Excerpt: ...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 ...Read MoreExcerpt: ...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. Consomme Oriental. Cut carrots and turnips in the shape of half moons. Boil in salted water until soft, and serve in hot consomme 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 saute on both sides until done. Put the fish on a platter and pour Creole sauce over it. Serve boiled rice separate. 235 AUGUST 11 BREAKFAST LUNCHEON Grapenuts with cream Shrimp patties in cream Boiled eggs Calf's liver saute, Lyonnaise Dry toast German fried potatoes Ceylon tea Field salad Camembert cheese with crackers Coffee DINNER Potage Parmentier Pim olas Planked striped bass Venison chops, port wine sauce Hashed brown sweet potatoes Artichokes au gratin Endive salad Strawberry meringue Coffee 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 saute, 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, ..Read Less
Reading Copy. 7 x 10.25. Ex-library copy with usual markings, covers have heavy edge wear with some rubbing and fraying, top of spine has several short tears and some missing material not affecting binding, binding tight, 441 pages including index and title ads, daily breakfast, luncheon and dinner menus from shortly after the end of World War I with narrative on how to make most of the items on it, from a chef who worked at the Hotel St. Francis in San Francisco.
Fair/NONE. Good condition. Ex Library with numbering to bottom spine edge, library remnants to front endpapers, high school library stamp to ffep. Front hinge starting slightly, still attached, endpapers not cracked. No other names or markings.; First Edition was published in 1910 as Hotel St. Francis Book of Recipes and Model Menus.; Green cloth/gilt; 4to; No DJ.
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