The Hotel St. Francis Cook Book

March 8

BREAKFAST				LUNCHEON
	Stewed prunes				Canapé of fresh caviar
	Scrambled eggs with bacon				Consommé in cups
	Buttered toast				Cheese straws
	English breakfast tea				Spring lamb Irish stew
					Cream puffs
					Coffee
		DINNER
			Purée d’Artois (soup)
			Salted pecans
			Broiled shad, Albert
			Chicken à l’Estragon
			Potatoes au gratin
			Artichokes, sauce Hollandaise
			Omelette soufflée
			Coffee

Purée d’Artois. Same as purée of peas.

Broiled shad, Albert. Broiled shad with horseradish sauce.

Chicken à l’Estragon. Boil a whole chicken in a quart of water with salt and a bouquet garni. When done pull the skin off but leave the chicken whole. Make the sauce in the following manner: Put three ounces of butter in a casserole, when hot add two and one-half spoonfuls of flour and one and one-half pints of the chicken broth, boil for ten minutes, add a little chopped tarragon and boil for another ten minutes. Bind with the yolks of two eggs and a half cup of cream, strain, and season with salt and Cayenne pepper. Pour the sauce over the chicken, and lay a few leaves of tarragon on top.

Omelette soufflée. Mix a cup of powdered sugar with the yolks of two eggs and the inside of a vanilla bean, and beat until it is light and fluffy. Beat the whites of eight eggs until they are very stiff, then add to the batter, mixing lightly. Place this on a buttered silver platter that has been dusted with powdered sugar, form into a fancy shape, decorate through a pastry bag with some of the same preparation, dust with powdered sugar, and bake in a rather hot oven for about ten minutes.

Omelette soufflée en surprise. Cut a piece of sponge cake into an oval shape about one-half inch thick, three inches wide and six inches long. Put on top of the cake one pint of vanilla ice cream that has been frozen very hard, cover with omelette soufflée preparation, decorate in the same manner as above, dust with powdered sugar, and bake in a very hot oven for two minutes.