The Hotel St. Francis Cook Book Part 58

SEPTEMBER 14

BREAKFAST Fresh strawberries with cream Boiled salt mackerel, with melted b.u.t.ter Boiled potatoes Rolls Coffee

LUNCHEON Stuffed eggs, Epicure Salisbury steak, Stanley Spanish beans Watercress salad Wine jelly with peaches Lady fingers Demi ta.s.se

DINNER Toke Point oysters, mignonette Cream of tomatoes Ripe California olives Sand dabs, meuniere Roast duckling, apple sauce Corn oysters Green peas Baked sweet potatoes Lettuce salad French pastry Demi ta.s.se

=Stuffed eggs, Epicure.= Boil six eggs until hard, remove the sh.e.l.ls, and cut in two lengthwise. Mix the yolks with one spoonful of puree de foie gras, and the chopped breast of a boiled chicken. Season with salt and pepper, pa.s.s through a fine sieve, put in bowl, add two ounces of sweet b.u.t.ter, mix well, and fill the eggs. Serve on lettuce leaves.

=Salisbury steak, Stanley.= Pa.s.s two pounds of raw beef through a fine meat grinder, season with salt and pepper and add a cup of thick cream.

Make four, or six, oval steaks, roll in fresh bread crumbs, then in oil, and broil. Place on a platter. Split some bananas, roll in flour, fry in b.u.t.ter, and lay two pieces on top of each steak. Pour horseradish sauce around the steaks.

=Spanish beans.= One pint of red kidney beans, one pint of tomatoes, one onion chopped fine, one clove of garlic, one tablespoonful of oil, one-half pound of bacon or pork, one-half pound of beef cut in dices, one tablespoonful of powdered Spanish pepper, and a little salt and pepper. Soak the beans over night, parboil, and drain. Add the tomatoes, onion, garlic, meat, etc., season with salt and pepper, and pour in enough water to keep it from being too sticky, or thick. Cook slowly all day, or until the meat is tender, and the beans thoroughly cooked. About half an hour before serving add the Spanish pepper, and a tablespoonful of corn meal. The cooking may be finished in a fireproof dish, in the oven, if preferred.

=Wine jelly with apricots.= Fill some individual moulds, or gla.s.ses, half full of liquid jelly, place in the center of each one-half of a canned, or fully ripe, apricot; and place in ice box to set. When firm, fill to the tops with more jelly, and again set in ice box until ready to use.

=Wine jelly with peaches.= Prepare in the same manner as above.

=Wine jelly with any kind of berries.= Prepare in the same manner as above, using selected ripe berries of any kind.

=Corn oysters.= Mix well together two cupfuls of grated green corn, one beaten egg, one cup of flour, and a little salt and pepper. Drop from a spoon into very hot fat, in a frying pan. Serve on a napkin.

SEPTEMBER 15

BREAKFAST Fresh raspberries with cream Oatmeal Pulled bread Crescents Chocolate

LUNCHEON Hors d'oeuvres, a.s.sorted Omelette Bayonnaise Paprika schnitzel with spaetzle Swiss cheese with crackers Pears Coffee

DINNER Consomme with stuffed cabbage Sardines Fillet of sole, Meissonier English mutton chops Broiled fresh mushrooms Colache (vegetable) Rissolee potatoes Escarole salad Fancy ice cream a.s.sorted cakes Coffee

=Omelette Bayonnaise.= For four persons, take the bottoms of two boiled artichokes and cut in squares. Add one-half can of French mushrooms, sliced. Mix with a very little tomato sauce. Make the omelet, and before turning over on the platter fill with the above preparation. Make four fillets of anchovies on top of the omelet, and pour Bearnaise sauce around it.

=Pulled bread.= Take a large loaf of fresh bread and remove the inside, pulling it into large flakes. Put the flakes on a baking pan and bake in a moderate oven until crisp and brown.

=Consomme with stuffed cabbage.= Add to hot consomme one small stuffed cabbage to each person.

=Stuffed cabbage.= May be made any size, using the whole cabbage; or as small around as a silver half dollar, for garnis.h.i.+ng. Parboil a whole cabbage; or some leaves only. Make a stuffing as follows: Soak two rolls in milk for ten minutes, then squeeze out, and chop fine. Add one onion, chopped and fried in b.u.t.ter; one pound of sausage meat; a whole raw egg, and some chopped parsley, chervil and chives. Season with salt and pepper, and mix well. Fill the whole head of cabbage if desired. Or, take two leaves and season with salt and pepper, put a spoonful of the stuffing in the center, and fold the leaves in the form of a ball. Place the stuffed cabbage in a b.u.t.tered pan with a sliced carrot and onion, a bay leaf and a clove. Cover with bouillon, put a b.u.t.tered paper over the top of the pan, and cook in the oven until the cabbage is soft. If served as a vegetable serve a brown meat gravy, or sauce Madere, or tomato sauce.

=Fillet of sole, Meissonier.= Trim four fillets of sole, fold them in half, season with salt and pepper, lay in 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. Put the fillets on a platter and cover with the following sauce: Cut a carrot and a turnip in very small dices, like brunoise, and put in a ca.s.serole with one ounce of b.u.t.ter. Cover the ca.s.serole, and simmer for twenty minutes or over, but be careful that it does not burn. Put two ounces of b.u.t.ter in another ca.s.serole, add a spoonful of flour and the broth from the cooked sole. If too thick add a little fish stock. Boil for five minutes, bind with the yolks of two eggs mixed with half a cup of cream, strain, and add the carrots and turnips, from which the b.u.t.ter has been drained. Season well.

=Colache (vegetable).= Pare three good-sized summer squash, and cut in small squares; three peeled and quartered tomatoes, and the corn cut from four ears. Put two ounces of b.u.t.ter in a ca.s.serole with one chopped onion, and simmer until the onion is yellow. Then add the squash, corn and tomatoes, and steam slowly for about three-quarters of an hour.

Season with salt and pepper.

SEPTEMBER 16

BREAKFAST Sliced peaches with cream Ham and eggs Rolls Coffee

LUNCHEON Cantaloupe Broiled oysters with bacon Pig's knuckles and sauerkraut Boiled potatoes a.s.sorted cheese with crackers Coffee

DINNER Ditalini soup, a la royal Pickles. Ripe California olives Sand dabs, Carnot Larded tenderloin of beef, Sigurd Lettuce braise Cold asparagus, mayonnaise Black cake Compote of apricots. Coffee

=Broiled oysters with bacon.= Drain the juice from two dozen large oysters, season with salt and pepper, roll in melted b.u.t.ter, then in fresh bread crumbs, place in a thin-wired special oyster broiler, sprinkle with olive oil, and broil. When done, place on four pieces of b.u.t.tered toast, put a spoonful of maitre d'hotel b.u.t.ter on top, and two strips of broiled bacon on top of all. Serve with lemons cut in half, and parsley in branches.

=Pig's knuckles and sauerkraut.= If fresh pig's knuckles are used salt must be added to the water; with salted knuckles it is unnecessary. Put the knuckles in a kettle filled with cold water, and bring to a boil.

Skim, then add one onion, one carrot, one leek, one branch of celery, and a bouquet garni. Boil slowly until soft. Place on a platter and garnish with sauerkraut.

=Ditalini soup a la royal.= Ditalini is a species of macaroni, prepared in small pieces. Bring two quarts of chicken broth to a boil, add one-half pound of ditalini, and boil until the paste is soft. Then bind the soup with the yolks of three eggs mixed with half a pint of cream.

Season well with salt and pepper, and serve at once. Serve grated cheese separate.

=Sand dabs, Carnot.= Place four cleaned and well seasoned sand dabs in a b.u.t.tered pan, add one-half gla.s.s of white wine and one-half cup of fish stock; cover, and cook. When done place on a platter and pour a white wine sauce over the fish. Garnish with small patties filled with oyster crabs.

=Oyster crab patties.= Wash one-half pint of oyster crabs, and drain well. Put the crabs in a saute pan with one ounce of b.u.t.ter, season with salt and pepper, and toss over the fire for five minutes. Then add a pony of sherry wine, and simmer for two minutes. Then add one-half cup of cream sauce, or white wine sauce, and fill the patties. Serve hot.

For garnis.h.i.+ng fish, make very small patties. If served as a fish course, serve on a platter garnished with parsley in branches.

=Larded tenderloin of beef, Sigurd.= Roast a larded tenderloin of beef, place on a platter, and garnish one side with stuffed tomatoes Creole; and the other side with potato croquettes. Serve sauce Perigueux separate.

=Black cake (Christmas cake).= One pound of b.u.t.ter, one pound of sugar, one pound of flour, ten eggs, one-half pint of brandy, three pounds of currants, one pound of citron, two pounds of seeded raisins, one-half pound of orange-peel, one-quarter pound of mola.s.ses, one-half ounce of powdered cloves, one-half ounce of ginger, one ounce of allspice, one-half ounce of cinnamon, and the rind and juice of two lemons. Mix thoroughly and bake.

SEPTEMBER 17

BREAKFAST Stewed prunes Boiled eggs b.u.t.tered toast English breakfast tea

LUNCHEON Cold consomme in cups Poached eggs, Dauphine Broiled squab on toast Saute potatoes Lorenzo salad Camembert cheese with crackers Kalte Schahle

DINNER California oysters on half sh.e.l.l Cream of corn and onions Queen olives. Radishes Boiled salmon, Badu-Cah Parisian potatoes with parsley Roast turkey, cranberry sauce Corn fritters, Susan Jones Peas. Endives salad Vanilla ice cream Seed biscuits Demi ta.s.se

=Poached eggs, Dauphine.= Lay some poached eggs on toast and garnish with asparagus tips. Pour over the eggs some sauce Madere, to which has been added some sliced French mushrooms.

=Lorenzo salad.= Cut some pears in squares, and add equal parts of watercress and lettuce. Season with French dressing to which has been added two spoonfuls of chutney sauce.

=Kalte Schahle.= This is a German summer drink, and is made as follows: Put in a pitcher a large piece of ice, and then add three large gla.s.ses of beer, two large gla.s.ses of lemonade made with very little sugar, two spoonfuls of small raisins, and three spoonfuls of grated pumpernickel.

=Cream of corn and onions.= Heat two ounces of b.u.t.ter in a ca.s.serole; then add two spoonfuls of flour, one quart of chicken broth, six sliced onions, and six grated ears of corn. Season with salt and pepper, and boil for one hour. Then add one pint of milk, and boil again. Strain through a fine sieve, put back in ca.s.serole, add one-half pint of sweet cream, bring nearly to a boil, and add two ounces of b.u.t.ter. When the b.u.t.ter is melted, serve.

=Boiled salmon, Badu-Cah.= Cut two slices of salmon about one inch thick, and put in pot in cold water; add half of a sliced onion, half of a carrot, one bouquet garni, one-half spoonful of salt, and one winegla.s.sful of vinegar. Boil slowly for twenty minutes. Serve on a platter, on a napkin, garnished with two lemons cut in half, and parsley in branches. Serve separate, lobster sauce to which has been added two spoonfuls of capers.

=Lobster sauce.= Make two pints of white wine sauce, and whip into it two large spoonfuls of lobster b.u.t.ter. Season with salt and Cayenne pepper. Strain, and add half a cupful of lobster cut in small dices. For Badu-Cah, omit the lobster.

=Cranberry sauce.= Boil one-half gallon of ripe cranberries with one-quart of water. Boil until soft, strain, add one and one-half pounds of sugar, and boil for five minutes. Pour in moulds, and serve cold.

This sauce may be made without straining if desired.

=Corn fritters, Susan Jones.= One pint of grated corn, half a teacupful of milk, half a teacupful of flour, a small teaspoonful of baking powder, a tablespoonful of melted b.u.t.ter, two eggs, one teaspoonful of salt, and a little pepper. Mix, and drop from a spoon into hot fat, and fry.

=Seed biscuits.= Four ounces each of sugar and b.u.t.ter, one pound of flour, three eggs, half ounce of caraway seeds, and lemon flavoring. Mix to a dough, roll out about one-quarter inch thick, cut in round shapes, wash the tops with beaten eggs, and bake in a medium oven.