The Hotel St. Francis Cook Book Part 50

AUGUST 8

BREAKFAST Orange juice Kippered Alaska cod in cream Baked potatoes Rolls Coffee

LUNCHEON California gray shrimps in sh.e.l.l Cold consomme in cups Cold sirloin of beef, with meat jelly Potato and beet salad Schloss cheese with crackers Coffee

DINNER Consomme Monaco Celery Broiled striped ba.s.s, maitre d'hotel Virginia ham glace, champagne sauce Timbale of spinach Mashed potatoes Watercress salad Strawberry ice cream a.s.sorted cakes Coffee

=Kippered Alaska cod in cream.= Kippered Alaska black cod is a delicate smoked fish. Remove the skin, place in a sauce pan and cover with thick cream. Bring slowly to a boil, and let stand for about ten minutes at boiling point. Another method of cooking is to put the fish in a saute pan, cover with water, and bring to a boil. Then drain off the water, add some cream sauce and a small piece of b.u.t.ter, season with salt and pepper, and boil for five minutes.

=Consomme Monaco.= Cut one breast of a boiled chicken or fowl and two truffles in small dices. Add to one quart of hot well-seasoned consomme.

=Virginia ham, glace.= Soak a Virginia ham in cold water over night.

Then put the ham in a large kettle and cover with cold water, bring to a boil, and then set at side of stove and allow to simmer for three hours.

The ham is done when the skin is easy to loosen. Then remove the skin, and put the ham in another pot with one quart of sherry wine, and set in oven to bake. Baste continually. After twenty minutes dust the top with powdered sugar, and bake until brown.

=Champagne sauce, I.= Put two ounces of sugar in a ca.s.serole and cook to a brown caramel color, but be careful not to burn. Then add one gla.s.s of vinegar and boil until nearly dry. Then add one pint of sauce Madere and boil for ten minutes. Strain, and season well.

=II.= Put one quart of champagne in a ca.s.serole and reduce until nearly dry, then add one pint of sauce Madere, season with salt and Cayenne pepper, boil for ten minutes, and strain.

=Timbale of spinach.= Pa.s.s one pint of freshly-chopped spinach through a fine sieve, season with salt and pepper, add one spoonful of cream sauce and a raw egg, mix well, and put in small b.u.t.tered timbale moulds. Cook for twenty minutes in bain-marie. Serve as a garnish, or as a vegetable with cream, tomato, or Madeira sauce.

AUGUST 9

BREAKFAST Fresh strawberries with cream Flannel cakes, maple syrup Coffee

LUNCHEON Cantaloupe Poached eggs, d'Orleans Mutton chops, Argenteuil Lettuce salad Puff paste sandwich Coffee

DINNER Rice soup, Palermo Radishes Frogs' legs, saute a sec Tenderloin of beef, Gambetta Romaine salad Biscuit glace, mapleine a.s.sorted cakes Demi ta.s.se

=Poached eggs, d'Orleans.= Make four round pieces of dry toast, lay a thin slice of smoked beef tongue on each, and a poached egg on top of the tongue. Cover with Bearnaise sauce.

=Mutton chops, Argenteuil.= Broil some mutton chops and put on a platter. Garnish with asparagus tips. Pour a little Hollandaise sauce over the tips; and a little brown gravy or sauce Madere over the chops.

=Puff paste sandwich (pastry).= Roll out some puff paste into a thin sheet, and spread with a thick layer of jam. Wash the edges of the sheet, and place another thin sheet of the same paste on top. Press together at the edges. Wash the top, and bake. When nearly done dust the top with powdered sugar, and bake in the oven until the sugar is melted.

Serve cold.

=Rice soup, Palermo.= Heat two ounces of b.u.t.ter in a ca.s.serole, add two ounces of rice and one ounce of flour, and heat through. Then add three pints of chicken broth, and boil slowly. Keep stirring carefully so it will not burn on the bottom, but do not break the rice. When the rice is soft bind the soup with the yolks of three eggs mixed with one pint of cream. Keep stirring the soup until it nearly comes to a boil; taste to determine as to seasoning; add a tiny bit of grated nutmeg, a little Cayenne pepper, and the juice of two lemons, freshly squeezed.

=Tenderloin of beef, Gambetta.= Put a roast tenderloin of beef on a platter, garnish on one side with onions glaces, and on the other side with fresh mushrooms saute in b.u.t.ter. Serve sauce Madere on top of the beef, and also separate in a bowl.

AUGUST 10

BREAKFAST Sliced peaches with cream Scrambled eggs with bacon Rolls Chocolate with whipped cream

LUNCHEON Cold fonds d'artichauts, Du Barry Cold Virginia ham and tenderloin of beef Chilian salad Lemon cake Demi ta.s.se

DINNER Consomme Oriental Ripe California olives Fillet of halibut, Cubaine Roast chicken Asparagus, Hollandaise New peas in b.u.t.ter d.u.c.h.esse potatoes Chiffonnade salad Fancy ice cream a.s.sorted cakes Coffee

=Cold fonds d'artichauts, Du Barry.= Boil four fresh artichoke bottoms in salt water, to which has been added the juice of a lemon. Also boil a head of cauliflower. When both are cold fill the bottoms with some of the cauliflower, and cover with a well-seasoned thick mayonnaise sauce.

Place each artichoke on a leaf of lettuce, and serve.

=Chilian salad.= Place in a salad bowl equal parts of apple, celery and pimentos, all cut Julienne style. Serve with mayonnaise sauce.

=Lemon cake.= Bake a sponge cake, as described elsewhere. Cut in three layers, and fill between with lemon b.u.t.ter filling. Glace the top with thin white icing flavored with lemon juice. Serve when the icing is dry.

=Orange cake.= Same as lemon cake, but fill the cake with orange b.u.t.ter filling, and glace the top with pink icing flavored with orange. Serve with a slice of orange on top of each portion of cake.

=Lemon b.u.t.ter filling.= One-half pound of sugar, four ounces of sweet b.u.t.ter, two lemons, the yolks of two eggs, and two whole eggs. Grate the lemon rinds into the sugar, squeeze in the juice of the lemons, add the eggs, yolks and b.u.t.ter, mix well, and stir over a slow fire until it thickens. Do not let it boil. Use cold.

=Orange b.u.t.ter filling.= Prepare in the same manner as lemon b.u.t.ter filling, but use oranges.

=Consomme Oriental.= Cut carrots and turnips in the shape of half moons.

Boil in salted water until soft, and serve in hot consomme with an equal quant.i.ty of plain boiled rice.

=Fillet of halibut, Cubaine.= Cut four fillets of halibut, season with salt and pepper, and roll in flour. Heat two ounces of b.u.t.ter in a frying pan, then add the fish and saute on both sides until done. Put the fish on a platter and pour Creole sauce over it. Serve boiled rice separate.

AUGUST 11

BREAKFAST Grapenuts with cream Boiled eggs Dry toast Ceylon tea

LUNCHEON Shrimp patties in cream Calf's liver saute, Lyonnaise German fried potatoes Field salad Camembert cheese with crackers Coffee

DINNER Potage Parmentier Pim olas Planked striped ba.s.s Venison chops, port wine sauce Hashed brown sweet potatoes Artichokes au gratin Endive salad Strawberry meringue Coffee

=Shrimp patties in cream.= Make four patty sh.e.l.ls and keep them hot.

Wash one pound of picked shrimps in warm water. Make a pint of cream sauce, add the shrimps, season with salt and Cayenne pepper, and fill the patties. Serve on napkins, with parsley in branches, and a lemon cut in four.

=Calf's liver saute, Lyonnaise.= Cut four slices of calf's liver about one inch thick. Season with salt and pepper, and roll in flour. Put two ounces of b.u.t.ter in a frying pan, and heat, add the liver and fry on both sides. When nearly done remove from the pan and place on a platter.

Slice two onions very thin, put in the pan and fry until yellow. Then add one spoonful of flour, heat through, add a cupful of stock, bouillon, or hot water, season with salt and pepper, and add some chopped parsley and the juice of a lemon. Boil for a few minutes, and pour over the liver.

=Potage Parmentier.= Cut four stalks of leek and one onion in thin slices. Put in a ca.s.serole with three ounces of b.u.t.ter, cover, and simmer until done. Then add two pounds of raw white potatoes cut in half inch squares, two quarts of bouillon or stock, and one quart of water, a handful of salt, and a bouquet garni. Boil slowly until the potatoes are done, remove the bouquet, taste to see if salt is needed, and add a little pepper and chopped parsley.

=Venison steak, port wine sauce.= Cut four venison chops about one and one-quarter inches thick, and season with salt and pepper. Put a spoonful of melted b.u.t.ter in a saute pan, heat, then add the chops and saute until done. Place on a platter and pour port wine sauce over them.

=Port wine sauce.= Make any kind of brown gravy after cooking venison chops, saddle, or any roast. Melt two spoonfuls of currant jelly in a ca.s.serole, in a wine gla.s.sful of port wine, and reduce one-half. Then add one cup of brown gravy, dish gravy, or sauce Madere, season with salt and pepper, and boil for five minutes. Serve with game or mutton.

AUGUST 12

BREAKFAST Fresh raspberries with cream Omelet with fine herbes Crescents Breakfast rolls Cocoa

LUNCHEON Cantaloupe Eggs, Mollet, Bordelaise Broiled lamb chops String beans with parsley Browned mashed potatoes Dandelion salad German apple cake Coffee

DINNER Consomme fermiere Radishes. Salted almonds Broiled lobster, maitre d'hotel Sweetbreads braise, St. Albans Roast squab, au jus Summer squash, au beurre Parisian potatoes Escarole salad Vanilla ice cream Orange cake Coffee