The Hotel St. Francis Cook Book Part 4

Season with a little Cayenne pepper.

=Oyster sauce.= Parboil a dozen oysters in their own juice for two minutes. Then strain the broth through a napkin into one pint of cream or Allemande sauce, add the oysters, and season.

=Lima beans.= Boil the beans in salt water until soft, drain off, add sweet b.u.t.ter and a little pepper, and simmer for a few minutes. Serve with a sprinkle of chopped parsley.

=Peas in cream.= Boil the peas in salt water until nearly done. Drain off the water and add just enough thick cream to wet them, and simmer for five minutes. Then add a cup of cream sauce and cook until the peas are very soft. Add a little salt and a pinch of sugar.

=Coupe oriental.= Slice some fresh fruit, such as oranges, pineapple, bananas, etc., add all kinds of berries in season, and put in a bowl with some sugar and a small gla.s.s of kirsch or maraschino. Allow to macerate for a couple of hours. Then fill coupe gla.s.ses half way to the top with the fruit, and fill the remainder with vanilla ice cream. Place a strawberry or cherry on top. Cook about one-quarter of a pound of sugar so that it will crack when cold. It will require about 310 degrees. Dip a tablespoon into it and shake it over a stick, to form file sugar (commonly called spun sugar). Cut this sugar in pieces and form in the shape of a ball, and put on top of the cup before serving.

JANUARY 17

BREAKFAST Baked apples with cream Poached eggs on toast Puff paste crescents English breakfast tea

LUNCHEON Pain mane Cold roast beef Fresh vegetable salad Roquefort cheese and crackers Coffee

DINNER Potage Andalouse Ripe olives Fillet of Spanish mackerel, Montebello Olivette potatoes Leg of lamb, au jus Mixed string beans Tomato salad Vanilla custard pie Coffee

=Pain mane.= Small dinner rolls, split, toasted, and filled with a puree of sweet-and-sour bananas, and garnished with pimentos.

=Fresh vegetable salad.= For this salad use any kind of fresh vegetables in season, such as string beans, Lima beans, carrots, cauliflower, asparagus, Brussels sprouts, tomatoes, peas, boiled celery, boiled celery roots, spring turnips, Jerusalem artichokes, fresh b.u.t.tons of artichokes, etc. Place them in separate bouquets in a salad bowl, and use French dressing, or any other dressing desired.

=Potage Andalouse.= To veloute of beef add some cooked tapioca.

=Fillet of Spanish mackerel, Montebello.= Put the fillets in a b.u.t.tered dish, season with salt and a little Cayenne pepper, cover with b.u.t.tered paper, and bake in oven. Dress on a platter, and cover with sauce Bearnaise tomatee.

=Olivette potatoes.= Cut potatoes with a Parisian potato spoon to the shape of an olive. Put in a vessel with cold water, bring to the boiling point, and drain. Melt some b.u.t.ter in a saute pan, add the potatoes, and bake in oven until a nice golden brown. Drain off the b.u.t.ter, and season with salt.

=Sweet potatoes, rissolees.= Boil some small sweet potatoes. When done peel and put in a pan with b.u.t.ter, and roast until brown. Season with salt.

JANUARY 18

BREAKFAST Baked beans, Boston style Brown bread Omelet with jelly Coffee

LUNCHEON Hors d'oeuvres varies Consomme Imperatrice Beef steak, Foch Gendarme potatoes Lettuce salad Meringue glacee au chocolat Coffee

DINNER Oysters on half sh.e.l.l Creme Maintenon Queen olives Fillet of sole, Lord Curzon Stuffed goose, with chestnuts Apple sauce Sweet potatoes, rissolees Peas in cream Cold asparagus, mustard sauce Coupe Oriental a.s.sorted cakes Coffee

=Consomme Imperatrice.= Consomme garnished with small lobster dumplings and asparagus tips in equal parts, and a sprinkle of chopped chervil.

=Beef steak, Foch.= Use sirloin, tenderloin, or rump steak. Season well, and saute in b.u.t.ter. Place on a platter and put a thick piece of parboiled beef marrow, with one fried egg, on top. Serve with the pan gravy.

=Meringue glacee au chocolat.= Fill two meringue sh.e.l.ls with chocolate ice cream, place together, and decorate with whipped cream.

=Creme Maintenon (soup).= Three parts creme a la Reine soup, and one part thick consomme Brunoise.

=Fillet of sole, Lord Curzon.= Put six fillets in a b.u.t.tered pan, season with salt and a teaspoonful of curry powder, add one-half gla.s.s of white wine, cover with b.u.t.tered paper, and bake in oven. When done put the fish on a platter, strain the broth into a pint of white wine sauce, add one chopped shallot, one tomato cut in squares, one red pepper, and two fresh mushrooms cut in squares and simmered in b.u.t.ter. Mix, season well, and pour over the fish.

=Stuffed goose with chestnuts.= Clean a goose, and keep the liver and gizzard. Fill with a chestnut stuffing, put in a roasting pan, salt, add a spoonful of water and place in the oven. The water will soon evaporate and the fat begin to melt. Baste well until the goose is done. Then remove the goose to a platter; save the grease for other purposes; and add to the pan one-half gla.s.s of bouillon or stock, and one spoonful of meat extract. Boil for five minutes. Serve the gravy separately. Also serve giblet sauce and apple sauce separately. The goose should be served very hot.

JANUARY 19

BREAKFAST Hothouse raspberries in cream Scrambled eggs with bacon Dry toast Coffee

LUNCHEON Consomme in cups Ripe California olives Broiled fillet of sole, maitre d'hotel Cuc.u.mber salad Deviled turkeys' legs, with chow chow Mashed potatoes au gratin Brie cheese and crackers Coffee

DINNER Potage gentilhomme Fish dumplings, cream sauce Small tenderloin steak, Florentine Romaine salad, Roquefort dressing English breakfast tea ice cream a.s.sorted cakes Coffee

=Deviled turkey's legs, with chow chow.= Use the legs from a boiled or roasted turkey. Season with salt and pepper, spread some French mustard all over the surface, roll in bread crumbs, and broil; or fry in pan with a piece of b.u.t.ter. When nice and brown dish up on platter, and garnish with large leaves of lettuce filled with chow chow.

=Mashed potatoes au gratin.= Put some mashed potatoes in a b.u.t.tered s.h.i.+rred egg dish or pie plate. Sprinkle with grated Parmesan or Swiss cheese, put small bits of b.u.t.ter on top, and bake until brown.

=Potage gentilhomme.= Potato soup with Julienne of carrots.

=Julienne.= Julienne is the term used in cooking for vegetables, or any kind of meat, etc., cut in long strips, like matches. Vegetable Julienne should be prepared and cooked as follows: Cut the vegetables in strips, add salt and a very little sugar, put in a well-b.u.t.tered ca.s.serole, cover with b.u.t.tered paper and the ca.s.serole cover. Put in oven and smother until soft. Turn gently once or twice, with a fork, so as not to break the vegetables.

=Small tenderloin steak, Florentine.= Broiled tenderloin steak, with sauce Madere, or brown sauce. Garnish with risotto, and just before serving garnish the risotto with truffles, ham and tongue cut in small squares.

=Roquefort dressing, for salads.= For four persons take four ounces of Roquefort cheese, put in salad bowl and mash well with a fork. Add one-half teaspoonful of salt, two pinches of ground black pepper, two tablespoonsful of vinegar, and three tablespoonsful of olive oil. Mix well and pour over the salad. If desired, one teaspoonful of Worcesters.h.i.+re sauce and a pinch of paprika may be added.

=English breakfast tea ice cream.= Prepare in the same manner as vanilla ice cream. Before freezing add some strong tea made of one ounce of English breakfast tea and one cup of boiling water.

JANUARY 20

BREAKFAST Stewed rhubarb Boiled eggs b.u.t.tered toast Coffee

LUNCHEON Eggs Oudinot Frica.s.see of veal, with noodles Chocolate profiteroles Coffee

DINNER Potage McDonald Lyon sausage Fried chicken, Maryland Cheese cake Coffee

=Eggs Oudinot.= Put some stuffed eggs in a s.h.i.+rred egg dish, cover with cream sauce, sprinkle with the chopped yolks of hard-boiled eggs, put a small piece of b.u.t.ter on the top of each, and bake in oven until brown.

=Frica.s.see of veal.= Cut five pounds of shoulder and breast of veal in pieces two and one-half inches square, put on fire in cold water, bring to the boiling point, and then cool. Put back in vessel, cover with water, add one carrot, one onion, a bouquet garni, a little salt, and boil until soft. Remove the vegetables and bouquet, and use the broth to make the frica.s.see sauce. Put in ca.s.serole on stove, six ounces of b.u.t.ter, when hot add three-quarters cup of flour, heat through, then add three pints of the veal broth, stir well and boil for ten minutes, then bind with the yolks of three eggs and a cup of cream. Season and strain the sauce over the pieces of veal. Allow to stand five minutes before serving. Noodles, spaghetti, or other paste, should be served, either separate or on the side of plate with the stew.

=Noodle dough.= Mix one pound of flour with five whole eggs, with a very little or no salt, and a pony of kirschwa.s.ser, if desired. Mix well, roll out very thin, and then let the dough become nearly dry. Then cut in strips. Have a vessel on the fire, with about a gallon and a half of boiling water. Add the noodles, and boil for seven minutes over a quick fire, so they will not stick together. Drain off the water and pour two ounces of hot melted b.u.t.ter over the noodles. A little grated nutmeg may be added, if desired. Noodles, like macaroni, may be prepared in many ways.

=Chocolate profiteroles.= Make some small cream puffs and fill with whipped cream. Place on a deep dish and cover with a sauce made of one pint of water, one-half pound of sugar, and three ounces of cocoa. Boil the water with the sugar, then add the cocoa and stir well. Boil for five minutes.

=Potage McDonald.= Boil one calf's brains in chicken broth. Make one quart of cream of barley soup, and strain both together through a fine sieve. Put in vessel and add one ounce of sweet b.u.t.ter, and, when melted, serve. Do not let the soup boil after the two have been joined.

=Fried chicken, Maryland.= Cut up a spring chicken, put in flour, then in eggs, and then in bread crumbs. Season with salt and pepper. Melt three ounces of b.u.t.ter in a frying pan, and when hot add the breaded chicken and fry until golden brown, but be careful not to burn it. It will require about twelve minutes for a young chicken. When done, put on platter with cream sauce over the bottom, and garnish with four corn fritters, four small potato croquettes the size of an ordinary cork, and four strips of fried bacon on top.

JANUARY 21

BREAKFAST Preserved figs Oatmeal with cream Rolls Cocoa