Selections From the Hotel St. Francis Menu Files
Hotel St. Francis, Oriental Dinner, May 15 1917:
Fruit Salad, Oriental
Cream of Chicken, Sam Yong
Mixed Chinese Nuts
Halibut, Veronica
Chop Suey
Roast Duckling, Apple Sauce
Noodles
Cold Artichoke
Mikados Glacée
Mignardises
Demi Tasse
Hotel St. Francis, Californian Dinner, March 31, 1917:
California Oysters
Clear Green Turtle, Sherry
Salted Almonds
Sand Dabs, Meunière
Sweetbreads Braise, with Peas
Broiled San Francisco Jumbo Squab
Château Potatoes
Cold Fresh Asparagus, Mustard Sauce
Café Parfait
Assorted Cakes
Demi Tasse
French Dinner, March 15, 1917:
Coeur de Palmier, Victor
Crème de Volaille, à la Reine
Amandes Salées
Truite de Rivière, Meunière
Pommes Parisienne
Pigeonneau au Cresson
Petits Pois Étuvés
Salade de Saison
Pudding Diplomate Glacé
Petits Fours
Demi Tasse
To meet Mr. Masaya Suzuki, director of The Sumitomo Bank, Limited, and director-in-chief of The Sumitomo General Head Office. Mr. Seiichi Koh, host, April 10, 1919:
Canapé Favorite
Toke Point Oysters
Green Turtle Soup
Almonds Celery Olives
Seafood, Mariniere
Noisette of Spring Lamb, Colbert
Sherbet Fleur de Palma
Sweetbreads Conte de Nassau
Breast of Chicken, St. Francis
Potatoes Clarence
Heart of Lettuce, Fines Herbes
Biscuit Emaline
Friandises
Coffee
Amontillado Sherry
Pommery Greno
Liqueurs
Hotel St. Francis, Mexican Dinner, May 23, 1917:
Écrevisses, Gourmet (Cold)
Abalone Chowder
Salted Jordan Almonds
Boiled Striped Bass, Hollandaise
Potatoes Nature
Pilaff Mexicaine
Roast Imperial Squab
Asparagus Tips
Salade de Saison
Fancy Ice Cream
Wafers
Demi Tasse
Hotel St. Francis, Italian Dinner, April 27, 1917:
Hors d’Oeuvres, Italienne
Bisque d’Écrevisses
Salted Almonds
Shad au Gratin, Piedmontaise
Macaroni, Caruso
Stuffed Imperial Squab
Potatoes, Tetrazzini
Cold Artichoke
Tutti Frutti
Friandises
Bonbon Italien
Demi Tasse
Hotel St. Francis, Southern Dinner, May 28, 1917:
Pickled Oysters, New Orleans
Giblet Soup, with Barley
Salted Nuts
Boiled Salmon, Génoise
Vol au Vent, Toulouse
Roast Squab
Potatoes Sybil
Cold Asparagus
Coupe Carolina
Assorted Cakes
Demi Tasse
Patek-Newman wedding, August 24, 1915:
Fresh caviar
Toke Points
Essence of Chicken
Celery Olives Salted Nuts
Frogs’ Legs, Newman
Noisettes of Lamb, Colbert
Peas Étuvé
Champagne Punch
Breast of Duckling
Pommes à la Reine
Salad Veronica
Fancy Ice Cream
Cakes
Coffee
Mr. Raphael Weill, May 23, 1915:
California Oysters on Half Shell
Salmon Belly, Béchamel
White Corn Bread, sliced
Saddle of Lamb
Chicory Salad
Asparagus, Sauce Mousseline
Hot Waffles
Café au Lait
Chi Psi Fraternity, August 28, 1915:
Toke Points
Clear Bortsch
Salted Almonds Celery Olives
Lobster Newburgh
Vol au Vent, Financière
Chateaubriand, Colbert
Peas à la Française
Pommes Château
Champagne Punch
Breast of Squab
Salad de Saison
Fancy Ice Cream
Cakes
Hayashi Banquet, March 24, 1916:
California Oysters on Half Shell
Potage Lemardelais
Salted Walnuts Olives Celery
Mountain Trout, Meunière
Pommes Maître d’Hôtel
Noisette of Baby Lamb, Périgord
Croustade St. Germain
Sorbet Doi
Roast Guinea Hen
Lettuce and Tomato Salad
Glacé Madeleine
Mignardises
Coffee
Mr. A. Johnston, dinner to Charles Schwab, May 9, 1915:
Crab Cocktail, Moscovite
Chicken Gumbo, Princess
Almonds Olives
Sweetbreads, Eugenie
Roast Guinea Hen
Grilled Sweet Potato
Artichokes, French Dressing
Fancy Ice Cream
Assorted Cakes
Coffee
Mr. James Woods, dinner to Mr. Boomer of New York, May 13, 1915:
Hors d’Oeuvres
Beef Tea en Tasse Diable
Olives Almonds
Frog
Vol au Vent of Chicken
Saddle of Lamb
Potatoes Reine
Chicory
Asparagus, Hollandaise Sauce
Bavarois
Cakes
Coffee
Knights of the Royal Arch, May 20, 1915:
Toke Points
Cream of Celery
Olives Almonds
Striped Bass, Joinville
Tournedos Forestière
Pommes Rissolé
Peas Étuvé
Champagne Punch
Roast Squab Chicken
Salad de Saison
Fancy Ice Cream
Cakes
Coffee
Mrs. Neustadter, February 14, 1916:
California and Toke Points
Consommé de Volaille, Royal
Almonds Olives
Frogs à la Michels
Asparagus, Hollandaise
Chicken Poêlé
Brandied Peaches
Pommes Fondantes
Goose Liver Sauté
Lettuce, French Dressing
Fancy Ice Cream
Assorted Cakes
Coffee
Real Estate Banquet, February 5, 1916:
Toke Points
Mongol
English Walnuts Olives Celery
Fillet of Bass, Joinville
Sweetbread Cutlets, Virginia
Peas
Roast Squab
Potatoes Château
Salad de Saison
Fancy Ice Cream
Assorted Cakes
Coffee
Mr. L. J. Scroffy, February 4, 1916:
Fresh Caviar
Celery Olives Almonds
Terrapin Maryland
Wild Rice
Virginia Ham Glacé, Ferrari
Faison Truffles
Salad de Saison
Pudding Glacé, Diplomate
Mignardises
Coffee
Mrs. J. C. Cowdin, January 27, 1916:
Canapé de Caviar Frais
Huîtres de Californie
Bortsch Clair en Tasse
Celeri Olives Mures Amandes Salées
Poitrine de Faisan aux Figues
Pommes à la Reine
Petits Pois à la Française
Foie d’Oie à la Gelée
Salad de Laitue
Coupe St. Jacques
Mignardises
Demi Tasse
Mrs. Samuel Rissinger, January 5, 1916:
Hors d’Oeuvres Russe
Potage Lord Mayor
Almonds Olives Celery
Frogs, Michels
Breast of Pheasant, Rossini
Figs au Madère
Fresh Asparagus, Hollandaise
Salad Veronica
Apple Charlotte
Ice Cream Pralinée
Cakes
Coffee
Bagmen of Bagdad, December 30, 1915:
Toke Points
Green Turtle Soup
Celery Olives Almonds
Terrapin Maryland
Noisette of Lamb, Colbert
Haricot Panachée
Potatoes Rissolée
Champagne Punch
Breast of Duck, Currant Jelly
Fried Hominy
Cold Asparagus, Mustard Sauce
Pudding Glacé
Assorted Cakes
Coffee
Mr. Horace Hill, December 22, 1915:
California Oysters on Half Shell, Mignonnette
Chicken Gumbo, Princess
Celery Olives Almonds
Vol au Vent of Crab Meat, Monza
Saddle of Spring Lamb
Purée of Chestnut
Peas à la Française
Aspic de Foie Gras, Romaine
Orange Soufflé Glacé
Assorted Cakes
Demi Tasse
Mrs. Jules Levy, January 10, 1917:
Toke Points
Petite Marmite with Marrow Dumplings
Cheese Straws
Frogs, Neptune
Breast of Duckling à l’Orange
Potatoes Fondantes
Sweet and Sour String Beans
Fresh Asparagus, Hollandaise
Foie d’Oie aux Truffes
Lettuce Salad
Omelette Soufflé aux fraises
Demi Tasse
Mr. Otto Irving Wise, December 27, 1916:
Queux d’Écrevisse, Moscovite
Broth in Cups
Celery Olives Almonds
Frogs Marinière
Boneless Squab Guinea Hen
Pommes à la Reine
Artichoke Bottom, Hollandaise
Mousse de Foie Gras, Virginie
Lettuce Salad, French Dressing
Pudding Diplomate
Fancy Cakes
Coffee
Mr. L. A. Schwabacher, December 2, 1916:
Canapé de Caviar
Queux d’Écrevisse, Moscovite
Broth in Cups au Cerfeuil
Celery Olives Almonds
Frogs’ Legs à la Schwabacher
Ris de Veau Braise
Truffes de Périgord en Serviette
Boneless Squab Guinea Hen, Farcis
Pommes à la Reine
Asperges Nouvelles, Hollandaise
Mousse de Foie Gras, Virginie
Salad de Laitue
Pudding Diplomate
Mignardises
Demi Tasse
Mr. Colum, June 28, 1919:
Canapé Caviar with Cocktail
Toke Points
Green Turtle Soup
Almonds Olives
Lobster Newburg
Ham Glacé, Champagne Sauce
Timbale of Spinach
Iowa Corn Bread
Vol au Vent Toulouse
Kirsch Punch
Guinea Hen
Potatoes Château
Salad
Ice Cream Cakes
Coffee
Mrs. J. Ehrman, Supper, October 27, 1915:
Oysters on Half Shell
Frogs in Rings
Broiled Squab on Toast
Shoestring Potatoes
Lettuce Salad
Chocolate Parfait
Strawberry Water Ice
Assorted Cakes
Coffee
Mr. Charles Schwab, May 15, 1915:
Suprême Frascate
Potage Lemardelais, Passe
Almonds Olives
Fillet of Trout, Café de Paris
Breast of Chicken, Colbert
Peas à la Française
Artichokes, Hollandaise Sauce
Terrine de Foie Gras
Lettuce aux Cerfeuil
Bavarois aux Fraise and Framboise
Assorted Cakes
Coffee
Pacific Musical Club, Supper, February 23, 1916:
Toke Points
Salted Almonds
Broiled Squab
Sybil Potatoes
Salad de Saison
Ice Cream, Mozart
Fancy Cakes
Coffee
St. Ignatius University, November 9, 1916:
Blue Points
Clear Turtle
Almonds Celery Olives
Sole Normande
Filet Mignon, Sauce Madère
Haricots Panaches
Potatoes Noisette
Champagne Punch
Roast Squab Chicken
Salad de Saison
Glacé Madeleine
Fancy Cakes
Coffee
Mr. T. F. Baxter, Supper, November 20, 1916:
California Oysters on Half Shell, Mignonnette
Crab Meat, Monza
Breast of Squab, Colbert
Lettuce Salad
Fancy Ice Cream
Assorted Cakes
Coffee
First Subscription Ball, Mrs. S. S. Martin, Supper, December 22, 1915:
Scrambled Eggs
Bacon
Sausages
Toast Melba
Coffee
Mr. Ercole Canessa, Luncheon, May 29, 1915:
Hors d’Oeuvres
Salted Almonds
Fillet of Sand Dabs, Victor, Tartar Sauce
Breast of Chicken, Colbert
Peas Soufflé Potato
Soufflé Chocolat
Sauce Vanilla
Demi Tasse
Prudential Insurance Company of America, Luncheon, February 15, 1916:
Canapé of Anchovies
Potage Lambale
Olives
Lobster Newburgh
Loin of Lamb, Zahler
Salad de Saison
Hot Mince Pie
Black Coffee
Mrs. A. Welch, Luncheon, February 16, 1916:
Fruit Cocktail in Coupe
Chicken Broth in Cups
Almonds
Fillet of Sole, Tartare
Broiled Squab
Pommes Château
Cold Asparagus, Mustard Sauce
Fancy Ice Cream
Cakes Caroline
Coffee
Dr. Hugo Lieber, May 18, 1915:
California Oysters
Strained Gumbo
Olives Almonds
Fillet of Sole, Florentine
Breast of Chicken, Colbert
Pomme Foudaietes
Lettuce
Asparagus, Hollandaise Sauce
Ice Cream Cakes
Coffee
Mrs. Hiram Johnson, July 22, 1915:
Cantaloupe Moscovite
Beef Tea in Cups
Salted Almonds
Fillet of Trout, Café de Paris
Breast of Chicken with Truffles
Potatoes Noisettes
Hearts of Lettuce
Biscuit Glacé, St. Francis
Friandises
Demi Tasse
National Association of Professional Baseball, November 10, 1915:
Toke Points
Cream à la Reine
Celery Olives Almonds
Fillet of Sole, Joinville
Chicken Croquettes with Peas
Roman Punch
Imperial Squab
Salad de Saison
Fancy Ice Cream
Fancy Cakes
Coffee
Inland Iron Company, May 27, 1915:
Crab Cocktail, Moscovite
Clear Bortsch in Cups
Salted Almonds Ripe Olives
Sand Dabs, Meunière
Sweetbread Cutlets, St. Germain
Chateaubriand, Sauce Madère
Artichokes
Pommes Fondantes
Sorbet au Champagne
Roast Imperial Squab
Salad de Saison
Ice Cream
Mignardises
Coffee
Prudential Insurance Company, May 24, 1919:
Cherry Stone
Clear Green Turtle
Salted Almonds Ripe Olives
Aiguillette of Sole, Marjory
Filet Mignon with Fresh Mushrooms
Flageolet aux Fines Herbes
Potato Château
Orange Sherbet
Roast Imperial Squab
Chiffonade Salad
Fancy Ice Cream
Assorted Cakes
Coffee
Mr. Henry T. Scott, May 19, 1915:
Bouchées Fui with Cocktail
Fresh Caviar
California Oyster Soup
Almonds Olives
Sand Dabs, Sauté, Meunière
Pommes Parisienne, Persillade
Breast of Duck
New String Beans
Chicory and Escarole Salad
Mousse of Fresh Strawberries
Assorted Cakes
Coffee
Dinner in honor of Baron S. Goto, given by Consul General T. Ohta:
Grapefruit and Orange au Marasquin
Potage Lemardelais
Salted Pecans Ripe Olives
Bass Under Glass with Fresh Mushrooms
Noisette of Baby Lamb, Colbert
String Beans
Sorbet Mikado
Breast of Chicken, Lucullus
Potatoes Julienne
Cold Fresh Asparagus, Mustard Sauce
Fancy Ice Cream
Friandises
Demi Tasse
White Wine Red Wine
Champagne
White Creme de Menthe
Cognac
Cigarettes
Cigars
Mr. Raphael Weill, May 13, 1915:
California Oysters on Half Shell
Brandade
Saddle of Lamb
Petits Pois à la Française
Chicory
Blanc Mange
Petits Fours
Coffee
Mrs. George Marye, July 20, 1915:
Grapefruit Suprême
Salted Almonds and Pecans
Fillet of Sand Dabs, Mornay
Noisettes of Lamb, Sauce Diable
Corn
Boneless Squab, Stuffed
Hearts of Lettuce, Russian Dressing
Fresh Peach Ice Cream
Assorted Cakes
Coffee
Mrs. H. Sinsheimer, October 27, 1915:
Toke and California Oysters
Einlauf Suppe
Almonds
Frogs Raphaël, Weill
Eingedampfte Chicken
French Fried Potatoes
String Beans au Beurre
Bottoms of Artichokes, Lettuce Victor
Orange Soufflé Glacé St. Francis
Fancy Cakes
Coffee
Retail Dry Goods Association, October 10, 1916:
Blue Points
Potage Lord Mayor
Celery Olives Almonds
Fillet of Sole, Bagration
Tournedos Forestière
Potatoes Noisette
Peas Étuvé
Champagne Punch
Roast Squab Chicken
Salade de Saison
Frozen Diplomate Pudding
Fancy Cakes
Coffee
Golden Gate Thoroughbred Breeders’ Association, September 19, 1915:
Toke Points
Clear Turtle
Celery Olives Almonds
Aiguillette of Sole, Marguery
Vol au Vent Vaupaliere
Filet Mignon Madère
Peas à la Française
Champagne Punch
Breast of Squab
Potatoes Noisettes
Salade de Saison
Fancy Ice Cream
Assorted Cakes
Coffee
Fire Chief’s Banquet of San Francisco, September 30, 1915:
Toke Points
Potage Lord Mayor
Celery Olives Almonds
Fillet of Bass, Marinière
Tournedos with Fresh Mushrooms
Peas à la Française
Potato Risolée
Roman Punch
Roast Squab
Salade de Saison
Fancy Ice Cream
Assorted Cakes
Coffee
Telephone Pioneers of America, September 21, 1915:
Caviar d’Astrakan
Toke Points
Potage Windsor
Celery Almonds Olives
Écrevisses Voltaire
Mousse de Ris de Veau Royal
Chateaubriand Bayard
Petits Pois à la Française
Sorbet Ambassadrice
Poitrine de Guinea aux Fines Herbes
Pommes Noisettes
Salade Veronica
Glaces Fantaisies
Mignardises
Café Noir
West Virginia Banquet (West Virginia Building, Exposition Grounds), November 5, 1915:
Toke Points
Strained Gumbo, Princesse
Celery Olives Almonds
Fillet of Bass, Joinville
Sweetbread Braise with Peas
Champagne Punch
Roast Imperial Squab
Pommes Château
Salad de Saison
Fancy Ice Cream
Assorted Cakes
Coffee
Mrs. Henry T. Scott, August 30, 1915:
Canapé Caviar with Cocktail
Clear Bortsch in Cups
Cheese Straws
Salted Pecans
Sand Dabs, Meunière
Mousse of Virginia Ham
Timbale of Spinach
Breast of Pheasant, Lucullus
Salad Veronica
Coupes Curasco
Fancy Cakes
Coffee
Carlos Sanjinis (Bolivian Consul), August 23, 1915:
Toke Points
Green Turtle Soup, Xerxes
Almonds Olives Celery
Lobster Newburgh
Noisette of Lamb, Périgordine
Peas à la Française
Pommes à la Reine
Champagne Punch
Breast of Chicken, Virginia Ham
Celery Victor
Fancy Ice Cream
Assorted Cakes
Coffee
Papyrus Club, May 15, 1918.
Coupe Printanière au Kirsch
Consommé Tomato Chantilly
Olives
Sand Dabs, Meunière
Pommes Hollandaise
Château Briand Forestière
Cold Asparagus, Mustard Sauce
Meringue Glacée
Demi Tasse
Dinner to Mr. Thomas Coleman, Manager Hotel St. Francis, September 26, 1918.
Toke Points
Clear Turtle
Olives Almonds
Écrevisses Voltaire
Breast of Chicken, Colbert
Peas Étuvé Potatoes Fondante
Hearts of Lettuce St. Francis
Fancy Ice Cream
Cakes Caroline
Coffee
Mrs. Anita Baldwin, August 14, 1915:
Fruit Salad Suprême
Consommé
Almonds Olives
Frogs, Neptune
Mousse of Virginia Ham
Purée of Fresh Artichokes
Breast of Chicken
Pommes Soufflée
Alligator Pears
Pudding Nesselrode
Fancy Cakes
Coffee
Mrs. E. H. Stotesbury, July 25, 1915:
Astrakan Caviar
Chicken Broth
Cheese Straws
Salted Pecans and Almonds
Sand Dabs, Tempis
Pommes Parisienne
Virginia Ham
English Spinach
Corn Lieb
Breast of Squab Chicken
Salad Ravajole
Coupes Fraise
Fancy Cakes
Coffee
Candy
Monsieur Gregoire, French Building, P. P. I. E., November 15, 1919:
Bouchées Fines
Huîtres Mignonnettes
Bisque d’Écrevisses
Almonds Celery Olives
Truite de Rivière
Tournedos Cheron
Pommes Soufflée
Poitrine de Volaille, Virginie
Coeur de Laitue
Glacé Madeleine
Friandises
Coffee
Students Army Training Corps, December 7, 1918.
Oyster Cocktail
Potage Mongol
Olives Celery Almonds
Filet of Sole, Joinville
Roast Imperial Squab
Peas Étuvé Potatoes Parisienne
Salad de Saison
Fancy Ice Cream
Assorted Cakes
Coffee
Mr. Jesse Lillienthal (Luncheon), November 7, 1918.
California Oyster Cocktail
Olives Celery
Filet Mignon Grilled
Pommes Château
New String Beans
Individual Alaska
Demi Tasse
Mr. Mulcahy, February 26, 1918:
Toke Points Mignonnette
Clear Bortsch in Cups
Celery Olives Almonds
Écrevisses Voltaire
Noisette of Lamb with Fresh Mushrooms
Peas Étuvé—Pommes Lorette
Breast of Duck
Fried Hominy
Endive, Victor Dressing
Asparagus Glacée
Assorted Cakes
Café Marcel
Colonel Tessier, November 4, 1918:
Potage St. Germain
Almonds
Fillet Sand Dabs, Sauce Écrevisses
Poulet Poêle
Pommes Champs Elysées
Petits Pois Parisienne
Lettuce Salad, Fines Herbes
Soufflée, Vanilla Sauce
Fruit
Coffee
Mr. T. Ohta:
Blue Points Mignonnette
Clear Green Turtle Soup
Salted Nuts Celery Olives
Écrevisses Voltaire
Mackerel Mikado
Jumbo Squab, Parisienne
Asparagus, Hollandaise
Salad Fruitière
Fresh Figs, Sake
Friandises
Demi Tasse
Luncheon to Major Harley, Mr. French and Friends, November 5, 1918:
Écrevisses Gourmets Cold
Broiled Chicken
Peas Étuvé—Potatoes Champs Élysées
Cream Cheese and Bar le Duc
Demi Tasse
Mr. M. J. Cohen, April 16, 1917:
Toke Points
Potage Lord Mayor
Celery Olives Almonds
Terrapin Maryland
Whole Squab Chicken
Potatoes Château
Cold Asparagus, Figaro
Fancy Ice Cream
Cakes
Demi Tasse
Mr. Mogi, January 16, 1918:
Fresh Caviar on Ice Socle
Clear Green Turtle, Amontillado
Almonds Celery Olives
Frogs Legs, Michels
Sweetbread aux Truffes
Petits Pois
Goose Liver with Apples
Punch Mikado
Pheasant, Bread Sauce
Potatoes Champs Élysées
Melon Richelieu
Cakes
Coffee
Note
This is the only published book that treats intelligently of the waiter’s work from bus boy to head waiter, for both hotel and restaurant requirements. Interspersed are chapters on the care of table wares, salad making, table setting, carving, dishing up, handling of sea foods, building of banquet tables, and many other useful items of information. The book is illustrated, vest pocket size, printed on bond paper.
The Hotel Monthly Bookshop
John Willy, Inc.
950 Merchandise Mart
Chicago 54, Illinois