The Hotel St. Francis Cook Book Part 17

DINNER Little Neck clams Consomme Camino Fillet of ba.s.s, Menton Roast leg of lamb String beans Chateau potatoes Chiffonnade salad Fancy ice cream a.s.sorted cakes Coffee

=Eggs Princesse.= Put some puree of fresh mushrooms in the bottom of small croustades, lay a poached egg on top, and cover with sauce Perigueux.

=Chicken saute, Hongroise.= Joint a chicken and put in a saute pan with two ounces of b.u.t.ter, season with salt and a little paprika, simmer for five minutes; then add a sliced onion and simmer slowly for ten minutes with the cover over the pan. Then add a cup of cream and cook for four minutes, and add one-half cup of cream sauce. Remove the chicken to a platter, pour the sauce over it, and garnish both ends of the platter with macedoine of vegetables.

=Macedoine of vegetables.= Macedoine is a mixture of vegetables, and may be obtained in cans, but is easily made at home. If the canned sort is used drain off the juice, put in ca.s.serole in cold water, bring to a boil, and then drain off the water, season with salt and pepper, and simmer for a minute or so. To make macedoine, use equal parts of carrots, turnips, string beans, cut in squares about one-quarter inch in diameter, and peas and flageolet beans. Boil each separately in salt water, and mix afterwards, season with salt and pepper and one ounce of b.u.t.ter, and simmer as above. Flageolet beans come in cans, or dry like dry peas. They may be omitted if desired.

=Consomme Camino.= Boil one-quarter of a pound of macaroni in salt water; when soft, drain, and cool in cold water. Then cut in small pieces about one-half inch in length, and serve in a quart of consomme.

Serve grated cheese separate.

=Fillet of ba.s.s, Menton.= Cut four fillets of ba.s.s; and prepare some fish dumpling mixture. Spread some of the mixture over the fillets, and fold in half, place in b.u.t.tered saute pan, add a little salt and one-half gla.s.s of white wine, cover with b.u.t.tered paper, and place in oven for fifteen minutes. Dish up on a platter and cover with white wine sauce.

=Beans, Normandy.= Soak two pounds beans over night, then put to boil with three pints of water, sliced carrot, a yellow turnip, an onion, and a bouquet garni, season with salt, and cook for an hour. Put two big spoonfuls of b.u.t.ter and a spoonful of flour in a pan, and make a creamy sauce by adding the water from the beans. Now fill a baking dish; first a layer of sliced potatoes mixed with minced onions, then the semi-cooked beans, then potatoes, and so on until filled. Then add half a gla.s.s of white vinegar and bake until the potatoes are done, by which time the beans will be done also.

MARCH 18

BREAKFAST Baked apple with cream Fried hominy Bar le Duc jelly Rolls Coffee

LUNCHEON Oranges en supreme Clam broth in cup Fillet of sole, Orly Tripe and oysters in cream Baked potatoes Diplomate pudding Coffee

DINNER Cream of celery Pompano, Cafe Anglaise Chicken saute, Portugaise Fresh asparagus, Hollandaise Julienne potatoes Romaine salad Sponge cake Compote of mixed fruits Coffee

=Orange en supreme.= Slice six oranges, put in bowl with three spoonfuls of powdered sugar and two ponys of Curacao, let stand for thirty minutes, and serve in supreme gla.s.ses.

=Fillet of sole, Orly.= Roll four fillets of sole in the form of cigars, put in flour, then in beaten eggs, and finally in bread crumbs, and fry in hot swimming lard. When done lay on napkin, garnish with quartered lemon and fried parsley, and serve tomato sauce separate.

=Diplomate pudding.= Take sponge, or any kind of left over cake and cut in small pieces, using enough to fill a pudding mould. Add about a teaspoonful of chopped candied fruit to each person. Make a custard with one quart of milk, six eggs and a half pound of sugar; pour over the cake in the mould, and bake. Serve with brandy sauce with some chopped candied fruit in it.

=Pompano, Cafe Anglaise.= Put four small whole pompano and four fillets of pompano in a b.u.t.tered saute pan, and season with salt and pepper. Put in another vessel one dozen clams and one dozen oysters, with their own juice, and bring to a boil. Then strain the broth over the pompano and boil until done. Remove the fish to platter, reduce the broth, then add one cup of cream sauce and one cup of white wine sauce, and strain. Put the oysters and clams and one dozen ecrevisse tails in the sauce and pour over the fish. The sauce should be well seasoned. Garnish with small fried fillets of sole.

=Small fried fillets of sole.= Cut fillets of sole into small strips about one-quarter inch thick and two inches long, roll in milk and then in flour, and fry in hot swimming lard. When crisp take out of the fat and sprinkle with salt. Serve with Tartar sauce as fried fillet of sole, or use as a garnish for fish.

=Chicken saute, Portugaise.= Joint a chicken and season with salt and pepper. Put in saute pan one spoonful of olive oil and one of b.u.t.ter, heat, add the chicken, and saute until golden yellow; then add three finely chopped shallots and simmer for a minute; add one can of French, or one-half pound of fresh mushrooms saute in b.u.t.ter; two peeled and quartered tomatoes, or the same amount of canned ones, using the pulp only, and simmer for five minutes. Add one cup of tomato sauce, and simmer again for five minutes. Put the chicken on a platter, pour the sauce with its garnishing on top, and sprinkle with chopped parsley. A little chopped garlic may be added at the same time as the chopped shallots, if desired.

MARCH 19

BREAKFAST Preserved figs with cream Scrambled eggs with parsley Puff paste crescents Oolong tea

LUNCHEON Eggs Du Barry Boiled ham, Leonard Stewed tomatoes, Brazilian Mashed potatoes Roquefort cheese, crackers Coffee

DINNER Velvet soup Ripe California olives Skatefish au beurre noir Baked chicken with rice Chiffonnade salad Bavarois a la vanille a.s.sorted cakes Coffee

=Baked chicken with rice.= Put in a saucepan a fat hen with all of its fat, cover with hot water, season with salt, and when it comes to a boil, skim off the foam but leave the fat. Add a soup bouquet with the addition of some spices and a bay leaf. When the hen is half done, which will be in about an hour, remove the bouquet, and add a cup of washed rice. Boil until the rice is nearly done, by which time it has absorbed most of the broth; then put into a porcelain baking dish and bake until brown.

=Eggs Du Barry.= Line an egg cocotte with a forcemeat made of truffles and beef tongue, drop an egg into this, set the dish in hot water and cook in the oven for from five to ten minutes. When done cover with hot puree of cauliflower.

=Puree of cauliflower.= Boil a head of cauliflower in salted water. When soft drain off the water and press the cauliflower through a fine colander. Season with salt and pepper, and add a spoonful of cream sauce.

=Forcemeat of truffles and tongue.= Put through a fine sieve two slices of beef tongue, then add a truffle chopped fine, the yolk of one egg, and a little pepper.

=Boiled ham, a la Leonard.= Soak a smoked ham in cold water for twelve hours, after having cut off the handle bone and shortening the hip bone.

Set on the fire and bring to the boiling point very gradually, then drain off the water, and replace with water of tepid warmth. Add four or five carrots, two bay leaves, a small bunch of thyme, sage and basil and a bunch of celery tops, all tied in a bunch. Season with mace, cloves and pepper berries, let it come to bubbling heat, and then set on back of stove, where it may simmer at an even temperature. When done; allowing about a quarter of an hour for each pound of meat; peel, and serve with a sauce made of some clear soup stock, Madeira sauce, three spoonfuls of mola.s.ses and a spoonful of French mustard. The ham should be basted frequently while cooking.

=Velvet soup.= Mince fine the red part of a few carrots, stew them with b.u.t.ter, salt, sugar and a little broth. When done strain through a sieve. Put a quart of clear broth on to boil, mix in four tablespoonfuls of tapioca, let it stand for twenty-five minutes on the side of the fire, skimming well. At the last minute before serving add the carrot puree, season, boil up once or twice more, and serve in a tureen.

=Tomato stew, Brazilian.= Dice a piece of white bread and simmer with two ounces of b.u.t.ter, slightly browning it. Add four peeled tomatoes and a can of Lima beans with the water drained off, and season. Then add a half cup of chicken broth or well-flavored stock, and simmer for twenty minutes.

MARCH 20

BREAKFAST Strawberries with cream Boiled eggs Dry toast Coffee

LUNCHEON Raisin c.o.c.ktail Consomme in cups Broiled shad roe with bacon Cold roast beef Cole slaw French pastry Coffee

DINNER Puree Celestine Radishes Paupiettes of ba.s.s Mutton chops, Milanaise Peas, farmer style Homemade apple pudding Coffee

=Broiled shad roe with bacon.= Season four shad roes with salt and pepper, lay in oil, and broil. When done place on platter and cover with maitre d'hotel sauce. Lay eight crisp-broiled slices of bacon on top of the roe, and garnish with quartered lemon and parsley.

=Puree Celestine.= Same as puree of potatoes.

=Puree of potatoes.= Peel four well-washed white potatoes, and cut in pieces. Put in a vessel with one quart of stock and two cut-up stalks of leeks, and boil until done. Then strain through a fine sieve, put back in vessel, season with salt and pepper, add two ounces of b.u.t.ter, and stir well until the b.u.t.ter is melted.

=Paupiettes of ba.s.s.= Cut four fillets of ba.s.s about one-quarter of an inch thick, two inches wide and six inches long. Lay them flat on the table and spread with a thin layer of fish dumpling preparation. Roll them up and place standing in a b.u.t.tered saute pan, season with salt and white pepper, add one-half gla.s.s of white wine and one-half cup of stock or hot water, cover with b.u.t.tered paper, and put in oven for fifteen minutes. Then remove the fish to a platter, reduce the broth until nearly dry, add one pint of white wine sauce, strain, and pour over the fish. Decorate the tops with chopped hard-boiled eggs, chopped parsley, and lobster corals chopped very fine.

=Lobster corals.= In lobsters may be found a solid red substance which is known as lobster corals. Remove the corals from a boiled lobster, put on a covered plate and dry on the stove until very hard. Chop fine, and use for decorating fish, salads, etc. It will keep a long time in a dry place.

=Raisin c.o.c.ktail.= Soak seedless raisins in sherry wine for fifteen minutes, then put a heaping spoonful in each c.o.c.ktail gla.s.s. Make a sauce of tomato ketchup, tobasco sauce, celery seed, and the juice of two lemons; allowing the latter to a half pint of ketchup. Add a few chopped almonds, fill the gla.s.ses and chill, or serve with ice around the gla.s.ses.

=Homemade apple pudding.= Fry four sliced apples in a little b.u.t.ter and a pinch of powdered cinnamon. Cut half of a five cent loaf of milk bread into small squares, mix with the apple and put in a pudding mould. Mix half a pound of sugar with four eggs and one quart of milk, strain, and pour into the mould. Allow to soak for a half hour, and bake in a moderate oven.

=Maraschino sauce for iced pudding.= One-half pint of cream, one pony of maraschino, one-quarter of a pound of sugar. Beat all together until a little thick, and serve very cold.

MARCH 21

BREAKFAST Oatmeal and cream Broiled kippered herring Baked potatoes Rolls Coffee

LUNCHEON Canape St. Francis Eggs, Careme Hot buckwurst with potato salad Limburger cheese and crackers Coffee

DINNER Potage Eliza Terrapin, Maryland Beef tongue, Parisian style Potatoes Ritz Beans, Normandy Hearts of lettuce Savarin au kirsch Coffee

=Broiled kippered herring.= Kippered herring may be obtained in cans.

Dip in oil and broil very lightly, cover with maitre d'hotel sauce, and garnish with lemon and parsley.

=Eggs, Careme.= b.u.t.ter a shirred egg dish, crack two eggs into it, and season with salt and pepper. Slice a truffle and a few canned mushrooms, mix with a little cream sauce, and pour over the eggs. Bake in oven.

=Hot buckwurst.= Secure the buckwurst from your butcher, lay them in boiling water for ten minutes, but do not let the water boil after they have been put in it.