Bohemian San Francisco Part 13

Escargot Francais Chateau Lafitte

Ca.s.solette of Terrapin, Maryland Romanee

Tagliarini des Beaux Arts

Punch Pistache Cigarettes

Alligator Pears with c.u.mquats, French Dressing

Chicken Portola Krug Private Cuvee Brut

Creamed New Potatoes Celery Victor French Peas

Zabaione

Reina Cabot

Coffee Royal Cigarettes

Grand Marnier

In our travels through Bohemia it has been our good fortune to gather hundreds of recipes of new, strange and rare dishes, prepared by those who look farther than the stoking of the physical system in the preparation of foods. Some of these are from chefs in restaurants and hotels, some from men and women of the foreign colonies and some from good friends who lent their aid in our pleasurable occupation. That we cannot print them all in a volume of this size is our regret, but another book now in preparation will contain them, together with other talks about San Francisco's foreign quarters.

From our store we have selected the following as being well worth trying:

Onion Soup

Cut four large onions in large pieces and put them in six ounces of b.u.t.ter with pepper and salt. Slowly stew this in a little beef stock and a little milk, stirring constantly, for one hour. Add more stock and milk and let cook slowly for another hour. In a tureen place slices of bread sprinkled with two tablespoonfuls of Parmesan cheese. Beat the yolks of four eggs and mix them with a tablespoonful of the soup and pour this over the bread and cheese. Cover this for five minutes and then pour over it the rest of the soup.

Creole Gumbo Soup

Take two young chickens, cut in pieces, roll in flour and fry to light brown. Take the fried chicken, a ham bone stripped of meat for flavor, a tablespoonful of chopped thyme, of rosemary, two bay leaves, a sprig of tarragon and boil in four quarts of water until the meat loosens from the bones. Slice and fry brown two large onions and add two heaping quarts of sliced okra and one cut up pod of red pepper. Stir all over the fire until the okra is thoroughly wilted then remove the larger bones and let cook three quarters of an hour before serving. Half an hour before serving add a can of tomatoes or an equal quant.i.ty of fresh ones, and a pint of shrimps, boiled and shredded. Have a dish of well boiled and dry rice and serve with two or three tablespoonfuls in each soup plate.

Oyster Salad

To a solid pint of oysters use a dressing made as follows: Beat well two eggs and add to them half a gill each of cream and vinegar, half teaspoonful mustard, celery seed, salt each, one-tenth teaspoonful cayenne, and a tablespoonful of b.u.t.ter. Put all in a double boiler and cook until it all is as thick as soft custard (about six minutes), stirring constantly. Take from the fire. Heat the oysters in their own liquor to a boiling point then drain and add the dressing, mixing lightly. Set away in cold place until needed.

Italian Salad

Soak two salt herrings in milk over night and then remove the bones and skin and cut up in small pieces. Cut in small pieces one and one-half pounds each of cold roast veal and cold boiled tongue and add to these and the herrings six boiled potatoes, half a dozen small cuc.u.mber pickles and two small boiled beets, all cut up, and two raw apples, three boiled carrots and one large boiled celery root, all minced. Mix all the above in salad bowl and pour over it mayonnaise dressing.

Garnish the tops with hard boiled eggs, sliced, and capers, and ripe olives from which the stones have been removed. Garnish the bowl with parsley and in the center put hard boiled eggs stuffed with capers.

Solari's Crab Louis

Take meat of crab in large pieces and dress with the following: One-third mayonnaise, two-thirds chili sauce, small quant.i.ty chopped English chow-chow, a little Worcestershire sauce and minced tarragon, shallots and sweet parsley. Season with salt and pepper and keep on ice.

Soles with Wine

Take fillets of sole and pound lightly with blade of knife then soak them two hours in beaten eggs seasoned with salt and pepper. When ready to cook roll them in bread crumbs and fry in olive oil. Take a little of that oil and put in another pan with a tablespoonful of b.u.t.ter and season with salt and pepper and again cook fish in this, adding half a gla.s.s of dry white wine. Sprinkle with chopped parsley and let cook five minutes. Sprinkle with Parmesan cheese and put slices of lemon around it. Serve on hot plates.

Grilled Mushrooms

Skin and remove stalks from large fresh mushrooms and lay on a dish with a little fine olive oil, pepper, and salt, over them for one hour. Broil on a gridiron over a clear sharp fire and serve them with the following sauce:

Mushroom Sauce

Mince the stalks or any spare pieces of mushrooms fine, put in a stewpan with a little broth, some chopped parsley, young onions, b.u.t.ter and the juice of a lemon, or instead of the latter the yolk of an egg beaten up in cream. Beat all together and pour around the mushrooms.

Italian Turta

Cut very fine the tender part of one dozen artichokes. Take one loaf of stale bread crumbs, moisten and squeeze, and add three tablespoonfuls of grated cheese, three cloves of garlic, bruised, one onion chopped fine, several sprigs of parsley chopped fine, a little celery and half a cup of olive oil. Mix all together thoroughly with plenty of pepper and salt and make into a loaf. Bake slowly forty-five minutes.

Oeuffs Au Soliel

Poach eight fresh eggs then take them out and place in cold water until cool; lay them for a quarter of an hour to marinade in a gla.s.s of white wine with sweet herbs. Dry on a cloth and dip in a batter of flour mixed with equal quant.i.ties of ale and water to the consistency of double cream. Fry to light brown.

Eggs with Wine

Put three cupfuls of red wine Into a ca.s.serole and add three tablespoonfuls of sugar, rind of half a lemon, raisins, and sweet almonds, blanched and chopped. When the wine boils break the eggs into it as in poaching eggs. Let them cook well and then put in serving dish.

Add one tablespoonful of flour to the wine and cook to a cream then pour over the eggs.

Italian Risotto

Soak two level teacups of rice. Mash two cloves of garlic and mix with a little minced parsley. Soak a dozen dried mushrooms in a little water until soft, then chop fine and drain. Cover the bottom of a saucepan with olive oil, place over the fire until quite hot, then put in the garlic, parsley, and mushrooms, add half a can of tomatoes and cook half an hour. Drain the rice and put in a saucepan, adding a little broth, half a cup at a time, to keep from burning, and add, stirring constantly, the other ingredients, cooking all together until the rice is done. Salt to taste; sprinkle with Parmesan cheese.

Scallops of Sweetbread

Parboil the sweetbreads and then glaze in reduced Allemande sauce. Dip in bread crumbs and fry in b.u.t.ter until a light brown. When done dish in close order and fill center with Toulouse Ragout, as follows:

Toulouse Ragout

Prepare half a dozen fine, large c.o.c.ks...o...b.., two dozen b.u.t.ton mushrooms, small pieces of sweetbreads and a proportionate quant.i.ty of truffles.

Place all in a stewpan and add a small ladleful of drawn b.u.t.ter sauce, and the juice of a lemon. Cook a few minutes.

Lamb Chops Marinade

Soak kidney lamb chops in the following mixture for twelve hours and then broil: Four tablespoonfuls olive oil, one tablespoonful tarragon vinegar, one small sliced onion, one mashed clove of garlic, one broken up bay leaf, twelve whole black peppers, six cloves, one saltspoon of salt, two teaspoonfuls dried thyme, strips of parsley and lemon peel.

Spanish Chicken Pie

Cut up a chicken and boil until tender. Cut up and fry in chicken fat two onions, two green peppers, stirring in one and one-half tablespoonfuls of flour. Have ready five tomatoes, stewed, and put in two dozen ripe olives with a small clove of garlic, mashed. Grate seven large ears of corn, season with salt and put a layer in a greased baking pan, then chicken, then the other ingredients, with a little of the gravy. Stir all together and bake until brown.

Chicken Jambalaya

Cut a young chicken into small pieces and stew until tender, having the meat covered with the broth when done. Remove the meat, drain and fry to light brown with two slices of onion. Put in the chicken, onion, and one hundred California oysters, back into the broth and season with salt, pepper, juice of a lemon, bruised clove of garlic, chopped green pepper, and a pinch of red pepper. Let all come to a boil. Wash and dry two cups of rice and put into the soup and cook until thoroughly done and moderately dry (twenty-five minutes). Serve hot or cold.