The Hotel St. Francis Cook Book

December 2

BREAKFAST				LUNCHEON
	Baked apples				Eggs, Tivoli
	Oatmeal with cream				Miroton of beef, en bordure
	Butter toast				Cabinet pudding
	Coffee				Coffee
		DINNER
			Blue Point oysters
			Consommé Doria
			Fillet of sole, St. Malo
			Tournedos, Boulanger
			Soufflé potatoes
			Roquefort cheese
			Crackers
			Coffee

Eggs, Tivoli. Cut a piece of homemade bread into a cube and fry in butter. Open one side with a sharp knife and scoop out the center. Place in the cavity a poached egg, cover with cream sauce, sprinkle a little grated cheese on top, and bake until brown.

Miroton of beef, en bordure. Use left over boiled or braised beef, and cut in thin slices. Put into sauce pan one sliced onion with a piece of butter, and simmer until nice and brown. Then add one gill of vinegar, and a spoonful of French mustard and reduce until almost dry. Now add the sliced beef, cover with brown gravy, season with salt, pepper and a little chopped parsley, and boil for a few minutes. Dish into a deep platter, or individual shirred egg dishes, make a border of potato croquet dough, sprinkle grated cheese on top and bake till brown.

Consommé Doria. Consommé tapioca, with chopped truffles and sherry wine.

Fillet of sole, St. Malo. Fillet of sole au vin blanc with the addition of lobster sauce with scallops, and lobster and oysters cut in small squares.

Tournedos, Boulanger. Small fillets of beef sauté, with sauce Madère. Garnished with fried calf’s brains and artichoke bottoms stuffed with spinach.

Soufflé potatoes. Peel the potatoes to oval shape. Do not wash but wipe with a napkin. Cut lengthwise in strips about an eighth of an inch in thickness. Place in swimming fat or lard that is merely warm and put on fire to get hot. When the potatoes are nearly done they will swim on top of the fat and swell up like little cushions. When all are on top take out and throw into very hot fat to color them. Remove, salt, and serve on napkin.