The Hotel St. Francis Cook Book Part 46

JULY 20

BREAKFAST Sliced peaches with cream Boiled eggs Popover m.u.f.fins Coffee

LUNCHEON Cantaloupe Poached eggs, Bar le Duc Paprika veal Boiled rice Louise salad Surprise fritters. Coffee

DINNER Little Neck clams Crab gumbo California ripe olives Boiled codfish, egg sauce Small tenderloin steak, Rachel Hearts of lettuce Apricot cobbler Patience Demi ta.s.se

=Popover m.u.f.fins.= Five eggs, one-half ounce of salt, one quart of milk, and one pound of flour. Beat the eggs and salt well together; then beat in the milk; then add the flour and beat until smooth. This will make a very thin batter. Fill greased tall m.u.f.fin moulds only half full, and bake in medium oven until very crisp.

=Paprika veal.= The remains of a roast leg of veal may be used. Cut in slices one-half inch thick, and as wide as the meat will allow. Put two ounces of b.u.t.ter and a chopped onion in a ca.s.serole and simmer until the onion is done. Then add two spoonfuls of flour and one spoonful of paprika, and simmer again for a few minutes. Then add half a pint of stock, half a cup of white wine, one spoonful of meat extract, and the veal. Season well with salt, and simmer for twenty minutes. Should the sauce be too thick add a little more stock.

=Poached eggs, Bar le Duc.= Place four boiled bottoms of artichokes on four pieces of toast, and lay four poached eggs on the artichokes. Cover all with well-seasoned cream sauce, to which has been added a little chopped fresh tarragon.

=Louise salad.= Raw celery, fresh pineapple, and pimentos in equal parts, and all cut Julienne style. Place in a salad bowl and cover with well-seasoned mayonnaise sauce with a dash of dry sherry wine in it.

=Surprise fritters.= One quart of milk, six ounces of b.u.t.ter, three-quarters of a pound of flour and eight eggs. Make a paste in the same manner as for cream puffs. Drop with a spoon in a pan of hot swimming lard and fry until crisp and brown. Fill with currant or other fruit jelly, dust with powdered sugar, and serve with cream or Sabayon sauce.

=Crab Gumbo.= Put two ounces of b.u.t.ter, one chopped onion and one chopped green pepper in a ca.s.serole and simmer until done. Then add two quarts of fish broth and one-half cup of rice, and boil very slowly for fifteen minutes. Then add three peeled tomatoes cut in small dices, one spoonful of Worcesters.h.i.+re sauce, the meat of two whole crabs, and a can of okra; or one pound of fresh okra cut in pieces one inch long. Cook slowly for twenty minutes, season well with salt and pepper, and sprinkle with a little chopped parsley.

=Fish broth.= Cover the bones of any kind of fish with water, add a bouquet garni, one onion, one carrot, and a cupful of white wine if desired. Cook for thirty minutes, and strain. The broth may be served in cups as soup; used for chowders; for bisque soups; for white wine sauce; for cooking fish, or for many other purposes.

JULY 21

BREAKFAST Sliced fresh pineapple Pearl grits with cream b.u.t.tered toast English breakfast tea

LUNCHEON Stuffed mangoes Scrambled eggs, Mayence Steak Tartare Roquefort cheese with crackers Coffee

DINNER Consomme Sicilienne Chow chow. Carciofini Broiled salmon, St. Germain Sweetbreads braise, Elizabeth Roast leg of mutton, currant jelly Cold asparagus, mustard sauce Cantaloupe baskets Almond rocks Coffee

=Scrambled eggs, Mayence.= Mayence, or Mainz, is a city in Germany famous for its ham. Cut four slices of Mayence or Westphalia ham in small squares, put in a ca.s.serole with two ounces of b.u.t.ter and simmer until heated through. Then add ten beaten eggs and one-half cup of cream, and season with pepper and a very little salt. Scramble in the usual manner.

=Steak Tartare.= Cut one pound of tenderloin steak very fine, season with salt and pepper, and form in two oval shaped pats. In the center on top lay the yolk of a raw egg. Garnish with two lettuce leaves filled with fine-chopped white onions and some sliced pickles; and two leaves filled with capers and chopped parsley. Serve raw.

=Consomme Sicilienne.= Roll out very thin a noodle paste, and cut in lozenge shapes about one inch long. Boil in salt water for about ten minutes, cool off in fresh cold water, and serve in hot consomme. Serve grated Parmesan cheese separate.

=Broiled salmon, St. Germain.= Cut two slices of salmon about one and one-half inches thick, roll in b.u.t.ter, season with salt and pepper, roll in fresh bread crumbs, and broil slowly. When done place on a platter, and garnish with Parisian potatoes. Serve sauce Bearnaise separate.

=Sweetbreads braise, Elizabeth.= Braised sweetbreads served with stuffed tomatoes, stuffed mushrooms, onions glace, and sauce Madere.

=Cantaloupe baskets.= Cut four cantaloupes in the form of baskets, using part of the rind for the handle. Carefully take out the pulp with a teaspoon. Fill the baskets with vanilla ice cream mixed with the pulp, and decorate with whipped cream.

=Orange baskets.= Cut the oranges in the form of baskets, sc.r.a.pe out the pulp, fill with orange water ice, and decorate with strawberries and raspberries.

=Almond rocks.= Beat the whites of eight eggs very stiff and dry. Add one pound of powdered sugar and three-quarters of a pound of shredded almonds, and one-half spoonful of vanilla extract. Mix lightly, and lay on a b.u.t.tered and floured pan, in the shape of rocks, using a fork to form them. Bake in a slack oven. Serve cold.

=Small tenderloin steak, Rachel.= Broil the steaks and lay on a platter.

Put a slice of terrine de foie gras on top, garnish with peas au beurre and Julienne potatoes. Serve sauce Madere.

JULY 22

BREAKFAST Stewed prunes Virginia ham and eggs Rolls Coffee

LUNCHEON Tomatoes, surprise Clam broth in cups Cold Lake Tahoe trout, vinaigrette Boston brown pudding Demi ta.s.se

DINNER Cream of watercress Pim olas. Celery Fried frog's legs, Espagnole Roast squab chicken, Michels Peach compote Sweet and sour string beans Gauffrette potatoes Lettuce salad, egg dressing Blanc mange aux fruits Rolled almonds wafers Coffee

=Tomatoes, surprise.= Peel four tomatoes, cut off the top, and scoop out the insides with a small sharp spoon. Cut a stalk of white celery in small dices, wash well, and set in ice box to cool. Then mix the celery with half a cup of thick mayonnaise sauce, season with salt and pepper, and fill the tomatoes. Sprinkle the tops with chopped parsley, and serve on lettuce leaves.

=Cream of watercress.= Heat three ounces of b.u.t.ter in a ca.s.serole, add three spoonfuls of flour, one pint of chicken broth, and one pint of milk; and bring to a boil. Then add one quart of well-washed watercress, and season with salt and Cayenne pepper. Boil for half an hour, strain, and put back in ca.s.serole. Again bring to a boil, and bind with the yolks of two eggs mixed with one-half pint of cream. Strain again and serve.

=Fried frogs' legs, Espagnole.= Season two dozen frogs' legs with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in swimming hot lard, and serve on a napkin on a platter.

Garnish with fried parsley and two lemons cut in half. Serve Creole sauce separate.

=Squab chicken, Michels.= Put four well-seasoned squab chickens in a ca.s.serole with three ounces of b.u.t.ter and one onion cut in half. Put in oven and baste very often. When both chicken and onion are nicely colored set on top of the stove, add one-half gla.s.s of white wine, cover the pot, and simmer for five minutes. Then place the chicken on a platter; and put in the pot one-half cup of chicken broth and a spoonful of meat extract, and boil for five minutes. Pour over the chicken.

=Rolled almond wafers (cigarettes).= Beat the whites of nine eggs, but not too hard. Stop beating when they begin to get spongy. Then stir in one-half pound of blanched chopped almonds, ten ounces of sugar, two ounces of flour, and one pinch of powdered cinnamon. Spread on a b.u.t.tered pan, like wafers, and about two inches square. Bake in a hot oven. When done immediately roll them around a small wooden stick, and press the ends together. They may be served dry, or filled with whipped cream.

=Sweet and sour string beans.= Boil two pounds of string beans in salted water. When cooked place in a ca.s.serole, add a cupful of white wine vinegar, one cupful of brown sugar, one spoonful of meat extract, and a cupful of chicken broth, or any kind of good bouillon. Season with salt, and boil for fifteen minutes with the pot uncovered.

JULY 23

BREAKFAST Compote of apricots Buckwheat cakes with maple syrup Rolls Coffee

LUNCHEON Omelette Meissonier Pork chops, Badoise Schloss cheese with crackers Coffee

DINNER Consomme Chevalier Salted Brazil nuts. Ripe olives Fillet of sole, Montmorency Broiled spring turkey Summer squash Lima beans Mashed potatoes, au gratin Escarole and chicory salad Croute aux fruits Demi ta.s.se

=Omelette Meissonier.= Cut a carrot and a turnip in one-quarter inch squares. Boil until soft in salted water, then mix with a spoonful of cream sauce, and season with salt and pepper. Make an omelet with ten eggs, in the usual manner and before turning over on the platter place the vegetables in the center. Pour cream sauce around the omelet.

=Pork chops, Badoise.= Season four pork chops with salt and pepper, roll in flour, and fry in a pan. When done place on a platter, garnish one side with noodles and the other side with mashed potato. Pour tomato sauce around all.

=Consomme Chevalier.= Serve in hot well-seasoned consomme equal parts of small chicken dumplings, and chicken breast and smoked beef tongue cut Julienne style.

=Fillet of sole, Montmorency.= Place four flat fillets of sole on a b.u.t.tered pan, season with salt and pepper, and lay four heads of French mushrooms and four slices of truffle on top of each. Cover with sauce Italienne, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in oven. When done sprinkle with chopped parsley and the juice of a lemon, and serve from the pan they were baked in. A silver dish is preferable for baking.

=Croute aux fruits (fruit crust).= Toast some slices of sponge cake, put them on a plate or saucer, and put on top different kinds of stewed fruit, (compote), flavored with a little kirschwa.s.ser or maraschino.

=Croute a l'ananas (pineapple crust).= Prepare in the same manner as croute aux fruits, but use pineapple. Decorate with maraschino cherries.

JULY 24

BREAKFAST Baked pears with cream Scrambled eggs with smoked salmon Rolls Coffee

LUNCHEON Terrine de foie gras en aspic s.h.i.+rred eggs, Nicoise Sweetbreads, Marigny Lettuce and grapefruit salad Blackberry meringue Demi ta.s.se