The Hotel St. Francis Cook Book Part 7

=Fillet of sole, Admiral.= Put fillets of sole in a b.u.t.tered saute pan, decorate the top with fish force meat in the shape of an anchor, and cook in white wine. When done serve with a white wine sauce, with shrimps, oysters and clams cut in small pieces, in it. Garnish with fleurons.

=Potage Windsor.= Put in roasting pan five pounds of veal bones, one carrot and one onion sliced, a piece of leek, a piece of celery, a bouquet garni, and three ounces of b.u.t.ter. Roast in oven until well browned, then transfer to a pot and add one gallon of water, six calf's feet and a little salt, and boil until the feet are cooked. Strain the broth. Allow the feet to cool, remove the meat from the bones, and slice in very thin strips. Now put four ounces of b.u.t.ter in a vessel, heat, and add four ounces of flour and cook until golden brown. Then add two quarts of the broth, and boil for thirty minutes. Strain, add the calf's feet, one carrot boiled and cut in very thin round slices, some small chicken dumplings, a few French peas, and one-half cup of sherry wine.

Season with salt and Cayenne pepper.

FEBRUARY 1

BREAKFAST Fried hominy Currant jelly Crescents Coffee

LUNCHEON Poached eggs with clams, Creole Chicken croquettes with peas Camembert cheese and crackers Coffee

DINNER Oxtail soup, English style Boiled brook trout, Hollandaise Potatoes nature Roast stuffed duckling, apple sauce Broiled sweet potatoes Brussels sprouts in bouillon Romaine salad French pancake Coffee

=Clams, Creole.= Heat two dozen clams in their own juice, but do not allow them to boil. Then add one pint of Creole sauce.

=Poached eggs with clams, Creole.= Serve poached eggs on toast, covered with clams Creole.

=Ox tail, English style.= Cut two ox tails in small pieces, put on the fire in cold water, salt, and bring to the boiling point. Take off the stove and allow to cool. Put in sauce pan four ounces of b.u.t.ter, melt, add the oxtail, and roast until colored. Then sprinkle the pieces with two large spoonsful of flour, and cook again until of a good brown color. Then add one gallon of bouillon, stock or hot water; bring to a boil, and skim. Then boil for one hour. Now add three carrots and two turnips cut in very small squares, and one pound of whole barley, and boil for two hours. Then add one pint of puree of tomatoes, one spoonful of Worcesters.h.i.+re sauce, salt, pepper, a little Cayenne, some chopped parsley, and one-half cup of tomato ketchup. Boil again for ten minutes, and before serving add one gla.s.s of sherry wine.

=Broiled sweet potatoes.= Peel four boiled sweet potatoes, and slice lengthwise, one-quarter inch in thickness. Sprinkle with salt, wet with olive oil, and broil on both sides on an iron broiler. Serve on a platter with melted b.u.t.ter poured over them.

=Brussels sprouts in bouillon.= Clean and wash thoroughly one quart of Brussels sprouts. Put a vessel on the fire, with one gallon of water and a tablespoonful of salt. When boiling add the sprouts and cook for five minutes; then cool off with cold water. Put the cold sprouts in a ca.s.serole, add two ounces of b.u.t.ter, salt, pepper, one cup of bouillon and a little chopped parsley. Cover, and simmer until well done. Sprouts should be served whole, so do not touch with spoon while cooking.

FEBRUARY 2

BREAKFAST Stewed rhubarb Boiled eggs Dry toast Coffee

LUNCHEON Smoked goosebreast Tomcods, meuniere Broiled fresh spareribs, with lentils Vanilla bavarois, with Bar le Duc Cookies Demi ta.s.se

DINNER Consomme Doria Scallops, Jerusalem Spring lamb tenderloin, Thomas Fried egg plant Chicory and escarole salad Homemade apple pudding Coffee

=Tomcods, meuniere.= Season six tomcods with salt and pepper, and roll in flour. Melt four ounces of b.u.t.ter in a frying pan, put in the tomcods and fry. When done put on platter and sprinkle with chopped parsley and the juice of two lemons. Put four ounces of b.u.t.ter in the pan and cook to the color of a hazelnut. Pour the b.u.t.ter over the fish, garnish with quartered lemon and parsley in branches.

=Broiled spareribs with lentils.= Broil some spareribs and place on platter. Garnish with lentils, and serve with a border of Madeira sauce.

=Lentils.= Soak two pounds of lentils in cold water for six hours, then put on fire with one quart of water, a pinch of salt, one ham bone, one carrot, one onion and a bouquet garni. Boil for about two hours, when the lentils should be soft; remove the vegetables and the bouquet, and drain off the water. Then chop two large onions very fine, put in ca.s.serole with three ounces of b.u.t.ter, cover, and simmer until done. Add the lentils and a cup of brown meat gravy, some chopped parsley and ground pepper, simmer for twenty minutes, and serve hot.

=Lentil salad.= Take some of the boiled lentils, before the onions and brown gravy have been added, and serve with French dressing.

=Vanilla Bavarois with Bar le Duc.= Bar le Duc is a currant jelly made in the village of Bar le Duc, France. There are two kinds, red and white. Make a vanilla bavarois, place on platter, and pour some red Bar le Duc around the base.

=Homemade cookies.= Work one-quarter pound of b.u.t.ter and one-quarter pound of sugar together until creamy, then add three eggs, one by one, and whip well. Then add one-quarter pound of sifted flour and some flavoring, preferably the rind of a lemon. Dress the batter in fancy, or plain round, shapes, on a b.u.t.tered pan, and bake in a quick oven.

FEBRUARY 3

BREAKFAST Grapefruit Ham and eggs Rolls Coffee

LUNCHEON Canape of sardines Eggs Benedict Sweetbread cutlets, cream sauce Broiled fresh mushrooms Fruit salad, Chantilly Coffee

DINNER Potage Lamballe Frogs' legs, saute a sec Wiener schnitzel Spaghetti Milanaise Terrine de foie gras, cold Lettuce salad Nesselrode pudding Cakes Coffee

=Eggs Benedict.= Cut an English m.u.f.fin in two, toast, and put on platter. Put a slice of broiled ham on top of each half, a poached egg on top of the ham, cover all with Hollandaise, and lay a slice of truffle on top of the sauce.

=Wiener Schnitzel.= Cut from a leg of veal some cutlets; or have your butcher cut them for you. Season with salt and pepper, roll in flour, then in beaten eggs, and then in bread crumbs. Put some melted b.u.t.ter in a frying pan and fry the cutlets, or schnitzel, on both sides, until yellow and well done. Dish up on a platter with tomato sauce. Put on each schnitzel a thin slice of lemon. Roll a fillet of anchovy around your finger to form a ring, place on a slice of lemon and fill the ring with capers.

=Fruit salad, Chantilly.= Slice some fresh fruit, such as oranges, pears, pineapple, apples, strawberries, cherries, etc. Put in a bowl, add one spoonful of granulated sugar, one pony of kirschwa.s.ser or maraschino, and allow to macerate for about an hour. Put in gla.s.ses or saucers, and serve with whipped cream on top.

=Fruit salad au kirsch.= Same as above, but use kirschwa.s.ser only, to macerate, and omit the whipped cream.

=Fruit salad au marasquin.= Same as au kirsch, only use maraschino instead of kirschwa.s.ser.

FEBRUARY 4

BREAKFAST Guava jelly Rolled oats with cream Plain omelet Rolls Coffee

LUNCHEON Hors d'oeuvres varies Fillet of halibut, au vin blanc Broiled pig's feet, special Celery root, field and beet salad a.s.sorted fruit Coffee

DINNER Bisque of clams Broiled Alaska black cod Breast of squab under gla.s.s, St. Francis Asparagus Polonaise Coupe Viviane a.s.sorted cakes Coffee

=Broiled Alaska black cod.= This Alaskan fish is brought from the north frozen, and is very fine, being rich and fat. Broiling is the best way of preparing it, as it needs a quick fire to cook the oil in the fish.

Season well, and serve with maitre d'hotel sauce made with plenty of lemon juice.

=Asparagus Polonaise.= Put four pounds of boiled fresh, or two cans, of asparagus on a platter. Have the asparagus very hot. Sprinkle the tips with salt and pepper, one chopped boiled egg, and some chopped parsley.

Melt in a pan, three ounces of sweet b.u.t.ter, add two tablespoonsful of bread crumbs, fry until brown, and pour over the tips of the asparagus.

=Breast of squab under gla.s.s, St. Francis.= Season the breast of a raw squab with salt and pepper, and roll in flour. Fry in b.u.t.ter for two minutes, or until nice and brown. Fry in the same b.u.t.ter, very lightly, one slice of Virginia ham. Then fry in same pan the heads of four fresh mushrooms, well seasoned. Put a slice of toast in a b.u.t.tered s.h.i.+rred egg dish, put the ham on the toast, the breast of squab on the ham, and the mushrooms on top. Pour well-seasoned cream sauce over all, cover with a gla.s.s bell that fits just inside of the edge of the s.h.i.+rred egg dish, put in the oven and cook for ten minutes.

=Boiled lettuce.= Boil six heads of lettuce in salted water. When done strain off the water and pound the lettuce through a fine colander. Add two ounces of b.u.t.ter and one cup of cream, heat well, and serve.

FEBRUARY 5

BREAKFAST Baked apples with cream b.u.t.tered toast Cocoa

LUNCHEON Omelet with soft clams, Newburg Breaded lamb chops, tomato sauce New string beans Potatoes au gratin Mince pie Coffee

DINNER Seapuit oysters Potage Talleyrand Planked smelts Tournedos Rossini Jets de houblons Gauffrette potatoes Romaine salad, Roquefort dressing Curacao sorbet Alsatian wafers Demi ta.s.se

=Sauce Newburg.= Put in a vessel one cup of well-seasoned cream sauce, one cup of thick cream and one gill of sherry wine. Bring to the boiling point and bind with the yolk of one egg and a little cream. Then stir slowly into the sauce two tablespoonsful of lobster or crayfish b.u.t.ter.

This sauce is used a great deal in hotel and restaurant cookery.

=Soft clams, Newburg.= Take the bellies of two dozen soft clams and put in a b.u.t.tered saute pan, add one spoonful of Madeira wine, cover the pan, and warm them through. Do not stir, as the clams will break easily.

Then add one and one-half cups of sauce Newburg, well seasoned with salt, pepper and a little Cayenne pepper. Mix and serve in a chafing dish.

=Omelet with soft clams.= Make a plain well-seasoned omelet. Put at each end a bouquet of clams Newburg, and pour on each side of the omelet a little sauce Newburg.