The Hotel St. Francis Cook Book Part 19

=Potage Esau.= Same as puree of lentils.

=Diplomate pudding glace.= Mix in a bowl one pint of preserved fruit; or fresh fruit that has been cooked in syrup; cut in small dices, add a pony of kirsch and one of maraschino, and allow to macerate for one hour. Beat the yolks of four eggs with a quarter of a pound of sugar and half of a split vanilla bean, over the fire, until light and creamy; then remove from the fire and continue beating until cold. Then add one pint of whipped cream and the prepared fruit, and mix well together. Put in a pudding mould, pack in ice and rock salt, and freeze for about two hours. Serve with cold brandy sauce with chopped fruit in it.

MARCH 26

BREAKFAST Preserved figs Omelet with tomatoes Rolls Coffee

LUNCHEON Hors d'oeuvres varies Sand dabs, meuniere Broiled rump steak French fried potatoes Smothered onions Romaine salad Eclairs Coffee

DINNER Viennese bean soup Crab meat en Bellevue Chicken, Tyrolienne Boiled rice Asparagus, Hollandaise Strawberry pie Coffee

=Viennese bean soup.= Wash a pint of beans, then put them in water and let them soak over night. Then put in a vessel with three quarts of water and a quarter of a pound of lean salt pork, and cook slowly for three hours, by which time the beans should be done. Meanwhile mince an onion, a large carrot, and a stalk of celery; fry them in b.u.t.ter, but do not brown. Add a spoonful of flour and two cups of the beans, making a thick sauce; add this to the beans in the pot, and cook slowly for another hour. Season to taste, and sprinkle with chopped parsley before serving. Cut the pork in very thin slices, and serve one slice to each plate.

=Chicken, Tyrolienne.= Joint a tender fowl, and dust lightly with flour.

Put into a pan with plenty of b.u.t.ter, and simmer slowly for about fifteen minutes, turning frequently so it will become brown on all sides. Then sprinkle liberally with salt and pepper, add a spoonful of sherry and half a cup of brown gravy, a slice of boiled ham diced fine, and one large tomato cut in small pieces. Simmer slowly again for ten minutes. Dish up on a platter, sprinkle with chopped parsley, and garnish with apples fried in b.u.t.ter.

=Peach pie.= Slice about five peaches for each pie, add sugar and cinnamon to taste, cover, and finish in the same manner as apple pie.

For preserved peaches very little sugar is required.

=Apricot, pear and pineapple pies.= Make in the same manner as peach pie.

=Strawberry pie.= Clean and wash the berries, and add three ounces of sugar for each pie. Line the pie plate with dough, and put a handful of biscuit crumbs on the bottom, before putting in the berries. The crumbs will prevent the juice from running.

=Raspberry, blackberry, huckleberry, gooseberry, currant, grape and cherry pies=, prepare in the same manner as strawberry pie.

=English gooseberry pie.= Fill a deep china vegetable dish with gooseberries, add one-quarter pound of sugar and two cloves to each individual dish, wet the edges of the dish, cover with pie dough, wash the top with eggs, and bake. When done dust the top with powdered sugar, allow to cool, and serve cream separate.

=English huckleberry or currant pie=, same as English gooseberry pie.

=English rhubarb pie.= Remove the outer skin from rhubarb, cut in small pieces, and prepare the same as English gooseberry pie.

=English grape pie.= Same as gooseberry but use a little less sugar.

MARCH 27

BREAKFAST Sliced oranges Omelet with kidneys Rolls Coffee

LUNCHEON Indian canape Rack of lamb, jardiniere Lettuce salad Floating island Lady fingers Coffee

DINNER Cream of chicken, a la Reine Queen olives Fillet of rock cod, Nantaise Sweetbreads braise, Henri IV Julienne potatoes Fresh artichokes, sauce mousseline Pate de foie gras Lettuce salad Pudding a la Rossini Coffee

=Omelet with kidneys.= Make a plain omelet, and before turning over on platter put a small spoonful of kidney stew (see kidney stew), in the center. Put some stewed kidneys at each end of the omelet.

=Rack of lamb.= Have the butcher cut a rack of lamb consisting of about ten chops. Season with salt and pepper, and put in a small roasting pan with a sliced onion and carrot, and two ounces of b.u.t.ter. Put in a hot oven to roast, basting every few seconds so it will not become dry. If necessary, add a spoonful of water to prevent the vegetables from burning. After twenty minutes remove the lamb to a platter, and add a spoonful of flour to the pan, and simmer for five minutes; then add one cup of stock or hot water, and one spoonful of meat extract. Season, strain, and pour over the rack of lamb. Garnish with fresh watercress.

=Rack of lamb, jardiniere.= Garnish the rack of lamb with a bouquet of peas, and a bouquet of string beans, cauliflower, spring carrots in b.u.t.ter, or any kind of fresh vegetables. Some kind of potatoes, such as Parisian, Julienne, etc., may be added, if desired.

=Sweetbreads braise, Henry IV.= Braised sweetbreads with sauce Bearnaise, garnished with Julienne potatoes, and sliced truffles cut in triangles, placed on top of the sweetbreads.

=Pudding a la Rossini.= Cut six large thin pancakes in strips one inch wide, and line a b.u.t.tered pudding mould with them, one overlapping the other. Boil a pint of milk, add one-quarter of a pound of flour to it, and stir well to a thick batter; then remove from the fire, whip in one-quarter pound of sugar and two ounces of b.u.t.ter, two ounces of grated cocoanut, the rind of a lemon, and the yolks of six eggs. Beat the whites of six eggs very stiff and add, mixing lightly. Fill the lined pudding mould, and bake in a slow oven for about forty minutes.

Serve hot, with orange sauce.

=Orange sauce.= Boil together one pint of water, one-half pound of sugar, and the grated rind of an orange. While boiling, stir in one teaspoonful of corn starch dissolved in a little cold water, boil for a few minutes, remove from the fire and add the juice of one or two oranges. Strain.

=Lemon sauce.= Same as orange sauce, using lemons instead of oranges, and in the same proportions.

=Fillet of rock cod, Nantaise.= Season four fillets of rock cod with salt and pepper, dip in oil and broil. When done place on platter and cover with the following b.u.t.ter: Press six sardines through a fine sieve, mix with two ounces of b.u.t.ter, the juice of two lemons, and some chopped parsley.

MARCH 28

BREAKFAST Fresh strawberries with cream Boiled eggs Dry toast Coffee

LUNCHEON Matjes herring, potato salad Chicken croquettes, cream sauce Asparagus tips Tapioca pudding Coffee

DINNER Giblet soup, a l'Anglaise Radishes Terrapin, Jockey Club Baby lamb steak, horticulture Escarole salad Bavarois noisettes Alsatian wafers Coffee

=Matjes herring.= This is an imported salted herring. Lay six herrings in cold water for an hour, and then clean. Put them in a stone pot, add a sliced onion, one-quarter cup of whole black pepper berries, two bay leaves, four cloves, one-half cup of vinegar, two cups of cream, and a little salt if necessary. Allow to stand for a couple of days, and then serve on lettuce leaves, with its own sauce, and with sliced lemon on top.

=Baby lamb steak, horticulture.= Cut a steak from the leg of a spring lamb, season with salt and pepper, roll in oil, and broil. When done dish up on a platter, cover with Madeira sauce, and garnish with different vegetables, such as peas, carrots, stuffed tomatoes, stuffed peppers, string beans, cauliflower, asparagus tips, artichokes, etc.

Arrange the vegetables in bouquets, and use as many kinds as you desire.

=Bavarois noisette.= The yolks of eight eggs, one quart of milk, one-half of a split vanilla bean, one-half pound of sugar, one-quarter pound of ground hazelnuts, one pint of whipped cream, and five sheets of French gelatine. Boil the milk with the vanilla. Roast the hazelnuts, grind, or chop them very fine, and mix with the yolks of eggs and sugar.

Add the boiling milk, and stir over the fire until it thickens, but do not let it boil. Remove from the fire and add the gelatine (which has been washed) in cold water, and stir with a spoon until melted. Allow to become cold, remove the vanilla bean, add the whipped cream, mix well, put in a fancy mould, and set in the ice box for two hours. Serve with whipped cream with chopped hazelnuts in it.

=Indian Canape.= Use one hard-boiled egg for each person to be served, and force through a sieve. For six eggs add a quarter of a pound of sweet b.u.t.ter, a half teaspoonful of curry, and beat into a smooth paste.

Toward the last add a tablespoonful of cream. Spread over toast, and place a little chopped chutney on top of each.

=Pommes d'arbre, 1915 (apple, 1915).= Peel and core six apples and cook them in syrup, with the addition of half of a vanilla bean. Drain, and allow to become cold. Make a cream sauce with half a pint of cream, two ounces of sugar, and two sheets of gelatine, and pour over the apples, coating them nice and smooth. Sprinkle the top with nonpareil candies, and place in ice box. Serve in supreme gla.s.ses, with vanilla cream in the bottom of the gla.s.s.

MARCH 29

BREAKFAST Oatmeal and cream Broiled kippered herrings Lyonnaise potatoes Rolls English breakfast tea

LUNCHEON Omelet with soft clams Blood pudding Mashed turnips Mashed potatoes Roquefort cheese and crackers Coffee

DINNER German lentil soup Salted almonds Crab meat, au gratin Tournedos, Rossini Chateau potatoes Chiffonade salad Pommes d'arbre, 1915 a.s.sorted cakes Coffee

=German lentil soup.= To a puree of lentils, add before serving, some sliced Frankfurter sausages, and a little bacon cut in small strips and fried.

=Quince jelly.= To each pound of cut-up quinces add a cup of water, put in a kettle and stew until soft. Then put in a jelly bag to drain, but do not crush. Add a pound of sugar to each pint of liquor, boil gently until the sugar is dissolved, then boil more quickly. Pour into gla.s.ses, and when cold cover with paraffine.

=Preserved pears.= Peel, halve, and remove the cores from Bartlett or Seckle pears. Allow one pound of sugar to each pound of fruit. Put the sugar on to melt, with a few spoonfuls of water. Stick a clove in each piece of fruit, and boil in the sugar until thoroughly done. Put the fruit in gla.s.s jars, cover with the syrup, and seal. The rind of one lemon to every five pounds of fruit may be used instead of the cloves, if desired, or both may be used.

=Pineapple preserves.= Pare and slice the pineapples, then weigh out one pound of cane sugar to each pound of fruit. Put a layer of the slices in a stone jar, sprinkle with the sugar, continue until fruit and sugar are used up, and allow to stand over night. Then remove the pineapple and cook the syrup until it thickens, add the fruit, and boil for fifteen minutes, remove the fruit and let it cool, then put in jars and pour the syrup over it. A very little ginger root boiled in the syrup will improve it.