The Hotel St. Francis Cook Book Part 5

LUNCHEON Eggs Mery Roast fresh leg of pork, au jus Apple sauce Spinach Swiss cheese Crackers Coffee

DINNER Pet.i.te marmite Radishes Boiled beef, horseradish sauce Boiled potatoes Pickled beets Apple Charlotte Coffee

=Eggs Mery.= Scramble eight eggs, well seasoned. Just before they are done add one sliced truffle and two sliced pimentos. Serve in croustades.

=Roast leg of fresh pork.= Put on bottom of roasting pan one sliced carrot, one onion, three bay leaves, six cloves, one spoonful of pepper berries, and a piece of celery. Season the leg of pork with salt and pepper, and a little sage, if desired. Put on top of the vegetables, and place in oven to roast. Baste well. When done take out the pork, remove the fat in the pan, and add to the gravy a cup of stock or bouillon, and one tablespoonful of meat extract. Boil, strain, and season to taste.

=Apple Charlotte.= Chop six peeled apples and fry in b.u.t.ter with one-quarter pound of sugar, and one-half teaspoonful of ground cinnamon.

Line a charlotte mould with slices of white bread cut as thin as possible, and b.u.t.tered with fresh b.u.t.ter. Fill the mould with the fried apple and bake in oven for twenty-five minutes. Serve with brandy sauce.

JANUARY 22

BREAKFAST Stewed prunes Pettijohns with cream Rolls Coffee

LUNCHEON Canape of fresh caviar Scrambled eggs with morilles Planked sirloin steak Romaine salad Camembert cheese Crackers Coffee

DINNER Consomme Bretonne Lyon sausage Lobster Thermidor Noisettes of lamb, Cendrillon Peas au beurre Celery mayonnaise Apple water ice Cakes Coffee

=Scrambled eggs with morilles.= Morilles are a species of mushroom rarely found in the United States. They come princ.i.p.ally from Europe in cans, or dried. When fresh ones are used, saute in b.u.t.ter and mix with the scrambled eggs. When in can, drain off the water, put in sauce pan with a piece of b.u.t.ter, season with salt and pepper, simmer for ten minutes, and add to the eggs. When dried, soak them in cold water over night, wash, and then proceed in the same manner as with the canned ones.

=Planked sirloin steak.= Broil the steak in the usual manner. When nearly done put on a meat plank, put four slices of broiled tomatoes on top, place four strips of broiled bacon across the tomatoes, and roast in oven for five minutes. Cover with maitre d'hotel sauce, and garnish with Parisian potatoes, parsley in branches, and quartered lemon.

=Consomme Bretonne.= Make a Julienne of equal parts of celery, onions and leeks, and serve in consomme.

=Lobster Thermidor.= Cut a live lobster in two lengthwise, sprinkle with olive oil, season with salt and pepper, and put in oven and bake. When done remove the meat from the sh.e.l.l and cut in small squares. Then make a sauce as follows: Chop two shallots, a little parsley and tarragon, add one spoonful of meat extract, or some good meat gravy, and reduce by boiling until nearly dry. Then add one spoonful of dry mustard, one cup of cream sauce, and two ounces of fresh b.u.t.ter. Put some of the sauce in the bottom of the sh.e.l.ls, put the lobster in the sauce, and pour the remainder over the top. Sprinkle with grated cheese, and bake in oven until brown.

JANUARY 23

BREAKFAST Poached eggs on toast Broiled ham Rolls Ceylon tea

LUNCHEON Mariniert herring Potato salad Lemon pie Coffee

DINNER California oyster c.o.c.ktails Bisque of crabs Ripe olives Frogs' legs, mariniere Roast chicken, au jus Watercress salad Asparagus Hollandaise Peach Melba Carolines (cakes) Coffee

=Bisque of crabs.= Take two large raw Pacific crabs and put in vessel with cold water, season with salt and a bouquet garni, and boil for one-half hour. Then crack the sh.e.l.ls and remove the meat. Use the meat for salad, an entree dish, or to garnish the soup. Put the sh.e.l.l in a mortar and smash fine. In a vessel put one-quarter pound of b.u.t.ter and the broken sh.e.l.l, and simmer. Then add one pint of the water used to boil the crab, and one pint of milk, and boil for ten minutes. Then add one quart of cream sauce, boil again, and strain through a fine sieve.

Put back in pot, add one pint of boiling thick cream, salt and Cayenne pepper, and just before serving add three ounces of sweet b.u.t.ter and one cup of crab meat cut in small pieces.

=c.o.c.ktail sauce, for oysters (1)= One cup of tomato ketchup, one pinch of salt, a little Cayenne pepper, paprika, and celery salt, one teaspoonful of Worcesters.h.i.+re sauce, and one tablespoonful of tarragon vinegar.

=(2)= One cup of tomato ketchup, one-half teaspoonful of paprika, one spoonful of grated horseradish sauce, salt, one spoonful of Worcesters.h.i.+re sauce, and the juice of one lemon.

=Oyster c.o.c.ktail.= Use California oysters, Toke Points, Blue Points, Lynnhavens, Seapuits, or any other kind. Put in an oyster c.o.c.ktail gla.s.s and mix with plenty of c.o.c.ktail sauce. Set the gla.s.s in ice, and serve with lemons cut in half.

=Frogs' legs, mariniere.= Cut the hind legs of two dozen small frogs in two. Put in saute pan with three ounces of b.u.t.ter, season with salt and pepper, and simmer for five minutes. Then add six chopped shallots and simmer for three minutes. Then one-half gla.s.s of white wine and boil until nearly dry. Then add one pint of Allemande sauce, frica.s.see sauce, or sauce au vin blanc, and boil for five minutes. Serve with a sprinkle of chopped chives and parsley over the top.

JANUARY 24

BREAKFAST Preserved strawberries Finnan haddie in cream Baked potatoes Corn m.u.f.fins Coffee

LUNCHEON Eggs Chipolata Tripe a la mode de Caen Chocolate eclairs Coffee

DINNER Consomme parfait Pimentos a l'huile Sand dabs, meuniere Leg of lamb, Boulangere Chiffonade salad Rolled oats pudding Coffee

=Eggs Chipolata.= Make some s.h.i.+rred eggs and garnish with sauce Madere, to which has been added two small roasted onions, two heads of mushrooms, two small French carrots, three boiled chestnuts, and two very small fried sausages.

=Consomme parfait.= To one pint of lukewarm consomme tapioca add four raw beaten eggs, put in b.u.t.tered mould, set in pan in boiling water, and put in moderate oven for ten minutes. Allow to cool, cut in slices, and serve in consomme.

=Pimentos a l'huile.= This is a plain hors d'oeuvres. Take a can of pimentos, drain off the juice, cut the pepper in four; place on a platter, season with salt and pepper, add one part vinegar and two parts olive oil, and sprinkle with chopped parsley.

=Leg of lamb, Boulangere.= Season a leg of lamb with salt and pepper, and rub with garlic and b.u.t.ter. Put in roasting pan with a cup of water and a bouquet garni. Slice two large onions very fine, also six raw potatoes the size of a silver dollar, mix, season with salt and pepper, and place around the leg of lamb. Put small pieces of b.u.t.ter on top, put in oven, and baste the meat only. It will require about one and one-quarter hours to cook. Do not disturb the potatoes while cooking.

When done remove the bouquet garni, and serve the meat and potatoes very hot, with chopped parsley on top.

=Rolled oats pudding.= Boil one pint of milk with half of a split vanilla bean; add two ounces of rolled oats and two ounces of sugar, and cook for about ten minutes. Remove from the fire. Separate the yolks and whites of four eggs, add the yolks to the rolled oats and mix well. Beat the whites very hard with a whip, and add to the batter lightly. Put in b.u.t.tered pudding mould and bake in bain-marie (hot water bath) for about thirty minutes. Take out of mould and serve with vanilla cream sauce.

=Vanilla cream sauce.= Boil one pint of milk with one-quarter of a split vanilla bean. Mix one-quarter of a pound of sugar with two eggs and one spoonful of sifted flour. Pour the boiling milk over this mixture, and put back on the fire, stir well, and allow to become thick. Then add one cup of cream, strain and serve.

=Cream sauce (sweet--quick).= One pint of cream, two ounces of sugar, and some flavoring. Mix well, and serve hot or cold.

JANUARY 25

BREAKFAST Oatmeal with cream Boiled eggs Dry toast Coffee

LUNCHEON Hors d'oeuvres varies Clam broth in cups Cheese straws Broiled lamb chops French fried potatoes Cold artichokes, mustard sauce Apple pie Coffee

DINNER Chicken okra Queen olives Fillet of sole, Rose Caron Vol au vent, Toulouse Roast saddle of venison Puree of chestnuts Peas au cerfeuil Sweet potatoes, Southern style Lettuce salad Omelette souffle a la vanille Coffee

=Fillet of sole, Rose Caron.= Skin the four fillets of one large sole and place on a b.u.t.tered pan. Put on top of each, three slices of cooked lobster, season with salt and paprika, add one-half gla.s.s of white wine, cover with b.u.t.tered paper, put in oven and cook for twelve minutes.

Remove the fillets to a platter, taking care that the lobster does not fall off. To the gravy in the pan add one pint of white wine sauce and boil for ten minutes, then add two tablespoonsful of ecrevisse b.u.t.ter, and strain the sauce over the fish. Heat in sherry wine sixteen slices of truffles, and put four on top of each fillet, after the sauce has been added. Garnish with fleurons.

=Sweet potatoes, Southern style.= Peel and slice some boiled sweet potatoes and put in b.u.t.tered s.h.i.+rred egg dishes, or pie plates. Add a little salt, mola.s.ses and maple syrup, sprinkle with powdered sugar, put some small bits of b.u.t.ter on top, and bake in oven until brown.

=Vol au vent, or patty sh.e.l.ls.= Take some puff paste, with six turns, and roll out to about one-quarter inch in thickness. With a round pastry cutter about three inches in diameter, cut the paste. Then moisten with egg, and with the tip of a small knife trace a ring on each patty about one-half inch from the edge. Bake in a hot oven for about twenty minutes. Take out of the oven and with the knife point lift off the center cover within the traced circle, and empty of the uncooked paste inside.

=Garniture Toulouse.= Cut the garnis.h.i.+ng to agree with the size of the patty. For the size described above cut in pieces about one-half inch square. For larger patties cut from an inch to an inch and a half square. Use the boiled breast of chicken, sweetbreads boiled in chicken broth, and French mushrooms in equal parts, one-half of a sliced truffle to each person, three chicken dumplings, teaspoon size cut in two, rooster kidneys and rooster combs. Mix well, and stew in a sauce Allemande made of chicken broth and well seasoned. Fill the hot patty sh.e.l.ls and serve on platter, garnished with parsley in branches.

JANUARY 26

BREAKFAST Waffles Honey in comb Coffee

LUNCHEON Grapefruit with sherry Mixed grill Cup custard Lady fingers Coffee

DINNER Puree Crecy Radishes Bouillabaisse Ma.r.s.eillaise Roast leg of mutton, currant jelly String beans Hashed in cream potatoes Escarole salad Napoleon cake Coffee