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The Hotel St. Francis Cook Book

Victor Hirtzler

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Book Excerpt: 
. . .Boiled eggs   Fried tomcods, Tartar  Rolls   Broiled honeycomb tripe  Coffee   Celery root, field and beet salad      Lyonnaise potatoes      Cherry tart        Coffee   DINNER    Potage Lamballe        Radishes    Bass, Dijonaise    Roast chicken    Fonds d'artichauts, Feypell    Julienne potatoes    Sliced tomatoes, French dressing    Vanilla ice cream    Cakes        Coffee

Bass, Dijonaise. Put four fillets of bass in a buttered pan, season with salt and pepper, sprinkle with two finely-chopped shallots, add one-half cup of water, cover, and put in hot oven for fifteen minutes. Then place the fillets on a platter, and reduce the bro. . . Read More