The Hotel St. Francis Cook Book Part 39

=Fillet of sole, Talleyrand.= Lay four fillets of sole flat on the table and spread with fish force meat (Feb. 11), and sprinkle with a little chopped truffles. On top of each lay another thin fillet, season well with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in swimming lard for about ten minutes. Serve on a napkin garnished with parsley in branches and quartered lemons; and with Tartar sauce separate.

=Saddle of lamb, Souvaroff.= Roast a saddle of lamb, place on a platter, and garnish with a canful of cepes saute, and raw horseradish root shaved or sc.r.a.ped with a knife. Cover with brown gravy made from the lamb gravy.

=Angel cake, or angel food.= One pint of whites of eggs (it will require about sixteen), one pound of sugar, ten ounces of flour sifted with one-half teaspoonful of cream of tartar, and the flavor desired. Beat or whip the whites of eggs very stiff, then gradually put in the sugar and vanilla, lemon or orange flavor; and finally stir in the flour. Put in mould and bake in a very slow oven. When cold glace with white icing.

JUNE 19

BREAKFAST Stewed rhubarb Broiled honeycomb tripe Saratoga chips Rolls Coffee

LUNCHEON Eggs, Oudinot Fried smelts, Tartar sauce Paprika schnitzel Boiled rice Baked apricot roll Demi ta.s.se

DINNER Potage paysanne Aiguillettes of flounder, Rochefoucault Roast squab chicken Artichokes, sauce mousseline Carrots, Vichy Potato croquettes Alligator pear salad Blackberry pie Coffee

=Eggs, Oudinot.= Cut four hard-boiled eggs in two lengthwise. Take out the yolks and put in a salad bowl, add one-half cup of fresh bread crumbs, one raw egg yolk, and season with salt, pepper, and a little chopped parsley. Mix well, and then stuff the whites of eggs. Place on a b.u.t.tered dish, cover with cream sauce, sprinkle with grated cheese, put small bits of b.u.t.ter all over the top, and bake in oven until brown.

=Potage paysanne.= Cut a carrot, white turnip, parsnip, and a small head of green cabbage in round slices the size of a silver half dollar. Put in a ca.s.serole with three ounces of b.u.t.ter, salt and a pinch of sugar.

Cover ca.s.serole and put in oven and simmer until vegetables are done. Be careful not to burn, and when turning do not break the vegetables. When the vegetables are cooked add two quarts of bouillon, stock, or chicken or beef broth, and cook for half an hour. Before serving add chopped chervil, and season with salt and pepper.

=Aiguillettes of flounder, Rochefoucault.= Place four flat fillets of flounder in a b.u.t.tered pan, lay some sliced lobster on top, season with salt and pepper, add one-half gla.s.s of white wine and one-half gla.s.s of water, cover with b.u.t.tered paper, and put in oven for ten minutes. Then remove the fillets to a platter. Reduce the broth, add one pint of white wine sauce, and strain. To the sauce add one-half can of French mushrooms sliced, and two sliced truffles. Pour the sauce over the fish.

=Pompano, Bateliere.= Roll four small California pompano in flour, and season with salt and pepper. Put three ounces of b.u.t.ter in a frying pan, heat, add the fish, and saute until nice and brown. Then put the fish on a platter; and in the pan put two ounces of b.u.t.ter, heat until the color of hazelnuts, and pour over the fish. Sprinkle with chopped parsley, and garnish with two lemons cut in half.

JUNE 20

BREAKFAST Fresh strawberries with cream Waffles, special, with maple syrup Coffee

LUNCHEON Poached eggs, Bombay Imported Frankfort sausages Potato salad Brie cheese with crackers Coffee

DINNER Consomme Valencienne Carciofini. Queen olives Frogs' legs, saute, Dilloise Porterhouse steak, Jolly Fresh Lima beans Julienne potatoes Endives salad Chocolate and coffee bouchettes Demi ta.s.se

=Waffles, special.= One-half pound of flour, one teaspoonful of baking powder, one spoonful of sugar, one ounce of melted b.u.t.ter, one-half pint of milk, one pinch of salt, three yolks and three whites of eggs. Mix the baking powder with the flour, then add the sugar, salt, yolks of eggs, b.u.t.ter and milk, and make a batter that should not be too stiff and hard. Beat the whites of eggs very hard, add to the batter, and mix well. Bake in a well-greased hot iron. (If possible use sour milk.)

=Poached eggs, Bombay.= Put some boiled rice on a platter, lay four poached eggs on top, and cover with curry sauce.

=Consomme Valencienne.= Boil one-half pound of rice in salted water, cool; and serve in one quart of hot and well-seasoned consomme. Before serving add some small leaves of chervil, which should be specially selected. Grated Swiss cheese should be served separate.

=Frogs' legs, Dilloise.= Cut two dozen frogs' legs in two, season with salt and pepper, put in saute pan with one ounce of b.u.t.ter, and two ounces of bacon cut in small squares. Fry for a few minutes until the bacon is nearly crisp, then add the legs, and simmer for five minutes.

Then add one pint of tomato sauce and boil for ten minutes, very slowly.

Add a few dashes of Tabasco sauce, and season well.

=Porterhouse steak, Jolly.= Get from the butcher a nice porterhouse steak, about four pounds in weight. Season with salt and pepper, roll in oil, and broil. When done place on a platter, and cover with sauce Bordelaise with beef marrow. Place a dozen heads of broiled fresh mushrooms on top, and sprinkle with chopped parsley.

JUNE 21

BREAKFAST Cantaloupe Boiled eggs b.u.t.tered toast Uncolored j.a.pan tea

LUNCHEON Antipasto s.h.i.+rred eggs, Amiral Broiled pig's feet, Chili sauce String bean salad Italian meringue, with whipped cream Coffee

DINNER Little Neck clams on half sh.e.l.l Puree of cuc.u.mber soup Pompano saute, Bateliere Rissolees potatoes Roast chicken Peas a la Francaise Lettuce salad Raspberry shortcake with plain cream Coffee

=s.h.i.+rred eggs, Amiral.= Put two eggs in a b.u.t.tered s.h.i.+rred egg dish and cook. When nearly done put on top a spoonful of white wine sauce with a little chopped lobster, mushrooms and truffles in it. Finish cooking, and season well with salt and pepper.

=Puree of cuc.u.mbers.= Peel four cuc.u.mbers, and cut in slices. Put them in a ca.s.serole with two quarts of cold water, season with salt, and bring to a boil. Then drain off the water, cool in cold fresh water, and drain again. Put three ounces of b.u.t.ter in a ca.s.serole, add the cuc.u.mbers, cover, and simmer in the oven for thirty minutes. Then remove from oven, set on top of range, add three spoonfuls of flour, simmer, then add one quart of boiling milk and one quart of chicken broth, and boil for twenty minutes. Strain through a fine sieve, put back in ca.s.serole, season with salt, pepper and a pinch of sugar, add two ounces of sweet b.u.t.ter and a cupful of heated cream. When b.u.t.ter is melted add some bread that has been cut in small squares and fried in b.u.t.ter, and serve.

=Italian meringue.= Put one pound of sugar and one gill of water into a copper kettle (copper inside and out) and cook to a blow. (See below).

Beat six whites of eggs very hard and dry, and then pour into the cooked sugar, stirring constantly, and beat well until cold. It will then be a very smooth meringue paste, which can be used for meringue with whipped cream, or sherbet, or to make small fancy cakes, or for use in decorating cakes, pies, tarts, etc.

=How to cook sugar to a blow.= Dissolve one pound of sugar in one gill of water, and put on fire to cook. After about five minutes of good boiling dip a skimmer into it and remove immediately. Let the syrup drain a little, and then blow through. If small air bubbles fly out the sugar is cooked to a blow. If no air bubbles fly continue cooking until they do. It may possibly require some time to get it right.

=Peas a la Francaise.= In a ca.s.serole put two ounces of b.u.t.ter and a head of lettuce sliced very fine. Simmer for five minutes, then add two pounds of sh.e.l.led peas, six small raw French carrots and one dozen raw fresh asparagus tips. Season with salt and a pinch of sugar, add one pint of chicken broth, cover, and simmer for one hour. Serve with fresh-chopped chervil on top.

JUNE 22

BREAKFAST Baked pears Bacon and eggs Rolls Coffee

LUNCHEON Canape Riga Sweetbreads, Lavaliere Cold roast beef Field salad Lemon water ice Langues de chat Demi ta.s.se

DINNER Consomme Allemande California ripe olives Perch au bleu Potatoes nature Larded tenderloin of beef, Vigo String beans in b.u.t.ter Green corn on cob Lettuce salad, Russian dressing Chocolate blanc mange a.s.sorted cakes Coffee

=Baked pears.= Core one dozen pears, but leave the stems on. Put in a pan with half a pint of water and half a pound of sugar, and bake in medium hot oven until soft. Serve either hot or cold, with sauce separate.

=Baked peaches.= p.r.i.c.k one dozen peaches all over with a fork, and set them close together in a pan. Sprinkle with one-quarter pound of granulated sugar, and add just water enough to cover the bottom of the pan. Bake until soft. Serve cream separate.

=Sweetbreads, Lavaliere.= Prepare some sweetbreads braise, place on a platter, garnish with peas in b.u.t.ter, and onions glaces. In the gravy put pieces of parboiled salt pork cut in small dices, and cook for ten minutes. Pour over the sweetbreads.

=Consomme Allemande.= Mix in a bowl three-quarters of a cupful of sifted flour, one-quarter of a cupful of milk, two whole eggs, and a little salt. Let it run through a colander into three pints of boiling consomme, and boil for five minutes.

=Consomme Xavier.= Same as Consomme Allemande, with the addition of a little chopped chervil just before serving.

=Perch au bleu.= Put four fresh-killed perch on a platter, and pour a gla.s.sful of white wine vinegar over them. Put in a fish kettle on the fire, some water, a handful of salt; and one sliced onion, one carrot, a bay leaf, clove and parsley tied in a bouquet. Boil for five minutes, then add the fish and vinegar, bring to a boil, and then set on side of the range for fifteen minutes. Serve on a napkin garnished with small boiled potatoes, parsley in branches, and lemons cut in half. Serve Hollandaise sauce separate.

=Larded tenderloin of beef, Vigo.= Lard and roast the tenderloin as given elsewhere. Serve on a platter garnished with stuffed tomatoes, Creole. Cover with its own brown gravy.

=Stuffed tomatoes, Creole.= Make a rice Creole (Dec. 23). Peel four sliced tomatoes, scoop out the insides, season with salt and pepper both inside and out, and fill with the rice. Place on a b.u.t.tered pan, put a small piece of b.u.t.ter on top of each, and bake in oven for ten minutes, or until the tomatoes are soft. Test with your finger. Serve with tomato sauce around them; or use as a garnish for entrees.

JUNE 23

BREAKFAST Fresh raspberries with cream Omelet with potatoes Rolls Coffee

LUNCHEON Eggs, Basque Frogs' legs, Tartar sauce Broiled chicken on toast Souffle potatoes Cold artichokes, vinaigrette Peach compote Honey cake Coffee

DINNER Potage Mongol Radishes Planked shad and roe Roast loin of veal, au jus Carrots, Vichy Flageolets in b.u.t.ter Endives salad German almond strips Demi ta.s.se

=Omelet with potatoes.= Use left-over cold baked or boiled potatoes.