The Hotel St. Francis Cook Book Part 64

OCTOBER 11

BREAKFAST Sliced peaches and cream Boiled eggs English breakfast tea b.u.t.ter toast

LUNCHEON Hors d'oeuvres a.s.sorted Eggs McKenzie Meat croquettes Cuc.u.mbers on toast Camembert cheese. Crackers. Coffee

DINNER Oysters on half sh.e.l.l Hungarian soup Ripe California olives Halibut Metternich Baked porterhouse steak Potatoes rissolees Plain spinach Lettuce salad Mince pie. American cheese. Coffee

=Hungarian soup.= Saute half a pound of lean beef that has been cut into small cubes. Add six onions, thoroughly minced, and when slightly brown add four tablespoonfuls of flour. Mix well. Add three quarts of stock and a quart of tomatoes that have been strained through a sieve. Simmer slowly for one hour. Then add a teaspoonful of caraway seeds, half as much marjoram, and a large crushed garlic clove. Cook for another half hour or longer, very slowly. The stock should be made with a knuckle of veal and beef.

=Baked porterhouse.= Have a thick steak. Put into a Dutch oven, sprinkle with salt and pepper, and two ounces of b.u.t.ter. On top place three whole peeled tomatoes, one green pepper, two tablespoonfuls of Worcesters.h.i.+re sauce, two of mushroom or tomato catsup and a little chopped parsley.

Baste frequently.

=Meat croquettes.= Chop a large onion and simmer in a pan with two ounces of b.u.t.ter. Mince the meat, and add one raw egg and mix well.

Season with pepper, salt and some chopped parsley, and add a quarter cup of brown gravy. Allow to cool, roll out and form into croquettes. Dip in a mixture made of one egg and a spoonful of cream, and roll in sifted crumbs. Fry in swimming fat. Serve with tomato or Madeira sauce.

=Eggs McKenzie.= Peel four tomatoes, cut off the tops and scoop out the insides. Break an egg in each tomato, season with salt and pepper, cover with a little Bordelaise sauce, sprinkle with grated cheese, put small bits of b.u.t.ter on top, place on a b.u.t.tered dish and bake in oven.

=Cuc.u.mbers on toast.= Peel and quarter two good sized cuc.u.mbers, and soak in salted water for about thirty minutes. Then boil in slightly salted water until tender, but not soft. Drain, and place each piece on a round of b.u.t.tered toast. Make a sauce by rubbing together a tablespoonful of b.u.t.ter and a tablespoonful of flour, stir in a cup of the water in which the cuc.u.mbers were boiled, add a teaspoonful of lemon juice, salt and pepper to taste, and pour over the cuc.u.mbers and toast.

Garnish with strips of pimentos.

=Halibut Metternich.= Cut two slices of halibut, one and one-half inches thick. Put in a vessel in cold water, season with salt, bring to a boil, and skim. Add a gla.s.s of milk, boil for about twenty-five minutes, until soft. Make a sauce in a ca.s.serole with two spoonfuls of b.u.t.ter, and two spoonfuls of flour. When hot add two cups of the fish broth, boil for ten minutes, and strain. Then add six chopped hard-boiled eggs and salt and pepper to taste. Put the fish on a b.u.t.tered baking dish, pour the sauce over same, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in the oven until brown.

OCTOBER 12

BREAKFAST Fresh strawberries and cream Baked beans, Boston style Boston brown bread Coffee

LUNCHEON Grapefruit cardinal Clam broth in cups Eggs Conte Veal saute, Catalane Romaine salad a.s.sorted cheese and crackers Coffee

DINNER Consomme Nelson Radishes and celery Sand dabs, meuniere Coquille of chicken, Mornay Roast leg of mutton, Kentucky sauce String beans in b.u.t.ter Potatoes Anna Field and beet salad Charlotte Russe Demi ta.s.se

=Eggs Conte.= b.u.t.ter a s.h.i.+rred egg dish. Place a spoonful of cooked lentils in center of dish, cover with two strips of fried bacon, break two eggs on top, season with salt and pepper, and bake in oven till eggs are done.

=Veal Saute, Catalane.= Cut five pounds of breast and shoulder of veal in pieces two inches square. Put three spoonfuls of olive oil in a saute pan and set on the stove until hot, then add the veal, season with salt and pepper, and toss over a quick fire until golden brown. Then sprinkle one spoonful of flour and cook until golden yellow. Add one pint of hot water or stock, six peeled and chopped tomatoes, one crushed garlic clove, and a bouquet garni. Bring to a boil, skim well, and cover. Boil until meat is soft. Before serving remove the bouquet garni, and add two dozen small onions glaces, and two dozen stoned queen olives.

=Consomme Nelson.= Put three pounds of fish bones and three quarts of water in a ca.s.serole, also one sliced onion, one carrot, one piece of leek, one leaf of celery, a little parsley in branches, one bay leaf, one clove, and season with salt and pepper. Boil for one-half hour, and clarify as follows: In a ca.s.serole put one pound of raw chopped beef and the whites of six eggs. Mix well. Add, little by little, the strained fish broth, set on the stove and bring to a boil. Then put to one side and allow to simmer for fifteen minutes. Strain through cheese cloth or napkin, add two cups of boiled rice, season well, and serve.

=Coquille of chicken, Mornay.= Boil a soup hen. When done cut the meat from the bones, and slice in thin pieces. Season with salt and pepper, add a cup of cream sauce, and mix. Then place in four b.u.t.tered coquilles or sh.e.l.ls, cover lightly with more cream sauce, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in oven until brown.

Serve on platter with folded napkin, garnish with two lemons cut in two, and parsley in branches.

OCTOBER 13

BREAKFAST Oatmeal in cream Boiled eggs Dry toast Coffee

LUNCHEON Cantaloupe Scrambled eggs, Magda Chicken saute, Josephine Asparagus tips, Hollandaise Escarole salad Danish apple cake. Demi ta.s.se

DINNER Oysters on half sh.e.l.l Potage Villageois Lyon sausage. Radishes. Pickles Fillet of sole, Judic Tenderloin steak, Bernardi Potatoes Sybil Endive salad Fancy ice cream and cakes. Coffee

=Scrambled eggs, Magda.= In a ca.s.serole put two ounces of b.u.t.ter, twelve beaten eggs, one-half cup of cream, season with salt and pepper, and then scramble. When nearly done add one tablespoonful of grated Swiss cheese, one-half teaspoonful of mustard flour, and one tablespoonful of mixed, chopped parsley, chervil and chives.

=Chicken saute, Josephine.= Cut two spring chickens in quarters, and season with salt and pepper. In a saute pan put two ounces of b.u.t.ter and a spoonful of olive oil. Set on the stove until hot, add the chicken, and saute. When nearly done add six chopped shallots, one tablespoonful of carrot cut in very small dices, one bay leaf cut very fine, one-half of a clove, a little parsley, and two heads of mushrooms, all chopped very fine. Also one spoonful of raw ham cut in very small squares. When the chicken is cooked remove to a platter, and to the saute pan add one pony of brandy and reduce one-half. Then add two more ounces of sweet b.u.t.ter and the juice of a lemon, and pour over the chicken.

=Danish apple cake.= Pare and core six apples. Mix one and one-half cups of fine bread crumbs, one-half cup of sugar and one-half teaspoonful of cinnamon. b.u.t.ter a deep cake mould and put a layer of the crumb mixture, with a bit of b.u.t.ter, at the bottom. Then a layer of the sliced apples, and continue alternately until the material is all used. Bake in a moderate oven for about two hours, and serve cold with whipped cream.

=Potage Villageois.= In a ca.s.serole put three ounces of b.u.t.ter and three stalks of leeks cut in Julienne shape. Simmer for fifteen minutes. Then add six leaves of Savoy cabbage, cut Julienne, and simmer again for ten minutes. Then add two quarts of stock, bouillon, chicken broth or consomme, season well with salt and pepper, and boil for forty minutes.

Then add one-half pound of vermicelli and boil for fifteen minutes, or until the vermicelli is done.

=Fillet of sole, Judic.= Put four fillets of sole in a b.u.t.tered pan, season with salt and pepper, put a little b.u.t.ter on top, squeeze the juice of a lemon over all, and bake in the oven until done. Then place four pieces of lettuce braise on a platter, lay the fillets on top, cover with cream sauce, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake again in the oven until brown.

=Tenderloin steak, Bernardi.= Broil a tenderloin steak. Place on a platter and garnish with croustades filled with spinach in cream, and artichoke bottoms filled with macedoine of vegetables. Pour some sauce Madere over the meat.

OCTOBER 14

BREAKFAST Stewed prunes Bacon and eggs Coffee Rolls

LUNCHEON Eggs Nantaise Pompano saute, d'Orsay Broiled honeycomb tripe Maitre d'hotel potatoes Lettuce salad Apple snow and cakes Coffee

DINNER Potage Champenoise Ripe olives Boiled brook trout, Romanoff Hollandaise potatoes Shoulder of mutton, Budapest Peas a la Francaise Laurette potatoes Celery mayonnaise Biscuit glace, St. Francis a.s.sorted fancy cakes Demi ta.s.se

=Eggs Nantaise.= Split and toast two English m.u.f.fins. Lay a few boiled asparagus tips on each half. Put a poached egg on top and cover with cream sauce.

=Pompano saute, d'Orsay.= Season the pompano with salt and pepper, roll in flour and fry with melted b.u.t.ter. Then place the fried fish on a platter, and sprinkle with plenty of chopped parsley and lemon juice. In a hot pan put two ounces of b.u.t.ter, and when brown pour over the fish.

=Apple snow.= Peel, core and slice three large apples. Preferably sour ones. Cook in a little water and vinegar until soft. Then drain, and rub the apples through a sieve. When cold gradually add the whites of three eggs whipped very stiff, and half a cup of powdered sugar. Dress in dishes of fancy shape, and garnish with dots of currant jelly.

=Potage Champenoise.= Mix one quart of cream of potatoes with one quart of cream of celery. Add as garniture one-half cup of carrots and celery cut in very small dices, and boiled soft in consomme.

=Boiled brook trout, Romanoff.= Put six one-half pound trout in boiling water, to which has been added one-half gla.s.s of vinegar, and cook for about fifteen minutes. Serve on a platter on folded napkin. Garnish with parsley in branches and two lemons cut in half. Serve separate, sauce mousseline, to which has been added six chopped anchovies.

=Shoulder of mutton, Budapest.= Season the mutton well with salt and pepper and place in a roasting pan with a sliced carrot, an onion, a few branches of parsley, a leaf of celery and of leek, a few pepper berries, half of a bay leaf and a clove. Put an ounce of b.u.t.ter on top, and roast. Then remove the shoulder to a platter, drain off fat, and add to the pan one cup of bouillon and a spoonful of meat extract. Boil for a few minutes and strain over the meat. Garnish with risotto to which has been added a few pimentos cut in small squares.

OCTOBER 15

BREAKFAST Fresh raspberries and cream Waffles Honey in comb English breakfast tea

LUNCHEON Herring Livonienne Eggs en cocotte, Ribeaucourt Beef tongue, Menschikoff Potato salad Roquefort cheese and crackers Coffee

DINNER Cream of peas, Suzon Celery. Radishes. Pickles Fillet of pompano, Pocharde Roast tame duckling, apple sauce Fried sweet potatoes Succotash Stewed tomatoes Chocolate ice cream Macaroons Demi ta.s.se

=Herring, Livonienne.= Soak two salted herrings in cold water for two hours. Then skin and bone them, and cut in half inch squares. Add one sliced boiled potato, and a peeled apple cut in small squares. Salt a little if necessary, season with pepper, one spoonful of olive oil and the juice of two lemons. Serve on a celery dish, sprinkled with chopped tarragon and parsley.

=Eggs en cocotte, Ribeaucourt.= b.u.t.ter four cocotte dishes and break an egg in each. Cut in small squares, two slices of tongue, one slice of boiled ham, and four heads of canned mushrooms. Mix with two spoonfuls of brown gravy, season with salt and pepper, and put on top of the eggs.

Sprinkle with a little grated cheese, and bake in the oven for eight minutes.

=Beef tongue, Menschikoff.= Place some sliced boiled beef tongue on a platter and garnish with small onions glace, small vinegar pickles, and Madeira sauce with a few raisins in it.