The Hotel St. Francis Cook Book Part 27

=Boiled wax beans.= Cut the strings from both sides of the beans, and cut the beans in two. Boil in salted water until done, then drain off the water, and to each pound of beans add two ounces of b.u.t.ter and a little salt and pepper. Simmer for a few minutes, and sprinkle with chopped parsley before serving.

=Angels on horseback.= Select large eastern oysters, wrap a slice of thin raw bacon around each oyster, and fasten with a wooden toothpick.

Dip them in beaten eggs mixed with a little Worcesters.h.i.+re and English mustard, then roll in fresh bread crumbs, and place in a b.u.t.tered saute pan with bits of b.u.t.ter on top of each oyster. Bake in hot oven for about eight minutes, and serve on toast. Pour maitre d'hotel sauce on top, and garnish with parsley in branches and halves of lemon.

APRIL 27

BREAKFAST Grapefruit juice Oatmeal and cream Rolls Cocoa

LUNCHEON Poached eggs, d'Artois Turkey hash in cream Alligator pear salad Vanilla meringue pie Demi ta.s.se

DINNER Puree of green asparagus Lyon sausage. Radishes Fillet of turbot, Windsor Leg of mutton, Choiseul O'Brien potatoes Escarole and chicory salad Jam roll pudding Coffee

=Poached eggs, d'Artois.= Place the poached eggs on toast and pour thick tomato sauce over them.

=Puree of green asparagus.= Heat in a ca.s.serole three ounces of b.u.t.ter, then add three ounces of flour and four pounds of green asparagus cut in small pieces, one quart of milk, one quart of chicken broth or bouillon, a bouquet garni, a little salt, and one teaspoonful of sugar. Boil for an hour, and strain through a very fine sieve. Then put back in ca.s.serole and add the yolks of two eggs mixed with one cup of cream. Cut some bread in small squares, fry in b.u.t.ter, and add just before serving.

=Fillet of turbot, Windsor.= Cut six fillets of fish, put in a b.u.t.tered saute pan, season with salt and white pepper, add one-half gla.s.s of white wine and one-half gla.s.s of stock, cover with b.u.t.tered manilla paper, and boil until done. Make a white wine sauce and add to it one dozen parboiled oysters and the tail of a lobster cut in slices. Place the fillets on a platter, pour the sauce over them, and garnish with six fried shrimps.

=Leg of mutton, Choiseul.= Roast leg of mutton, sauce Madere, garnished with small croustades of puree of peas and puree of spinach, and fresh mushrooms saute in b.u.t.ter.

=Jam roll pudding.= Mince fine one pound of suet, add a pound of flour, a pinch of salt and a cup of milk, making a rather hard dough. Roll out to the thickness of a quarter of an inch or less. Cover evenly with a layer of any kind of fruit jam, then roll up like a sausage, wrap in a wet cloth, tie with a string so it will not become loose, and steam for an hour. Cut into individual pieces, and serve warm, with hard and soft sauces.

=Peach Norelli.= Fill two meringue sh.e.l.ls with a small tablespoonful of vanilla ice cream. On a fancy plate place an ice cold whole preserved peach, or a fresh peach that has been cooked in syrup. On two sides of the peach press the filled meringue sh.e.l.ls, decorate the center with whipped cream, and on the top place a whole marron glace.

APRIL 28

BREAKFAST Honey in comb Plain scrambled eggs b.u.t.tered toast Coffee

LUNCHEON Stuffed tomatoes with anchovies Clam broth in cups Cheese straws Planked shad and roe Cuc.u.mber salad Roquefort cheese with crackers Coffee

DINNER Consomme Celestine Brook trout saute, miller style Larded tenderloin of beef, Montpa.s.son Onion glaces Quartered artichokes Parisian potatoes Field salad Meringue glacee au chocolat Coffee

=Consomme Celestine.= Make some thin pancakes, cut in strips like matches, and serve in consomme.

=Larded tenderloin of beef.= Lard a tenderloin of beef, after removing the fat and skin. Put in a roasting pan with a sliced onion, carrot, celery, a little leek, parsley, one bay leaf, six cloves, and one spoonful of whole black peppers. Put some small bits of b.u.t.ter on top of the tenderloin, season with salt and pepper, and place in a hot oven.

Baste frequently. After the fillet is done remove to a platter, place the pan on top of the stove and take off the fat except about one spoonful. Then add one spoonful of flour, stir well, and add two cups of stock and a spoonful of meat extract, season with salt and pepper, boil for five minutes, and strain. Add one-half gla.s.s of good Madeira wine, pour half of the sauce over the tenderloin, and serve the rest in a sauceboat.

=Larded tenderloin of beef, Montba.s.son.= Cook the tenderloin as above, but serve with sauce Madere, and garnish with a bouquet of quartered artichokes, glaced onions, and Parisian potatoes.

=Quartered artichokes.= Cut four large artichokes in quarters, remove the fuzzy parts on the inside, and immediately rub the quarters with lemon so they will not become black. Boil in salt water until soft.

=Pears Bourdaloue.= Peel and cook some nice pears in a light syrup, which can be made of one pint of water and one pound of sugar. Mix a half pound of sugar with the yolks of eight eggs and two ounces of flour. Boil one quart of milk with half of a vanilla bean, and pour into the yolks and sugar, and cook until it thickens. Add two ounces of sweet b.u.t.ter and mix well, making a nice smooth cream. Put some of this cream on a plate and put the cooked pears on top. The pears may be cut in half and cored, if desired. Cover the pears with the rest of the cream, sprinkle some macaroon crumbs on top, and put in a hot oven to brown.

Serve very hot.

APRIL 29

BREAKFAST Strawberries with cream Fried hominy Country sausages Rolls Coffee

LUNCHEON Pickled salmon, St. Francis Eggs, Commodore Hashed fillet of beef, Sam Ward Cocoanut custard pie Demi ta.s.se

DINNER Cream of parsnips Ripe olives Tomcods, Montmorency Chicken saute, Madeleine Alligator pear salad Omelette au cognac Coffee

=Pickled salmon, St. Francis.= Cut in small pieces two pounds of raw salmon and put in saute pan, add a can of sliced cepes, a cupful of sliced sour pickles, one-half cup of sliced green olives, a gla.s.s of white wine, a pint of tomato ketchup, one spoonful of salt, one tablespoonful of paprika, and four peeled tomatoes, squeezed and cut in small pieces. Put on fire, bring to the boiling point, set on back of the stove and let stand for a half hour. Then put in earthen jar and place in ice box. Serve cold.

=Eggs, Commodore.= Cook the eggs en cocotte, just before serving pour a little Bearnaise sauce on top.

=Hashed fillet of beef, Sam Ward.= Take the unused portions of roasted or larded tenderloin of beef and cut in small squares. Also an equal amount of boiled potatoes cut in the same way. In a saute pan put one chopped onion and two green peppers cut in small dices, with two ounces of b.u.t.ter. Simmer until soft, then add the potato and meat, one cup of bouillon, or two cups, if necessary, season with salt, cover, put in oven and cook for thirty minutes. Serve on platter with chopped parsley on top, and garnished with small pieces of toast.

=Cream of parsnips.= Peel and slice six parsnips and put in vessel with one pint of chicken broth, boil, and when soft add one pint of cream sauce. Boil for ten minutes and then pa.s.s through a fine sieve. Put back in vessel, add one pint of thick cream, season with salt and pepper, and add two ounces of sweet b.u.t.ter before serving.

=Tomcods, Montmorency.= Put four tomcods on a b.u.t.tered flat saute pan, season with salt and pepper, put four canned heads of mushrooms on top of each fish, cover with Italian sauce, sprinkle with a little grated cheese, put small bits of b.u.t.ter on top, and bake in a moderate oven for twenty minutes. Before serving pour the juice of two lemons over the fish, sprinkle with chopped parsley, and serve in same pan.

=Chicken saute, Madeleine.= Joint two spring chickens and put in saute pan with three ounces of b.u.t.ter, season with salt and pepper, and then simmer for five minutes. Then sprinkle two spoonfuls of sifted flour over the chicken and simmer for two minutes. Add one pint of boiling milk and boil for ten minutes. Then remove the chicken to a platter, bring the sauce to a boil, add one cup of cream, and strain over the chicken. See that the sauce is well seasoned. Sprinkle about one and one-half cupfuls of macedoine vegetables over all.

=Omelet au cognac.= Sprinkle a plain omelet with plenty of powdered sugar, burn with a red-hot poker, pour two ponies of cognac around the omelet, and set afire before bringing to the table.

APRIL 30

BREAKFAST Raspberries with cream Waffles Chocolate with whipped cream Crescents

LUNCHEON Grapefruit en supreme Eggs a la Turque Chickens' legs, deviled Asparagus Hollandaise Gauffrette potatoes Apple pie American cheese Coffee

DINNER Consomme printanier royal Salted almonds Halibut, Richmond Roast tame duck with olive sauce Sweet potatoes, country style Stewed tomatoes, family fas.h.i.+on.

Cold asparagus, mayonnaise Biscuit Tortoni a.s.sorted cakes Coffee

=Eggs a la Turque.= To s.h.i.+rred eggs add a few chickens' livers saute, in brown gravy. Place a slice of truffle on top of each egg.

=Deviled chickens' legs.= Left over boiled or broiled chickens' legs may be utilized. Season with salt and pepper, spread with a little French mustard mixed with a little powdered mustard and Worcesters.h.i.+re sauce.

Roll in fresh bread crumbs, and broil over a slow fire. When done serve on a platter with devil sauce, or sauce poivrade.

=Devil sauce.= In a ca.s.serole put one chopped shallot and one ounce of b.u.t.ter, and merely warm, then add the juice of a lemon, one spoonful of French mustard, one spoonful of Worcesters.h.i.+re sauce, and one pint of brown gravy. Season with salt and pepper, boil for five minutes, and strain.

=Consomme printanier.= Cut all kinds of spring vegetables in fancy or dice shapes, boil in salt water, and serve in hot consomme. Just before serving add some small leaves of chervil. The vegetables commonly used are carrots, turnips, peas, string beans, small green asparagus tips, small flowers of cauliflower, etc.

=Halibut, Richmond.= Make a border with a potato croquette preparation, around a silver platter. Remove the skin and bones from two pounds of halibut and boil in salt water for ten minutes. Then put in vessel, add one-half pint of cream and one pint of cream sauce, season with salt and Cayenne pepper, and boil together for five minutes. Then place inside the border on the silver platter, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in oven until nicely colored.

=Olive sauce.= Remove the stones from twenty-four green olives, cut the olives in two, and put in a ca.s.serole with a gla.s.s of sherry or Madeira wine, and boil until nearly dry. Then add one pint of brown gravy, season with salt and a little Cayenne pepper, and boil for five minutes.

Serve with any meat.

=Stewed tomatoes, family fas.h.i.+on.= Peel six tomatoes and cut each in eight pieces. Put in a ca.s.serole with three ounces of b.u.t.ter, season with salt and pepper, add a pinch of sugar and two slices of bread cut in small squares, cover, and simmer on a slow fire for about forty minutes.

MAY 1