The Hotel St. Francis Cook Book Part 26

=Austrian chicken fritters.= Chop the meat of a boiled or baked fowl, season with salt, pepper, nutmeg and herbs; place in a saucepan, and add enough cream or white sauce to moisten. To each cup of the meat and cream add the yolk of one egg. Cut some sandwich bread into thick slices. Mix a pint of milk with two well-beaten eggs. Spread the sandwich bread with a thick layer of the creamed chicken, press two pieces of the bread together, as if making a sandwich, dip this in the egg and milk mixture, then roll in sifted bread crumbs, and fry in hot lard to an even brown color; and in the same manner as for pancakes.

=Sweet potatoes, Southern, II.= Peel some sweet potatoes and cut lengthwise into strips about an eighth of an inch thick. Put some b.u.t.ter into a saute pan, and the potatoes, and sprinkle them with brown sugar.

Then place on top another layer of potatoes, sprinkle them with sugar, and so on, filling the pan. Add hot water, cover the dish, and set in the oven and bake until soft.

=California sherbet.= Fill gla.s.ses with orange water ice, and on top place five strawberries that have been soaked in California brandy.

=Tenderloin of beef, c.u.mberland.= Roast tenderloin of beef, sauce poivrade, garnished with stuffed cuc.u.mbers.

=Stuffed cuc.u.mbers.= Peel two cuc.u.mbers and cut in pieces one and one-half inches thick. Put in ca.s.serole and cover with a quart of water, season with a pinch of salt, bring to a boil, and cool off. With a round cutter remove the inside from the cuc.u.mbers, leaving firm rings. Place these on a b.u.t.tered saute pan and fill with the following stuffing: Mix a cup of bread crumbs with a cup of puree of fresh mushrooms; season with salt and pepper, add the yolks of two raw eggs, and some fresh-chopped parsley. Mix well, and fill the cuc.u.mbers. Cover with b.u.t.tered manilla paper, put a cup of bouillon in the bottom of the pan, and bake in oven for twenty minutes. Serve as a garnishing for entrees, or fish; or as a vegetable course, on a platter, with tomato sauce or meat gravy.

APRIL 23

BREAKFAST Baked apples with cream Boiled eggs Dry toast Coffee

LUNCHEON Oysters marine Clam broth in cups Cheese straws English chuck steak, maitre d'hotel White beans with tomatoes French fried potatoes Cocoanut meringue pie Coffee

DINNER Potato soup, Dieppoise Broiled herring, cream sauce Hollandaise potatoes Roast leg of reindeer, port wine sauce Sweet potatoes flambe with rum Asparagus tips au gratin Vanilla charlotte glacee Demi ta.s.se

=English chuck steak, maitre d'hotel.= This steak is cut from the end of the saddle, near the legs. It should be cut all the way across the saddle, and about an inch and a half thick. Season with salt and pepper, dip in oil, and broil. When done put on a platter, cover with maitre d'hotel sauce, and garnish with lemon and watercress.

=White beans and tomatoes.= Soak two pounds of white beans in cold water, over night. Then put the beans in a vessel with three quarts of water, a ham bone, a bouquet garni, and a handful of salt. Bring to the boiling point, skim, cover, and boil until well done. Remove the ham bone and the bouquet, and drain off the water. In a ca.s.serole put two ounces of b.u.t.ter and a chopped onion, and simmer until nice and yellow.

Then add four peeled and chopped fresh tomatoes, or a quart of canned tomatoes, and simmer for thirty minutes. Then add the beans, season with salt and pepper, and simmer all together for fifteen minutes.

=Oysters, marine.= Same as pickled oysters.

=Potato soup, Dieppoise.= In a sauce pan put three ounces of b.u.t.ter, one sliced celery root, two leeks, a half dozen sliced parsley roots, and simmer for five minutes. Then add two pounds of potatoes sliced very thin, and two quarts of bouillon. Season with salt and pepper, and boil for forty-five minutes. Just before serving add two rolls that have been sliced thin and toasted in the oven, and a little fresh-chopped parsley.

=Sweet potatoes flambe with rum.= Boil and peel four sweet potatoes, and cut in egg shapes. Put in pan with two ounces of b.u.t.ter and roast until nice and yellow. Then add a little salt and a teaspoonful of sugar, heat, and then put in chafing dish. Pour two ponies of rum on top, light, and bring to the table flaming.

=Vanilla charlotte glacee.= Line a pudding mould with lady fingers, fill with vanilla ice cream, unmould, and decorate with whipped cream and glace cherries.

=Dartois Chantilly.= Roll some puff paste with six turns, and about one-quarter inch thick. Cut in strips two inches wide and four inches long. Place them in a wet pan about one-half inch apart, and let them set for a few minutes, then brush over with egg, and with the point of a small knife mark a line about one-eighth inch deep all around the cakes, and about one-quarter inch from the edges. Bake in rather hot oven for about twenty-five minutes. Remove the top while hot, and empty the cake, leaving only the dry crust. Fill with sweetened whipped cream, vanilla flavor, after cooling.

APRIL 24

BREAKFAST Orange marmalade Finnan haddie in cream Baked potatoes Rolls Oolong tea

LUNCHEON Eggs en cocotte, plain Ripe California olives Sand dabs, meuniere Cold asparagus, vinaigrette Strawberry short cake Coffee

DINNER Little neck clams Burned farina soup Radishes Fillet of sole, sauce cardinal Olivette potatoes Roast shad and roe, a l'Americaine Artichokes, Hollandaise Lettuce salad English rice pudding Coffee

=Eggs en cocotte, plain.= Break one or two eggs in a b.u.t.tered cocotte dish, season with salt and pepper, put a little b.u.t.ter on top, and bake in oven for a few minutes. Serve on napkin or paper doily.

=Burned farina soup.= Melt in a ca.s.serole one-half pound of b.u.t.ter; when hot add three-quarters of a pound of farina, and roast on top of the range, stirring with a wooden spoon so it will not stick to the bottom.

Cook until the color of a chestnut, then add two quarts of boiling water, season with salt and pepper, and boil for one hour. This is a good soup for Friday.

=Fillet of sole, cardinal.= In a b.u.t.tered saute pan put four fillets of sole, season with salt and white pepper, add one-half gla.s.s of white wine, cover with b.u.t.tered paper, and bake in oven for ten minutes.

Remove the fillets to a platter, and to the saute pan add one pint of white wine sauce. Bring to a boil and then stir in two tablespoonfuls of lobster b.u.t.ter. When the b.u.t.ter is melted strain the sauce over the fish.

=Roast shad and roe, a l'Americaine.= Secure from the fish dealer a fresh shad with the roe inside, and without the belly cut open. In a roasting pan put four ounces of b.u.t.ter, one chopped onion, a carrot cut in very small dices, a spoonful of chopped parsley, and a bay leaf, clove, and a garlic clove, all chopped fine. Place the fish on top, season well with salt and pepper, put a few bits of b.u.t.ter on top of the fish, and place in the oven. Baste continually, and if the pan becomes too dry, add one-half gla.s.s of white wine, baste, and then add one-half gla.s.s of water. Bake for about an hour in a moderate oven. When done place on a platter and pour the sauce in the pan over the fish. A spoonful of Worcestershire sauce, and the juice of a lemon or two, may be added to the sauce if desired.

=English rice pudding.= Three pints of milk, one-quarter of a pound of rice, one-quarter of a pound of sugar, and one-half of a vanilla bean split in two. Boil the milk with the vanilla bean, then add the washed rice, and cook for about forty minutes. Add the sugar and boil again for a few minutes, turning carefully with a wooden spoon, so it will not stick to the bottom. Then remove from the fire, add one cup of thick cream, and pour into deep china vegetable dishes, and bake in a hot oven until brown on top. Use one large dish for baking, or individual ones, as desired.

APRIL 25

BREAKFAST Grapefruit a la Rose Boiled eggs Dry toast Coffee

LUNCHEON Consomme in cup Fillets of sand dabs, sauce verte Leberkloese (liver dumplings) Sauerkraut Boiled potatoes Escarole and chicory salad Port de Salut cheese and crackers Coffee

DINNER Cream of potatoes Pickles Tenderloin steak, a la Polonaise Spinach with eggs Mashed potatoes Lettuce and alligator pear salad Orange custard pie Coffee

=Grapefruit a la Rose.= Peel and slice two grapefruit and put in salad bowl. Mix one-half cup of fresh strawberries and one-half cup of fresh raspberries and two spoonfuls of powdered sugar, and strain through a fine colander. Have all very cold. Put the grapefruit in gla.s.ses and pour the fresh fruit sauce over it.

=Fillet of sand dabs, fried.= Cut the fillets from four sand dabs, season with salt and pepper, roll in flour, then in beaten eggs, then in bread crumbs, and fry in hot swimming lard. When done serve on napkins with fried parsley and quartered lemons. Serve sauce Tartar or sauce verte separate.

=Sauce verte.= In a mortar mash equal parts of chives, chervil and parsley. When very fine add some mayonnaise sauce, mix well, and strain through a cheese cloth. Season well before serving.

=Leberkloese (liver dumplings).= Remove the skin from a calf's liver of good size, and sc.r.a.pe well with a fork to remove all the nerves. Then put in a bowl and add four cups of fresh bread crumbs, three eggs, a little salt, pepper, grated nutmeg, chopped parsley, chopped garlic, one chopped onion and four chopped shallots fried in b.u.t.ter, a teaspoonful of chopped thyme leaves, and one bay leaf chopped almost to a powder.

Mix all well together, and drop with a soupspoon into boiling bouillon or salt water, and cook slowly for about twelve minutes. Place on a platter with a little brown gravy; or, in a pan put three ounces of b.u.t.ter with one cup of bread cut in small squares and fry until nice and yellow, then pour over the dumplings, and sprinkle chopped parsley on top.

=Tenderloin steak, Polonaise.= Broil the steak, put on a platter, cover with maitre d'hotel sauce, and garnish with cauliflower Polonaise.

APRIL 26

BREAKFAST Sliced oranges Ham and eggs Rolls Coffee

LUNCHEON Eggs gourmet Honeycomb tripe with cream and peppers Baked potatoes Fresh vegetable salad Imperial pancake Demi ta.s.se

DINNER Consomme a la Russe Salted Brazil nuts Frogs' legs, saute a sec Breast of tame duck, Virginia style Fried apples Wax beans in b.u.t.ter Romaine salad Neapolitan ice cream a.s.sorted cakes Coffee

SUPPER Angels on horseback Chicken a la King Coffee

=Eggs gourmet.= Spread some terrine de foie gras on four pieces of toast, lay a poached egg on top of each piece, and cover with sauce Perigord.

=Honeycomb tripe with cream and peppers.= Cut three pounds of tripe in strips about two inches long and one-half inch wide, and put in ca.s.serole with cold water and a spoonful of salt. Bring to a boil and cook for ten minutes. Then drain off the water, add one pint of milk, season with salt, and boil for thirty minutes. Cut six green peppers in small squares, and put in ca.s.serole with three ounces of b.u.t.ter, simmer until done, then add one pint of cream sauce, boil for a minute, and add to the tripe. Boil together for five minutes.

=Imperial pancakes.= Make some thin pancakes, and cut in circular shapes with a three-inch round cutter. With the same cutter cut some sponge cake, and about one-half inch thick. Put some apple sauce on top of the cake, then one of the round pieces of pancake, and repeat until you have four layers with the pancake on top. Decorate with meringue paste, with a pastry bag and a fancy tube, and form in the shape of a crown on top.

Put in oven to give a light color.

=Consomme a la Russe.= To consomme brunoise add a spoonful of boiled barley and a few squares of boiled smoked beef tongue for each person.

=Breast of tame duck.= Cut the b.r.e.a.s.t.s from a tame duck, season with salt and pepper. Put a piece of b.u.t.ter in a saute pan, add the b.r.e.a.s.t.s and saute for about fifteen minutes if the duck is a young one. Serve on a platter covered with sauce Colbert.

=Breast of duck, Virginia style.= Broil two slices of Virginia ham and lay on top of the b.r.e.a.s.t.s prepared as above.