The Hotel St. Francis Cook Book Part 69

=Philadelphia ice cream.= Dissolve one-half pound of sugar in one quart of cream. Flavor to taste. Strain and freeze.

=Little Neck clams on sh.e.l.l.= Serve on cracked ice with half a lemon or lime.

OCTOBER 30

BREAKFAST Sliced oranges Force and cream Poached eggs on toast Coffee

LUNCHEON Canape Hambourgeoise Broiled honeycomb tripe, maitre d'hotel Lyonnaise potatoes Field salad German apple cake Coffee

DINNER Puree of lentils Ripe olives Fillet of sole, au vin blanc Lamb chops with bacon Asparagus tip salad Tartelette with pears Coffee

=Sliced oranges.= Peel and slice the oranges and put on compote dish.

Serve powdered sugar separate.

=Force and cream.= Serve raw with powdered sugar and cream separate.

=Poached eggs.= Break the eggs in boiling water, to which may be added a soupspoonful of vinegar if desired. Add plenty of salt to the water to take away the vinegar taste. Serve on toast and garnish with parsley in branches.

=Canape Hambourgeoise.= Place on toast one sliced gherkin with a slice of smoked salmon on top, and a little anchovy sauce in center. Garnish around edge with chopped boiled egg, parsley and lemon.

=Boiled honeycomb tripe.= Cut honeycomb tripe in round pieces, five inches in diameter. Put in vessel with one onion, carrot, bay leaf, clove, a little celery and thyme and whole black peppers. Cover with water, salt and boil until done.

=Broiled honeycomb tripe.= Take boiled tripe, roll in olive oil, then in fresh bread crumbs, and broil. Serve with lemon and parsley garnis.h.i.+ng, and maitre d'hotel sauce on top.

=Maitre d'hotel sauce.= One-quarter pound of fresh b.u.t.ter, juice of one lemon, and chopped parsley. Mix well. This sauce is not to be used hot.

=Lyonnaise potatoes.= Slice an onion, fry in b.u.t.ter, and mix with saute potatoes.

=Field salad.= Wash and clean the salad well. Serve with French dressing and chopped parsley.

=Puree of lentils (soup).= Put in pot one pound of well-washed lentils and one quart of stock. Skim when it comes to a boil, and salt. Put in saute pan an onion, carrot, bay leaf, clove, some parsley, celery, leek, whole black pepper, a ham bone or small piece of pigskin, and a piece of b.u.t.ter, and allow to simmer. Add to the lentils, and boil. When done strain through sieve and serve with small dices of bread fried in b.u.t.ter.

=Fillet of sole, au vin blanc.= Remove the skin from the fillets of sole. Put in b.u.t.tered pan, add salt and a little Cayenne pepper, one-half gla.s.s of white wine, and one-half gla.s.s of stock. Cover with b.u.t.tered manilla paper and put in oven to boil. When done put on platter and cover with sauce "au vin blanc." (See below.)

=Sauce au vin blanc (white wine sauce).= Cut up some large fish bones, put in pot and cover with water. Add salt, an onion, carrot, bay leaf, clove, a little thyme and whole black peppers. Boil for half an hour.

Put in another saucepan three ounces of b.u.t.ter. When warm add two spoonfuls of flour, stir, add the strained fish stock; also add the stock left from the fillets, and boil for ten minutes. Beat well the yolks of two eggs and one-half cup of cream, and thicken the sauce with same. Strain.

=Lamb chops with bacon.= With each broiled lamb chop serve two slices of broiled bacon. Garnish with watercress.

=Asparagus tip salad.= Canned asparagus tips garnished with lettuce leaves. Serve with French dressing.

=German apple cake.= Make a dough with one pound of flour, one pound of b.u.t.ter, one cup of milk and a pinch of salt. Line a cake pan with the dough rolled thin, and cover with sliced apples. Dust some powdered sugar mixed with ground cinnamon over the apple, and bake. When nearly done pour over it a custard made of one pint of milk, one-quarter pound of sugar and three eggs, mixed well. Put again in the oven until the custard is set.

=Tartelette of pears.= One pound of flour, one-half pound of b.u.t.ter, two ounces of sugar, two eggs, one pinch of salt and one pony of water. Rub the b.u.t.ter into the flour, then add the sugar, salt, eggs and water.

Work it lightly to a rather firm dough. Line some tartelette molds thinly with the dough. Peel and slice the pears and arrange them in the tartelette, put a pinch of sugar mixed with a very little cinnamon, on top. Place in a pan and bake. While they are baking mix one pint of apricot pulp with three-quarters of a pound of sugar, and boil for a few minutes. When the tartelettes are done remove from the moulds, and use a brush to coat the tops with the apricot marmalade. Allow to cool before serving.

OCTOBER 31

BREAKFAST Bananas in cream Buckwheat cakes Fried country sausages Cocoa

LUNCHEON Cold poached egg with mayonnaise Broiled finnan haddie Rump steak, Bercy Chateau potatoes Pickled beets a.s.sorted fruits

DINNER Cream of cauliflower b.u.t.terfish, saute meuniere Shoulder of veal, au jus Carrots, Vichy d.u.c.h.esse potatoes Watercress salad Roquefort cheese Toasted crackers Coffee

=Bananas and cream.= Peel and slice the bananas. Serve cream and powdered sugar separate.

=Buckwheat cakes.= One-quarter pound of buckwheat flour, one-quarter pound of white flour, one tablespoonful of baking powder, one ounce of sugar, one ounce of mola.s.ses, one egg and just enough milk to make a thin dough. Mix well and cook on hot iron plate rubbed with a piece of raw lard. Serve with strained honey or syrup, separate.

=Mayonnaise sauce.= Put in bowl three yolks of eggs, a pinch of salt, a little Cayenne pepper, a pinch of English mustard flour and a dash of Worcesters.h.i.+re sauce. Stir well. Add, little by little, one pint of olive oil and an occasional few drops of vinegar or lemon juice. When finished, stir in one spoonful of boiling water, which will keep the sauce from curdling.

=Cold poached eggs with mayonnaise.= Serve on the top of toast. Pour mayonnaise over the egg, only. Garnish with lemon quarters and parsley.

=Finnan haddie in cream.= Remove the skin and bones and boil for one minute in plain water. Then separate the fish in small pieces, add one cup of cream and one-half cup of cream sauce, and boil for ten minutes.

Serve in chafing dish.

=Rump steak, Bercy.= Broil steak. Sauce Bercy as follows: Simmer slightly in b.u.t.ter two chopped shallots. Add half cup of sauce maitre d'hotel, and one parboiled marrow, cut in small pieces. Pour over steak and put in oven for two minutes. Serve with chopped parsley.

=Chateau potatoes.= Cut raw potatoes in shape of a half-moon, and the size of an egg. Put in cold water, salt, and boil for five minutes. Then place in pan with b.u.t.ter and roast in oven for ten minutes. Salt again.

=Boiled beets.= Wash the beets well and boil with the skin on, in salt water. When soft remove the skin with the fingers while still hot.

=Pickled beets.= Use fresh-boiled and very hot beets. Put in a piece of cheese cloth, one onion, bay leaf, clove and one spoonful of whole black peppers, and tie tightly together. Place this in center of earthern pot with a layer of the hot sliced beets around the sides and over the top.

To each dozen beets put four pieces of lump sugar on top. Salt and cover with white wine vinegar. Let stand, covered, at least two days before serving. If not all used at once, a wooden spoon must be used to remove the beets from the pot, otherwise they will spoil.

=Cream of cauliflower soup.= Put in saucepan one-half onion, a little leek, a piece of b.u.t.ter the size of two eggs, and let simmer slowly. Add one cup of flour, simmer a little more. Put in the stems of cauliflower and one quart of milk, boil till done, and strain through sieve. Put in pot, add one gill of cream and piece of sweet b.u.t.ter and stir well until b.u.t.ter is melted. Add salt and a little Cayenne pepper. Cut the heart of the cauliflower in small flowers, boil in salt water until soft, and add before serving.

=b.u.t.ter fish, meuniere.= See sand dabs, meuniere.

=Shoulder of veal, au jus.= Roast either with or without bones. If boneless roll and tie firmly with a string. Season with salt and pepper and put in pan with an onion, carrot, bay leaf, clove and piece of b.u.t.ter. Put in oven and baste often. When done remove meat to platter, put a little water in the pan and let simmer for a few minutes, and add to the veal.

NOVEMBER 1

BREAKFAST Fresh figs in cream Boiled eggs Milk toast Coffee

LUNCHEON Smoked salmon Broiled sweetbreads New peas Moka cake Tea

DINNER Old fas.h.i.+oned pepper pot Celery Lake Tahoe trout, Sauce Genoise Hollandaise potatoes Roast mallard duck Fried hominy Currant jelly Summer squash in b.u.t.ter Vanilla ice cream Champagne wafers Coffee

=Fresh figs in cream.= Peel and slice the figs, and cool on ice before serving. Powdered sugar and cream separate.

=Milk toast.= Put in soup tureen the toast, in small pieces, and cover with boiling milk.

=Smoked salmon.= Slice the salmon very thin, serve on lettuce leaves, with quartered lemon and parsley in branches on the side.

=Broiled veal sweetbreads.= Soak the sweetbreads in cold water for two hours. Parboil and cool in cold water, and dry with a napkin. Split, salt and pepper, dip in oil and broil. Serve with maitre d'hotel sauce.