The Hotel St. Francis Cook Book Part 57

=Salmon steak, Colbert.= Cut two slices of salmon about one inch thick.

Season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in frying pan with hot melted b.u.t.ter.

When done place on a platter, on a napkin, and garnish with fried parsley and quartered lemons. Serve sauce Colbert separate.

=Noisettes of lamb, Ducale.= Season four noisettes of lamb with salt and pepper, and fry in saute pan with one spoonful of b.u.t.ter. When done place on a platter and garnish with fresh-boiled artichoke bottoms filled with French peas in b.u.t.ter. Pour sauce Madere over the noisettes.

=Silver cake.= Ten ounces of sugar, six ounces of b.u.t.ter, the whites of six eggs, half a pint of milk, three-quarters of a pound of flour, and one-half ounce of baking powder. Mix well the sugar and the b.u.t.ter, and then stir in the whites of eggs and milk. Add the flour with the baking powder mixed in, and the rind of one lemon. Mix the whole lightly, and bake in the same manner as pound cake.

SEPTEMBER 10

BREAKFAST Sliced nectarines with cream Broiled salt mackerel Baked potatoes Rolls Coffee

LUNCHEON Casawba melon Eggs Chambery Ragout a la Deutsch German apple cake Iced tea

DINNER Cream of farina, lie Sweet pickles. Salted almonds Fillet of sole, Pondichery Veal chops, Montgolfier English spinach d.u.c.h.esse potatoes Escarole and chicory salad Rice darioles Demi ta.s.se

=Eggs Chambery.= Make a puree of chestnuts, spread on four pieces of b.u.t.tered toast, lay a poached egg on each, and cover with brown sauce (sauce Madere).

=Cream of farina, lie.= Bring to a boil one pint of chicken broth, then let one-half pound of farina run into it; and cook for about thirty minutes. Then add one pint of boiling milk, season with salt and pepper; and boil again. Then pa.s.s through a sieve, put back in the ca.s.serole, and bind with the yolks of two eggs mixed with a large cup of cream.

Strain again.

=Fillet of sole, Pondichery.= Cut four fillets of sole, season with salt and pepper, place in a b.u.t.tered saute pan, add one-half gla.s.s of white wine and one-half cup of fish broth. Cover with b.u.t.tered paper, and cook in oven for ten minutes. Then place the fish on a platter. Make a sauce as follows: Heat two ounces of b.u.t.ter in a ca.s.serole, add one heaping spoonful of flour and heat through. Then add the broth from the fillet of sole, and an additional cup of broth; one spoonful of curry powder, and a cup of tomato sauce. Season with salt and pepper, boil for a few minutes, and strain over the fish.

=Veal chops, Montgolfier.= Season four veal chops with salt and pepper, and place in a saute pan with two ounces of b.u.t.ter and an onion cut in four. Saute until the onion and chops are golden yellow. Then place the chops on a platter. In the saute pan put one-half spoonful of flour, and simmer; then add one cup of broth or stock, and boil for a few minutes.

Cut a stalk of celery in small squares, and parboil in salted water for ten minutes. Then drain off the water, and add the celery to the sauce from the chops; and boil for ten minutes. Then add the chops, and simmer for ten minutes. Remove the chops to the platter, and season the sauce well with salt and pepper. Add one ounce of sweet b.u.t.ter and some chopped parsley, and pour over the chops.

=Rice darioles.= Cook one-quarter pound of rice in one quart of milk; with one-half split vanilla bean. When cooked add one-quarter pound of sugar, one gill of cream, and the yolks of four eggs. Mix well. Line one dozen dariole moulds with thin dough, cover the bottoms with a little apricot marmalade, and fill with the rice. Put a small piece of b.u.t.ter on top of each, and bake in oven. Serve with apricot sauce.

SEPTEMBER 11

BREAKFAST Baked apples with cream Scrambled eggs, with lobster Rolls Coffee

LUNCHEON Eggs Moliere Frogs' legs, Greenway Cold squab Sliced grapefruit and lettuce salad Stilton cheese with crackers Demi ta.s.se

DINNER Consomme with noodles California ripe olives Boiled salmon, sauce Maximilienne Potatoes, nature Filet mignon, Du Barry Chiffonnade salad Pancakes with raspberry syrup Coffee

=Eggs Moliere.= Cut off the tops from four medium tomatoes, scoop out the insides, season with salt and pepper, lay an egg Mollet in each, and fill to the top with cream sauce to which has been added a few slices of mushrooms and truffles. Sprinkle with bread crumbs, and bake in hot oven until brown on top.

=Frogs' legs, Greenway.= Heat two ounces of b.u.t.ter in a saute pan; then add two dozen hind legs of frogs, cut in two and seasoned with salt and pepper. Toss for two minutes in the pan over the fire; then sprinkle with a spoonful of flour, and toss again; then add a half gla.s.s of white wine and one large cup of chicken broth, and simmer for five minutes.

Then bind with the yolks of two eggs mixed with one-half cup of cream, add a little chopped tarragon, chives and parsley. Serve in chafing dish.

=Sauce Maximilienne.= Add some chopped truffles to lobster sauce.

=Filet mignon, Du Barry.= Broiled filet mignons garnished with fresh bottoms of artichokes filled with cauliflower; and with a sauce Madere to which has been added some sliced canned French mushrooms.

=Pancakes with raspberry syrup.= Make a French pancake dough or batter.

Cook small individual flat pancakes, place in a b.u.t.tered chafing dish, and pour a little raspberry syrup over each in turn. Serve in the chafing dish.

=Scrambled eggs, with lobster.= Cut the tail of a boiled lobster in small squares, put in a saute pan with two ounces of b.u.t.ter, season with salt and pepper, and simmer for a few minutes. Then add twelve beaten eggs, one-half cup of cream, and one ounce of sweet b.u.t.ter. Season with salt and pepper, and scramble in the usual manner.

SEPTEMBER 12

BREAKFAST Sliced oranges Broiled Alaska black cod Baked potatoes Rolls Chocolate with whipped cream

LUNCHEON Egg salad Broiled sweetbreads on toast Puree of Lima beans Fried egg plant Royal cake Iced tea

DINNER Blue Points, mignonette Puree of peas, with noodles Celery. Pim olas Planked striped ba.s.s Roast chicken Young artichokes, en cocotte Baked sweet potatoes with sugar Cold asparagus, mayonnaise Fancy ice cream Alsatian wafers Demi ta.s.se

=Egg salad.= Boil one dozen eggs eight minutes, remove the sh.e.l.ls, and cut the eggs in half. Place on a platter on lettuce leaves, season with salt and fresh-ground blackpepper, sprinkle with two spoonfuls of vinegar, three of olive oil, and some chopped chervil and parsley.

=Royal cake.= Bake a French sponge cake (which see), cut into four layers, and fill between with royal b.u.t.ter. Glace the whole with orange icing, and form on top a crown, using a pastry bag and some royal b.u.t.ter. Decorate around the top of the cake with candied fruits.

=Royal b.u.t.ter.= The yolks of four hard-boiled eggs, six ounces of sweet b.u.t.ter, one-quarter pound of powdered sugar, and one teaspoonful of orange flower water. Crush and work the yolks smooth in a bowl, stir in the b.u.t.ter, sugar and flavoring, and mix well. Allow it to become very cold; pa.s.s it through a fine sieve and it will come out like vermicelli.

Use it for cake filling and cake decorations.

=Puree of peas with noodles.= Make a puree of pea soup, and to each quart add three ounces of boiled noodles.

=Young artichokes, en cocotte.= Select very small California artichokes, trim them, and put in an earthen cocotte dish with one spoonful of hot olive oil, season with salt and pepper, cover, and cook slowly for about twenty-five minutes. Then add to each dozen artichokes one small can of American peas, and one head of lettuce salad sliced very thin. Cover again, and cook in oven for about twenty minutes more.

=Baked sweet potatoes, with sugar.= Boil half a dozen sweet potatoes until nearly done; cut in half, or in thick slices; lay in a b.u.t.tered baking dish, spread with b.u.t.ter, sprinkle with a spoonful of brown sugar, season with salt and pepper, add one spoonful of hot water, set in oven and finish cooking, basting often until brown.

SEPTEMBER 13

BREAKFAST Baked bananas Boiled eggs Dry toast Coffee

LUNCHEON Grapefruit with cherries Scrambled eggs, Nantaise Deviled ham Puree of salad York potatoes Roquefort sandwiches Coffee

DINNER Consomme Napier Radishes, Antipasto Oysters Mornay Roast leg of lamb Stewed onions Scalloped pumpkin and rice Sybil potatoes Endives salad Roman punch Macaroons Demi ta.s.se

=Scrambled eggs, Nantaise.= Split some sardines and lay on four pieces of b.u.t.tered toast. Cook the scrambled eggs, and pour over the sardines.

=Deviled ham.= Slice some boiled or raw ham, spread with French and English mustard mixed, roll in fresh bread crumbs, and broil. Then place on platter, and serve with sauce diable, tomato sauce, or sauce Colbert.

Garnish the platter with watercress and quartered lemons.

=York potatoes.= Add some boiled ham cut in small squares to d.u.c.h.esse potatoes.

=Consomme Napier.= Add to boiling consomme a marrow bone cut as thin as your butcher can cut it with a saw. Serve at once.

=Oysters Mornay.= Parboil two dozen oysters in their own juice, then place them on a flat b.u.t.tered baking dish, season with salt and pepper, cover with cream sauce, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in oven until brown.

=Stewed onions.= Peel some small white onions, and boil in salted water until tender. Then drain, and turn into a hot vegetable dish. Melt two tablespoonfuls of b.u.t.ter in a sauce pan, stir in one tablespoonful of flour, mix well, add one-half pint of boiling milk, season with salt and pepper, boil for five minutes, and pour over the onions.

=Scalloped pumpkin and rice.= Use a b.u.t.tered fireproof dish. Put in a layer of stewed pumpkin, cover with a layer of boiled rice, then a spoonful of cream sauce, and continue in this order until the dish is nearly full. Sprinkle with bread crumbs, put small bits of b.u.t.ter on top, and bake in oven until brown.

=Stewed pumpkin.= Peel the pumpkin, cut in one-inch squares, place in a well-b.u.t.tered ca.s.serole, season with salt and pepper, put small pieces of b.u.t.ter on top, add one spoonful of broth, cover, and bake in oven for thirty minutes. Serve in a vegetable dish, sprinkled with chopped parsley.