The Hotel St. Francis Cook Book

Eggs à la Patti. Make a chicken hash in cream and put on a platter. Lay four poached eggs on top, and one slice of truffle on top of each egg. Pour sauce Madère around the hash.

Puff paste roses. Roll out some puff paste about one-eighth inch thick, and cut with a star cutter. Brush over with a little water, and fold the points of the stars to the center. Bake, and when nearly done dust with powdered sugar, and return to oven to finish baking. The cakes will puff up like a rose. Fill with jelly and serve.

Consommé Alexandria. Add one cupful of boiled white meat of chicken, cut in small dices, to three pints of consommé brunoise.

Orange or lemon brandy, for flavoring. Peel very thin the yellow outside from oranges or lemons. The inner white skin is not good. Crush with a little granulated sugar. Put in a bottle and cover with strong brandy. In the same manner can be prepared the kernels of cherries, plums, apricots or peaches. Pound the kernels slightly before putting them in the brandy.

White bean salad. Soak a pound of navy beans over night in cold water. Then boil them in three quarts of water; to which has been added a little salt, an onion, a carrot, and a bouquet garni. When soft, remove the onion and carrot, and the bouquet garni, drain off the water, and set the beans to cool. When cold put in a salad bowl, add two shallots chopped very fine, a little chopped parsley, a little salt and some fresh-ground pepper, one spoonful of vinegar and two of olive oil. Mix well.

Lamb broth à la Reine. Put a shoulder of lamb in a roasting pan, season with salt and pepper, a little fat or a small piece of butter, and put in the oven to roast. When done remove the lean meat from the bones and cut in small squares. Put the trimmings in a casserole with five pounds of lamb bones and three quarts of water. Bring to a boil, skim well, and then add one sliced onion, one carrot, a bay leaf, six cloves, a bouquet garni, a stalk of leek and three leaves of celery, a little salt and a few whole black pepper berries. Boil slowly for one hour, without being covered, so the broth will stay clear. Strain through fine cheese cloth, add the lamb cut in small squares, and one-half pound of boiled rice. Serve hot and well seasoned.

Pumpkin pie. Make a custard with five eggs, two ounces of sugar, one pint of pumpkin pulp, one pony of molasses, three ounces of melted butter, one pinch of grated nutmeg, one pinch of cinnamon and one pinch of allspice. Mix to a custard, and finish like a custard pie.

Pumpkin pulp. Peel a pumpkin and wash out the seeds. Steam or boil until soft, and strain through a fine sieve.

Baked whitefish, St. Menehould. Take four pounds of whitefish (bass or other fish may be used), put in a vessel with two quarts of water and a spoonful of salt, and boil for five minutes. Then drain off the water, remove the skin and bones, and break the fish in two inch pieces. Make one quart of cream sauce. In a buttered baking dish put one spoonful of cream sauce, then one-third of the fish; cover with cream sauce; then another third of the fish; cover with sauce; and then the remainder of the fish, and pour the remainder of the sauce on top. The sauce should be highly seasoned. Sprinkle the top with grated Swiss or Parmesan cheese, put small bits of butter on top, and bake in oven for fifteen or twenty minutes. Sprinkle with the juice of two lemons, and serve from the baking dish.

Eggs Mollet, cream sauce. Eggs Mollet are soft boiled (about four minutes). Remove the shells, being careful that the eggs do not break. Put in a deep dish and cover with cream sauce.

Pimentos, vinaigrette. Drain the juice from one can of pimentos, lay them on a platter, and cover with vinaigrette sauce. Serve very cold.

Scalloped clams. Put six dozen Little Neck clams in a vessel with their juice, and bring to a boil. Heat two ounces of butter in a casserole, then add two spoonfuls of flour, and heat through. Then add the juice of the clams and half a pint of milk, and season with salt and pepper. The sauce should then be a little thick. Bind with the yolks of two eggs mixed with one-half cup of cream. Mix the clams with three-fourths of the sauce and put in a baking dish. Pour the rest of the sauce over the top, sprinkle with grated cheese, put small bits of butter on top, and bake in hot oven until brown. Serve in same dish.

Tenderloin of beef, moderne. Roast the tenderloin of beef, place on a platter, and garnish with several small patties; some of them filled with string beans, and some filled with peas in butter. Also garnish with rissolée potatoes. Serve Madeira sauce separate, besides pouring a little over the tenderloin.

Terrapin soup, Southern style. Scald two terrapin, and remove the shell, skin and intestines. Cut the terrapin in small pieces about one-quarter inch square. Heat four ounces of butter in a casserole, then add the terrapin and fry over a quick fire. Sprinkle with three tablespoonfuls of flour, add three pints of any kind of good broth and one pint of milk, season with salt and pepper, add a glass of good sherry wine, and boil until well done. Bind with the yolks of two eggs mixed with a cup of cream and a glass of dry sherry wine. Set on stove and let it come nearly to a boil, but not quite.

Eggs Vilna. Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, lay four fillets of anchovies crosswise over the eggs, and garnish with two lemons cut in half, and parsley in branches.

Calf's liver, Spanish style. Cut six slices of calf's liver three-quarters of an inch thick, season with salt and pepper, roll in flour, and fry in melted butter. When nearly done place on a platter and keep hot. Pour one pint of very highly seasoned Créole sauce over the liver, and put in oven for two minutes. Sprinkle with chopped parsley, and serve.

Consommé Rothschild. Equal parts of breast of boiled fowl, beef tongue and truffles cut Julienne style, and added to very hot consommé. Add a little chervil before serving.

Sliced culemo salad. Culemo is a sort of cucumber. Peel, slice, and pour French dressing over it.

Cold eggs with celery. Put four cold poached eggs on a platter and cover with a sauce made of one pinch of salt, a little fresh-ground black pepper, the heart of a stalk of celery cut in very small dices, a little chopped parsley, one spoonful of vinegar, and two tablespoonfuls of olive oil.

Fillet of sole, Paylord. Chop very fine one-half of a can of French mushrooms, put in a napkin and squeeze out the water. Then mix with half a cup of thick cream sauce. Season four fillets of sole with salt and pepper, and spread all over with mushroom purée; then roll in fresh bread crumbs, and fry in swimming hot lard. Dress on a napkin on a platter, and garnish with fried parsley and quartered lemons. Serve Tartar sauce separate.

Sweetbreads, Egyptienne. Put some braised sweetbreads on a platter and garnish with stuffed green peppers and croquettes of rice. One of each to each person. Serve Bordelaise sauce separate.

Stuffed green peppers. Dip four green peppers in very hot lard for a second, then remove the skin, cut off the top, and clean out the insides. Fill with a purée of fresh mushrooms, sprinkle with bread crumbs, put small bits of butter on top of each, and bake in oven for ten minutes. Serve as a garnish; or as a vegetable, with sauce Madère, or tomato sauce.

Eggs Montebello. Poach four eggs, allow them to become cool, roll in flour, then in bread crumbs, and fry in swimming hot lard or butter. Serve on a napkin, and garnish with fried parsley. Serve sauce Montebello separate.

Sauce Montebello. Equal parts of Béarnaise and tomato sauce mixed.

Cosmopolitan salad. Put in a salad bowl in bouquets such vegetables as peas, string beans, carrots, cauliflower, asparagus, Brussels sprouts, etc. There should be at least four different kinds. In the center place a handful of shelled shrimps or lobster cut in slices, or crab meat. Serve with French dressing, well seasoned.

Consommé paysanne. Cut two leaves of white cabbage in one inch squares, and put in a casserole. Add one sliced carrot, one sliced turnip, one leek and two leaves of celery, also sliced. Also add two ounces of butter, cover, and simmer in oven until soft. Be careful that it does not burn. Drain off the butter, add one quart of consommé, and boil for ten minutes. Add a little chopped chervil.

Salmon steak, Calcutta. Put two slices of salmon, about one and one-half inches thick, in a flat buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, cover with buttered paper, and cook in oven for twenty minutes. Then put the fish on a platter and keep hot. Pour over the fish a sauce made as follows: Heat two ounces of butter in a casserole, add one spoonful of flour and one of curry powder, and heat through. Then add the broth the fish was cooked in, and one pint of fish stock, and boil for ten minutes. Bind with the yolks of two eggs and one-half cup of cream. Strain, put back in the casserole, and whip one ounce of fresh butter into it. When the butter is melted it is ready to pour over the fish. Garnish the fish with fleurons.

Parisian potatoes, Hollandaise. Cut a quart of potatoes with a round Parisian spoon, put in cold water, add a little salt, and boil very slowly. When done, drain off the water, and put the potatoes in the oven to dry. Then put the potatoes in one ounce of melted butter mixed with a little chopped parsley, roll carefully so they will not break, and serve.

Omelet Levy. Make a plain omelet with eight eggs, and put on a quite-large china platter. Garnish with one bouquet of pimentos cut in small dices and heated in butter; one bouquet of green peppers cut in the same manner and sautéed in butter; one bouquet of asparagus tips, and one of chicken hash in cream.

Lamb kidneys en brochette with bacon. Remove the skin from two lamb kidneys, split them open, and put a skewer through them. Season with salt and pepper, roll in oil, and broil. When done place on a piece of dry toast, lay two strips of bacon on top. And put a spoonful of maître d'hôtel butter on top of all.

Potage Cameroni. Make one quart of consommé brunoise, add six chickens' livers cut in small squares and sautéed in butter; and one-half cup of boiled macaroni cut in half inch pieces. Serve grated cheese separate.

Sweetbreads, Figaro. Braised sweetbreads served with their own gravy, and garnished with one timbale of spinach for each person. Serve sauce Figaro separate.

Sauce Figaro. Reduce one pint of tomato sauce one half by boiling slowly. Allow to become cold, add one pint of mayonnaise sauce, mix well, and season with salt and Cayenne pepper.

Roast sirloin of beef, Mounet Sully. Roast a sirloin of beef, place on a platter, and garnish with fresh artichoke bottoms filled with peas au beurre, and potatoes Julienne. Serve Béarnaise sauce separate.

Puff paste basket. Roll out some puff paste about one-quarter inch thick. Cut out the paste with an oval cutter. Wash the tops, and then make a shallow incision in the tops with another oval cutter about one-half inch smaller. Bake. Remove the soft inside paste, and fill with sweetened whipped cream. Make a handle out of some candied angelica, and stick it on the whipped cream, making it look like a basket.

Kippered Alaska cod in cream. Kippered Alaska black cod is a delicate smoked fish. Remove the skin, place in a sauce pan and cover with thick cream. Bring slowly to a boil, and let stand for about ten minutes at boiling point. Another method of cooking is to put the fish in a sauté pan, cover with water, and bring to a boil. Then drain off the water, add some cream sauce and a small piece of butter, season with salt and pepper, and boil for five minutes.

Consommé Monaco. Cut one breast of a boiled chicken or fowl and two truffles in small dices. Add to one quart of hot well-seasoned consommé.

Virginia ham, glacé. Soak a Virginia ham in cold water over night. Then put the ham in a large kettle and cover with cold water, bring to a boil, and then set at side of stove and allow to simmer for three hours. The ham is done when the skin is easy to loosen. Then remove the skin, and put the ham in another pot with one quart of sherry wine, and set in oven to bake. Baste continually. After twenty minutes dust the top with powdered sugar, and bake until brown.

Champagne sauce, I. Put two ounces of sugar in a casserole and cook to a brown caramel color, but be careful not to burn. Then add one glass of vinegar and boil until nearly dry. Then add one pint of sauce Madère and boil for ten minutes. Strain, and season well.

II. Put one quart of champagne in a casserole and reduce until nearly dry, then add one pint of sauce Madère, season with salt and Cayenne pepper, boil for ten minutes, and strain.

Timbale of spinach. Pass one pint of freshly-chopped spinach through a fine sieve, season with salt and pepper, add one spoonful of cream sauce and a raw egg, mix well, and put in small buttered timbale moulds. Cook for twenty minutes in bain-marie. Serve as a garnish, or as a vegetable with cream, tomato, or Madeira sauce.

Poached eggs, d'Orleans. Make four round pieces of dry toast, lay a thin slice of smoked beef tongue on each, and a poached egg on top of the tongue. Cover with Béarnaise sauce.

Mutton chops, Argenteuil. Broil some mutton chops and put on a platter. Garnish with asparagus tips. Pour a little Hollandaise sauce over the tips; and a little brown gravy or sauce Madère over the chops.

Puff paste sandwich (pastry). Roll out some puff paste into a thin sheet, and spread with a thick layer of jam. Wash the edges of the sheet, and place another thin sheet of the same paste on top. Press together at the edges. Wash the top, and bake. When nearly done dust the top with powdered sugar, and bake in the oven until the sugar is melted. Serve cold.

Rice soup, Palermo. Heat two ounces of butter in a casserole, add two ounces of rice and one ounce of flour, and heat through. Then add three pints of chicken broth, and boil slowly. Keep stirring carefully so it will not burn on the bottom, but do not break the rice. When the rice is soft bind the soup with the yolks of three eggs mixed with one pint of cream. Keep stirring the soup until it nearly comes to a boil; taste to determine as to seasoning; add a tiny bit of grated nutmeg, a little Cayenne pepper, and the juice of two lemons, freshly squeezed.

Tenderloin of beef, Gambetta. Put a roast tenderloin of beef on a platter, garnish on one side with onions glacés, and on the other side with fresh mushrooms sauté in butter. Serve sauce Madère on top of the beef, and also separate in a bowl.

Cold fonds d'artichauts, Du Barry. Boil four fresh artichoke bottoms in salt water, to which has been added the juice of a lemon. Also boil a head of cauliflower. When both are cold fill the bottoms with some of the cauliflower, and cover with a well-seasoned thick mayonnaise sauce. Place each artichoke on a leaf of lettuce, and serve.

Chilian salad. Place in a salad bowl equal parts of apple, celery and pimentos, all cut Julienne style. Serve with mayonnaise sauce.

Lemon cake. Bake a sponge cake, as described elsewhere. Cut in three layers, and fill between with lemon butter filling. Glacé the top with thin white icing flavored with lemon juice. Serve when the icing is dry.

Orange cake. Same as lemon cake, but fill the cake with orange butter filling, and glace the top with pink icing flavored with orange. Serve with a slice of orange on top of each portion of cake.

Lemon butter filling. One-half pound of sugar, four ounces of sweet butter, two lemons, the yolks of two eggs, and two whole eggs. Grate the lemon rinds into the sugar, squeeze in the juice of the lemons, add the eggs, yolks and butter, mix well, and stir over a slow fire until it thickens. Do not let it boil. Use cold.

Orange butter filling. Prepare in the same manner as lemon butter filling, but use oranges.

Consommé Oriental. Cut carrots and turnips in the shape of half moons. Boil in salted water until soft, and serve in hot consommé with an equal quantity of plain boiled rice.

Fillet of halibut, Cubaine. Cut four fillets of halibut, season with salt and pepper, and roll in flour. Heat two ounces of butter in a frying pan, then add the fish and sauté on both sides until done. Put the fish on a platter and pour Créole sauce over it. Serve boiled rice separate.

Shrimp patties in cream. Make four patty shells and keep them hot. Wash one pound of picked shrimps in warm water. Make a pint of cream sauce, add the shrimps, season with salt and Cayenne pepper, and fill the patties. Serve on napkins, with parsley in branches, and a lemon cut in four.

Calf's liver sauté, Lyonnaise. Cut four slices of calf's liver about one inch thick. Season with salt and pepper, and roll in flour. Put two ounces of butter in a frying pan, and heat, add the liver and fry on both sides. When nearly done remove from the pan and place on a platter. Slice two onions very thin, put in the pan and fry until yellow. Then add one spoonful of flour, heat through, add a cupful of stock, bouillon, or hot water, season with salt and pepper, and add some chopped parsley and the juice of a lemon. Boil for a few minutes, and pour over the liver.

Potage Parmentier. Cut four stalks of leek and one onion in thin slices. Put in a casserole with three ounces of butter, cover, and simmer until done. Then add two pounds of raw white potatoes cut in half inch squares, two quarts of bouillon or stock, and one quart of water, a handful of salt, and a bouquet garni. Boil slowly until the potatoes are done, remove the bouquet, taste to see if salt is needed, and add a little pepper and chopped parsley.

Venison steak, port wine sauce. Cut four venison chops about one and one-quarter inches thick, and season with salt and pepper. Put a spoonful of melted butter in a sauté pan, heat, then add the chops and sauté until done. Place on a platter and pour port wine sauce over them.

Port wine sauce. Make any kind of brown gravy after cooking venison chops, saddle, or any roast. Melt two spoonfuls of currant jelly in a casserole, in a wine glassful of port wine, and reduce one-half. Then add one cup of brown gravy, dish gravy, or sauce Madère, season with salt and pepper, and boil for five minutes. Serve with game or mutton.

Lobster canapé. Cut the tail of a lobster in thin slices and lay on four pieces of toast. Cover with thick well-seasoned mayonnaise, and garnish the edges with chopped hard-boiled eggs and chopped parsley. Serve on a folded napkin, and garnish with parsley in branches and two lemons cut in half.

Scrambled eggs, Mauresque. Cut some Lyon sausage and boiled ham in small dices, put in a casserole with a piece of butter, and heat. Then add the beaten eggs, cream, and a little salt and pepper. Scramble in the usual manner, and serve in a deep china dish.

Potage Nassau. Peel eight white onions, and put in a casserole with one quart of water and a little salt. Boil for twenty minutes, and then drain off the water. Heat three ounces of butter in another casserole; then add three spoonfuls of flour, heat through; then add one pint of milk and one quart of bouillon and the onions, and boil for forty minutes. Strain through a fine sieve, put back in casserole, season with salt and Cayenne pepper, and stir-in three ounces of sweet butter. When the butter is melted, serve hot, with small crusts of bread cut in small squares, and fried in butter.

Pea soup with vermicelli. One quart of purée of pea soup mixed with one pint of consommé vermicelli.

Codfish steak à l'Anglaise. Heat two ounces of butter in a sauté pan; add two slices of fresh codfish cut about one and one-half inches thick, and one sliced onion. Season with salt and pepper, and simmer until the fish is done. Then remove the fish to a platter; sprinkle a spoonful of flour in the pan, heat through, add one-half glass of white wine, and boil for a few minutes. Then add one cup of hot milk and one-half cup of fish broth, and boil for ten minutes. Season with salt and pepper, add a little chopped parsley and a chopped hard-boiled egg and the juice of a lemon, and pour over the fish. Serve hot.

Fillet of beef, Dumas. Use a roast tenderloin of beef; or broiled fillet of beef steaks. Place on a platter, and cover with sauce Madère to which has been added a slice of boiled ham and a small can of French mushrooms cut in small dices. Garnish one side of the beef with potatoes Parisian, and the other side with artichokes cut in quarters and boiled in salted water.

Salade Château de Madrid. Peel a half dozen fresh mushrooms, and cut them, raw, in Julienne style. Place them in a salad bowl with equal parts of green peppers and pimentos, also cut Julienne. In the center put an equal part of plain boiled rice; and a dressing made with one spoonful of vinegar, the juice of a lemon, two spoonfuls of olive oil, a pinch of Cayenne pepper, a little paprika, salt and pepper, and some chopped parsley and chervil.

Potage Dieppoise. Put in a casserole four leaves of white cabbage, and two stalks of leeks and one of celery cut in thin slices. Add three ounces of butter, cover, and simmer until done. Then add one pound of raw potatoes cut in thin slices the size of a silver quarter, and three pints of bouillon. Season with salt and pepper, and boil until done.

Broiled fresh mackerel, anchovy butter. Broil the mackerel and place on a platter. Pour over it an anchovy butter made as described elsewhere. Garnish with parsley in branches and quartered lemons.

Sweetbreads, Lieb. Soak four sweetbreads in cold water for an hour. Then put on fire in three pints of cold water and a spoonful of salt. Bring to a boil, and then cool off in cold water. Then trim the sweetbreads, season with salt and pepper, roll in oil, and broil. The sweetbreads must be whole; not split. When done place on a slice of Virginia ham and cover with sauce Colbert, and garnish with fleurons. The preceding is for one person only.

Endives with beets. Cut endives salad lengthwise, place on a large china platter, season with salt and pepper, sprinkle with chopped beets and parsley, and a mixture of one-third of vinegar to two-thirds of olive oil.

Eggs, Buckingham. Put in a buttered shirred egg dish a slice of toast, lay a slice of ham on top, and a soft poached egg on top of the ham. Cover with cream sauce, sprinkle with grated cheese, and bake in a hot oven until brown on top.

Vanilla Darioles. Mix one ounce of flour with three ounces of sugar, two eggs and five yolks of eggs. Then add one pint of milk and some vanilla flavoring, and strain. Line about one dozen dariole or small timbale moulds with very thin tartelette dough. Put a piece of butter the size of a marble in the bottom of each, and fill with the above preparation. Bake in a medium-hot oven, and when done unmould; and serve either hot or cold, with vanilla sauce.

Orange Darioles. Same as vanilla darioles, but flavor with the rind and juice of an orange. Serve with orange sauce.

Lemon Darioles. Prepare in the same manner as orange darioles, but use a lemon to flavor same. Serve with lemon sauce.

Potage Italienne. Soak half a pound of dry mushrooms in cold water for a few hours. Then put in a casserole with one quart of consommé, one pint of purée of tomatoes, and one-half pound of boiled spaghetti cut in pieces two inches long. Boil for ten minutes. Crush two pieces of garlic and fry in a spoonful of oil for a second, add to the soup, season with salt and pepper, and sprinkle with a little chopped parsley. Serve grated cheese separate.

Boiled turbot, nonpareil. Put the whole turbot in a fish kettle, cover with cold water, add a glass of white wine, a handful of salt, one sliced carrot, onion and lemon, and a bouquet garni. Boil slowly for about ten minutes, then allow to stand for about thirty minutes in the hot water. Then put the fish on a folded napkin on a platter, and garnish with parsley in branches and quartered lemons. Serve sauce non pareil separate.

Sauce nonpareil. Put in a casserole the yolks of five eggs and the juice of a lemon. Set the casserole in a bain-marie, and stir well. Then add, little by little, three-quarters of a pound of butter, and one-quarter of a pound of crayfish butter, or lobster butter. Then strain through a fine cheese cloth, season with salt and pepper, or Cayenne, add one dozen écrevisse tails cut in two; or the tail of a lobster cut in small squares.

Poached eggs, Balti. Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, and cover with sauce Madère.

Ham croquettes. Cut about one pound of ham trimmings in very small squares. Cut a can of French mushrooms in small dices, and squeeze the water out of them. Heat an ounce of butter in a casserole, add a dozen shallots chopped fine, and simmer for five minutes. Then add a spoonful of flour and heat through; then add a cupful of bouillon or stock, and boil for a minute; then add the mushrooms and the ham, and cook for ten minutes. Bind with the yolks of two eggs, season with a little Cayenne pepper, and add some chopped parsley. Then take off the fire and work in two ounces of good butter. When the butter is dissolved put on a pan or platter, and allow to become cold. Form the croquettes in any shape desired, roll in flour, then in beaten eggs, and then in bread crumbs, and fry in hot swimming lard. Serve with cream or tomato sauce, or sauce Madère. The butter is added to prevent the croquettes from being hard, when cooked.

Virginia ham croquettes. Make from Virginia ham; otherwise same as above.

Consommé Montesquieu. Equal parts of boiled ham, breast of chicken, and French mushrooms, cut Julienne style. Also an equal part of the small flowers of boiled cauliflower. Serve all in hot, well-seasoned consommé.

Leg of mutton, Mexicaine. Put a leg of mutton in a roasting pan with a sliced onion and carrot, four leaves of celery, and one Chili pepper. Season the leg with salt and pepper, and rub with a little garlic; place a small piece of butter on top, and set in oven to roast. When done remove the leg to a platter, drain the grease from the pan, add one spoonful of meat extract, a cup of bouillon or stock, and a little salt, and boil for a few minutes. Pour a little of the gravy over the mutton and serve the rest in a bowl. Garnish the leg with one stuffed pimento à la Créole for each person.

Stuffed pimentos, Créole. Make a rice Créole. Fill pimentos with this rice, place on a buttered pan, put small pieces of butter on top of each, and bake in a medium-hot oven. Serve as a garnish, or as a vegetable with tomato sauce.

Eggs Mollet, Florentine. Put some purée of spinach in a vegetable dish, place four eggs Mollet on top.

Chicken soup, Florentine. Cut a spring chicken, bones and all, in pieces one inch square. Heat three ounces of butter in a casserole, add the chicken, and cook until golden yellow; add two spoonfuls of flour and heat through; add three pints of chicken broth, a bouquet garni, and one-half cup of raw rice. Boil for one hour, then remove the bouquet garni, add one pint of boiling milk, and season with salt and pepper and a little chopped parsley.

Brook trout, Volper. Put in a casserole two quarts of cider, one sliced onion, one carrot, one piece of celery, one piece of leek, a little parsley, one bay leaf, one clove, and one spoonful of salt. Bring to a boil, and then add eight brook trout. Set the vessel on the side of the range, and let stand at boiling point for ten minutes; then remove the trout to a platter. Serve with the following sauce: Heat two ounces of butter in a casserole, add two spoonfuls of flour and one and one-half pints of the cider in which the fish was cooked. Boil for twenty minutes. Then add two more ounces of fresh butter, season well with salt and pepper, and strain over the fish. Garnish with bread cut in heart shapes, and fried in butter. Sprinkle with chopped parsley.

Louis potatoes. Cut some potatoes with a small round Parisian spoon, parboil in water, and finish cooking in just enough cream to cover the potatoes. Season with a little salt, and serve in a deep dish with the cream.

Roast beef, Jules-Albert. Season a five pound piece of sirloin of beef with salt and pepper, and rub with garlic. Put in an earthern pot and pour a glassful of olive oil over it. Let it stand in the ice box for two days. Then put on fire and roast for about forty minutes, basting often. Then remove the beef to a platter, and add to the roasting pan one spoonful of flour; heat; add one cup of bouillon and one-half glass of white wine, season with salt and pepper, boil for ten minutes, and strain. Pour a little over the beef, and serve the rest in a sauce boat.

Fried eggs, Infante. Cook some chickens' livers sauté in butter, and add a little sauce Madère. Pour the livers around some fried eggs.

Imported Frankfurter sausages. These sausages can be obtained in cans. Remove from can immediately upon opening, otherwise they will turn bad. Put the sausages in water almost at the boiling point, and keep them at that temperature for twelve minutes, but do not let them boil. Serve on a platter, garnished with parsley in branches.

Consommé with celery and rice. Cut a stalk of celery in small squares, wash well, and boil in salted water until soft. Boil about one-quarter of a pound of rice in salted water until soft. Serve both in three pints of hot well-seasoned consommé.

Omelet with chives. Beat eight eggs, season with salt and pepper, add one spoonful of chives sliced very fine, and cook the omelet in the usual manner.