The Hotel St. Francis Cook Book Part 22

=Poached eggs, Talleyrand.= On four round pieces of toast spread some foie gras, lay a poached egg on top of each piece, and cover with sauce Perigueux.

=Fricandeau of veal, au jus.= Obtain from the butcher the nut of a leg of veal and lard it with thin strips of larding pork. Put in a saute pan a sliced onion and carrot, some parsley in branches, one bay leaf, one clove, and six pepper berries. Place the veal on top, season with salt and pepper, put three ounces of b.u.t.ter on top of all, and roast in a hot oven, basting frequently. Add a little water when necessary, so the vegetables will not burn. It will require from fifty minutes to one hour to cook. When done place the fricandeau on a platter, and boil the gravy; if necessary add a little stock or bouillon, season well, and strain over the veal.

=Potage Saxe.= To two quarts of boiling consomme add the bread crumbs made from a small loaf of bread, two beaten eggs, and some chopped chervil. Stir well, boil and serve.

=Sirloin steak, d.i.c.kinson.= Broil a steak and place on a platter.

Parboil six slices of beef marrow in salt water, and lay on top of the steak. Heat a pimento, cut in triangles, and place on top of the marrow.

Cover all with sauce Colbert with sliced truffle in it.

=Curried crab.= Cut the crab meat into small pieces. Put in a frying pan a piece of b.u.t.ter the size of an egg, and a teaspoonful of chopped onion or shallot, and fry until golden brown. Add a heaping teaspoonful of flour and a small teaspoonful of curry powder, and stir into the b.u.t.ter and onion until thoroughly mixed. Add a cup of hot soup stock and a cup of cream, and boil for three minutes. Then add the crab meat and simmer slowly for about five minutes. Serve with boiled rice.

=Spaghetti Caruso.= Boil a pound of whole spaghetti in salt water. Soak one pound of dried mushrooms over night. Heat in a ca.s.serole two ounces of b.u.t.ter, add a chopped shallot and a little garlic. When hot add the mushrooms and three peeled and cut up tomatoes, and simmer for five minutes. Then add the cooked spaghetti and two cups of grated parmesan cheese, season with salt and white pepper, and serve very hot.

APRIL 8

BREAKFAST Hominy with cream Ham and eggs Rolls Coffee

LUNCHEON Grapefruit a l'anisette Oyster broth in cups Crackers Broiled brook trout with bacon Cuc.u.mber salad Lamb chops, grilled Julienne potatoes Chicory salad French pastry Coffee

DINNER Potage Viennoise Curried oysters with boiled rice Saddle of mutton with currant jelly String beans a l'Alsacienne Laurette potatoes Dandelion salad Gastaner pudding Coffee

=Grapefruit a l'anisette.= Cut the grapefruit in half and loosen the inside from the skin with a pointed knife. Put a teaspoonful of powdered sugar and a half pony of anisette on each half. Serve on cracked ice.

=Oyster broth.= In a ca.s.serole put two dozen oysters with their own juice, and one quart of water. Add a bouquet garni and put on the fire.

When boiling remove the bouquet garni, and strain the broth through a napkin, season with salt and a little Cayenne pepper, and serve in cups.

The oysters may be saved for other purposes.

=Curried oysters.= In a ca.s.serole melt three ounces of b.u.t.ter, then add two spoonfuls of flour, one spoonful of curry powder, and one pint of oyster broth. Boil for a minute, then add one apple fried in b.u.t.ter, one tablespoonful of chutney sauce, one teaspoonful of Worcesters.h.i.+re sauce, and a little salt and Cayenne pepper. Boil for five minutes, and bind with the yolk of an egg and a spoonful of cream. Strain the sauce, and add two dozen well-seasoned parboiled oysters.

=Pudding a la Gastaner.= Decorate the bottoms of b.u.t.tered moulds with chopped pastry cherries and angelique, arranging in alternating lines of green and red. Cut some lady fingers to fit the depth of the mould, and moisten them well with Curacao. Stand them up around the inside of the mould one-half inch apart. Cook four ounces of farina in one quart of milk, and mix with the rind and juice of a lemon, five eggs, four ounces of sugar, and one cup of apricot pulp, and fill the moulds with same.

Serve with strawberry sauce flavored with a pony of brandy.

=Broiled brook trout with bacon.= Clean and wash well, one-half dozen brook trout, and dry them on a towel or napkin. Season with salt and pepper, roll in oil, and broil. When done put on a platter with maitre d'hotel sauce. Lay six slices of broiled bacon on top. Garnish with quartered lemons and parsley in branches.

=Potage Viennoise.= Cream of barley with royal cut in small squares as garnis.h.i.+ng.

=Potage Venitienne.= Half veloute of chicken soup and half consomme tapioca. Add a little chopped chives.

APRIL 9

BREAKFAST Grapefruit marmalade s.h.i.+rred eggs Dry toast Coffee

LUNCHEON Eggs St. George Lamb cutlets in papers Cold asparagus, mayonnaise Brown Betty pudding Coffee

AFTERNOON TEA Oysters poulette, or sweetbreads Monza Salted almonds Windsor sandwiches Cream of almond sandwiches Olive sandwiches Shrimp salad Vanilla ice cream Pound cake Fruit cake Apple tarts Salted pecans Creole sandwiches Dubney sandwiches Bread and b.u.t.ter sandwiches Chicken salad Pineapple water ice Strawberry pie Chocolate, coffee or tea Rolls Toast Melba a.s.sorted cakes

DINNER Potage Venitienne Crab in chafing dish Roast duckling, apple sauce Sweet potato croquettes Artichokes, mustard sauce Lemon water ice Cocoa cake Coffee

=Cocoa cake.= Half a cup of b.u.t.ter, a cup of sugar, three eggs, a teaspoonful of vanilla, three-fourths of a cup of milk, six level tablespoonfuls of cocoa, two teaspoonfuls of baking powder, and one and three-fourth cups of sifted flour. Cream the b.u.t.ter, adding the sugar gradually, then add the eggs one by one, whipping vigorously. Sift together half of the flour, the cocoa and the baking powder, then add the milk and the rest of the flour, making a mixture that will drop from the spoon. When all is mixed together put in a pan or mould, and bake for thirty-five minutes. Cover the cake with a plain icing. A cake is baked when it shrinks from the pan, or if, when you press it, it springs back.

=Dubney sandwiches.= To a cupful of chopped chicken or turkey meat add a spoonful of mayonnaise, a teaspoonful of minced onion, two minced shallots, a pinch of chopped chives, and season with salt and pepper.

Spread on well-b.u.t.tered warm toast.

=Cream of almond sandwiches.= Mix a soft cream cheese with a cup of crushed salted almonds, and a liqueur gla.s.sful of kirsch. Spread on thin slices of brown bread.

=Olive sandwiches.= Chop equal parts of olives and onions together, add a few drops of olive oil and a little pepper, but no salt, as the olives have enough. Spread on thin slices of b.u.t.tered bread.

=Windsor sandwiches.= Chop enough chicken or turkey to make a cup of meat, add half as much chopped ham, and half a dozen chopped olives.

Bind together with mayonnaise. Spread on white and on brown b.u.t.tered bread.

=Creole sandwiches.= Chop some fresh or canned sweet peppers, bind together with mayonnaise, and add a bit of minced parsley. Spread on both white and brown bread. Always make the sandwiches dainty and thin.

=Brown Betty.= Pull half a loaf of white bread to bits, or use bread crumbs. The pulled bread makes the lighter pudding. b.u.t.ter the inside of a pudding dish liberally, put in a layer of crumbs, then twice as much sliced apple or other fruit, sprinkle with sugar, nutmeg and bits of b.u.t.ter, add another layer of crumbs, and so on, for about three layers, having the crumbs last. Bake until brown, and the fruit well done, or about twenty minutes. Serve with cream.

=Eggs St. George.= b.u.t.ter four cocotte dishes, put puree of onions on bottom, a poached egg on top, cover with cream sauce, and sprinkle with grated cheese. Bake in hot oven to color only.

APRIL 10

BREAKFAST Oatmeal with cream Boiled eggs Toast English breakfast tea

LUNCHEON Kieler sprotten Omelette Schofield Mixed vegetable salad Camembert cheese with crackers Coffee

DINNER Fish chowder Ripe olives Fillet of sole, Bretonne Planked shad and roe Lettuce salad Hot asparagus with melted b.u.t.ter Coffee custard Demi ta.s.se

=Kieler sprotten.= This is a canned fish. Serve cold on lettuce leaves, garnished with quartered lemons.

=Omelette Schofield.= Boil a shad roe in salt water for ten minutes.

Allow to cool, and cut in dices one-quarter inch square. Heat a cup of cream sauce, add the roe, and season with salt and Cayenne pepper. When making the omelet place a little of the roe in the center; dress on a platter, and pour the roe and cream sauce around the edge.

=Fish chowder.= Cut a pound of some white fish, such as ba.s.s, codfish, or sole, in dices about one-quarter inch square, and free from skin and bones. Put the bones of the fish in a ca.s.serole and add three quarts of water, one bouquet garni, and two tablespoonfuls of salt. Boil for thirty minutes, and strain. Cut two pounds of potatoes in quarter inch squares, and boil in the fish stock until soft, then add the fish and boil for five minutes, then add one pint of boiling-hot cream, and season well with salt and white pepper. Before serving add a little chopped parsley. Serve broken crackers separate.

=Fillet of sole, Bretonne.= Boil four fillets of sole in a little salt water. Dish up on a platter and cover with equal parts of Hollandaise and tomato sauce mixed. Garnish with rings of fried onions.

=Coffee custard.= Grind fine (but not pulverized), a half pound of Java or other mildly flavored coffee. Put it into a quart of boiling milk and let it infuse on the back of the stove for a half hour, then strain through cheese cloth. Beat the yolks of six eggs with six ounces of sugar, add a spoonful of cream, and stir into the hot milk, which has been heated again after straining off the coffee. Let it cream, but do not boil; and then add the beaten whites of three eggs. Use any flavoring desired, a dash of brandy or cognac being very good. Fill the moulds, stand them in hot water, and place in a moderate oven. When done, cool, serve with English cream, apricot juice or just plain cream.

=Grapefruit marmalade.= Shave two clean whole grapefruit very thin, rejecting nothing but the seeds and cores. Measure the fruit, and add three times the quant.i.ty of water, and let it stand in an earthenware dish over night. Then boil for ten minutes, and let it stand another night. Then add an equal quant.i.ty of sugar, and boil briskly until the mixture jells.

APRIL 11

BREAKFAST Fresh strawberries with cream Omelet with fine herbs Crescents Chocolate

LUNCHEON Scrambled eggs with truffles Lamb chops, sauce Soubise Julienne potatoes Lettuce salad Raspberry shortcake Coffee

DINNER Potage Chatelaine Radishes Crab meat au gratin Roast chicken Mashed potatoes Cold asparagus, mayonnaise Vanilla ice cream a.s.sorted cakes Coffee