The Hotel St. Francis Cook Book Part 24

APRIL 15

BREAKFAST Stewed rhubarb Boiled eggs b.u.t.tered toast Coffee

LUNCHEON Grapefruit en supreme, with kirsch Eggs, Lorraine Corned beef hash French pastry Demi ta.s.se

DINNER Puree St. Germain Salmon Mirabeau Fillet of beef, Charcutiere Stewed canned corn Baked potatoes Endives salad Floating island Macaroons Coffee

=Grapefruit en supreme with kirsch.= Add to sliced grapefruit, for each person, a spoonful of powdered sugar and one pony of kirschwa.s.ser. Mix well and serve in supreme gla.s.ses.

=Eggs, Lorraine.= Same as eggs Chipolata with the addition of a strip of bacon across the top.

=Puree St. Germain.= Add to a puree of peas some fresh-cooked green or canned peas.

=Salmon Mirabeau.= Put in a b.u.t.tered flat pan two thick slices of salmon, season with salt and pepper, add one-half gla.s.s of claret or white wine, cover, and cook until done. Put on a platter, cover with tarragon sauce (sauce a l'estragon), garnish with stuffed olives, and lay six fillets of anchovies on top of each slice of fish.

=Tarragon sauce (Sauce a l'estragon).= Chop some tarragon very fine, add one-half gla.s.s of claret or white wine, and reduce by boiling until nearly dry. Then add one pint of brown gravy and boil for five minutes.

Season with salt and pepper, add two ounces of fresh b.u.t.ter and whip well into the hot sauce. Serve with fish or meats.

=Fillet of beef, Charcutiere.= Roast tenderloin of beef. Serve with brown gravy (sauce Madere), to which has been added twelve small glaceed onions, six sliced sour pickles, and twelve heads of French mushrooms or fresh mushrooms saute in b.u.t.ter. Before serving add a cup of tomato sauce, and season well with salt and pepper.

=Stewed canned corn.= Empty a can of corn into a sauce pan, add one ounce of fresh b.u.t.ter, season with salt and pepper, and boil. If too thick add a spoonful of thick cream.

=Punch Palermitaine.= Serve orange water ice in gla.s.ses with a little Curacao on top.

=Scalloped halibut with cheese.= Prepare one quart of cream sauce. Take four pounds of halibut, clear of bones and skin, and cut in thin slices about one-quarter inch thick, and two inches square. b.u.t.ter a shallow earthen dish, put some cream sauce in the bottom, sprinkle with grated cheese, then put in a layer of halibut, season with salt and pepper; then sauce, cheese and fish in turn; and continue for about five layers, with cream and sauce on top. Put bits of b.u.t.ter on top and bake in a moderate oven for from forty-five minutes to one hour, or until fish is done and top is nicely browned.

APRIL 16

BREAKFAST Fresh raspberries with cream Codfish cakes Broiled bacon Rolls Coffee

LUNCHEON Hors d'oeuvres a.s.sorted Poached eggs, Paulus Filet mignon, maitre d'hotel Potatoes hashed in cream Cold asparagus, vinaigrette Fruit salad, Chantilly Lady fingers Coffee

DINNER Consomme Daumont Baked shad, with raisins Chicken saute, Austin Jeanette potatoes Carrots, Vichy Lettuce salad Charlotte Russe Coffee

=Codfish cakes.= Prepare the fish as for codfish b.a.l.l.s. Form into flat cakes about one inch thick and two and one-half inches in diameter. Roll in flour and fry in melted b.u.t.ter. Serve on napkin with lemon and parsley in branches.

=Poached eggs, Paulus.= Put four very soft poached eggs on four slices of toast, cover with cream sauce with sliced truffles, sprinkle with grated cheese, and bake in hot oven just long enough to become slightly brown.

=Consomme Daumont.= To some chicken force meat add some truffles chopped fine, mix well and form into small dumplings. Cook the dumplings in consomme. Cut two turnips in small squares and boil in salt water. When done add to the consomme, with one-half cup of boiled rice, and croutons souffles prepared with grated cheese.

=Chicken saute, Austin.= Joint a chicken, season well with salt and pepper, put in saute pan with two ounces of hot melted b.u.t.ter, and fry until brown on both sides. Then add one cup of brown gravy, two sliced truffles, and one spoonful of chopped tarragon. Boil for five minutes.

=Jeanette potatoes.= Prepare the potatoes as for croquettes, put into a pastry bag with a large star tube, and press through onto a b.u.t.tered pan, in the form and size of a large rose. Brush the top with yolks of eggs, and bake in oven until brown. Serve on a napkin.

=Charlotte Russe. (I).= Line a pudding mould with lady fingers, fill with sweetened whipped cream, unmould on a plate and decorate with whipped cream.

=(II).= Whip to a frost one pint of cream, add one-quarter pound of sugar and a gla.s.s of sherry wine. Dissolve two sheets of gelatine in a little hot water, strain, and pour into the cream, heating well. Line a pudding mould with lady fingers and fill with the prepared cream. Allow to stand in the ice box for an hour and a half before serving. Decorate with whipped cream.

=Baked shad with raisins.= Split the fish and lay at full length on a long b.u.t.tered dish. Cover the top of the fish with slices of tomato. Put bits of b.u.t.ter on top of the tomato; for a medium sized shad using a lump of b.u.t.ter the size of an egg. Sprinkle chopped parsley over all, and strew seedless raisins around the fish. Then add a half gla.s.s of wine, and put in a moderate oven to bake. The fish will be very tender when thoroughly done, but the time required will depend upon the thickness of the fish. From thirty to forty-five minutes is usually sufficient.

APRIL 17

BREAKFAST Orange juice Hominy with cream Crescents Chocolate with whipped cream

LUNCHEON Oysters mignonette Eggs a la tripe Small tenderloin steak, Demidoff Saute potatoes Escarole salad Camembert cheese with crackers Coffee

DINNER Potage Mongol Perch saute, meuniere Roast leg of mutton String beans with b.u.t.ter Potatoes au gratin Field salad Roman punch Pound cake Coffee

=Oysters mignonette.= Put six oysters on half sh.e.l.l on cracked or shaved ice, with a small gla.s.s or hollow green pepper filled with mignonette sauce, in the center.

=Small tenderloin steak, Demidoff.= Put four small broiled tenderloin steaks on a platter, and cover with brown gravy containing olives and sliced canned mushrooms. Garnish both ends of the platter with asparagus tips.

=Roman punch.= Dress lemon water ice in gla.s.ses in pointed shapes, and pour a little rum on top.

=Beets, Frouard.= Cut some boiled beets with a Parisian spoon into the shape of olives, put in a saute pan with melted b.u.t.ter, season with salt and pepper, and heat through. Serve in a vegetable dish, or use for garnishing.

=Deviled crab in sh.e.l.ls.= Secure some empty sh.e.l.ls from a first-cla.s.s grocer. Allow one sh.e.l.l to each person and fill with the following: Take the meat of one crab, which is sufficient for four persons, shred it, add a cup of veloute sauce, a teaspoonful of English mustard, a soupspoonful of Worcestershire sauce, a half-teaspoonful of finely chopped parsley, salt, pepper and a bit of Cayenne. Mix well. Fill the sh.e.l.ls, covering evenly. Make a paste of a teaspoonful each of English and French mustard and two spoonfuls of melted b.u.t.ter. Spread this over the top, and cover with bread crumbs. Bake for about ten minutes, or until the top is browned.

=Roast leg of reindeer.= Put in a roasting pan a sliced onion, a sliced carrot, a piece of skin of salt pork, a stalk of celery, some parsley in branches, two bay leaves, two cloves, and one sprig of thyme. Season the leg of reindeer well and lay on top. Put three ounces of b.u.t.ter on the leg, and place in the oven to roast. Baste continually, adding a little water or stock from time to time, to prevent the vegetables from burning. When the roast is done remove to a platter, and make a brown gravy with the contents of the pan by adding a spoonful of flour, simmer, add one cup of stock, season well, and strain over the meat.

Some may be reserved to serve in a bowl, separate. Also serve currant jelly and port wine sauce.

=Asparagus tips au gratin.= Cut the tips from fresh-cooked asparagus, place in a b.u.t.tered dish, season with salt and pepper, cover with cream sauce, sprinkle with grated Swiss cheese, put small bits of b.u.t.ter on top, and bake in oven until brown.

APRIL 18

BREAKFAST Rice cakes Apricot marmalade Rolls Coffee

LUNCHEON Eggs Epicurienne Tripe and oysters in cream Baked potatoes Strawberries Romanoff Lady fingers Demi ta.s.se

DINNER Little Neck clams Consomme Sevigne, II.

Ripe California olives Fillet of sole, St. Cloud Roast chicken Sybil potatoes Cold asparagus, mustard sauce Fruit salad glace a.s.sorted cakes Coffee

=Eggs Epicurienne.= Shirr the eggs. When nearly done add a brown gravy to which has been added some small pieces of terrine de foie gras, four slices of truffle, and one sliced canned mushroom.

=Strawberries Romanoff.= Put some nice ripe strawberries into a bowl, pour some Curacao over them, and serve with well-sweetened whipped cream, flavored with vanilla, on top. Serve very cold.

=Consomme Sevigne, II.= Consomme Brunoise with small quenelles (chicken dumplings). Add some chopped chervil and a little Cayenne pepper. Serve very hot.

=Flannel cakes.= One pound of flour, one ounce of baking powder, two ounces of sugar, two ounces of b.u.t.ter, two eggs, and a pinch of mace.

Mix all together with sufficient milk to make a medium dough, or batter.

Beat until smooth, and bake on a hot griddle.

=Rice cakes.= Boil one-quarter pound of well-washed rice in water for five minutes. Drain off the water and add one pint of milk, cook until rice is soft, drain off the milk and add the rice to a flannel cake batter. Bake in the usual manner.