The Hotel St. Francis Cook Book Part 78

LUNCHEON Stuffed tomatoes, Nana Poached eggs, Persanne Broiled squab on toast Cold asparagus, mustard sauce Saratoga chip potatoes German apple cake Coffee

DINNER Onion soup, au gratin Celery Planked striped ba.s.s Roast leg of veal, au jus Cardon a la moelle Potatoes a la Reine Escarole and chicory salad Neapolitan ice cream a.s.sorted cakes Coffee

=Stuffed tomatoes, Nana.= Put four nice medium sized tomatoes in boiling water for fifteen seconds. Then dip in cold water and peel. Cut off the tops, scoop out and fill with the following: One-half of the breast of a boiled chicken, chopped very fine, some chopped walnuts, a little mayonnaise sauce, a little whipped cream, and salt and pepper. Mix well.

After filling place the tomatoes on lettuce leaves and cover with thin mayonnaise. Serve very cold.

=Calf's liver and bacon.= Slice the liver about two-thirds of an inch thick. Salt, pepper, pa.s.s through olive oil and broil, but not too well done or the liver will be hard. Serve broiled bacon on top, maitre d'hotel sauce, and garnish with lemon and parsley.

=Mustard sauce, cold.= For asparagus, artichokes, etc. To one cup of mayonnaise sauce add one soupspoonful of French mustard. Mix well.

=Lunch rolls.= Two pounds of flour, one ounce of yeast, one ounce of salt, one pint of water. Dissolve the yeast and salt in the water, add the flour and mix, making a rather hard dough. Put into a basin, cover with a cloth, and allow to stand for four hours. Then divide the dough in four parts, roll each one separately into the form of a stick about fourteen inches long and one inch thick. Put on a cloth on a special roll plank made for the purpose. Take care that the rolls are sufficiently far apart so they will not touch when they raise. Let them set for about one-half hour. Then cut each roll of dough in three parts with a sharp knife, make two incisions in the top of each, put into a pan and bake for about twenty minutes.

=Cardons a la moelle.= Cardon is a vegetable, a thistle-like plant related to the artichoke. It can be obtained in cans. Empty into a vessel and warm in its own juice. Parboil some sliced beef marrow, put into a brown gravy with the juice of one lemon and some chopped parsley.

Remove cardon from its broth, put on a platter and pour the brown sauce and marrow over all.

DECEMBER 1

BREAKFAST Preserved figs with cream Force with cream Dry toast Coffee

LUNCHEON Cold fillet of sole, Raven Spring lamb Irish stew Cream puffs Coffee

DINNER Consomme Sevigne Salted Brazil nuts Sweetbreads braise, Pompadour Chateau potatoes Terrine de foie gras a la gelee Hearts of romaine, Roquefort dressing Meringue a la creme, Chantilly Coffee

=Cold fillet of sole, Raven.= Cook four fillets of sole in white wine and place on a platter. Simmer two spoonsful of finely chopped shallots in b.u.t.ter, add a few chopped fresh mushrooms, one chopped tomato and the wine used for cooking the fish. Reduce until it becomes thick, cool off, add some chives and chervil chopped fine, and a little mayonnaise.

Spread over the fillets, and cover with a mayonnaise rose. Decorate to taste with fancy-cut truffles, pickles, etc. Serve very cold.

=Consomme Sevigne.= White meat of chicken and smoked beef tongue cut Julienne, (in the shape of matches). Serve in consomme with a sprinkle of chopped chervil.

=Sweetbreads braise, Pompadour.= Braise the sweetbreads until about two-thirds done. Cool a little and cover with a thin layer of chicken force meat. Decorate all around with chopped tongue, with chopped truffles in the center. Replace in pan, using the same stock used before, but strained. Cover with b.u.t.tered manilla paper and return to oven to finish cooking. Serve with own gravy and a little Madeira sauce.

=Terrine de foie gras a la gelee.= Put the foie gras on ice for a few hours. Carve from the terrine with a table spoon and place on a platter covered with a napkin. Decorate with meat jelly cut in triangles and chopped, and parsley in branches.

=Gelee. (Meat jelly).= Take any kind of good stock. Put in the whites of six eggs to each gallon to clarify it. Add one pound of chopped raw beef to the gallon. Also one sliced onion, one carrot, one leek, a little celery and parsley, a few pepper berries, one bay leaf and a clove. Stir well and add slowly the hot stock. Soak twelve leaves of gelatine in cold water for ten minutes and add. Bring to a boil slowly, stirring from time to time. When it comes to a boil it must be clear. Strain through very fine cheese cloth, being careful not to stir up the meat so that it will cloud the broth. Season with salt and a very little Cayenne, add a gla.s.s of good sherry, and allow to cool.

=Meringue a la creme, Chantilly.= Whip some cream until stiff, add some powdered sugar, flavor with vanilla. Put one spoonful between each two meringue sh.e.l.ls, dress on a plate, and decorate with some of the same cream pa.s.sed through a pastry bag with a star mould.

DECEMBER 2

BREAKFAST Baked apples Oatmeal with cream b.u.t.ter toast Coffee

LUNCHEON Eggs, Tivoli Miroton of beef, en bordure Cabinet pudding Coffee

DINNER Blue Point oysters Consomme Doria Fillet of sole, St. Malo Tournedos, Boulanger Souffle potatoes Roquefort cheese Crackers Coffee

=Eggs, Tivoli.= Cut a piece of homemade bread into a cube and fry in b.u.t.ter. Open one side with a sharp knife and scoop out the center. Place in the cavity a poached egg, cover with cream sauce, sprinkle a little grated cheese on top, and bake until brown.

=Miroton of beef, en bordure.= Use left over boiled or braised beef, and cut in thin slices. Put into sauce pan one sliced onion with a piece of b.u.t.ter, and simmer until nice and brown. Then add one gill of vinegar, and a spoonful of French mustard and reduce until almost dry. Now add the sliced beef, cover with brown gravy, season with salt, pepper and a little chopped parsley, and boil for a few minutes. Dish into a deep platter, or individual s.h.i.+rred egg dishes, make a border of potato croquet dough, sprinkle grated cheese on top and bake till brown.

=Consomme Doria.= Consomme tapioca, with chopped truffles and sherry wine.

=Fillet of sole, St. Malo.= Fillet of sole au vin blanc with the addition of lobster sauce with scallops, and lobster and oysters cut in small squares.

=Tournedos, Boulanger.= Small fillets of beef saute, with sauce Madere.

Garnished with fried calf's brains and artichoke bottoms stuffed with spinach.

=Souffle potatoes.= Peel the potatoes to oval shape. Do not wash but wipe with a napkin. Cut lengthwise in strips about an eighth of an inch in thickness. Place in swimming fat or lard that is merely warm and put on fire to get hot. When the potatoes are nearly done they will swim on top of the fat and swell up like little cus.h.i.+ons. When all are on top take out and throw into very hot fat to color them. Remove, salt, and serve on napkin.

DECEMBER 3

BREAKFAST Preserved figs Boiled eggs Corn m.u.f.fins Coffee

LUNCHEON Grapefruit Eggs en cocotte, Italienne Chicken hash, Victor Endive salad Cup custard Coffee

DINNER Hors d'oeuvre varies Cream of squash Aiguillettes of ba.s.s, a la Russe Squab saute, Tyrolienne Anna potatoes Strawberry ice cream a.s.sorted cakes Coffee

=Corn m.u.f.fins.= One-half pound of corn meal, one-half pound of flour, two ounces of melted b.u.t.ter, four eggs, one pint of sour milk, one-half cup of mola.s.ses, one teaspoonful of soda and one teaspoonful of salt.

Sift together the corn meal, flour and salt. Dissolve the soda in the sour milk, add the eggs, well beaten, the mola.s.ses, the b.u.t.ter and the sifted ingredients. Beat well and bake in a well-greased m.u.f.fin pan.

=Eggs en Cocotte, Italienne.= Put in b.u.t.tered cocotte dish one raw egg, cover with sauce Italienne, put a little grated cheese and a small piece of b.u.t.ter on top and bake in oven.

=Italienne sauce.= Chop six shallots very fine and simmer in sauce pan with two ounces of b.u.t.ter. Do not let the shallots become brown or they will lose their flavor. Add some chopped fresh or canned mushrooms (about a can full), and one gla.s.s of white wine, and boil until reduced almost dry. Then add one and one-half pints of brown gravy, and boil again for a few minutes. Season with salt and pepper to taste, and sprinkle with chopped parsley. This sauce is used for many entree dishes.

=Endive salad.= Endive is a species of chicory salad, originally imported from France. Cut in two lengthwise and lay on platter or individual plates. Serve with a sauce of salt, pepper, and one-fourth tarragon vinegar to three-fourths olive oil. Sprinkle with chopped chervil.

=Chicken hash, Victor.= Take the white meat of a boiled chicken or soup hen and cut in half inch squares, and half as much fresh-boiled potatoes cut the same way. Chop six shallots very fine and simmer in four ounces of sweet b.u.t.ter, but do not let them become colored. Add the chicken and potatoes, and cover with clear chicken broth. Season with salt, pepper and a little chives, and let simmer for five minutes. Serve in a chafing dish with a sprinkle of chopped chervil on top. Melba toast separate.

DECEMBER 4

BREAKFAST Grapefruit juice Shredded wheat biscuit with cream English m.u.f.fins Coffee

LUNCHEON Casaba melon Eggs aromatic English lamb chops, XX Century Club Lettuce salad Pistache eclairs Coffee

DINNER Blue Point oysters Fillet of ba.s.s, shrimp sauce Braised beef, c.u.mberland style Baked Hubbard squash Mashed potatoes Endive salad Vanilla ice cream a.s.sorted cakes Coffee

=Eggs aromatic.= Fry the eggs in oil or poach. Place on toast, cover with tomato sauce, and put a few leaves of fresh mint on top before serving.

=English lamb chops, XX Century Club.= Broil the chops, garnish with pimentos stuffed with puree of sweet potatoes. Serve with sauce Madere.

=Pistache eclairs.= Same as chocolate eclairs. Cover with pistache icing.

=Pistache icing.= To white icing add some pistache essence, or orange flower extract, and a little green coloring.

=Fillet of ba.s.s, shrimp sauce.= Place the fillets in a b.u.t.tered pan, season with salt, add one-half gla.s.s of white wine, and a little stock or water. When cooked dish up on platter and cover with shrimp sauce.