The Hotel St. Francis Cook Book Part 28

BREAKFAST Stewed prunes Melba toast Ceylon tea

LUNCHEON Little Neck clam c.o.c.ktail Broiled striped ba.s.s, maitre d'hotel Potatoes natural Lettuce and tomato salad French pancakes Coffee

DINNER Bisque of crabs Radishes Fillet of sole, Marguery Vol au vent of salmon, Genoise Planked shad and roe Cuc.u.mber salad Fancy ice cream Alsatian wafers Demi ta.s.se

SUPPER Canape of sardines Yorkshire buck Coffee

=Fillet of sole, Marguery.= Put four fillets of sole in a b.u.t.tered saute pan. Season each fillet with salt and a little Cayenne pepper, add one-half gla.s.s of white wine, and cover with b.u.t.tered manilla paper. Put in oven and cook for six minutes. Remove the fillets to a b.u.t.tered silver platter, place six boiled mussels and one head of canned mushrooms on top of each fillet. Now add to what wine is left in the sauce pan, one spoonful of white wine sauce, and bring to a boil, and bind with the yolks of two eggs and two ounces of b.u.t.ter. Stir well so the b.u.t.ter will be thoroughly melted. Strain and pour over the fish, sprinkle with grated bread crusts, and bake in a very hot oven just long enough to acquire a light golden color.

=Vol au vent of salmon, Genoise.= Make one large, or four individual, vol au vent sh.e.l.ls. Boil one pound of salmon in salted water; when done cut in pieces one inch square, put in ca.s.serole, cover with one-half pint of Genoise sauce, add eight heads of canned mushrooms, season well, and fill the sh.e.l.ls.

=Chicken saute, Montpensier.= Joint a spring chicken and season with salt and pepper. Melt in a saute pan one ounce of b.u.t.ter; when hot add the chicken and saute until nice and brown. Then sprinkle with one-half spoonful of flour and let that get brown; add one-half cup of bouillon and a spoonful of meat extract, and simmer without being covered for five minutes. Then remove the chicken to a platter, season the sauce well and pour over it. Garnish with quartered tomatoes sauteed in b.u.t.ter, and chopped parsley and chives, and also with small pieces of bread cut in heart shapes and fried in b.u.t.ter.

=Yorkshire buck.= Welsh rabbit on anchovy toast with a poached egg and two strips of broiled bacon on top.

MAY 2

BREAKFAST Cherries Omelet with bacon Rolls Coffee

LUNCHEON Stuffed eggs, mayonnaise sauce Broiled spareribs with lentils Breast of squab, sauce Perigord Potato croquettes Port de Salut cheese with crackers Coffee

DINNER Farina soup, Francis Joseph Fillet of flounder, Pompadour Larded sirloin of beef, D'Orsay Artichokes jardiniere Rissolees potatoes Romaine salad Burgundy wine jelly a.s.sorted cakes Coffee

=Breast of squab, Perigord.= Cut the b.r.e.a.s.t.s from four squabs, season with salt and pepper, roll in flour, and fry in saute pan in three ounces of b.u.t.ter. When done place on toast and cover with sauce Perigord.

=Fillet of flounder, Pompadour.= Cut the fillets from a flounder and place them on a china platter, season with salt, pepper, the juice of a lemon, and a spoonful of olive oil. Set in the ice box for twelve hours; then take out and roll in flour, then in beaten eggs, and finally in bread crumbs, and fry in swimming lard. When done place on a platter on a napkin, and garnish with fried parsley and quartered lemons. Make a sauce of six fillets of anchovies cut in small slices, mixed with sauce Tartare, well seasoned, and serve separate.

=Artichokes jardiniere.= Boiled artichoke bottoms filled with macedoine of vegetables.

=Farina soup, Francis Joseph.= Roast a pheasant in the oven for five minutes to obtain a slight color, then put in fresh-prepared consomme and boil until soft. Then strain the consomme, bring to a boil, add three pints of farina and boil for fifteen minutes. Then bind with the yolks of two eggs and one-half cup of cream, add a gla.s.s of sherry wine, one spoonful of grated cheese; season with salt, a little cayenne pepper and the juice of a lemon. Cut the breast of the pheasant in thin slices and put in the soup tureen and pour the soup over it; give it a sprinkle of chopped parsley, and serve hot.

MAY 3

BREAKFAST Baked apples with cream Buckwheat cakes, maple syrup Rolls English breakfast tea

LUNCHEON Supreme of oysters, St. Francis Eggs Malakoff Broiled chicken Souffle potatoes Lettuce salad Old fashioned strawberry shortcake Coffee

DINNER Consomme chiffonnade Ripe California olives Fillet of smelts, Stanley Chicken saute, Demidoff Turnips glaces Potato croquettes Endives salad Biscuit glace, au peppermint Macaroons Coffee

=Supreme of oysters, St. Francis.= For about eight people. Use twenty California oysters or seven Eastern oysters for each person. Serve like an oyster c.o.c.ktail in grapefruit supreme gla.s.ses in the following sauce: Mix one cup of tomato ketchup, a short cup of cream, one teaspoonful of Worcestershire sauce, one teaspoonful of lemon juice, season with salt, a dash of tobasco, and paprika. The cream should be added last. Keep the sauce on ice until needed.

=Eggs, Malakoff.= Spread some fresh caviar on four pieces of toast, lay a poached egg on each, and cover the eggs with horseradish sauce and cream.

=Consomme chiffonnade.= Cut equal parts of lettuce and sorrel in Julienne style, put in ca.s.serole, cover with water, bring to a boil, then drain off water and allow to become cool. Then put back in ca.s.serole, add two quarts of consomme, and boil very slowly for about thirty minutes. Before serving add a little chopped parsley and chervil.

=Fillet of smelts, Stanley.= Split six smelts, remove the bones, season with salt and pepper, place in a b.u.t.tered saute pan, add one-half gla.s.s of white wine, and cover with b.u.t.tered paper. Bake in oven for five minutes, and then place the fillets on a platter. Make a cardinal sauce but add to it the tail of a lobster cut in small squares, twelve slices of truffles, and six heads of canned mushrooms, sliced. Pour over the fish.

=Cardinal sauce.= One pint of sauce au vin blanc; bring to a boil and stir in two spoonfuls of lobster b.u.t.ter.

=Chicken saute, Demidoff.= Joint a spring chicken, season with salt and pepper and put in saute pan with two ounces of b.u.t.ter. Heat, add the chicken, and saute on both sides for fifteen minutes. Then add a cup of Madeira sauce, and dress on a platter with sauce over it. Garnish the platter with turnips glace; onions glace; queen olives with the stones removed, and warmed in sherry wine; and French carrots.

MAY 4

BREAKFAST Raspberries with cream Boiled eggs b.u.t.tered toast Coffee

LUNCHEON Canape Riga Sand dabs, meuniere Ox tail braise Noodles Polonaise Cole slaw, 1,000 Island dressing Lemon custard pie Coffee

DINNER Puree of red kidney beans Radishes Fillet of halibut, Bristol Sweetbreads braise, Zurich New peas, au cerfeuil Julienne potatoes Roast chicken, au jus Lettuce and grapefruit salad Savarin Mirabelle Coffee

=Ox tail braise.= Cut two ox tails in pieces three inches long, wash well and dry with a towel or cloth. Season with salt and pepper. In a ca.s.serole put three ounces of b.u.t.ter, put on the stove, and when hot add the ox tail. Saute until nice and brown, then add three spoonfuls of flour, and let that become brown also. Then add one quart of boiling water, a bouquet garni, a little salt, one-half can of tomatoes, or four chopped fresh tomatoes, one piece of garlic, an onion and a carrot.

Cover the ca.s.serole and put in the oven until the ox tail is soft. It will require two or three hours. When done remove the ox tail to a platter, reduce the sauce, season well, and strain over the ox tail on the platter.

=Puree of kidney beans.= Soak three pounds of dry red kidney beans in cold water over night. Then put on fire with two quarts of cold water, a handful of salt, a ham bone, an onion, a carrot and a bouquet garni.

Skim well, and when it boils, cover and cook until soft. Remove the ham bone, carrot, onion, and bouquet garni, and strain the beans through a fine sieve. Put back in ca.s.serole, boil again, then season with salt and pepper, and add three ounces of b.u.t.ter, little by little, and stir well until thoroughly melted. Serve with bread cut in small squares and fried in b.u.t.ter.

=Fillet of halibut, Bristol.= Put four fillets of halibut in a b.u.t.tered saute pan, season with salt and pepper, cover with b.u.t.tered paper, add one-half gla.s.s of milk and water mixed, and cook. When done place the fish on a b.u.t.tered platter, garnish with two dozen parboiled oysters, and cover all with cream sauce. Sprinkle with grated cheese, put small bits of b.u.t.ter on top, put in oven and bake until colored.

=Sweetbreads braise, Zurich.= Put some braised sweetbreads on a platter and garnish with croustades financiere and sauce Madere.

MAY 5

BREAKFAST Gooseberries in cream Waffles Honey in comb Coffee

LUNCHEON Oranges en supreme au Curacao Clam broth in cups Cheese straws Broiled squab on toast Olivette potatoes Cold asparagus, mustard sauce Chocolate eclairs Coffee

DINNER Consomme croute au pot Crab legs, Josephine Fillet of beef, Cendrillon Pate de foie gras Hearts of lettuce Omelet with fresh strawberries Demi ta.s.se

=Oranges en supreme au Curacao.= Slice two oranges, sprinkle with a spoonful of powdered sugar, and add one pony of Curacao. Have well iced, and serve in large supreme gla.s.ses.

=Consomme croute au pot.= Cut carrots, turnips, cabbage and leeks in small thin squares, parboil, and finish cooking in consomme. Serve with sliced French bread browned in oven.

=Crab legs, Josephine.= Bread the crab legs with fresh bread crumbs, and fry in a pan, with b.u.t.ter. Dish up on a round platter, with sliced fresh mushrooms saute in b.u.t.ter in center. Serve sauce Colbert separate.

=Fillet of beef, Cendrillon.= Roast tenderloin of beef, sauce Madere, garnished with the following: Shape some potato croquettes in the form of small patties, about one and one-half inch in diameter and one inch high. Roll in flour, beaten eggs, and bread crumbs. Mark about an eighth inch deep on top with a small round cutter, and fry in swimming lard.

Then lay out on a towel, lift out the cover formed by the cutter, and save. Scoop out the center, fill with a soubise (puree of onions), and replace the cover.

MAY 6

BREAKFAST Strawberries and raspberries, with cream Scrambled eggs Rolls Oolong tea

LUNCHEON Hors d'oeuvres varies Eggs Chateaubriand Breaded lamb chops, reforme Endives salad Roquefort cheese and crackers Coffee

DINNER Lamb broth a la Grecque Ripe California olives Lake Tahoe trout, maitre d'hotel Calf's head, Providence Roast chicken Peas Potatoes au gratin Watercress salad French pastry Coffee