The Hotel St. Francis Cook Book Part 16

=Fonds d'artichauts, Feypell.= (Artichoke bottoms, Feypell). Remove the leaves, and trim the bottoms of twelve boiled artichokes. Cut six of them into one-half inch squares. Prepare one cup of puree of fresh mushrooms and one-half cup of grated cheese. Put in a saute pan one ounce of fresh b.u.t.ter, and when hot add the cut-up artichoke bottoms, and season with salt and pepper. Fry until of a light golden yellow color, then add the grated cheese, mix well, add the mushrooms puree, and boil for a minute or two. Finally stir in the yolk of an egg, mixing quickly, and a little chopped parsley. Cover thickly the six whole artichoke bottoms with this filling, place on a b.u.t.tered dish or pan, lay a thin slice of raw bacon about an inch and a half long on top of each, and put in the oven and bake. Serve as a vegetable course with Madeira or tomato sauce, or as a garnish, plain.

=Canape St. Francis.= Trim small pieces of toast, and cut in fancy shapes, or circular. Spread with caviar. Place a slice of tomato on top and over this strips of caviar. Place on lettuce leaves that have been dressed with French dressing mixed with finely-chopped herbs.

=Potatoes Ritz.= Allow one large potato for each individual. Peel, and cut into half-inch dices. Boil in salt water for ten minutes, drain, and brown with b.u.t.ter. When done the potatoes should be in small free pieces, and browned on all sides.

MARCH 13

BREAKFAST Grapefruit marmalade Buckwheat cakes Breakfast sausages Maple syrup Rolls Coffee

LUNCHEON Eggs gastronome Calf's brains au beurre noir Persillade potatoes Hearts of lettuce, French dressing French pastry Coffee

DINNER Toke Point Oysters, mignonette Potage Mongol Ripe California olives Fillet of sole, Villeroi Roast loin of lamb, mint sauce Asparagus Polonaise Potato salad Savarin aux fruits Coffee

SUPPER Yorks.h.i.+re buck Coffee

=Eggs gastronome.= Boil six eggs until hard, remove the sh.e.l.ls, and cut in two lengthwise. Chop up the yolks and put in a bowl. Chop very fine one can of French mushrooms, and add to the yolks, season with salt and pepper, add the raw yolk of one egg, one-half cup of fresh bread crumbs and a little chopped parsley, and mix well. Fill the hard-boiled whites with this filling, put on a platter, cover with brown gravy and bake in oven.

=Calf's brains au beurre noir.= Put two calf's brains in cold water and leave for one hour; then remove the reddish-black outside skin with the fingers, and put again in fresh cold water so the blood will run out, and the brains remain white after being cooked. Now put in a ca.s.serole two quarts of water, a heaping spoonful of salt, one-half gla.s.s of vinegar, two onions, one-half of a carrot, and a bouquet garni. Boil for five minutes, and then add the brains and boil for two minutes, then let it stand in the hot broth for about one-half hour. Then remove the brains, cut in two lengthwise and lay on a platter, sprinkle with salt and fresh-ground black pepper, one spoonful of French capers, and a little chopped parsley, chives and chervil. Put in a frying pan three ounces of sweet b.u.t.ter and cook until very dark brown, nearly black; and pour over the brains. Then put in the same pan one-third of a cup of vinegar, let it become hot, and pour over the brains also.

=Potatoes persillade.= Cut two dozen potatoes to the shape of a small egg. Put in a pot, cover with cold water, add a spoonful of salt, and boil slowly so they will not break. When they are nearly soft drain off the water, add one ounce of b.u.t.ter, cover, and simmer until the b.u.t.ter is melted. Then sprinkle with chopped parsley.

=Fillet of sole, Villeroi.= Put the fillets of a large sole in a b.u.t.tered pan, add some salt and a gla.s.s of milk, bring to a boil, and then set on the side of the stove for ten minutes; then remove the fish to a platter. Mix in a cup one spoonful of flour and one spoonful of b.u.t.ter; add this to the broth in the pan from which the fish has been removed, and boil for five minutes; then add one cup of cream, and two ounces of sweet b.u.t.ter and whip well until melted, season with salt and pepper, and strain over the fish.

=Asparagus Polonaise.= Put four pounds of boiled fresh asparagus, (for four persons), on a platter. In a frying pan put three ounces of fresh b.u.t.ter, and one-half cup of fresh bread crumbs, and fry until the crumbs are golden yellow. Then pour over the tips of the asparagus, sprinkle with a little pepper and chopped parsley. A hard-boiled egg chopped fine, may be added if desired.

=Boiled fresh asparagus.= Fresh asparagus should be peeled very thin with a sharp knife, and well washed. If to be served hot, put in boiling salt water over a hot fire about twenty minutes before serving. They should not be cooked in advance. If to be served cold, as soon as the asparagus is done pour a gla.s.s of cold water over them so they will not continue cooking and become too soft. Allow to cool in the broth, and before serving lay on a towel or napkin to allow the water to drip off.

MARCH 14

BREAKFAST Baked beans, Boston style Brown bread b.u.t.termilk Coffee

LUNCHEON Omelet with oysters Veal chops, saute in b.u.t.ter Puree of salad Camembert cheese, crackers Coffee

DINNER Little Neck clams Chicken okra soup Salted almonds Aiguillettes of ba.s.s, Ma.s.sena Vol au vent Toulouse Roast capon, giblet sauce Stewed asparagus Chateau potatoes Endives salad Parfait Napolitain a.s.sorted cakes Coffee

=Puree of salad.= (Vegetable). Boil in salted water, lettuce or any other kind of green salad. When done drain off the water and press through a fine colander. Add b.u.t.ter and a little cream.

=Aiguillettes of ba.s.s, Ma.s.sena.= Put four fillets of ba.s.s in a b.u.t.tered pan, season with salt and pepper; add one-half gla.s.s of white wine and one-half gla.s.s of stock, bouillon, fish broth or water, cover with b.u.t.tered paper, and put in oven to bake. When done place the aiguillettes on a platter and cover with the following sauce: Heat one and one-half ounces of b.u.t.ter in a sauce pan, add one spoonful of flour and allow to become brown, add the fish broth left from cooking the ba.s.s, one spoonful of meat extract, and one-half spoonful of Worcesters.h.i.+re sauce. Boil for ten minutes, then add one-half teaspoonful of essence of anchovies, and strain through cheese cloth.

Boil one dozen clams and cut in two; cut half of the tail of a lobster in small squares, and six heads of mushrooms cut in two. Put all of this in the strained sauce, and season well.

=Giblet sauce.= Clean the giblets of chickens, turkeys, or other fowl, boil in salt water, and chop. Put in ca.s.serole two chopped onions, and two ounces of b.u.t.ter, and simmer for ten minutes, or until soft and yellow. Then add one tablespoonful of flour, and simmer again until brown. Add the gravy from a roast, the chopped giblets and a little of the water the giblets were boiled in. Cook for half an hour, season with salt and pepper and chopped parsley. A little sherry wine may be added before serving, if desired.

=Stewed asparagus.= Cut up some asparagus tips and cook in a ca.s.serole in salt water until soft. Mix a spoonful of flour and one ounce of b.u.t.ter and add to the asparagus, with some of the water used for boiling. Use only enough water to cover the asparagus. Sprinkle with chopped parsley and pepper, and serve in a deep dish.

=White bean soup.= Soak a quart of beans over night. Put in a vessel with four quarts of water, or a mild soup stock. Add a half pound of lean bacon, and a s.h.i.+nbone, if desired. Start to boil rapidly, then remove to back of stove and cook for several hours until the beans drop to pieces. Skim from time to time. Meanwhile chop very fine an onion, a carrot and a stalk of celery, and simmer in b.u.t.ter until they take on a slightly brown color. Add a spoonful of flour, a potato cut in small dices, and the water from the beans. Strain the beans, and to the puree add the cooked vegetables; cut the bacon in small pieces, and cook all together for twenty minutes. Season with salt, pepper and chopped parsley.

MARCH 15

BREAKFAST Bananas with cream Scrambled eggs with asparagus tips Toast Coffee

LUNCHEON Crab salad Consomme in cups Cheese straws Fried whitebait, remoulade Lamb chops Saute potatoes Escarole and chicory salad Roquefort cheese, crackers Coffee

DINNER Pot au feu Loin of pork, baker's oven style Mashed turnips Celery root and field salad Fancy ice cream a.s.sorted cakes Coffee

=Fried whitebait.= Wash the whitebait well and dry on a towel or napkin.

Roll in milk, then in flour, and fry in very hot swimming lard, just enough to make them crisp. Lay them on a napkin, sprinkle with salt, and garnish with fried parsley and quartered lemons. Serve brown bread and b.u.t.ter sandwiches and sauce Tartar or remoulade.

=Pot au feu.= Put in a pot one brisket of beef; or five pounds of short ribs of beef; two gallons of cold water, and a handful of salt. Bring slowly to a boil and skim well, so the broth will remain clear. When the boiling point is reached add two whole carrots, two turnips, three stalks of leeks, one stalk of celery, a bouquet garni, one small head of Savoy cabbage, and two large onions, all well washed. Bring to the boiling point again, cover, and put on the side of the stove where it will simmer slowly. The vegetables will be done before the meat, so when they are cooked remove them and throw out the bouquet garni. Let the beef cook until very soft. Cut the vegetables, with the exception of the onions, in thin slices; and when the beef is done strain the broth over the vegetables. Give it another boil, season well, add some chopped chervil, and serve with toasted bread crusts, separate.

The boiled beef may be served as an extra course, usually after the soup, if no fish is served.

=Loin of pork, baker's oven style.= For a large family, take eight pounds of pork ribs, season with salt and pepper, rub with a piece of garlic thoroughly, and put into a stoneware pot. Cut six large potatoes in strips lengthwise and one inch square, slice three onions and add, with three pints of water, a bay leaf and two cloves, to the meat. Your baker will bake it for you in a brick oven, and it will be a dish quite different from the usual roasted pork. If necessary, put it in your own oven, baking for not less than four hours with a slow, even fire.

However, it is preferable to have it baked in a brick oven.

=Fried chicken, Vienna style.= Cut a chicken in six pieces; two legs, two wings, and two pieces of breast. Season with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Put in a saute pan in two spoonfuls of hot b.u.t.ter, and fry. When done dish up on a platter, garnish with corn fritters, and serve sauce supreme separate.

=Peas, farmer style.= Sh.e.l.l enough peas to make two cupsful. Take twelve firm large asparagus tips, an onion, a firm head of lettuce cut fine, six small French carrots cut in two, three ounces of b.u.t.ter, a pinch of salt and one of sugar. Add enough water to cover, and simmer slowly until all the vegetables are thoroughly done.

MARCH 16

BREAKFAST Grapefruit Fried eggs Dry toast English breakfast tea

LUNCHEON Sardines, vinaigrette Paprika schnitzel with spatzel German apple cake Coffee

DINNER Blue Point oysters on half sh.e.l.l Puree paysanne Pompano saute, meuniere Tame duckling, apple sauce Young beets in b.u.t.ter Sweet potatoes saute Waldorf salad Lemon pie Coffee

=Sardines, vinaigrette.= Remove the skins from a can of sardines, and arrange on a platter, on a lettuce leaf. Sprinkle with salt and fresh-ground black pepper, pour a spoonful of vinaigre and one of olive oil over them, and sprinkle with chopped parsley. Garnish with a lemon cut in half, two hard-boiled eggs cut in two, some chopped onion on a small leaf of lettuce, and another small leaf filled with small French capers.

=Puree paysanne.= (Soup). Slice a carrot, an onion, a turnip, one-half of a stalk of celery, two stalks of leeks, three leaves of cabbage, one-half pound of squash or other fresh vegetable such as asparagus or tomatoes. Put them in a vessel with one-half pound of fresh peas, and one-quarter pound of fresh Lima beans. Cover with two quarts of bouillon and cook until soft. Strain through a fine colander, put back in the vessel, bring to a boil, season with salt and pepper, add two ounces of b.u.t.ter and mix well.

=Young beets in b.u.t.ter.= Cut some young boiled beets in thin slices, put in saute pan with b.u.t.ter, season with salt and pepper, and simmer for a few minutes.

=Fillet of sole, Villeroi.= Put the fillets of a large sole in a b.u.t.tered pan, add some salt and a gla.s.s of milk, and bring to a boil, then set on side of stove for ten minutes. Then remove the fillets to a platter. Mix in a cup one spoonful of flour and one spoonful of b.u.t.ter, and add this to the milk broth in the pan, which has been kept boiling, and cook for five minutes. Then add one cup of cream and two ounces of sweet b.u.t.ter, whip well until melted, season with salt and pepper, and strain over the fish.

=Sponge cake.= One-half pound of sugar, six yolks of egg and six whole eggs, one-half pound of flour, and flavoring. Beat the eggs and yolks and sugar over a slow fire until blood warm. Then remove and continue beating until cold and very light and spongy. Then add the flour and vanilla, or other flavoring, and mix lightly. Put into paper-lined moulds or pan, and bake in medium hot oven. Serve with powdered sugar dusted on top, or frosted.

=Caroline cake.= (Chocolate or coffee). Make a dough as for cream puffs, and dress on a pan in drops about quarter the size as for regular cream puffs. Bake in a moderate oven; when done make a hole in the bottom of each with a pointed stick, and fill with pastry cream, or sweetened whipped cream. Place on a wire grill about one-quarter inch apart, and glace with chocolate or coffee icing. Let the icing dry, and serve in paper cases.

MARCH 17

BREAKFAST Fresh strawberries with cream Boiled eggs Dry toast Chocolate with whipped cream

LUNCHEON Eggs Princesse Chicken saute, Hongroise Mashed potatoes Lettuce salad Brie cheese and crackers Coffee