The Hotel St. Francis Cook Book Part 21

=Poached eggs, St. Laurent.= Put four slices of smoked salmon on four pieces of toast, and set in oven for a minute, to warm the salmon. Then lay a poached egg on each piece, and cover with cream sauce.

=Planked shad and roe.= Split a shad and lay on a b.u.t.tered plank, with the roe on the side. Season with salt and pepper and bits of b.u.t.ter, and put in a moderate oven. After fifteen minutes turn over the roe, and leave in the oven for another two minutes. Then take out and make a border around the fish with potato croquette preparation, and bake again until the border is brown. Serve with maitre d'hotel b.u.t.ter, and garnish with quartered lemons and parsley in branches.

=Fillet of turbot, Nesles.= Put four fillets of turbot in a b.u.t.tered pan, season with salt and a little Cayenne pepper, add a cup of cream, and boil for twelve minutes. Then remove the fillets to a platter, add to the cream in the pan a cup of cream sauce, bring to the boiling point, then add two spoonfuls of grated cheese, and pour over the fish.

Have the sauce well seasoned.

=Fondante potatoes.= Cut a quart of small potatoes to the size of pigeons' eggs, put in a ca.s.serole and cover with cold water, add a pinch of salt, and bring to a boil. Then drain off the water and put the potatoes in a flat saute pan with two ounces of b.u.t.ter, and simmer very slowly until they are golden yellow. Then add a spoonful of chicken broth and simmer again until nearly dry. Sprinkle with fresh-chopped parsley, season with salt and pepper.

=Chicken saute, cha.s.seur.= Joint a chicken, and season with salt and pepper. In a saute pan put one ounce of b.u.t.ter and a spoonful of olive oil, heat, and then add the chicken. When the chicken is golden yellow add three chopped shallots, and simmer, but not enough to color the shallots. Then add one gill of white wine and boil for two minutes; add one peeled and chopped tomato and half of a can of French mushrooms, and boil for ten minutes more. Finally add half a dozen small onions glace, and then dress the chicken on a platter. Season the sauce well, reduce one-half, add a little chopped parsley, and pour over the chicken.

=Roast saddle of mutton.= Secure the saddle from the butcher ready prepared for roasting. Put a sliced onion and carrot in a roasting pan, place the saddle on top, season well with salt and pepper, put a piece of b.u.t.ter on top, and place in hot oven. Bast frequently. It will require from thirty-five to forty-five minutes to roast, depending upon the thickness. When done, place the saddle on a platter, drain off the fat in the pan, add a half cup of stock and a spoonful of meat extract, and bring to a boil. Strain and pour over the saddle. Serve hot.

APRIL 4

BREAKFAST Guava jelly Oatmeal with cream Rolls Cocoa with whipped cream

LUNCHEON Grapefruit and orange en surprise Eggs, Crossy Chicken saute, cha.s.seur Parisian potatoes Endives salad Souffle au fromage Coffee

DINNER Potage Solferino Ripe olives Brook trout, saute meuniere Roast leg of lamb, mint sauce Stewed asparagus Rissolees potatoes Neapolitan ice cream a.s.sorted cakes Coffee

=Eggs, Crossy.= Make a cupful of puree of spinach and spread on four round pieces of toast, lay a poached egg on top of each, and pour a little brown gravy around them.

=Souffle au fromage.= Heat a pint of milk in a double boiler. Mix a quarter of a pound of b.u.t.ter with a quarter of a pound of flour, working them well together, then add to the boiling milk and cook until it thickens. Remove from the fire and add the yolks of six eggs, whipping slightly. Then add a quarter of a pound of grated Parmesan cheese, season with salt and pepper, and stir in the whites of the six eggs, which have been whipped dry. Put into large, or individual, b.u.t.tered moulds, sprinkle with cheese, and bake for twenty minutes.

=Potage Solferino.= Cut six fresh tomatoes in pieces and cook in half a cup of consomme until well done. Strain through a fine sieve, and add to two quarts of consomme. Garnish with small squares of carrots and potatoes that have been cooked separately, and peas and chervil.

=Brook trout, saute meuniere.= Clean and wash well six small brook trout, season with salt and pepper, and roll in flour. Put three ounces of b.u.t.ter in a frying pan, melt, add the fish and saute till nice and brown. When done put the fish on a platter, sprinkle with chopped parsley and the juice of two lemons. Melt two ounces of fresh b.u.t.ter in the frying pan and pour over the fish. Garnish with quartered lemons and parsley in branches.

=Stewed asparagus.= Cut off two pounds of tips about one inch in length, from fresh asparagus. Put in ca.s.serole and cover with a cup of bouillon, season with salt and pepper, cover, and boil slowly for about eighteen minutes. Then mix half a cupful of water and a spoonful of flour, and pour slowly into the boiling asparagus. Add a little chopped parsley before serving.

=Neapolitan ice cream.= Fill a brick-shaped mould with three layers of different ices, such as pistache, vanilla and strawberry ice cream, or lemon water ice, strawberry and pistache, or chocolate, ice cream. Cover mould well, and pack in ice and salt, and let stand for an hour. To serve, dip the mould in warm water and remove the ice cream, cut in slices about one inch thick, and crossways of the brick, to show the different colors.

APRIL 5

BREAKFAST Fresh strawberries with cream Waffles with maple syrup Coffee

LUNCHEON Poached eggs, Jeanne d'Arc Breaded pork chops, cream sauce Spaghetti Caruso Field salad Roquefort cheese and crackers Coffee

DINNER Potato soup a la Faubonne Radishes and salted almonds Clams with port wine Sweetbreads braise, Clamart Roast chicken Sybil potatoes Cold asparagus, mustard sauce Almond cake Coffee

SUPPER Sandwich Careme

=Sandwiches, Careme.= Mince fine one-half dozen sweet mixed pickles.

Shred the meat of one lobster, and mix with the pickles, season with salt and pepper, and add a whiskey gla.s.s of tarragon. Let stand for a few minutes, then squeeze out the vinegar and add half a cup of mayonnaise. Spread over toast or salted crackers. The above may be mixed with three hard-boiled eggs, and served on lettuce leaves as a salad.

=Clams with wine sauce.= Take as many large clams as you desire to use.

Remove from the sh.e.l.ls, cut away the neck, retaining only the bellies.

Cook in Madeira wine for two or three minutes, then put in half as much sweet cream as you have wine, and heat to boiling. If for six persons, thicken with the yolks of three eggs, add another half cup of rich cream, and season with Cayenne pepper and salt. Serve in a chafing dish, with small thin bits of toast on the side.

=Potato soup, Faubonne.= Put one quart of puree of potato soup and one quart of consomme Julienne in a ca.s.serole and bring to a boil. Bind with the yolks of three eggs mixed with a cup of cream. Serve with a little chopped parsley and chervil.

=Sweetbreads braise, Clamart.= Place four sweetbreads braise on a platter, garnish with a puree of fresh or canned peas, and pour brown gravy around the bottom.

=Almond cake.= Mix three-quarters of a pound of almond paste, one-half pound of sugar, and four whole eggs, and work until creamy and smooth.

Add the yolks of sixteen eggs, one by one, stirring all the while, and flavor with the rind of a lemon. Beat the whites of eight eggs very stiff, and add to the mixture lightly, stirring in at the same time one-half pound of sifted flour. Bake in a cake pan or mould, in a moderate oven. When cold finish with white frosting, and decorate with split almonds.

=Almond cream cake.= Cut an almond cake in three or four layers and spread between with whipped cream sweetened with vanilla sugar, and mixed with fine-chopped roasted almonds. Cover with white frosting, and decorate with whipped cream and split almonds.

=Eggs, Jeanne d'Arc.= Place four very soft poached eggs on a b.u.t.tered dish, cover with a thick tomato sauce, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in a hot oven for two minutes.

APRIL 6

BREAKFAST Orange juice Buckwheat cakes with maple syrup Chocolate with whipped cream

LUNCHEON Tartine Russe Consomme parfait Crab en brochette Chow chow Chocolate macaroons Coffee

DINNER Potage Reine Mogador Queen olives Catfish saute, meuniere Roast loin of lamb, au jus Timbale of croquette potatoes Chiffonnade salad Saxony pudding Coffee

=Tartine Russe.= Toasted rye bread, b.u.t.tered, spread with caviar, and garnished around the edges with chopped boiled eggs, and some chopped beets in the center.

=Consomme parfait.= To a pint of cold consomme tapioca add three raw eggs and two additional yolks, put in a b.u.t.tered mould and cook in a bain marie. When done allow to cool, slice, and serve in hot consomme.

(This is tapioca royal).

=Crab en brochette.= Alternate on a skewer a crab leg, then a piece of broiled bacon, and so on, until the skewer is full. Season with salt and pepper, roll in oil and fresh bread crumbs, and broil. When done place on toast, cover with maitre d'hotel sauce, and garnish with lemon and parsley.

=Chocolate macaroons.= One pound of almond paste, one pound of granulated sugar, two ounces of melted cocoa, one spoonful of flour, and the whites of five eggs. Mix the almond paste with the sugar, add the whites of eggs, and work well. Then add the cocoa and flour, mix well, and dress on paper, in the same manner as ordinary macaroons. Moisten the tops with a brush, and bake in a moderate oven.

=Saxony pudding.= Sift one-half pound of flour into a sauce pan, and add a pint of boiling milk and four ounces of b.u.t.ter. Stir with a wooden spoon until the flour is free from the bottom of the pan. Then remove from the fire and add four ounces of sugar and the yolks of eight eggs, four ounces of candied fruit chopped fine, and the whites of six eggs beaten very hard. Put in a mould and cook in bain marie in a moderate oven. When done remove from mould and serve with apricot sauce flavored with kirschwa.s.ser. Make the sauce in the same manner as brandy sauce, but use kirschwa.s.ser in place of brandy.

=Potage Reine Mogador.= Half cream of chicken and half puree of potatoes. Bind with the yolks of two eggs and half a cup of cream.

=Catfish saute, meuniere.= Clean six catfish, season with salt and pepper, roll in milk and then in flour. Melt three ounces of b.u.t.ter in a frying pan, add the fish, and saute until nice and brown. Then put on a platter, sprinkle with chopped parsley and the juice of two lemons. Add to the sauce in the pan two ounces of fresh b.u.t.ter, and cook until hazelnut brown, then pour over the fish. Garnish with parsley and quartered lemons.

APRIL 7

BREAKFAST Fresh raspberries with cream Boiled eggs Dry toast Coffee

LUNCHEON Yarmouth bloaters in oil Poached eggs, Talleyrand Fricandeau of veal, au jus Sorrel Mashed potatoes Pont l'eveque cheese and crackers Coffee

DINNER Potage Saxe Lyon sausages and radishes Curried crab Sirloin steak, d.i.c.kinson Souffle potatoes Cauliflower au gratin Hearts of romaine, roquefort dressing Vanilla and chocolate ice cream a.s.sorted cakes Coffee

=Yarmouth bloaters in oil.= Skin and split four Yarmouth bloaters, and remove the bones. Lay them in an earthen pot, add the juice of one lemon, one-half cup of olive oil, four bay leaves, two cloves and one spoonful of whole black peppers. Allow to stand for twenty-four hours.

Serve on lettuce leaves with a little of its juice.