The Hotel St. Francis Cook Book Part 36

=s.h.i.+rred eggs, Monaco.= Put six chopped shallots in a ca.s.serole with one ounce of b.u.t.ter. Heat slightly, then add six sliced fresh mushrooms and one peeled and sliced tomato; season with salt and pepper, and simmer for ten minutes. b.u.t.ter four individual s.h.i.+rred egg dishes, pour in the above preparation, break two eggs in each, season with salt and pepper, and cook in oven for five minutes.

=Cream fritters.= Mix two ounces of corn starch, four ounces of sugar, the yolks of four eggs, and half of the peel of a lemon, and warm up in a double boiler. Bring one-half pint of milk to the boiling point and add it to the mixture. Continue boiling, and stir all the time until it becomes thick. Then spread it on a platter about a half inch thick, and allow to become cold. Cut in pieces about two inches square, roll in flour, then in beaten eggs, and finally in bread crumbs, and fry in swimming lard, or in frying pan with plenty of melted b.u.t.ter. Dress on a napkin, and serve vanilla cream sauce separate.

=Sorrel soup, a l'eau.= Clean one pound of sorrel, wash well, and slice very thin. Put in ca.s.serole with two ounces of b.u.t.ter, cover, and simmer for five minutes. Then add two quarts of water, season with salt and pepper, add three sliced rolls, or one-half loaf of sliced French bread, and boil slowly for one hour. Put the yolks of three eggs in a large cup and fill with cream, mix, and let it run into the boiling soup. Serve at once.

JUNE 6

BREAKFAST Strawberries with cream Broiled mutton chops Lyonnaise potatoes Rolls Coffee

LUNCHEON Antipasto Eggs, Belmont Chickens' livers, au Madere Risotto Camembert cheese with crackers Coffee

DINNER Consomme Marchand Pim olas Fillet of sole, Mantane Roast chicken Corn au gratin Stewed tomatoes Potato croquettes Escarole salad Souffle glace, Pavlowa a.s.sorted cakes Coffee

=Eggs, Belmont.= b.u.t.ter four timbale moulds, put in each a spoonful of D'Uxelles, break an egg on top, season with salt and pepper, put in bain-marie, and bake until the eggs are set. Then turn out on a platter and cover with tomato sauce, to which a little chopped truffle has been added.

=Consomme, Marchand.= Cut a truffle Julienne style; also the breast of a boiled fowl and a few slices of smoked beef tongue. Serve in one quart of boiling well-seasoned consomme.

=Pim olas.= Pim olas are small green olives stuffed with red peppers (pimentos). They may be obtained in bottles of any grocer.

=Fillet of sole, Mantane.= Cut and trim four fillets of sole, fold over, season with salt and pepper, lay in a b.u.t.tered saute pan, add one-half gla.s.s of white wine, cover with b.u.t.tered manilla paper, put in oven and bake for twelve minutes. Serve on a platter covered with Bearnaise sauce.

=Souffle glace, Pavlowa.= Whip a pint of rich cream until thick. Beat the yolks of four eggs with one-quarter pound of sugar, until very light. Then add it to the cream, with a pony of maraschino. Whip the whites of five eggs very hard, and add them to the mixture, mixing lightly. Then fill fancy paper cases until about one inch higher than the edges, and set to freeze. When hard, and just before serving, dip the tops in grated chocolate.

=Souffle glace, St. Francis.= Make a souffle glace Pavlowa mixture, dress in fancy paper cases, using a pastry bag with a fancy tube.

Sprinkle some chopped pistache nuts on top, and freeze.

JUNE 7

BREAKFAST Blackberries with cream Plain scrambled eggs Dry toast English breakfast tea

LUNCHEON Cantaloupe Baked beans, Boston style Brown bread Citron preserves Kisses Demi ta.s.se

DINNER Soft clam soup, Salem California ripe olives Boiled Tahoe trout, sauce mousseline Potatoes nature Cuc.u.mber salad Vol au vent Toulouse Stuffed capon, St. Antoine Peas a la Francaise Cardon a la moelle Hearts of lettuce, French dressing Coupe Orientale Allumettes Coffee

=Soft clam soup, Salem.= Remove the bellies from two dozen clams and put the remainder, with their juice, in a ca.s.serole. Add a quart of water, a bouquet garni, and some salt; bring to a boil, and strain over the clam bellies, which have been placed in a vessel. Bring to a boil again and add one pint of thick cream and two ounces of sweet b.u.t.ter. When b.u.t.ter is melted, season with salt and a little Cayenne pepper, and serve in a tureen. Serve broken crackers separate.

=Boiled Tahoe trout, sauce mousseline.= Put two Tahoe trout in a vessel in cold water, add one-half gla.s.sful of white wine vinegar, half of an onion and half of a carrot sliced, a bouquet garni, and a small handful of salt. Bring to a boil, and set on side of the range for twenty minutes. Serve on a platter on a napkin, garnished with small round boiled potatoes, lemons cut in two, and parsley in branches. Serve sauce mousseline separate. The potatoes may be served separate if desired.

=Kisses.= One pound of sugar, the whites of seven eggs, and some vanilla flavoring. Mix the sugar with a little water and boil until it is thick and sticky when cooled on a saucer. Beat the whites of the eggs until very stiff and dry, then add the hot sugar and continue beating until it becomes cold. Add a few drops of vanilla extract, and dress in a fancy shape on a b.u.t.tered pan. Use a pastry bag with a fancy tube for forming them. When dry bake in a nearly cool oven.

=Allumettes.= Roll out some puff paste that was made with six turns, until it is about one-eighth inch thick. Spread with royal icing, and cut in strips about three-quarters of an inch wide and three inches long. Place on a wet baking pan, with a little s.p.a.ce between, and bake in a moderate oven.

=Royal icing (glace royal).= Put one-half pound of icing sugar in a bowl with the whites of two eggs and a couple of drops of lemon juice. Beat with a wooden spoon until very light and firm. While beating be careful that it does not dry on the sides of the bowl, and when finished cover immediately with a damp cloth. This icing may be used for frosting cakes, or for ornamental work.

JUNE 8

BREAKFAST Sliced peaches with cream Chipped beef on toast Crescents and rolls Cocoa

LUNCHEON s.h.i.+rred eggs, Argenteuil Sweetbreads braise, St. George Flageolet beans, au cerfeuil Puree of potato salad French pastry Coffee

DINNER Consomme Colbert Salted almonds Boiled turbot, Jean Bart Potatoes, nature Filet mignon, Rossini Green corn Broiled egg plant Hearts of romaine, Roquefort dressing Champagne punch Lady fingers Demi ta.s.se

=Chipped beef on toast.= Cut one pound of smoked beef in very thin chips, put in hot water and bring to a boil. Then drain off the water and add a cup of very thick cream, boil again, and thicken with the yolks of two eggs and half a cup of thick cream. Let it come nearly to a boil, taste to see if sufficiently salt, add a little white pepper, and serve on four pieces of dry toast.

=s.h.i.+rred eggs, Argenteuil.= Cut the tips, about one and one-half inch long, from one pound of asparagus, put in salted water and boil until soft, then drain off the water. b.u.t.ter well four s.h.i.+rred egg dishes, and put the asparagus tips in them in equal portions. Crack two eggs in each dish, season with salt and pepper, put small bits of b.u.t.ter on top, and cook in oven for five minutes.

=Sweetbreads braise, St. George.= Braise some sweetbreads, place on a platter, and garnish with okra and tomatoes saute and green peppers cut like matches and sauteed in b.u.t.ter. Serve sauce Choron separate.

=Okra and tomatoes saute.= Cut both ends off of one pound of okra, put in cold water and bring to a boil, then drain off the water. Peel and cut in quarters two or three large tomatoes, place them in a ca.s.serole with two ounces of b.u.t.ter, heat through, add the okra, season with salt and pepper, cover, and allow to simmer slowly for twenty minutes. Serve as a vegetable course, or as a garnish.

=Flageolet beans, au cerfeuil.= Put in a ca.s.serole two cans of flageolet beans and one quart of fresh water, bring to a boil, and drain. Return the beans to the ca.s.serole, add two ounces of sweet b.u.t.ter, a little salt and pepper, and one spoonful of chopped chervil. Simmer for five minutes.

=Puree of potato salad.= Boil four white potatoes in salted water, and pa.s.s through a fine sieve. Add one spoonful of vinegar, two spoonfuls of olive oil, a little Cayenne pepper, and salt if necessary. Set in ice box until cold. Then mix well with a wooden spoon. If too thick stir in a little hot bouillon or water. Be sure it is hot, as cold will not do.

Serve in a salad bowl with finely chopped parsley on top.

=Fillet of turbot, Jean Bart.= Place four trimmed fillets of turbot in a b.u.t.tered saute pan, and season with salt and pepper. Place on each fillet a well-washed head of fresh mushroom and two leaves of tarragon; add one-half gla.s.s of white wine and one-half cup of water. Cover with b.u.t.tered paper, bring to a boil, and set in oven for fifteen minutes.

Then remove the fillets to a platter, and put one pint of white wine sauce in the saute pan, reduce to normal thickness of a fish sauce, and strain over the fillets. Have the sauce well seasoned.

=Green corn.= Put three gallons of water, one pint of milk, and a handful of salt on the fire and bring to a boil. Then add one dozen clean ears of green corn, bring to a boil, cover the vessel, and set to side of range for ten minutes, where it will remain at boiling heat without actually boiling. Serve on a napkin, with corn holders, and sweet b.u.t.ter separate.

=Champagne punch (sorbet).= One pint of water, one-half pint of champagne, one-half pound of sugar, the juice of three lemons and the juice of half an orange. Dissolve the sugar in the water, add the lemon and orange juice, strain and freeze. When nearly frozen add the champagne, and finish. Finally stir in an Italian meringue (see Italian meringue) made with the whites of three eggs, and serve in sherbet gla.s.ses.

=Broiled egg plant.= Peel an egg plant, and cut in slices three-quarters of an inch thick. Season with salt and pepper, roll in oil, and broil.

Serve on a platter with a little melted b.u.t.ter poured over it, and garnish with parsley in branches.

JUNE 9

BREAKFAST Cherries Omelet with egg plant Rolls Coffee

LUNCHEON a.s.sorted hors d'oeuvres Consomme in cups Broiled sirloin steak, Cliff House French fried potatoes Baked tomatoes Brie cheese with crackers Coffee

DINNER Lamb broth, Olympic Club Salted pecans Frogs' legs, Jerusalem Broiled chicken, maitre d'hotel Asparagus, Hollandaise Potato croquettes Alligator pear, French dressing Meringue glacee, au chocolat Demi ta.s.se

=Omelet with egg plant.= Use any broiled egg plant that may be left over, or fresh egg plant, and cut in small squares about one-half inch in diameter. Put in saute pan with a little b.u.t.ter and simmer until soft. Then put the omelet pan on the fire with a small piece of sweet b.u.t.ter in it, add twelve beaten eggs, season with salt and pepper, add the egg plant, and then cook the omelet in the usual manner.

=Broiled sirloin steak, Cliff House.= Season a two-pound steak with salt and pepper, roll in oil, broil, and when done place on a platter. Cut the steak in slices, but do not place them apart. Sprinkle with one teaspoonful of paprika, one tablespoonful of dry English mustard, one teaspoonful of Worcesters.h.i.+re sauce, three chopped shallots, a little chopped chives, and two ounces of b.u.t.ter in small bits. Set in oven until b.u.t.ter is melted.

=Baked tomatoes.= Peel four large tomatoes and place on a b.u.t.tered dish.

Season with salt and pepper, put small pieces of b.u.t.ter on top, and set in oven to bake. When done place on platter and pour tomato sauce around them, or serve with their own b.u.t.ter.

=Lamb broth, Olympic Club.= Put a shoulder of lamb in a roasting pan, season with salt and pepper, add an onion and a carrot, put small bits of b.u.t.ter on top, and roast in oven until done. Then remove the meat from the bones and cut in small squares about one-quarter inch thick.

Put the bones and tr.i.m.m.i.n.gs in a ca.s.serole, add an additional two pounds of lamb bones, one turnip, two leeks, two leaves of celery, one spoonful of pepper berries, one bay leaf, two cloves, a little parsley in branches, one gallon of water, and a handful of salt. Bring to a boil, skim, and let simmer for two hours. Then strain through fine cheese cloth, put back in ca.s.serole, add the cut-up lamb and one-half pound of boiled rice, give one boil, and serve.

JUNE 10