The Hotel St. Francis Cook Book Part 12

=Apple Moscovite.= Take four large apples and remove the insides with a sharp spoon, leaving only a firm sh.e.l.l. Put a spoonful of apple sauce on the bottom of the apples. Whip the whites of six eggs very hard, and mix with a half pint of sweet apple sauce. Fill the apples with this, dust over with powdered sugar, and bake in a moderate oven.

FEBRUARY 23

BREAKFAST Stewed prunes Boiled eggs Dry toast Coffee

LUNCHEON Hors d'oeuvres varies Mutton chops, Daumont Julienne potatoes Swiss cheese and crackers Coffee

DINNER Potage Kroumir Aiguillettes of sole, mariniere Chicken, Montmorency Artichokes with melted b.u.t.ter Chiffonnade salad Kirschwa.s.ser jelly Lady fingers Coffee

=Mutton chops, Daumont.= Bread four mutton chops and fry in a flat saute pan. Dish up on a long platter, and garnish with artichoke bottoms filled with cauliflower. Pour sauce Perigueux around the chops.

=Artichokes filled with cauliflower.= Remove the leaves and trim the bottoms of four cold artichokes. Cut in four a boiled and well-seasoned cauliflower, squeeze out the water, and use to fill the artichoke bottoms. Cover with a little thick cream sauce, sprinkle with grated cheese, place small bits of b.u.t.ter on top of each, put on a b.u.t.tered pan with a spoonful of bouillon, and bake in the oven.

=Potage Kroumir.= One quart of puree of tomato soup mixed with one pint of consomme tapioca.

=Aiguillettes of sole, mariniere.= Take the four fillets from one sole and lay them flat in a b.u.t.tered pan, sprinkle with three chopped shallots, season with salt and pepper, add one-half gla.s.s of white wine, one-half cup of stock or water, cover with b.u.t.tered paper, and bring to a boil on top of the stove. Then put in oven and cook for about seven minutes. Put the fillets on a platter, and reduce the broth until nearly dry. Then add two cups of white wine sauce and boil for a minute. Bind the sauce with the yolk of an egg mixed with a spoonful of cream, add a little chopped chives, and pour over the fish.

=Chicken saute, Montmorency.= Joint a chicken, season with salt and pepper, put three ounces of b.u.t.ter in a saute pan and saute the chicken.

When done remove the chicken to a platter, and put in the pan one cup of brown gravy or sauce Madere, and one can of French mushrooms. Boil for a few minutes. Then pour over the chicken. Garnish with croustades filled with small French peas.

=Croustades.= One cup of flour, one cup of milk, the whites of three eggs, a teaspoonful of olive oil, a teaspoonful of corn starch, and a little salt. Mix well and strain. Keep the croustade iron very hot in swimming lard. Dip the iron in the dough for a few seconds, then dip in the swimming lard, coated with the dough, and fry until a nice golden color. Take out, and when cold the croustades will be very crisp.

Croustade irons can be obtained in any first-cla.s.s store.

FEBRUARY 24

BREAKFAST Grapefruit with cherries Omelet with ham Rolls Coffee

LUNCHEON Eggs Talleyrand Oysters a la Hyde French pastry Coffee

DINNER Cream of frogs' legs Olives Scallops, Newburg Roast Easter kid, mint sauce Sweetbreads saute, with green peas Endives salad Fancy ice cream a.s.sorted cakes Coffee

=Eggs Talleyrand.= Trim the bottoms of four fresh artichokes and put a little terrine de foie gras in each, and keep hot. Put a poached egg on top of each and cover with sauce Perigueux.

=Cream of frogs' legs.= Take the backs and front legs of two dozen frogs, reserving the hind legs for an entree. Put in vessel with two quarts of bouillon or chicken broth, and boil for thirty minutes. Then take one-half pound of rice flour and mix with one pint of cream. Let it run into the boiling soup, and cook for ten minutes. Strain through a fine colander, put back in the vessel, season with salt and a little Cayenne pepper, and add three ounces of sweet b.u.t.ter. Stir the soup so the b.u.t.ter will melt slowly. Serve croutons souffles separate.

=Scallops, Newburg.= Put one pint of scallops in a saute pan with one ounce of b.u.t.ter, season with salt and pepper, and saute for about three minutes over a hot fire; then drain off and add one pint of sauce Newburg. Do not cook further, and serve in chafing dish.

=Roast Easter kid.= Kid when young is a delicious morsel. Prepare in the same manner as lamb for roasting.

=Sweet potatoes saute.= Peel and slice two large boiled sweet potatoes.

Put three ounces of b.u.t.ter in a saute pan, when hot add the potatoes and saute until nice and brown. Season with salt and pepper.

FEBRUARY 25

BREAKFAST Waffles Honey Coffee

LUNCHEON Poached eggs, Martha Hungarian beef goulash Noodles, Polonaise Savarin Chantilly Coffee

DINNER Consomme Colbert Broiled Alaska candlefish Sweetbreads, Theodora Roast ribs of beef, au jus Saratoga potatoes Celery Victor Fruit cake Coffee

=Poached eggs, Martha.= On top of four pieces of toast put some lobster croquette preparation in a layer about one-quarter of an inch thick, put a piece of b.u.t.ter on top of each, and bake in oven. Put a poached egg on top and cover with cream sauce.

=Noodles, Polonaise.= On a large platter put one pound of plain boiled noodles. In a frying pan put one-quarter pound of b.u.t.ter, and one-half cup of fresh bread crumbs. Fry until golden brown, and pour over the noodles.

=Consomme Colbert.= Equal parts of carrots, turnips, peas, string beans, cauliflower, and flageolet beans. Cut the carrots and turnips in small squares. Boil the cauliflower and cut off the small flowers. Then put all in hot consomme, with one poached egg to each person. Add a little chopped chervil before serving.

=Broiled Alaska candlefish.= As this fish is very oily it is better broiled. Season with salt and pepper, and serve on platter, with plenty of lemon and parsley in branches.

=Sweetbreads, Theodora.= Split four large sweetbreads, fill with chicken forcemeat, and braise them. Serve with sauce Madere, and garnish with stuffed fresh mushrooms.

=Fruit cake (white).= One pound each of b.u.t.ter, sugar and flour, one-half teaspoonful of baking powder, ten eggs, one-quarter pound of currant sultana raisins, one pony of rum, and one-quarter pound of chopped glace fruits. Work the b.u.t.ter and the sugar together until creamy, then add the eggs two by two, and work well, then add the rum, and finally the flour, baking powder and fruit. Mix lightly, and bake in a b.u.t.tered pan lined with paper.

FEBRUARY 26

BREAKFAST Stewed prunes Boiled eggs b.u.t.tered toast Coffee

LUNCHEON Eggs a la Colonel English lamb chops, Tavern Lettuce salad Pont l'eveque cheese Crackers Coffee

DINNER Cream of rice Ripe olives Rock cod, en court bouillon Potatoes nature Squab chicken saute, Sutro Olivette potatoes Endives salad Orange souffle, St. Francis a.s.sorted cakes Coffee

=Eggs a la Colonel.= Cut two tomatoes in half, squeeze out the juice, bread them, and fry. Put a poached egg on top of each piece, and cover with sauce Madere with fresh mushrooms.

=English lamb chops, Tavern.= Broil an English lamb chop until nearly done, then put in an earthern ca.s.serole, with some saute potatoes on one side and some stewed lamb kidneys on the other. Put in the oven for a minute or two, and serve with chopped parsley on top.

=English mutton chop, Tavern.= Same as English lamb chop, Tavern.

=Rock cod, en court bouillon.= Put in a flat pan three spoonsful of olive oil, one onion sliced very fine, three sliced green and one red pepper, one bouquet garni, and about five pounds of codfish cut in slices two inches thick. Season with salt and pepper, add two gla.s.ses of white wine and one pint of water, and a little chopped parsley. Simmer slowly for about forty minutes. Remove the bouquet garni, and serve on a deep platter with broth and all. Any fish may be prepared in the same manner.

=Squab chicken saute, Sutro.= Cut two squab chickens in six pieces each.

Two legs, two wings, and the breast and carca.s.s split. Season with salt and pepper, and saute in pan with two ounces of b.u.t.ter. Prepare as follows: Two fresh artichoke bottoms boiled and cut in four; one-half pound of fresh mushrooms saute in b.u.t.ter; one can of cepes saute in b.u.t.ter; the livers of the chickens whole, and one parboiled sweetbread sliced and saute in b.u.t.ter. Mix all together with the chicken, season well, and add some chopped parsley and chives.

=Orange Souffle, St. Francis.= Cut "lids" from the tops of four large oranges and remove the insides. Have the openings about an inch and one-half in diameter. Fill about one-third full with some sliced fresh fruit, such as oranges, apples, bananas, pineapple, etc. Then add a few drops of maraschino, fill another third with vanilla ice cream. Beat the whites of six eggs until stiff, mixed with one-half pound of sugar and the grated rind of an orange, and fill the final third of the orange.

Dust with powdered sugar, and brown on top in a very hot oven. It will take but a second to brown, and they should be served at once.

FEBRUARY 27

BREAKFAST Orange marmalade Ham and eggs Corn m.u.f.fins Coffee

LUNCHEON Omelet with Virginia ham and peppers Calf's head, vinaigrette Baked potatoes Apricot layer cake Coffee

DINNER Strained gumbo soup, in cups Radishes Barracouda, maitre d'hotel Stuffed capon, Bruxelloise Asparagus, Hollandaise Champs elysees potatoes Hearts of romaine, Roquefort dressing Chocolate parfait Lady fingers Coffee

=Omelet with Virginia ham and peppers.= Cut two slices of Virginia ham and one green pepper in small squares, put in frying pan with one ounce of b.u.t.ter, and simmer for about two minutes. Add eight beaten eggs and two red peppers cut in small squares, season with salt and pepper, and proceed in the same manner as for a plain omelet.