The Hotel St. Francis Cook Book Part 85

=Spring lamb tenderloin, Thomas.= Broil the tenderloin and dish up on b.u.t.tered toast, and cover with sauce Colbert. Garnish on one side with small boiled potatoes covered with cream sauce, and flageolet beans on the other.

=Flageolet beans.= These are French beans and can be obtained in cans.

Put on the fire in salt water, bring to the boiling point, and drain.

Add sweet b.u.t.ter, salt and pepper, mix well and serve immediately.

=Egg dressing, for salads.= Chop two hard-boiled eggs, and put in salad bowl with one-half teaspoonful of French mustard, one pinch of salt, some fresh-ground pepper, a little chopped parsley, a little chervil, two spoonsful of vinegar and four of olive oil. Mix well.

=Strawberry parfait.= With one quart of strawberry ice cream mix one pint of sweet whipped cream. Put in moulds or gla.s.ses and serve with whipped cream on top.

=Parfaits.= Pistachio, vanilla, chocolate, peach and cafe, all prepared the same as strawberry.

=Neapolitan parfait.= Put in mould or gla.s.s, three kinds of parfaits, as strawberry, vanilla and pistachio. Allow to become very hard in ice box, and serve whipped cream on top.

=Wilson parfait.= Peach parfait with the addition of some chopped peeled peaches. Serve with whipped cream and a crystallized violet on top.

DECEMBER 29

BREAKFAST Baked apples Oatmeal with cream Rolls Coffee

LUNCHEON Canape Monte Carlo Poached eggs, Persanne Tosca salad French pastry Coffee

DINNER Consomme Madrilene Ripe California olives Boiled salmon, sauce Anglaise Ragout fin Stanislaus salad Cream cheese with Bar le Duc Crackers Coffee

=Canape Monte Carlo.= Puree of foie gras lightly mixed with a little stiff mayonnaise and spread on thin toast. Garnish around the edge with chopped yolks of hard-boiled eggs, and serve on napkins with parsley in branches.

=Eggs Persanne.= Place hot poached eggs on a round toast, cover with tomato sauce and sprinkle with fine chopped ham and parsley.

=Tosca salad.= Cut in fine strips about one inch long some boiled ham, tongue, cooked potatoes and b.u.t.tons of artichokes. Arrange in salad bowl with some asparagus tips in the center, garnish with the chopped yolks and whites of hard-boiled eggs, separate; and serve with French dressing.

=Consomme Madrilene.= Slice a handful of sorrel and cook for five minutes in consomme. Add vermicelli and one tomato cut in small dices.

Serve grated cheese separate.

=Boiled salmon, sauce Anglaise.= Cook the salmon in the same manner as for Hollandaise. For sauce Anglaise use one pint of Hollandaise sauce, mixed with two chopped hard-boiled eggs, sliced chives, chopped parsley and chervil. Serve separate.

=Stanislaus salad.= Remove the inside leaves of a whole head of lettuce, leaving a green bowl. Put in bottom, celery cut in long strips, with slices of grapefruit and seedless grapes cut in half, on top. Sprinkle with chopped walnuts. Serve with French dressing.

=Ragout fin.= Slice some parboiled tender sweetbreads, chickens' livers, chickens' combs, chickens' kidneys and truffles, and saute in b.u.t.ter, cooking each separately. Then put all in one pan, add a half gla.s.s of good sherry, boil for one minute, add a half pint of brown gravy, simmer for a few minutes, and serve with chopped chervil on top. Chickens'

combs and kidneys come in bottles from France. If you wish you may cut the tips from raw rooster combs, put in boiling water for a minute, when they can be rubbed with salt to remove the skin. Then soak in cold water to cause the blood to run out, and boil in salt water till soft.

=Cream cheese with Bar le Duc.= Mix some cream cheese with a little whipped cream and spread on plate in the shape of a ring. Put some red Bar le Duc jelly in center. Serve toasted crackers separate.

DECEMBER 30

BREAKFAST Grapefruit Pork sausages Apple sauce Wheat cakes Coffee

LUNCHEON Plain consomme in cups Fried fillet of sole, remoulade Brie cheese and crackers Coffee

DINNER Potage Jackson Crab meat Monza Chicken dumplings, sauce Allemande Braised beef a la mode Peas a la Francais d.u.c.h.esse potatoes Pineapple biscuit glace a.s.sorted cakes Coffee

=Fried fillet of sole.= Clean and trim the fillets, season with salt and pepper, roll in flour, then in beaten eggs, then in bread crumbs, and fry in swimming hot lard for five minutes. Remove and serve on napkin with quartered lemons and fried parsley. Sauce separate.

=Remoulade sauce.= Take a handful of spinach, one of watercress and one of parsley and mash fine in a mortar. Put in a cloth and press out the juice. Mix the juice with a pint and a half of mayonnaise, add four chopped gherkins and some sliced chives.

=Crab meat, Monza.= Wash carefully one pound of fresh mushrooms, and cut each one in four. Put in saute pan with two ounces of b.u.t.ter and simmer for thirty minutes. When the mushrooms are soft add the meat of one crab cooked in cream. Before serving add one gill of dry sherry wine.

=Crab meat in cream.= Remove the meat from the sh.e.l.l of a boiled crab.

In a sauce pan put a piece of b.u.t.ter the size of an egg, and place on stove. When warm add two spoonsful of flour and allow to become hot, then add one pint of boiling milk and one-fourth of a pint of hot cream.

Stir well and boil for ten minutes. Season with salt and Cayenne pepper, then add the crab meat and serve in deep dish. Serve dry toast separate.

=Chicken dumplings.= (Quenelles de volaille). Take the breast of a raw fowl and trim carefully away the fat, using the white meat only. Chop very fine and pa.s.s through a fine sieve, place in a bowl on ice, season with salt and Cayenne pepper, and with a wooden spoon stir in little by little some very thick cream (not whipped), which has been kept on ice.

Add the cream until you have nearly double the amount of force meat.

Have two teaspoons in cold water. Take one and fill with the force meat, make a little hole in the middle and fill with goose liver puree and close up. Remove the dumpling from the first spoon with the other one and place on a b.u.t.tered pan, and continue. When enough are formed cover with stock and bring to the boiling point, then set off the fire and let stand for ten minutes on the back of the range. The force meat may be used for small dumplings without the puree of goose liver; or some other filling may be used. Make them small for garnis.h.i.+ng consomme, vol au vent, patties, financiere, tortue, etc. The force meat is also used to make timbales of chicken.

=Sauce Allemande.= Cut up three pounds of veal bones, put in vessel with two gallons of water, bring to a boil and skim. Add one onion, a carrot, a little celery and leek, some pepper berries, two cloves, a sprig of thyme and some salt. Boil for two hours and strain. Put in sauce pan three ounces of b.u.t.ter, when hot add two ounces of flour and heat again.

Then add a pint and a half of the broth, boil for ten minutes, season and strain. This is the foundation of many fancy sauces.

=Potage Jackson.= Potato soup with small pieces of macaroni added.

DECEMBER 31

BREAKFAST Raw apples Rolled oats with cream b.u.t.tered toast Cocoa with whipped cream

LUNCHEON Poached eggs, Zingara Calf's head, vinaigrette Boiled potatoes Lemon pie Coffee

DINNER Toke Point oysters Potage Americaine Fillet of sole, Valeska Saddle of lamb, international Chiffonnade salad Coffee ice cream Alsatian wafers Demi ta.s.se

=Poached eggs, Zingara.= Poached eggs on toast. Cover with tomato sauce and small strips of tongue.

=Potage Americaine.= Put in a pot one onion, one leek, and a little celery, and simmer in three ounces of b.u.t.ter until soft. Then add two spoonsful of flour and simmer again. Now add one peeled and cut up squash, a bouquet garni and two quarts of stock, and boil till well done. Remove the bouquet garni and strain the remainder through a fine sieve. Season with salt and pepper. Before serving add one cup of cream and two cups of plain boiled rice.

=Fillet of sole, Valeska.= This is stuffed fillet of sole with a slice of lobster and a slice of truffle on top, and cooked in white wine.

Reduce broth and add Hollandaise sauce, and stir in a spoonful of ecrevisse b.u.t.ter to give a pink color.

=Saddle of lamb, international.= Put saddle of lamb in a roasting pan with one carrot, an onion, a piece of celery, a few pepper berries and some parsley in branches. Season the saddle with salt and pepper, rubbing in well. Spread some b.u.t.ter over the top and roast in oven, basting continually so it will not become dry. Cook for forty minutes, then take saddle from the pan, remove the fat and add to the gravy a spoonful of flour and a cup of stock or hot water, salt, cook for five minutes and strain. Before serving add one-half gill of sherry wine. For international garnis.h.i.+ng use a bouquet each of puree of peas, mashed potatoes and puree of chestnuts.

=Coffee ice cream.= Add to vanilla ice cream before freezing one pint of strong coffee and one-quarter pound of sugar.

=Calf's head, plain.= Cut the flesh, tongue and brains from the skull and put in cold water for six hours. Put the brains aside. (See index for calf's brains.) Put the rest of the meat on the fire in water with a handful of salt, bring to a boil and allow to cool. Then cut in square pieces, leaving the tongue whole. Put the cut-up pieces in a pot, cover with water, add one handful of salt, a carrot, an onion, a spoonful of black pepper berries, one bouquet garni and a lemon cut in two. Boil till well done. If not to be used right away put in earthen jar and strain the broth over it.

=Vinaigrette sauce.= Chop fine one small sour pickle and add salt, some fresh-ground black pepper, one spoonful of vinegar, two spoonsful of olive oil, some sliced chives, chopped parsley and chervil. If desired, add one chopped shallot and a spoonful of chopped capers.