The Hotel St. Francis Cook Book Part 63

=Fillet of halibut, Pondicherry.= Place four fillets of halibut in a saute pan, season with salt and pepper, add one-half cup of fish broth and one-half gla.s.s of white wine, cover with b.u.t.tered paper, and bake in oven for ten minutes. Heat two ounces of b.u.t.ter in a ca.s.serole, add one teaspoonful of flour and one of curry powder, heat through, then add the broth from the fish and a cup and a half of fish broth additional, and boil for ten minutes. Then bind the sauce with the yolks of two eggs mixed with half a cup of cream, season with salt and pepper, and strain.

Then put the sauce back in the ca.s.serole, add two ounces of sweet b.u.t.ter, and when the b.u.t.ter is melted pour the sauce over the fish.

=Chestnuts Boulettes.= One cup of boiled and mashed chestnuts, one tablespoonful of whipped cream, one-half tablespoonful of b.u.t.ter, a pinch of salt, the yolks of two eggs, a little sugar, the whites of two eggs well beaten, and if desired, one teaspoonful of sherry wine. Mix well together, form into small b.a.l.l.s, dip in beaten eggs, roll in crumbs, and fry in hot swimming fat.

OCTOBER 7

BREAKFAST Sliced bananas with cream Sausage cakes Buckwheat cakes Rolls Coffee

LUNCHEON Fresh artichokes a la Russe Eggs bonne femme Broiled Alaska black cod Paul Stock potatoes Cuc.u.mber salad Limberger cheese with crackers Coffee

DINNER Little Neck clam c.o.c.ktail Onion and tomato soup Ripe California olives Sand dabs, saute meuniere Sirloin steak, Braconiere New peas in cream Rissolee potatoes Escarole salad Roly-poly pudding Coffee

=Fresh artichokes a la Russe.= Boil the bottoms of four artichokes in salted water, and allow them to become cold. Then fill them with fresh caviar, place on a platter on a folded napkin, and garnish with two lemons cut in half and parsley in branches.

=Eggs bonne femme.= Fry eight slices of bacon on both sides, in a frying pan, then add eight eggs, season with a little pepper, and cook in oven for three minutes. Serve on a platter, with mixed chopped parsley, chervil and chives sprinkled over the eggs.

=Paul Stock potatoes.= Bake four potatoes, remove the peels, and put the potatoes in a chafing dish. Add three ounces of sweet b.u.t.ter, season with salt and paprika and a spoonful of chives cut fine, and mix with a fork until the b.u.t.ter is melted. Serve in a chafing dish.

=Onion and tomato soup.= Slice four onions very fine, put in a ca.s.serole with two ounces of b.u.t.ter, and simmer until done. Then add four peeled and chopped tomatoes, and two quarts of bouillon, chicken broth, or consomme. Season with salt and pepper, and boil for half an hour. Serve grated cheese separate, and rolls cut in thin slices and toasted.

=Sirloin steak, Braconiere.= Broil a sirloin steak, place on a platter, and garnish with onions glaces and broiled fresh mushrooms. Pour sauce Madere over the steak.

=Roly-poly pudding.= One pound of suet, one pound of flour, one cup of milk, and one pinch of salt. Chop the suet very fine, mix with the flour, salt and milk, making a rather hard dough. Roll out about one-quarter inch thick, and spread with a layer of any kind of jam. Roll up in the form of a sausage, put a wet cloth around it, and tie with a string at both ends. Steam or boil for an hour. Then unwrap, cut in individual pieces, and serve hot, with hard and brandy sauces.

OCTOBER 8

BREAKFAST Fresh strawberries with cream Ham and eggs Rolls Coffee

LUNCHEON Grapefruit a la rose Eggs, Boston style Lamb or mutton chops, Bignon String beans Mashed potatoes Tutti frutti pudding Demi ta.s.se

DINNER Seapuit oysters Consomme Pemartin Celery. Salted almonds Brook trout, Cambaceres Cuc.u.mber salad Breast of squab, Eveline Asparagus, Hollandaise Coupe Victor Ginger bread Demi ta.s.se

=Eggs, Boston style.= Make four codfish cakes, put a poached egg on top of each, and cover with cream sauce.

=Lamb or mutton chops, Bignon.= Broil the chops, place on a platter, and garnish with one tomato stuffed with rice Creole to each person, one dozen green olives, and a small can of French mushrooms. Cut the mushrooms in small squares, put them in a saute pan with one-half gla.s.s of sherry wine and cook until nearly dry. Then add two cups of brown sauce (sauce Madere), and pour over the chops.

=Tutti frutti pudding.= Sift one-quarter of a pound of flour into a sauce pan, add one pint of boiling milk and two ounces of b.u.t.ter, and stir over the fire with a wooden spoon, until it detaches from the pan.

Then remove from the fire and add two ounces of b.u.t.ter, four ounces of sugar, the yolks of eight eggs, and four ounces of chopped candied fruits. Mix well. Beat the whites of six eggs very stiff and add them to the mixture, stirring them in lightly. Put in a b.u.t.tered mould, and cook in bain-marie in the oven for about thirty minutes. When done unmould, and serve with apricot sauce flavored with a little kirschwa.s.ser.

=Consomme Pemartin.= Chop two truffles very fine, put in a ca.s.serole with one large gla.s.sful of Pemartin sherry wine and boil for two minutes. Then add two quarts of consomme, season well with salt and Cayenne pepper, and serve very hot.

=Brook trout, Cambaceres.= Season six brook trout with salt and pepper and place in a shallow b.u.t.tered dish with one-half gla.s.s of white wine.

Sprinkle with chopped tarragon, pour two pints of tomato sauce over all, lay a few bits of b.u.t.ter on top, and bake in the oven for twenty or thirty minutes, according to the size of the fish. Serve in the dish in which they were cooked.

=Breast of squab, Eveline.= Broil the b.r.e.a.s.t.s, and place on a platter with maitre d'hotel sauce on top. Garnish one side with spaghetti in cream and the other side with new peas in b.u.t.ter.

=Ginger bread.= One quart of flour, one ounce of b.u.t.ter, half a pint of mola.s.ses, two teaspoonfuls of allspice, a teaspoonful of ginger, two eggs, and a quarter of a teaspoonful of carbonate of soda. Sift the flour, the allspice and the ginger together. Pour a spoonful of hot water on the soda, and mix with the mola.s.ses, the eggs, and the melted b.u.t.ter. Then stir all together, mixing well, and bake in a thin layer; or divide into small rolls or cakes.

=Coupe Victor.= Take equal parts of raspberries and strawberries; and to each basket allow four spoonfuls of sugar and four spoonfuls of kirschwa.s.ser. Mix well, and set on ice to chill thoroughly. If there is not time to chill in this manner cover with cracked ice for a few minutes. Serve in punch gla.s.ses with a teaspoonful of lemon water ice on top. The water ice may be omitted if desired, but be sure to have the fruit well chilled.

OCTOBER 9

BREAKFAST Fresh grapes Broiled smoked Alaska black cod Baked potatoes Rolls Coffee

LUNCHEON Carciofini Eggs Argenteuil Chicken hash a l'Italienne Cranberry water ice a.s.sorted cakes Coffee

DINNER Merry widow c.o.c.ktail Chicken soup a la Francaise Celery Scallops a la poulette Roast leg of mutton Stewed tomatoes Peas in cream d.u.c.h.esse potatoes Chicory salad French pastry Demi ta.s.se

=Broiled smoked Alaska black cod.= Get a kippered Alaska black cod, roll in oil and broil. Serve with maitre d'hotel b.u.t.ter, and garnish with lemons cut in half, and parsley in branches. This fish is excellent prepared in the same manner as finnan haddie or smoked salmon, or served raw as a hors d'oeuvre.

=Eggs Argenteuil.= Scoop out the centers from four English m.u.f.fins, toast them, and place a poached egg in each, cover with sauce Hollandaise, and lay two slices of truffle heated in b.u.t.ter on top of each.

=Chicken hash, Italienne.= Put two ounces of b.u.t.ter in a saute pan with one chopped onion, or six chopped shallots. Fry, and then add one-half spoonful of flour and cook until brown. Then add one gla.s.s of sherry wine, and one cup of broth or stock, one whole boiled fowl cut in small dices, and one pound of dried mushrooms that have been previously soaked in cold water for one hour. Season with salt and pepper, and boil all together for thirty minutes. Serve toast Melba separate.

=Chicken soup a la Francaise.= Put a fat soup hen in a ca.s.serole with three quarts of water, a little salt, one onion, one carrot, and a bouquet garni. When coming to a boil skim well, cover, and simmer slowly until the hen is cooked. Then remove the hen and cut the meat in half inch squares. Strain the broth, bring to a boil, and add two cupfuls of boiled rice and the chicken meat. Season well with salt and pepper, and add some chopped chervil.

=Merry widow c.o.c.ktail.= Use wide gla.s.ses. Put in the bottom the tails of six ecrevisses, or crawfish. Lay six asparagus tips on top, season with salt and pepper, and cover with plenty of mayonnaise. Set in the ice box as near the ice as possible, to chill thoroughly.

=Scallops a la poulette.= Parboil the scallops from two to three minutes in their own juice, but not longer, as they will become tough and rubbery. Drain, and keep the juice. Heat two spoonfuls of flour and two spoonfuls of b.u.t.ter, and add the juice and a little stock, making a thin sauce. Season with salt and pepper, add the yolk of one egg and two spoonfuls of cream, but do not boil. Mix in the scallops, and serve.

Oysters and clams may be prepared in the same manner.

=Cranberry water ice.= Cook the berries in a very small quant.i.ty of water in a granite or porcelain lined kettle, as otherwise the berries will become discolored. Then strain the cooked berries through a hair-sieve, making a thin puree. To every quart of berries add the juice of two lemons. For each quart of berries dissolve a pint of sugar in a cup of water, and add to the puree. Taste to see if sweet enough. Freeze in the same manner as other water ices. Serve as an ice, for dessert, or between courses; although the latter manner of serving ices is going out of vogue.

OCTOBER 10

BREAKFAST Baked pears with cream Plain omelet b.u.t.tered toast Ceylon tea

LUNCHEON Cantaloupe Eggs Andalouse Broiled Imperial squab on toast Saratoga chip potatoes Cold artichokes, mayonnaise Montmorency pudding Coffee

DINNER Oysters on half sh.e.l.l Cream of summer squash Dill pickles. Salted almonds Fillet of flounder, Norvegienne Roast tenderloin of beef, Boucicault Julienne potatoes Hearts of romaine salad Red currant water ice a.s.sorted cakes Demi ta.s.se

=Eggs Andalouse.= Make a risotto, place it on a platter, lay a poached egg on top, and cover with sauce Hollandaise. Pour tomato sauce around the rice to cover the bottom of the platter.

=Cream of summer squash.= Put three ounces of b.u.t.ter in a ca.s.serole, add two pounds of peeled summer squash cut in small pieces, and simmer for fifteen minutes. Then sprinkle with two small spoonfuls of flour, heat the flour through, and then add two quarts of chicken or other clear white broth. Boil for ten minutes, season with salt and pepper to taste, strain through a fine sieve, put back in the ca.s.serole, and before serving add one pint of boiling thick cream.

=Fillet of flounder, Norvegienne.= Place four fillets of flounder in a b.u.t.tered pan, season with salt and pepper, add one-half gla.s.s of white wine and one-half cup of fish stock, cover, and cook for ten minutes.

Place on a platter, some spinach in cream, lay the fish on top, and cover with sauce Hollandaise.

=Roast tenderloin of beef, Boucicault.= Put a roast tenderloin of beef on a platter, and garnish with stuffed cabbage. Pour sauce Madere over the meat.

=Montmorency pudding.= b.u.t.ter a pudding mould very generously. Line it with stale cake, putting quartered fresh or glace cherries on each piece. Make a custard with four eggs, a quarter of a pound of sugar and a pint of milk. Pour this over the cake, filling the mould. Bake for thirty minutes. Then remove from mould and serve hot, with brandy sauce to which has been added some fresh or glace cherries chopped fine.

=Red currant water ice.= Strain one quart of ripe red currants. Canned ones may be used when the fresh are out of season. Add the juice of two lemons, and additional sugar, if necessary. Dissolve the sugar in hot water before adding. Freeze, using plenty of salt with the ice.