The Hotel St. Francis Cook Book Part 52

AUGUST 17

BREAKFAST Stewed prunes Ham and eggs Rolls Coffee

LUNCHEON Cantaloupe Poached eggs, Balti Ham croquettes, cream sauce Peas a la Francaise Schloss cheese with crackers Coffee

DINNER Consomme Montesquieu Mortadella Pompano, saute meuniere Leg of mutton, Mexicaine String beans Potatoes saute Hearts of lettuce Thousand Island dressing French pastry Demi ta.s.se

=Poached eggs, Balti.= Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, and cover with sauce Madere.

=Ham croquettes.= Cut about one pound of ham tr.i.m.m.i.n.gs in very small squares. Cut a can of French mushrooms in small dices, and squeeze the water out of them. Heat an ounce of b.u.t.ter in a ca.s.serole, add a dozen shallots chopped fine, and simmer for five minutes. Then add a spoonful of flour and heat through; then add a cupful of bouillon or stock, and boil for a minute; then add the mushrooms and the ham, and cook for ten minutes. Bind with the yolks of two eggs, season with a little Cayenne pepper, and add some chopped parsley. Then take off the fire and work in two ounces of good b.u.t.ter. When the b.u.t.ter is dissolved put on a pan or platter, and allow to become cold. Form the croquettes in any shape desired, roll in flour, then in beaten eggs, and then in bread crumbs, and fry in hot swimming lard. Serve with cream or tomato sauce, or sauce Madere. The b.u.t.ter is added to prevent the croquettes from being hard, when cooked.

=Virginia ham croquettes.= Make from Virginia ham; otherwise same as above.

=Consomme Montesquieu.= Equal parts of boiled ham, breast of chicken, and French mushrooms, cut Julienne style. Also an equal part of the small flowers of boiled cauliflower. Serve all in hot, well-seasoned consomme.

=Leg of mutton, Mexicaine.= Put a leg of mutton in a roasting pan with a sliced onion and carrot, four leaves of celery, and one Chili pepper.

Season the leg with salt and pepper, and rub with a little garlic; place a small piece of b.u.t.ter on top, and set in oven to roast. When done remove the leg to a platter, drain the grease from the pan, add one spoonful of meat extract, a cup of bouillon or stock, and a little salt, and boil for a few minutes. Pour a little of the gravy over the mutton and serve the rest in a bowl. Garnish the leg with one stuffed pimento a la Creole for each person.

=Stuffed pimentos, Creole.= Make a rice Creole. Fill pimentos with this rice, place on a b.u.t.tered pan, put small pieces of b.u.t.ter on top of each, and bake in a medium-hot oven. Serve as a garnish, or as a vegetable with tomato sauce.

AUGUST 18

BREAKFAST Orange juice Broiled Spanish mackerel Baked potatoes Rolls English breakfast tea

LUNCHEON Eggs Mollet, Florentine Cold leg of mutton Lima bean salad Swiss cheese with crackers a.s.sorted fruit Coffee

DINNER Chicken soup, Fougarmont California ripe olives Brook trout, Volper Louis potatoes Roast beef, Jules-Albert Stewed tomatoes Fried egg plant Endives salad, French dressing Vanilla ice cream a.s.sorted cakes Coffee

=Eggs Mollet, Florentine.= Put some puree of spinach in a vegetable dish, place four eggs Mollet on top.

=Chicken soup, Florentine.= Cut a spring chicken, bones and all, in pieces one inch square. Heat three ounces of b.u.t.ter in a ca.s.serole, add the chicken, and cook until golden yellow; add two spoonfuls of flour and heat through; add three pints of chicken broth, a bouquet garni, and one-half cup of raw rice. Boil for one hour, then remove the bouquet garni, add one pint of boiling milk, and season with salt and pepper and a little chopped parsley.

=Brook trout, Volper.= Put in a ca.s.serole two quarts of cider, one sliced onion, one carrot, one piece of celery, one piece of leek, a little parsley, one bay leaf, one clove, and one spoonful of salt. Bring to a boil, and then add eight brook trout. Set the vessel on the side of the range, and let stand at boiling point for ten minutes; then remove the trout to a platter. Serve with the following sauce: Heat two ounces of b.u.t.ter in a ca.s.serole, add two spoonfuls of flour and one and one-half pints of the cider in which the fish was cooked. Boil for twenty minutes. Then add two more ounces of fresh b.u.t.ter, season well with salt and pepper, and strain over the fish. Garnish with bread cut in heart shapes, and fried in b.u.t.ter. Sprinkle with chopped parsley.

=Louis potatoes.= Cut some potatoes with a small round Parisian spoon, parboil in water, and finish cooking in just enough cream to cover the potatoes. Season with a little salt, and serve in a deep dish with the cream.

=Roast beef, Jules-Albert.= Season a five pound piece of sirloin of beef with salt and pepper, and rub with garlic. Put in an earthern pot and pour a gla.s.sful of olive oil over it. Let it stand in the ice box for two days. Then put on fire and roast for about forty minutes, basting often. Then remove the beef to a platter, and add to the roasting pan one spoonful of flour; heat; add one cup of bouillon and one-half gla.s.s of white wine, season with salt and pepper, boil for ten minutes, and strain. Pour a little over the beef, and serve the rest in a sauce boat.

AUGUST 19

BREAKFAST Fresh raspberries with cream Omelet with chives Rolls Coffee

LUNCHEON Grapefruit, cardinal Fried eggs, Infante Imported Frankfort sausages Potato salad Limburger cheese with pumpernickel Rye bread Coffee

DINNER Consomme with celery and rice Antipasto Fillet of sole, au vin blanc Roast chicken Asparagus, Hollandaise Potato croquettes Romaine salad Lemon darioles Coffee

=Fried eggs, Infante.= Cook some chickens' livers saute in b.u.t.ter, and add a little sauce Madere. Pour the livers around some fried eggs.

=Imported Frankfurter sausages.= These sausages can be obtained in cans.

Remove from can immediately upon opening, otherwise they will turn bad.

Put the sausages in water almost at the boiling point, and keep them at that temperature for twelve minutes, but do not let them boil. Serve on a platter, garnished with parsley in branches.

=Consomme with celery and rice.= Cut a stalk of celery in small squares, wash well, and boil in salted water until soft. Boil about one-quarter of a pound of rice in salted water until soft. Serve both in three pints of hot well-seasoned consomme.

=Omelet with chives.= Beat eight eggs, season with salt and pepper, add one spoonful of chives sliced very fine, and cook the omelet in the usual manner.

AUGUST 20

BREAKFAST Blackberries with cream Plain pancakes Breakfast sausages Rolls Coffee

LUNCHEON Cantaloupe Eggs, Meyerbeer Cold ham and tongue, meat jelly Chiffonnade salad German prune cake Demi ta.s.se

DINNER Potage brunoise, with rice Carciofini Boiled codfish, Flamande Potatoes, natural Sweetbreads, sans gene Roast turkey, cranberry sauce Broiled sweet potatoes Stewed corn Sliced tomatoes, vinaigrette Corn starch blanc mange with sabayon Coffee

=Eggs Meyerbeer.= s.h.i.+rred eggs with a broiled split lamb's kidney and a slice of truffle on top of each one. Pour a little sauce Madere over the white of the eggs.

=Potage brunoise, with rice.= To three pints of consomme brunoise add one-quarter of a pound of boiled rice.

=Boiled codfish, Flamande.= Put three slices of fresh codfish, cut about one and one-half inches thick, in a kettle with water. Season with salt, add one-half gla.s.s of vinegar, bring to a boil, and let stand at the boiling point for half an hour. Then place on a folded napkin, with parsley in branches, and two lemons cut in two. Serve sauce Flamande separate.

=Sauce Flamande.= Heat two ounces of b.u.t.ter in a ca.s.serole, add two spoonfuls of flour, one spoonful of vinegar, one quart of the fish broth in which the codfish was cooked, one spoonful of French mustard, a little salt and pepper, one bay leaf, one clove, and a little grated nutmeg. Boil for twenty minutes, strain through a fine cheese cloth, and put back in ca.s.serole. Then add, little by little, three ounces of good b.u.t.ter. When the b.u.t.ter is melted add the juice of a lemon and some fresh-chopped parsley.

=Sweetbreads, sans gene.= Put some braised sweetbreads on a platter, and garnish with one stuffed head of fresh mushroom to each person. Cover with sauce Colbert.

AUGUST 21

BREAKFAST Baked pears with cream Broiled salted mackerel Boiled potatoes Rolls Coffee

LUNCHEON Canape thon marine Cold eggs, Riche Broiled lamb chops French fried potatoes Cold artichokes, vinaigrette Cottage cheese with crackers Coffee

DINNER Puree of lentils with tapioca California ripe olives Broiled pompano, fleurette d.u.c.h.esse potatoes Boiled fowl, celery sauce Spinach, English style Orange darioles Demi ta.s.se

=Canape thon marine.= b.u.t.ter four pieces of toast, lay thin slices of thon marine on top, spread a little mayonnaise over all with a knife, garnish the edges with chopped boiled eggs and chopped parsley. Serve on a napkin with parsley in branches, and quartered lemons.

=Cold eggs, Riche.= Make four eggs Mollet. When the eggs have become cold cut with the point of a knife, and let the yolks run out. Then fill with a few chopped anchovies, place on a china platter, and cover with sauce Figaro.

=Puree of lentils with tapioca.= Mix one quart of puree of lentils with one pint of consomme tapioca.

=Boiled fowl.= Put a soup hen on the fire in two quarts of water, add a little salt, bring to a boil, and skim. Then add one carrot, one onion, one leek, one piece of celery and a bouquet garni. Cook until the fowl is soft. Serve with cream, celery, oyster, or other sauce; as you may desire.

=Celery sauce.= Warm three ounces of b.u.t.ter in a ca.s.serole; add two stalks of celery, cut in small squares, well-washed and dried; and one and one-half spoonful of flour. Heat through, and then add two pints of chicken broth and a little salt. Boil until the celery is soft; then bind with the yolks of two eggs and a cup of cream.

AUGUST 22