one lemon, and pour over the fish. Serve with chopped parsley, chervil and chives.

Larded Tenderloin of Beef. Trim the tenderloin. Lard with fresh or salt pork cut in two inch strips, one-quarter of an inch square. Lay on in rows three-quarters of an inch apart, starting from the thick end of the tenderloin and continuing its entire length. Put in pan with a sliced onion, sliced carrot, bay leaf, clove, parsley in branches, and some butter on top of the meat. Put in oven and baste continuously for about thirty-five minutes. Remove the grease from the pan, add one cup of stock or water, reduce, salt, pepper and strain. Madeira sauce may be served with same if desired.

Sliced tomatoes, French dressing. Peeled tomatoes garnished with leaves of lettuce, and French dressing over same.

Vanilla custard pie. Six eggs, one quart of milk, one-half pound of sugar, and half of a vanilla bean. Mix the eggs with the sugar, add the milk, and strain. Line a large pie dish with thin pie dough. Fill with the custard and bake in moderate oven until set.