The Hotel St. Francis Cook Book Part 31

Garnish the saddle with six stuffed fresh mushrooms and Parisian potatoes.

MAY 15

BREAKFAST Cantaloupe Ham and eggs Rolls Coffee

LUNCHEON Eggs ministerielle Koenigsberger klobs Mashed potatoes Stewed tomatoes Ginger snaps Coffee

DINNER Potage Fontange Radishes Fillet of sole, Doria Tenderloin of beef, Brillat Savarin Spinach in cream Lettuce salad Strawberry ice cream a.s.sorted cakes Coffee

=Koenigsberger klobs.= With a medium-fine meat chopper cut six ounces of shoulder of lamb, six ounces of shoulder of veal, and ten ounces of fat and lean pork. Simmer one chopped onion and six shallots in b.u.t.ter, and add to the meat. Season with salt, pepper, a little grated nutmeg and Cayenne pepper, and chopped parsley. Add a gla.s.sful of water, one dozen chopped anchovies, a little chopped garlic, two raw eggs, and some chives, chopped fine. Roll into small round b.a.l.l.s about one inch in diameter. Bring two quarts of thin caper sauce to a boil, and boil the meat b.a.l.l.s in it for about a half hour. Serve in a deep dish with the sauce.

=Ginger snaps.= Work one-half pound of sugar and one-quarter pound of b.u.t.ter together until creamy. Then add one egg, and work well again. Add one gill of mola.s.ses, one teaspoonful of powdered ginger, one-half ounce of soda dissolved in a gill of water; and mix in lightly one pound of flour. Roll out about one-eighth inch thick, and cut with a round cutter the size desired. Put them in a b.u.t.tered pan, brush with egg, and bake in a moderate oven.

=Potage Fontange.= Make a puree of white beans. Simmer some sliced sorrel in b.u.t.ter, and add to the soup before serving.

=Fillet of sole, Doria.= Put four fillets of sole in a b.u.t.tered saute pan, season with salt and pepper, add a half gla.s.s of claret, and cover with b.u.t.tered paper. Bake in oven, and when done remove the fish to a platter. Put in a ca.s.serole one ounce of b.u.t.ter, and heat same. Add to the hot b.u.t.ter one ounce of flour, one cup of stock or bouillon, the remainder of the claret used in cooking the fish, and one spoonful of meat extract. Season with salt, pepper, and a teaspoonful of Worcesters.h.i.+re sauce, boil for five minutes, and strain. Cut some cuc.u.mbers in round b.a.l.l.s and simmer in b.u.t.ter. Add to the sauce, and pour over the fish.

=Tenderloin of beef, Brillat Savarin.= Roast tenderloin of beef, sauce Madere, garnished with stuffed fresh mushrooms and stuffed tomatoes.

MAY 16

BREAKFAST Blackberry jam Buckwheat cakes Rolls Coffee

LUNCHEON Canape St. Francis Eggs Mirabel Sour schmorrbraten Noodles Roquefort cheese and crackers Coffee

DINNER Consomme Tosca Lyon sausage and pimentos Crab meat in chafing dish Chicken saute, Amphitian Timbale of rice, Creole Parisian potatoes Romaine salad Savarin au kirsch Demi ta.s.se

=Eggs Mirabel.= Spread some foie gras on four pieces of toast, lay a poached egg on top of each piece, and cover with sauce Perigueux.

=Sour schmorrbraten.= Rub a six pound piece of rump of beef with salt and pepper, and a piece of garlic. Place in an earthern pot, add one sliced onion, one carrot, a little celery, leeks, parsley, two bay leaves, one sprig of thyme, and two cloves. Boil one quart of white wine vinegar, pour over all in the earthen jar, and allow to stand in the ice box from thirty-six to forty-eight hours. Then put two ounces of b.u.t.ter in a ca.s.serole and heat. When hot put in the piece of meat and fry on all sides until nice and brown, and then remove. Then put two spoonfuls of flour in the ca.s.serole and allow to brown, add one gla.s.s of the vinegar used to pickle the beef, and one and one-half quarts of bouillon or stock. Then put in the beef again, bring to a boil, and add three chopped tomatoes. When the beef is soft, slice fine. Reduce the sauce, season well, and strain over the beef.

=Consomme Tosca.= Peel and cut a cuc.u.mber in small squares, boil in salt water until soft, and then allow to become cool. Cut one-half stalk of celery Julienne style, and cook in salt water until soft. Cook one-half pound of large barley in salt water for two hours, and cool. Boil two quarts of consomme, add two peeled tomatoes cut in small squares, and boil for two minutes. Add the cuc.u.mber, celery and barley, and serve.

=Chicken saute Amphitian.= Joint a chicken, season with salt and pepper, and saute in b.u.t.ter. When done place on a platter. Slice four heads of fresh mushrooms, put in a ca.s.serole with one ounce of b.u.t.ter, season with salt and pepper, and simmer till soft. Then add two sliced truffles, and one-half gla.s.s of sherry wine, and boil for five minutes.

Then add one cup of brown gravy (meat or chicken gravy); and pour over the chicken. Garnish the platter with four timbales of rice, a la Creole.

=Timbales of rice, Creole.= Prepare some rice Creole, as described December 23. b.u.t.ter four timbale moulds, fill with the rice, and then turn them out. Serve as a garnish, or as a vegetable with tomato sauce.

MAY 17

BREAKFAST Apple jelly Omelet with onions Rolls Coffee

LUNCHEON Poached eggs, St. Pierre Sand dabs, miller style Lamb hash with peppers Chow chow Neapolitan sandwich (ice cream) a.s.sorted cakes Coffee

DINNER Creme Bagration Salted Jordan almonds Fillet of flounder, Circa.s.sienne Tournedos Nicoise d.u.c.h.esse potatoes Asparagus, Hollandaise Escarole and chicory salad Cherry pie Coffee

=Omelet with onions.= Chop an onion very fine. Simmer slowly until soft, in an omelet pan in one ounce of b.u.t.ter. Then add eight beaten eggs, season with salt and pepper; and make the omelet in the usual manner.

=Poached eggs, St. Pierre.= Lay four poached eggs on four pieces of anchovy toast, and cover with anchovy sauce.

=Anchovy toast. 1.= Mix one spoonful of anchovy paste with one spoonful of b.u.t.ter, and spread on toast.

=2.= Soak two dozen salt anchovies in cold water for fifteen minutes.

Then dry them and force them through a fine sieve. Mix with two ounces of b.u.t.ter, and spread on toast.

=Lamb hash with peppers.= Chop an onion and two green peppers, and put in a ca.s.serole with two ounces of b.u.t.ter. Simmer till soft, then add two pounds of roast or boiled lamb, cut in small squares, and one pound of chopped boiled potatoes, one cup of bouillon or stock, a little salt and pepper, and six red peppers (pimentos) cut in small squares. Mix well, cover, and simmer in oven for forty minutes. Serve on a platter, garnished with toast cut in triangles, and with chopped parsley on top.

If desired, a spoonful of Worcesters.h.i.+re sauce may be added when mixing the hash.

=Neapolitan sandwich.= In a brick-shaped mould put three layers of ice cream of different colors, such as pistache, vanilla and strawberry.

Freeze very hard. Make a layer of sponge cake about one-half inch thick.

Put the brick of ice cream on top of a slice of the cake, and lay another slice of cake on top of the ice cream. Serve in slices about one inch thick. The cake should be trimmed to the size of the brick, and should be cut through crosswise to serve.

=Creme Bagration.= Cream of chicken with small pieces of boiled macaroni served in it.

=Fillet of flounder, Circa.s.sienne.= Put four fillets of flounders in a flat b.u.t.tered pan, season with salt and pepper. Lay a slice of cuc.u.mber on top of each fillet, then one slice of peeled tomatoes, then a few slices of pickles and a teaspoonful of capers. Season with salt and pepper again, add a gla.s.s of white wine, and one-half ounce of b.u.t.ter on top of each piece of fish, and bake in the oven. Serve hot, direct from the oven.

=Tournedos Nicoise.= Broil, or saute in b.u.t.ter, a small tenderloin steak. Dish up on a platter, with Madeira sauce with stuffed olives.

=Stuffed olives.= Cut the stones out of a dozen large green olives, and fill with chicken force meat (chicken dumplings). Boil in bouillon, stock, water, white sauce, or any other kind of sauce. Stuffed olives are used princ.i.p.ally in sauces, or as a garnish for meats and fish.

MAY 18

BREAKFAST California marmalade Boiled eggs b.u.t.ter toast Chocolate with whipped cream

LUNCHEON a.s.sorted hors d'oeuvres Clam broth, Bellevue Crab meat, au gratin Broiled mutton chops French fried potatoes Sliced tomatoes, French dressing Lillian Russell Lady fingers Demi ta.s.se

DINNER Consomme aux eclairs Fillet of sole, Lord Curzon Roast chicken Potato croquettes Cold artichokes, mustard sauce Broiled fresh mushrooms on toast Orange coupe Macaroons Coffee

=California marmalade.= One grapefruit, one orange, and two lemons.

Shave the fruit very thin, discarding the seeds only. Pack lightly into an earthern vessel, add just water enough to cover, and allow to stand from twelve to twenty-four hours. Then bring to a boil, and simmer for fifteen minutes. Return to the earthern vessel and allow to stand for another twenty-four hours. Then measure, and add an equal quant.i.ty of sugar, return to stove and boil until it jells. Put up in jelly gla.s.ses.

=Lillian Russell.= Cut a nice cantaloupe in half, remove the seeds, and set each half in cracked ice. Fill with ice cream, with a sprinkle of maraschino on top.

=Consomme aux eclairs.= Make some small eclairs about one inch long.

Chop a little white meat of chicken very fine, add some salt and a little whipped cream, and mix well. Split the eclairs and fill with the prepared chicken meat. Serve on a napkin. Have the consomme very hot, with a little Cayenne pepper in it.

=Fillet of sole, Lord Curzon.= Cut one green pepper, three heads of fresh mushrooms, and one peeled tomato in small squares. Put in a saute pan with one ounce of b.u.t.ter, and simmer. Lay four fillets of flounder in a frying pan, season with salt and pepper and a chopped shallot, spread the simmered vegetables on top, add one gla.s.s of white wine, sprinkle with a spoonful of curry powder, cover, and bake ten minutes.

Then remove the fish to a platter. To the pan add one cupful of Hollandaise sauce and one and one-half cupfuls of tomato sauce. Mix well and pour over the fish. Now place the platter with the fish and sauce in a very hot oven and brown slightly.

MAY 19

BREAKFAST Fresh raspberries with cream Waffles Honey in the comb Coffee

LUNCHEON Cantaloupe Eggs, Waterloo Breaded pork chops, tomato sauce Lorraine potatoes Cole slaw French pastry Coffee