The Hotel St. Francis Cook Book Part 11

=Oysters a l'ancienne.= Take a dozen oysters on the deep half sh.e.l.l, season with salt and pepper, put a small piece of b.u.t.ter, some chopped parsley, a little lemon juice, and a thin slice of salt pork on each, and bake in a hot oven for about four minutes.

=Chicken pot pie, home style.= Take a young fat hen and cut up as for frica.s.see. Wash well and put in a vessel with one quart of water, season with salt, bring to a boil, skim, and add a bouquet garni. After boiling for about thirty minutes remove the bouquet and add twelve small round potatoes, twelve very small onions, and one-quarter pound of parboiled salt pork cut in small squares. Boil all together until well done. Mix in a cup three spoonsful of flour and one-half cup of water, and stir into the stewing chicken. Boil again for about ten minutes, then put in a deep dish, sprinkle with chopped parsley, and when nearly cold cover with thin pie, or puff paste, brush over with the yolk of an egg, and bake in oven until well browned. Serve on a napkin. Dumplings and a few small French carrots may be added before covering with the paste, if desired.

=Moka cake.= Take three layers of cake and fill between with moka filling. For the filling beat a half pound of sweet b.u.t.ter with a half pound of powdered sugar until it is white and light. Then add the yolks of three eggs, one by one, and a half cup of rich cream, beating until very smooth. Flavor with some strong coffee or coffee extract. Finish the cake by glacing the top with coffee frosting, and decorate with some of the moka filling.

FEBRUARY 19

BREAKFAST Stewed prunes Scrambled eggs with chives Toasted m.u.f.fins Coffee

LUNCHEON Canape of raw meat Radishes Broiled shad, maitre d'hotel Potatoes au gratin Cauliflower mayonnaise Pont l'eveque cheese Crackers Coffee

DINNER Cream of Lima beans Celery Frogs' legs, Jerusalem Roast squab chicken Individual artichokes, au gratin Julienne potatoes Endives salad Vanilla ice cream a.s.sorted cakes Coffee

=Canape of raw meat.= Take a quarter pound of lean fresh beef tenderloin or sirloin and chop very fine and season with a little salt and pepper.

Toast some thin slices of rye or white bread lightly, spread with a little sweet b.u.t.ter, and then spread the chopped meat on top. Serve on a napkin, garnished with quartered lemon and parsley.

=Broiled shad, maitre d'hotel.= Split a shad, season with salt and pepper, sprinkle with oil, and broil on both sides. Dish up on a platter, cover with maitre d'hotel sauce, and garnish with quartered lemons and parsley.

=Cream of Lima beans.= Put in a vessel two ounces of b.u.t.ter and one leek cut in small pieces. Simmer for a few minutes, then add one-half cup of flour and simmer again. When hot add one quart of milk and a can of Lima beans, or one pound of fresh beans. When soft strain through a fine sieve, put back in vessel, bring to a boil, and add one-half pint of thick cream and two ounces of best b.u.t.ter. Stir well, and season with salt and pepper and a little Cayenne pepper. In place of the cream, use half chicken broth, light bouillon, veal broth, or half stock and half milk, if desired.

=Frogs' legs, Jerusalem.= Put in a saute pan one soupspoonful of chopped celery, three chopped shallots, and three ounces of b.u.t.ter, and simmer for about five minutes. Then add one dozen cut up frogs' legs, season with salt and pepper, and simmer for five minutes. Then add one cup of cream, or one cup of cream sauce, and boil for ten minutes. Serve in chafing dish.

=Artichokes au gratin.= Remove the leaves from four boiled artichokes and cut the bottoms in slices. b.u.t.ter four individual s.h.i.+rred egg dishes, put one spoonful of cream sauce in the bottom, then put in the sliced artichokes, season with salt and pepper, cover with cream sauce, sprinkle with grated cheese, put a small piece of b.u.t.ter on top of each, and bake in oven until brown.

FEBRUARY 20

BREAKFAST Oatmeal Boiled salt mackerel Baked potatoes Rolls Coffee

LUNCHEON Poached eggs, Rothschild Fried chicken, Maryland Field salad Roquefort cheese, crackers Coffee

DINNER Potage de sante Salmon, Chambord Leg of mutton, a la Busse Spinach with cream Parisian potatoes Sliced tomatoes, mayonnaise Anise seed cake

=Poached eggs, Rothschild.= Put a spoonful of puree of game on a plate, a poached egg on top, and cover with sauce Perigueux.

=Puree of game.= After serving roast venison, duck, quail, bear, reindeer, hare, or other game, take the remainder, remove the meat from the bones and mash very fine in a mortar, add just enough thick brown gravy to make a paste, and pa.s.s through a fine sieve. Season with salt and pepper, heat well, and use as a garnish.

=Salmon, Chambord.= Put in a b.u.t.tered shallow sauce pan two slices of salmon, season with salt and pepper, add half a gla.s.s of red wine, and half a gla.s.s of stock, bouillon, fish stock or water, cover with b.u.t.tered paper, and put in the oven and cook until done. With its broth make a sauce Genoise, and add to it one dozen small French mushrooms, one dozen parboiled clams, and one sliced truffle. Pour the sauce over the fish, and garnish with plain-boiled small ecrevisses (crayfish).

=Leg of mutton, a la Busse.= Roast a leg of mutton, serve with its own gravy, and garnish with fresh mushrooms saute in b.u.t.ter, and onions glaces.

=Fresh mushrooms saute in b.u.t.ter.= Clean and wash one pound of fresh mushrooms and dry in a towel. Put in a saute pan on the range, two ounces of b.u.t.ter; when hot add the mushrooms, season with salt and pepper, and saute slowly for about ten minutes. Serve on toast with their own gravy, or use as a garnish for entrees, stews, etc.

=Onions glaces.= Peel one dozen small white onions and put in one quart of cold water with a spoonful of salt. Put on fire, boil for about five minutes, drain off water, and put the onions in a shallow saute pan with one ounce of b.u.t.ter. Put in oven and roast until brown. Then add one spoonful of meat extract, let them glace in this for a few minutes, and then serve. If preferred the onions may be glaced by sprinkling with powdered sugar, and omitting the meat extract. Or take one pint of strong beef consomme and reduce one-half, then add at the same time as the onions, and they will glace while reducing.

=Anise seed cake.= One-half pound of sugar, four eggs, one-half pound of flour, and one-half ounce of anise seed. Beat the sugar and eggs together over a slow fire until blood warm, then remove and continue beating until cold and firm. Then add the sifted flour and anise seed.

Mix, and lay out on a greased and floured pan in drops about one and one-half inches in diameter. Put in a dry warm place until a crust forms on top (a few hours will be required), and then bake in a slow oven.

=Spinach in cream.= Boil a peck of well-washed spinach in salted water.

Drain off and pound through a fine colander, add two ounces of b.u.t.ter, one cup of thick cream, heat well and serve. Salt and pepper if necessary.

FEBRUARY 21

BREAKFAST Baked apples with cream Plain omelet Rolls English breakfast tea

LUNCHEON Fillet of herring, marine Potato salad Minced tenderloin, a l'estragon Mashed potatoes au gratin American cheese, crackers Coffee

DINNER Consomme Florentine Ripe olives Fillet of sole, Bercy Sweetbreads braise, with peas Roast squab, au jus. Gauffrette potatoes Cold asparagus, mustard sauce Coupe Lyonnaise. a.s.sorted cakes. Coffee

=Fillet of herring, marine.= Take two marinated herrings, remove the skins and bones, and cut in long strips. Put on platter, strain a little of its own sauce over them, and decorate with sliced lemons.

=Minced tenderloin of beef, a l'estragon.= Slice one pound of tenderloin of beef in strips one-eighth inch thick and two inches wide, using tr.i.m.m.i.n.gs or the end piece. Put two ounces of melted b.u.t.ter in frying pan, and when red-hot add the slices of meat, season with salt and pepper, and fry very quickly over a hot fire; about one minute is required. Then remove the meat and sprinkle the pan with one spoonful of flour, and allow to become brown, then add one cup of bouillon or stock, boil for five minutes, add one teaspoonful of chopped fresh tarragon, and test as to seasoning. Then add one ounce of fresh b.u.t.ter and the juice of one lemon. Pour over the fillets, which have been kept warm in a deep dish.

=Consomme Florentine.= In consomme put some plain boiled spinach cut in small pieces, also thin pancake cut same way. Serve grated cheese separate.

=Fillet of sole, Bercy.= Put in a b.u.t.tered flat saute pan three finely-chopped shallots, the four fillets of a sole on top of the shallots, and a little chopped parsley and chervil on top of the fillets. Season with salt and pepper, add one-half gla.s.s of white wine, cover with b.u.t.tered paper, put on top of the stove and bring to the boiling point. Then put in oven and finish cooking. Remove the fillets to a platter, and put in the saute pan one pint of white wine sauce, cook for a few minutes, and pour over the fish. Do not strain the sauce.

Other fish besides sole may be used if desired.

=Roast squab, au jus.= Season four squabs, put a piece of fresh fat pork over the breast, and place in roasting pan with one sliced carrot, one onion, one bay leaf, a clove, a few pepper berries, and three ounces of b.u.t.ter. Roast in a hot oven for about thirty-five minutes, basting often. Then put the squabs on a platter, and place the pan on the fire and cook until the b.u.t.ter is clarified. Drain off, add one cup of bouillon and one spoonful of meat extract, reduce one-half, strain, and pour over the squabs. Garnish with watercress.

=Waffle potatoes.= Cut the potatoes with a special cutter called a potato waffle machine. Put them in warm swimming lard and let it become hot gradually so the potatoes will not become brown too quick. When cooked soft take them out and put them for a second into very hot fat so they will become crisp and golden yellow. Serve on a napkin, sprinkled with salt.

=Sybil and Gauffrette potatoes.= Same as waffle potatoes.

=Coupe Lyonnaise.= Fill a gla.s.s with vanilla ice cream, and put on top one large marron glace.

FEBRUARY 22

BREAKFAST Orange marmalade Buckwheat cakes Rolls Coffee

LUNCHEON Canape Julia Consomme in cups Cheese straws Sand dabs, meuniere Broiled chicken on toast Sybil potatoes Baked Hubbard squash Hearts of lettuce Meringue glacee a la vanille Coffee

DINNER Seapuit oysters Clear green turtle, au Pemartin Crisp celery. Queen olives Salted almonds Fillet of ba.s.s, 1905 Noisettes of lamb, Ducale Breast of chicken with Virginia ham Peas au beurre Soufflee potatoes Alligator pear salad Apple Moscovite a.s.sorted cakes Coffee

=Canape Julia.= Chop the tail of a lobster very fine and put in a vessel on the range. When hot add one cup of thick cream sauce, bring to a boil, and season with salt and Cayenne pepper. Add the yolks of two eggs, but do not boil, heat just enough to bind the lobster. Make four pieces of toast, put the lobster on top, cover with grated cheese, put a bit of b.u.t.ter on the top of each, and bake in the oven. Serve on napkins, with lemons and parsley.

=Noisettes of lamb.= Noisettes are cut from the saddle of lamb, free from fat and skin, and in the shape of a small tenderloin steak. Broil or saute in b.u.t.ter, and serve with Colbert, Bearnaise, or any other meat sauce.

=Ducale.= Artichoke bottoms filled with French peas, sauce Madere. Use as a garnish for lamb, beef, sweetbreads, etc.

=Breast of chicken.= Cut the breast from two raw roasting chickens, remove the skin, season with salt and pepper, roll in flour. Put two ounces of b.u.t.ter in a shallow saute pan, and fry the b.r.e.a.s.t.s for about fifteen minutes, or until golden brown. Serve with Virginia ham or bacon, figs, or with sauce Colbert, Madere, cream, etc. If Virginia ham is served take four slices and just heat through on the broiler, or in pan with a little b.u.t.ter. Do not allow to become hard or crisp.

=Alligator pear salad.= (1). Select ripe, soft pears, but not mushy. Cut in half, remove the stone, fill with French dressing, and serve on cracked ice.

(2). Put in the bottom of a salad bowl some lettuce leaves, scoop out the inside of the pears with a soup spoon, put on the lettuce leaves, and cover with French dressing.