The Hotel St. Francis Cook Book Part 2

=Potage Quirinal.= Make in the same manner as puree of game, but use pheasants only. Garnish with Julienne of breast of pheasants, truffles, and some dry sherry. Season with Cayenne pepper.

=Fillet of sole, Normande.= Cook the fillets "au vin blanc." Garnish individually with mussels, oysters, mushrooms, small Parisian potatoes, and very small fried fish. If small fish are not obtainable cut a fillet of sole in strips one-quarter-inch thick and two inches long, breaded and fry. Before serving place a slice of truffle on top of each piece of sole.

=Peach ice cream.= One pint of cream, one quart of milk, the yolks of eight eggs, one-half pound of sugar, one pint of peach pulp, and a few drops of peach kernel extract. Put the milk and one-half of the sugar on the fire to boil. Mix the other half of the sugar with the eggs, stir into the boiling milk, and cook until it becomes creamy, but do not let it come to the boiling point after adding the eggs. Remove from the fire, add the cream, pulp and extract, and freeze.

=Banana ice cream.= Same as the above, except subst.i.tute the pulp of six bananas and extract, in place of the peach pulp.

=Pineapple ice cream.= Add one pint of finely cut pineapple instead of the peach pulp.

=Hazelnut ice cream.= Roast one-half pound of hazelnuts, pound to a fine paste, mix with a little milk and two ounces of sugar. Use instead of the peach pulp.

=Raspberry ice cream.= Use one pint of raspberry pulp in place of the peach pulp.

JANUARY 9

BREAKFAST Preserved figs with cream Waffles Coffee

LUNCHEON Omelet with soft clams Ripe olives Broiled Spanish mackerel, fine herbs Hollandaise potatoes Cuc.u.mber salad German huckleberry pie Coffee

DINNER Bisque of California oysters Salted pecans Frogs' legs, Michels Roast pheasant, bread sauce and bread crumbs Compote of spiced peaches Sweet potatoes, southern style Asparagus, Polonaise Banana ice cream Lady fingers Coffee

=Omelet with soft clams.= Take the bellies of six soft clams and put in pan, season with salt and pepper, add a small piece of b.u.t.ter, and heat through. Mix with two spoonsful of cream sauce. Make an omelet, and garnish with the clams in cream.

=Broiled Spanish Mackerel, aux fines herbes.= Season the mackerel with salt and pepper, roll in oil, and broil. Prepare a maitre d'hotel sauce with chopped chervil and chives, and pour over the fish. Garnish with quartered lemon and parsley in branches.

=Cuc.u.mber salad.= Slice some iced cuc.u.mbers and serve with French dressing. Or: Slice a cuc.u.mber and put in salad bowl, salt well and let stand for an hour, then squeeze the salt water out gently, and use dressing desired, as French dressing, Thousand Island dressing, etc. Or: Slice the cuc.u.mbers, cover with very thick cream, season with salt and paprika, and just before serving add the juice of one lemon.

=Bisque of California oysters.= Put one pint of California oysters, with their juice, in a pot and bring to the boiling point. Then skim, and add one pint of cream sauce, one-half pint of milk, a bouquet garni, and boil for ten minutes. Remove the bouquet garni, strain the broth through a fine sieve and return to the pot. Heat a pint of cream and strain into the soup, add three ounces of sweet b.u.t.ter, and season to taste.

=Roast pheasant.= Pheasant should be kept one week to season, before cooking. Clean, wrap in a slice of fresh lard, and roast in the same manner as chicken. Serve bread sauce and fried bread crumbs separate.

=Bread sauce.= Boil one cup of milk, add half of an onion, a little salt, one-third of a cup of fresh bread crumbs, and boil for five minutes. Remove the onion, add a piece of b.u.t.ter the size of a walnut, and season with Cayenne pepper.

=Bread crumbs.= Put in frying pan three ounces of b.u.t.ter and three-quarters of a cup of fresh bread crumbs, and fry until brown. Then drain off the b.u.t.ter and serve the dry crumbs in a sauce boat.

JANUARY 10

BREAKFAST Oatmeal with cream Rolls Coffee

LUNCHEON Oysters Yaquino Cold a.s.sorted meats Potato salad Brie cheese and crackers Oolong tea

DINNER Potage Grande Mere Cold goosebreast with jelly Fillet of sole, royale Plain potted squab chicken Potatoes a la Reine Stuffed fresh mushrooms Hearts of romaine salad Pineapple ice cream a.s.sorted cakes Coffee

=Oysters Yaquino.= Season one dozen oysters on the deep sh.e.l.l, with salt and paprika, put on each a piece of b.u.t.ter and some chopped chives.

Place in oven, bake, and serve very hot.

=Potage Grande Mere.= Take equal parts of leeks, cabbage, onions and celery and cut in very small dices. Put in pot, cover with water, season with salt and pepper, and boil. When soft, add hot milk, and serve.

=Fillet of sole, royale.= Same as fillet of sole, Joinville.

=Potted squab chicken.= Prepare the chicken as for roasting. Season well, and put a small piece of fresh b.u.t.ter in each. Place in a saute pan with b.u.t.ter and a piece of onion, brown well, basting from time to time. When almost done drain off the b.u.t.ter, add a cup of stock and a little brown gravy, and finish roasting. Strain the gravy over the chicken when serving. Serve in a ca.s.serole.

=Potatoes a la Reine.= Mix well, one cup of boiling water, one ounce of b.u.t.ter, and a half cup of flour; cool a little, and add the yolks of two eggs. Mix this dough with equal parts of fresh-boiled potatoes pa.s.sed through a fine sieve, season with salt and a little grated nutmeg. Take up, with a spoon, in pieces the size of an egg, and drop one by one in warm swimming lard, heating gradually, so the potato will have time to swell (souffle), before becoming a golden brown color. When done, salt, and serve on napkin.

=D'Uxelles.= Put in flat sauce pan three ounces of b.u.t.ter, one chopped onion, and a slice of ham cut in small dices. Simmer for five minutes.

Add the stems of fresh or canned mushrooms chopped very fine, and simmer again for five minutes; then add one-half gla.s.s of white wine and reduce. Then add one-half pint of brown gravy and boil for ten minutes.

Finally stir in one-half cup of fresh bread crumbs, the yolks of two eggs, and season with salt and Cayenne pepper, and chopped parsley.

D'Uxelles is used for garnis.h.i.+ng in many ways.

=Stuffed fresh mushrooms.= Cut the stems from six fresh mushrooms, wash the heads well, season with salt and pepper, and fill with D'Uxelles.

Place on a b.u.t.tered dish, sprinkle with grated cheese, put a piece of b.u.t.ter on the top of each, and bake in a moderate oven.

JANUARY 11

BREAKFAST Grapefruit juice Pettijohns with cream Crescents Cocoa

LUNCHEON Pancake Molosol Scotch consomme Sweetbread patties with cream Meringue glacee with raspberries Coffee

DINNER Blue Points on sh.e.l.l Potage Bagration Celery. Ripe olives Paupiette of flounder, Bignon Roast ribs of beef Anna potatoes New peas Escarole salad Bavarois au chocolat a.s.sorted cakes Coffee

=Pancake Molosol.= Spread some very thin French pancakes with fresh Russian caviar, roll up, and cut in diamond shapes. Serve on napkin, garnished with leaves of lettuce filled with chopped onions, quartered lemons, and parsley in branches. The pancakes must be fresh.

=Scotch consomme.= Boil a piece of mutton very slowly in consomme. When done strain the broth, add the mutton, cut in small dices, some brunoise, and some boiled barley.

=Sweetbread patties with cream.= Cut some parboiled sweetbreads in small dices and simmer a few minutes with a piece of b.u.t.ter. Add a little cream and cream sauce, season with salt and Cayenne pepper, boil for ten minutes. Have some hot patty sh.e.l.ls, and fill.

=Potage Bagration.= Add to cream of chicken some boiled macaroni cut in pieces one-quarter inch in length.

=Paupiette of flounder, Bignon.= Stuff some fillets with fish force meat. Bread, and fry. Serve tomato sauce separate.

=Fish force meat.= Quarter pound tr.i.m.m.i.n.gs of fish chopped fine, pa.s.sed through sieve, and add one yolk of egg and a tablespoonful of cream.

Salt and pepper.

=Veal force meat.= Quarter pound raw veal chopped fine, pa.s.sed through sieve; add one raw yolk of egg, salt and pepper, and tablespoonful of cream.

=Chicken force meat.= Quarter pound raw chicken meat, chopped fine, and pa.s.sed through sieve. Add one yolk of egg and a tablespoonful of cream.

Salt and white pepper.

=Anna potatoes.= Peel some potatoes to a round shape, about the size of a dollar, and slice very thin, like Saratoga chips. Season with salt and pepper. Melt some b.u.t.ter in a round mould or hot frying pan, and lay the potatoes around the bottom; add layer upon layer until they are about two inches in height. Put some melted b.u.t.ter over them, and bake in a moderate oven for about a half hour. Drain off the b.u.t.ter and turn out upon a napkin on a platter.

=Meringue glacee, with raspberries.= Fill meringue sh.e.l.ls with raspberry ice cream and garnish with fresh raspberries.

JANUARY 12