Bohemian San Francisco Part 14

Quajatale En Mole

This is Mexican Turkey in Red Pepper, a favorite banquet dish. Cut a young turkey into small pieces and boil with shallots and salt. Take half a pound of red peppers, scalded and seeded, and grind fine with black peppers, celery seed, cloves, allspice, and mustard (about half a teaspoonful of each) and add to this some of the broth in which the turkey was cooked. Put a pound of lard in a skillet and, when boiling, put in the mixture with the turkey and let cook ten minutes, sending it to the table hot.

Delmonico Raisin Sauce

Brown b.u.t.ter in a skillet and stir in a teaspoonful of flour, forming a smooth paste. Add one cup of hot soup stock, stirring constantly. While boiling put into this a handful of raisins, handful of blanched almonds, pounded, half a lemon, sliced thin, a few cloves, a pinch of cinnamon, and a little horseradish. Fine for roast beef.

Poulet a la Napoli

Cut and trim a chicken as for frica.s.see. Take the wings, drumsticks, thighs and two pieces of the breast and steep them in cold water half an hour. Drain and wipe dry and dust over with flour and set aside.

Take the rest of the chicken with the giblets and chop small. With water let this simmer for two hours, making a strong broth with a little veal (two ounces or more). Slice an onion into rings which place in the bottom of a stewpan with an ounce of b.u.t.ter. To this add the meat and giblets and a pint of white broth. Let all simmer but not boil or let color. Over this pour common broth until covered and bring slowly to boiling point. Add a small bouquet of herbs and simmer for an hour, then strain. Thicken a little and then simmer in this the stalks and peelings of a quarter of a pound of mushrooms and the chicken that was previously prepared and dusted with flour. When done strain them and drain the chicken. Strain the sauce and thicken with flour until it is of the consistency of a rather thin batter.

Dip the pieces of chicken into the batter until well coated and set aside until it is cold. Then dip the chicken into well-beaten eggs and cover with bread crumbs. Let set and then repeat. In hot olive oil fry the chicken until a golden brown. Serve on a napkin and garnish with parsley and potatoes d.u.c.h.esse. Cook the peeled mushrooms in the remaining sauce before the last thickening, and serve in gravy boat to pour over the chicken.

Zabaione

Beat together, hard, for six minutes, six eggs and four teaspoonfuls of powdered sugar in a double boiler and place over a gentle fire, never ceasing to whip until the contents become stiff enough to sustain a coffee spoon upright in the middle. While whipping add three wine-gla.s.sfuls of Marsala and one liqueur gla.s.s of Maraschino brandy.

Pour into tall gla.s.ses or cups and serve either hot or cold.

Peaches a la Princesse

Halve six fine peaches, not too ripe, and place in saucepan with concave side up. Take one peach, peeled, and mince with a dozen macaroons, adding the yolk of an egg and half an ounce of sugar. Mix all well together and with this fill the half peaches. Moisten all with half a cup of white wine and sprinkle with sugar. Bake in a hot oven ten minutes and pour over zabaione and serve. This will make a most delicious dessert dish.

Sultana Roll

Add the beaten yolks of seven eggs to one pint of boiling milk, one cup of sugar, one-half teaspoonful of vanilla, one-quarter teaspoonful of almond extract. When thick add two and a half cups of thick cream. Cool and freeze. Line the bottom of a mold with Sultana raisins which have been soaked in sherry wine twenty-four hours. Put a layer of frozen cream, then raisins, continuing until all is used. Pack in ice and salt two hours and serve with caramel sauce.

Caramel Sauce

b.u.t.ter the inside of a saucepan. Put in two ounces of unsweetened chocolate and melt over hot water. Add two cups of light brown sugar and mix well. Add one ounce of b.u.t.ter and half a cup of rich milk. Cook until mixture forms a soft ball when tested in cold water. Flavor with vanilla and pour, while hot, over each service of the roll. It immediately hardens, forming a delicious caramel covering to the ice cream.

Welsh Rarebit

Take one pound of mild American cheese and put in saucepan. Add five winegla.s.sful of old ale, place over the fire and stir until it is thoroughly blended and melted. Pour this over slices of delicately browned toast, serving hot.

Coffee Royal

Take of the best Mocha coffee one part, of the best Java coffee two parts. Put six tablespoonfuls of the mixture into a bowl and add an egg, well beaten. Stir the mixture five minutes. Add half a cup of cold water, cover tightly and let stand several hours. Put into a coffeepot the coffee mixture and add four large cups of boiling water, stirring constantly. Let it boil briskly for five minutes only then set on the back of the stove five minutes. Before serving add a small tablespoonful of pure French brandy to each cup. Sweeten to taste.

Reina Cabot

Mix at table and serve on hot, toasted Bent's biscuit. Take a quarter of a pound of ripe, dark Roquefort cheese and rub with a piece of b.u.t.ter the size of a walnut until smooth, adding a teaspoonful of Worcestershire sauce and a winegla.s.sful of sherry, with a pinch of paprika, rubbing until it is smooth. This is best mixed in shallow bowl or soup plate.

Virginia Egg Nog

Beat separately the yolks and whites of ten eggs, the yolks to a soft cream. To the beaten yolks add one pound of granulated sugar, beating until fully blended and very light. Let one quart of fresh milk come to a boil and pour over the yolk of egg and sugar, stirring constantly until well blended. To this add one gill of French brandy or one-half pint of good whisky. On top of this place the beaten white of egg and grated nutmeg. Serve either hot or cold.

Mint Julep

Bruise several sprigs of mint in a mixing gla.s.s with pulverized sugar.

Fill the gla.s.s with ice and pour over it a jigger of whisky. Let stand for ten minutes and then put in a dash of Jamaica rum. Dress with sprigs of mint, and sprinkle with powdered sugar. Serve with straws.