The Hotel St. Francis Cook Book Part 10

=Smoked eels.= Imported German canned eels. Serve on napkin with quartered lemons and parsley in branches.

=Sauerkraut, Alsatian style.= Spread one-quarter of a pound of goose grease (lard will do) in the bottom of a ca.s.serole, then put in one pound of sauerkraut, then two pounds of bacon, then another pound of sauerkraut, and another quarter pound of goose grease on top. Then add a pint of white wine and a pint of bouillon, cover with a b.u.t.tered paper and the ca.s.serole cover, put on the stove and bring to a boil. Then put in oven and cook for an hour and a half. Serve the sauerkraut on a platter, with the bacon sliced, as a garnish.

=Sauerkraut, German style.= Put one-quarter pound of lard in a ca.s.serole, add one pound of sauerkraut, two pounds of salt pork, one bouquet garni, one whole onion, one carrot, and on top another pound of sauerkraut. Then add one gla.s.s of vinegar, two spoonsful of sugar, and one pint of bouillon. Cover, and cook in oven for two hours. Then remove the bouquet garni, onion and carrot, and serve the sauerkraut with the salt pork.

=Sauerkraut, Hungarian style.= Put in a ca.s.serole one-quarter pound of lard and one pound of sauerkraut. Sprinkle on top one spoonful of paprika and three peeled and chopped tomatoes. Then add two pounds of bacon and another pound of sauerkraut, and sprinkle again with another spoonful of paprika and three chopped tomatoes. Add a pint of sweet white wine and a pint of bouillon, and one bouquet garni. Cover and bake in oven for one hour and a half. Remove the bouquet garni, and serve with the bacon sliced.

=Special notice for sauerkraut.= Avoid salt, as the sauerkraut is seasoned, and the bacon and salt pork are salty also. If the raw sauerkraut is too salty, lay it in a dish pan, cover with water, and squeeze out with the hands immediately. Do not let it remain in the water but a second.

Other meats may be cooked in the sauerkraut, as beef and pork together, lamb and pork, beef and lamb, or pheasant or other game.

FEBRUARY 15

BREAKFAST Baked apples with cream Baked beans, Boston style Boston brown bread Coffee

LUNCHEON Eggs Bagration Chicken hash on toast Chocolate eclairs Coffee

DINNER Hors d'oeuvres varies Mock turtle soup Ripe California olives Aiguillettes of sole, hoteliere Sweetbreads braise, Clamart Roast partridge, bread sauce Jets de houblons Soufflee potatoes Endives salad Fancy ice cream a.s.sorted cakes Coffee

=Eggs Bagration.= Put on a platter some boiled rice, lay a fresh hard-boiled egg, cut in two, on top, and cover with the following sauce.

Take any kind of cold meats that may be left over, such as lamb, beef, ham or tongue, and cut in small dices. Also a few mushrooms and truffles cut in the same way. Put in a ca.s.serole with a cup of cream sauce, season with salt and pepper, and bring to a boil.

=Chicken hash on toast.= Cut the breast of a boiled fowl in small squares. Put in a ca.s.serole one cup of cream sauce, one gill of thick cream and the chicken, season with salt and pepper, and cook together.

Serve on a platter on dry toast.

=Aiguillettes of sole, hoteliere.= Put aiguillettes of sole (long fillets) in a b.u.t.tered pan, season with salt and pepper, cover with a gla.s.s of white wine, and cook for ten minutes. Then put the sole on a platter, and reduce the wine until nearly dry. Then add a pint of Bearnaise sauce and pour over the fish.

=Mock turtle soup.= Put in pan six pounds of cut veal bones, two sliced onions and one carrot, and four ounces of b.u.t.ter, and roast until brown.

Then add one-quarter pound of flour and brown again. Change to a vessel, add two gallons of water, one can of tomatoes, a bouquet garni, some salt, a spoonful of black pepper berries, and two cloves, and boil for two hours. Add one pint of cooking sherry and boil again for thirty minutes. Skim, and remove the grease from the top, and strain through a cheesecloth. Then take one-quarter of a boiled calf's head and cut in small squares and put in a ca.s.serole with one gla.s.s of dry sherry wine, a little salt and Cayenne pepper, and boil for five minutes. Now add the strained soup to the calf's head. Before serving add three thin slices of smoked beef tongue cut in small diamond shapes, three chopped hard-boiled eggs, and a truffle cut in small squares.

=Roast partridge.= Tie a piece of fresh fat pork over the breast of the dressed partridge, season inside and out with salt and pepper, put in roasting pan with a piece of b.u.t.ter, and put in oven. Baste often so the meat will not become dry. It will require about thirty minutes to cook.

Serve with lemon and watercress, and bread sauce separate.

=Bread sauce, for game.= To a pint of boiling milk add one whole onion, a bay leaf with two cloves stuck through it, and one and one-half cups of fresh bread crumbs, and boil for a few minutes. Then remove the onion and bay leaf and cloves, and season with salt and Cayenne pepper. Before serving add two ounces of sweet b.u.t.ter.

=Bread crumbs, for game.= Put in frying pan four ounces of sweet b.u.t.ter.

When just warm add a cupful of fresh bread crumbs, and fry until golden yellow. Drain off the b.u.t.ter (which may be kept for roasting, etc.), and serve the crumbs in a small bowl. This is usually served in addition to bread sauce, with quail, pheasant, partridge, etc.

FEBRUARY 16

BREAKFAST Hominy with cream Plain scrambled eggs Rolls English breakfast tea

LUNCHEON Crab salad Mutton chops, Robinson String beans Napoleon cake Coffee

DINNER Pea soup Radishes Broiled shad, maitre d'hotel Roast chicken, au jus Hot asparagus, Hollandaise Potato croquettes Watercress salad Peach Mona Lisa a.s.sorted cakes Coffee

=Crab salad.= Season the flakes of a crab with salt and pepper, add a spoonful of mayonnaise, and mix. Put a few leaves of lettuce around the inside of a salad bowl, put the crab in the center, cover with mayonnaise, and garnish with a hard-boiled egg cut in four, two fillets of anchovies, and one green olive.

=Mutton chops, Robinson.= Broil four mutton chops and season well. Cut in four a half dozen chicken livers, season with salt and pepper and fry in b.u.t.ter. Cut up a small can of mushrooms, put in a ca.s.serole with the livers, and cover with a cup of sauce Madere. Cook together and pour over the chops.

=Watercress salad= (1). Clean and wash the watercress well, and season with salt and vinegar.

(2) Use French dressing with a very little oil. Watercress does not require much oil.

=Peach Mona Lisa.= Make a fancy form in the shape of a peach of vanilla ice cream with a brandied peach in the center. Put a spoonful of raspberry sauce (see raspberry sauce), in the center of a small plate.

Put a round piece of sponge cake, about three inches in diameter and one-half inch thick, on the plate. Dust the ice cream peach with some sugar, colored pink, and place on the sponge cake. Stick two sugar peach leaves under the edge of the peach, and serve.

=Napoleon cake.= When making vol au vent, patty sh.e.l.ls, or anything else with puff paste, save the tr.i.m.m.i.n.gs, roll together and give two turns, in the same manner as when making fresh puff paste. Leave in ice box for one-half hour and then roll out to one-eighth inch in thickness. Put on a pastry pan, p.r.i.c.k all over with a fork, and bake in oven until very dry. When done, divide and cut into three strips, and allow to become cold. Put the three strips one on top of the other, with pastry cream between. Glace the top with vanilla icing, and sprinkle a band one-half inch wide along the edge with chopped pistache nuts. Then cut into individual portions about two by four inches in size.

FEBRUARY 17

BREAKFAST Grapefruit marmalade Boiled eggs b.u.t.tered toast Ceylon tea

LUNCHEON Eggs Benedict Tripe saute, Lyonnaise Potatoes hashed in cream Romaine salad Camembert cheese and crackers Coffee

DINNER Consomme Rachel Sardines. Olives Boiled sheepshead, cream sauce Potatoes Hollandaise Roast leg of mutton, currant jelly Baked Hubbard squash German fried potatoes Celery Mayonnaise Plum pudding, hard and brandy sauces Coffee

=Tripe saute, Lyonnaise.= Cut two pounds of tripe in narrow strips. Put in large frying pan four ounces of b.u.t.ter and four sliced onions, and cook until half fried, then add the tripe, which must be dry; season with salt and pepper, and fry until both are of a nice yellow color.

Drain off the b.u.t.ter and serve the tripe dry, garnished with quartered lemons and chopped parsley. Vinegar may be served instead of the lemons if desired.

=Consomme Rachel= (1). Plain consomme garnished with asparagus tips.

(2) Plain consomme garnished with chicken dumplings and small peas.

=Boiled sheepshead, cream sauce.= Put a whole sheepshead in cold water with one gla.s.s of milk, season with salt, and bring to the boiling point. Then put on side of range where it will keep very hot without boiling, and let stand for twenty minutes. Serve on napkin with small boiled potatoes, quartered lemons and parsley. Cream sauce separate.

=Plum pudding.= One pound of well-chopped beef suet, one pound of sifted flour, one-half pound of bread crumbs; two lemons, both juice and rinds; one pound of brown sugar, four eggs, one-half teaspoonful each of powdered nutmeg, ginger, cloves and cinnamon; one pound of currant raisins; one-half pound each of malaga raisins, orange peel, citron peel and lemon peel, all chopped fine; one cup of mola.s.ses, and one-half pint of good brandy. Mix all together in a bowl, putting the liquids in last, making a thick, heavy mixture. Put in a b.u.t.tered mould or in a cloth, and boil in water, or steam cook, for about three hours. This pudding, if kept in a cool place, will keep indefinitely. Warm the pudding until very hot before serving, sprinkle some powdered sugar over the top, pour on some brandy, and burn.

=Brandy sauce.= Put in a vessel one-half pint of apricot pulp, made from fresh or preserved fruit; one pint of water, and a half pound of sugar, and boil. Moisten a teaspoonful of arrowroot with a little water and add it to the boiling sauce, stirring so it will not get lumpy. Then strain and add a small gla.s.sful of brandy.

=Hard sauce.= Put in a bowl three-quarters of a pound of sweet b.u.t.ter, one pound of sugar, the white of an egg, and flavor with lemon, vanilla or a little brandy, and work into a cream. Put into a pastry bag with a tube, and dress on a pan in small round shapes. Place in the ice box to get hard.

FEBRUARY 18

BREAKFAST Waffles Honey in comb Boiled eggs Dry toast Coffee

LUNCHEON Grapefruit and oranges en supreme Chicken broth in cups Olives Small sirloin steak, Bordelaise Potato croquettes Lettuce and tomato salad French pastry Coffee

DINNER Potage Westmoreland Oysters a l'ancienne Chicken pot pie, home style Combination salad Moka cake Demi ta.s.se

=Grapefruit and oranges en supreme.= Sliced oranges and grapefruit in equal parts, add a little sugar and maraschino, and serve in supreme gla.s.ses. Tie a ribbon around the gla.s.s, with a nice bow.

=Potage Westmoreland.= Equal parts of mock turtle soup, thick consomme tapioca, and thick consomme brunoise. Before serving add a gla.s.s of dry sherry wine.