The Hotel St. Francis Cook Book Part 30

MAY 11

BREAKFAST Fresh raspberries with cream Boiled eggs b.u.t.tered toast English breakfast tea

LUNCHEON Sardines in oil Chicken broth in cups Fried tomcods, Tartar sauce Broiled honeycomb tripe, Chili sauce Browned mashed potatoes Field and beet salad Lemon meringue pie Coffee

DINNER Potage sante Crab meat, Suzette Roast ribs of beef, Yorkshire pudding Stewed corn French peas Chiffonnade salad Grapefruit coupe a.s.sorted cakes Coffee

=Broiled honeycomb tripe, Chili sauce.= Roll four pieces of well seasoned boiled tripe in oil, then in fresh bread crumbs, and then broil. Heat one-half bottle of Chili sauce, pour on a platter and lay the tripe on top.

=Preserves. Amount of fruit required.= Seven and one-half pounds of cherries and seven and one-half pounds of sugar will make one gallon of preserves.

Fourteen pounds of berries and fourteen pounds of sugar will make five quarts of jam.

Two quarts of stemmed currants will make two pints of juice. Added to two pounds of sugar it will make three tumblers of jelly.

Always wash strawberries before removing the hulls, and then put in a colander to drain. Always select strawberries for their flavor rather than for their size.

=Strawberry preserves.= Prepare a small quant.i.ty at a time to secure the best results. Make a syrup in a kettle with two pounds of cane sugar and half a cup of water. Drop the berries into it and cook rapidly for twenty minutes. Do not stir, but remove any sc.u.m which may arise. After twenty minutes remove the berries and put in tumblers. Cook the syrup to a jelly and fill up the tumblers with it. Allow to become cold before covering.

=Blackberry jam.= Four quarts of blackberries, two quarts of nice cooked apples, four quarts of cane sugar. Boil for twenty-five or thirty minutes.

=Raspberry or loganberry jam.= In making raspberry jam, if two-thirds red raspberries and one-third currants are used the jam will be better, as the berries alone do not contain enough acid. Loganberries are sufficiently acid. Mash the fruit well, and boil it for twenty minutes.

Weigh, and to every pound of fruit use three-quarters of a pound of sugar. Boil until when some is placed on a saucer no juice will gather around it. Put in small jars or gla.s.ses, in the same manner as jelly.

=Canned strawberries.= Wash well before hulling. Weigh, and to each pound of berries add one-quarter pound of cane sugar. Boil for fifteen minutes. Put in pint jars and seal while hot.

=Apple jelly.= Take ripe Belleflower, or other fine-flavored cooking apples. Cut in quarters and remove the cores. Drop in water as fast as cut, to prevent them from turning black. Add a little lemon juice to the water. When all are ready drain off the water, and put the apples in a copper preserving kettle. Pour a little water over them and cook until soft, then strain through a flannel bag. Boil the juice with an equal weight of sugar, until it jells, and pour while hot into jelly gla.s.ses.

=Blackberry jelly.= Heat the berries to the boiling point, mash, and strain through a flannel bag. Add an equal weight of sugar to the juice, and boil briskly for twenty-five minutes. Pour into gla.s.ses while hot.

MAY 12

BREAKFAST Nutmeg melon Shirred eggs Rolls Coffee

LUNCHEON ecrevisses en buisson Chicken patties, Toulouse Broiled Virginia ham French fried potatoes Panachee salad Savarin with strawberries Coffee

DINNER Consomme Ravioli Queen olives Shad roe, Bordelaise Fillet of beef, Lombarde Cold asparagus, vinaigrette Souffle pudding, Dame Blanche Coffee

=Chicken patties, Toulouse.= Fill some patty sh.e.l.ls with Toulouse filling, prepared in the same manner as for Vol au vent Toulouse.

=Broiled Virginia ham.= Use either boiled or raw Virginia ham. Cut in thin slices, broil, and serve on platter, garnished with parsley in branches.

=Panachee salad.= This is a mixed salad of two kinds of vegetables such as beans and flageolets, peas and carrots, potatoes and lettuce, beets and field, etc.

=Consomme Ravioli.= Make some small raviolis and boil them for five or ten minutes in consomme.

=Shad roe, Bordelaise.= Season four roes with salt and pepper, roll in oil, and broil; when done put on a platter. Parboil one-half pound of beef marrow, slice very thin, and lay on top of the broiled roe. Cover with Bordelaise sauce.

=Fillet of beef, Lombarde.= Roast tenderloin of beef, sauce Madere, garnished with stuffed tomatoes and potato croquettes.

=Souffle pudding, Dame Blanche.= One-quarter pound of b.u.t.ter, one-quarter pound of sugar, three ounces of flour, one pint of milk, the yolks of eight eggs, the whites of eight eggs, and three ounces of ground blanched almonds. Put the almonds in boiling water for one second, then immediately put them into cold water, then remove the skins, and chop them very fine. Mix the b.u.t.ter, flour and sugar into a hard batter. Put the milk and the almonds on the stove to boil, then add the batter, and stir until it becomes a creamy mixture. Then remove from the fire, and add the yolks one by one, mixing well. Beat the whites of eggs to snow, and mix with the rest. Put in a b.u.t.tered mould and bake in a moderate oven for about forty minutes. Serve hot, with cream sauce to which chopped almonds have been added.

MAY 13

BREAKFAST Baked apple with cream Griddle cakes Maple syrup Coffee

LUNCHEON Cantaloupe Strained onion soup Croutons Parmesanne Pickelsteiner stew Roquefort cheese with crackers Coffee

DINNER Potage Turinoise Salted Brazil nuts Sand dabs, David Chicken saute, au Madere String beans in b.u.t.ter Persillade potatoes Romaine salad Peaches Bordaloue a.s.sorted cakes Coffee

=Croutons Parmesanne.= Four yolks of eggs, two ounces of grated Parmesan cheese, one-half ounce of salt, a pinch of Cayenne pepper, and the whites of three eggs. Beat well together the yolks of eggs, grated cheese, salt and Cayenne pepper. Then add the whites of eggs, beaten very hard. Put in a b.u.t.tered pan and bake in a moderate oven. Cut in diamond shapes while warm.

=Pickelsteiner stew.= Two pounds of veal, two pounds of shoulder of lamb, and two pounds of pork cut in pieces one and one-half inches square. Put in a saute pan with two ounces of b.u.t.ter, season with salt and pepper, and cook until brown; then put in ca.s.serole with an onion chopped fine, and let it become brown, then add one-half cup of flour; one pint of puree of tomatoes; one quart of bouillon, stock, or hot water, and a bouquet garni. Cover, and cook for half an hour; then add two pounds of potatoes cut in one inch squares, and cook until soft.

Serve in ca.s.serole, or individual cocotte dishes.

=Potage Turinoise.= One quart of puree of tomatoes and two quarts of consomme, mixed. Garnish with cooked spaghetti cut one inch long. Serve about two cupfuls of grated cheese separate.

=Salted Brazil nuts.= Roast in oven one pound of sh.e.l.led Brazil nuts until they are brown. Then rub them together to loosen the second skin, which should be removed. Wet them with a little melted gum Arabic, and sprinkle with about an ounce of fine table salt. Stir until dry.

=Sand dabs, David.= Salt and pepper four sand dabs, roll in flour, and fry in b.u.t.ter. Then place on platter and sprinkle with chopped parsley and the juice of one lemon. Put two ounces of fresh b.u.t.ter in the frying pan, add one-half cup of fresh bread crumbs, and fry until golden yellow. Pour over the fish.

=Chicken saute, au Madere.= Joint a spring chicken, season with salt and pepper. Put a small piece of b.u.t.ter in a frying pan, heat, and add the chicken. When nice and brown sprinkle with a spoonful of flour and brown again. Then add a half gla.s.s of Madeira wine, simmer a few minutes, add a cupful of stock or bouillon, and a spoonful of meat extract, and boil for five minutes. Dress the chicken on a platter, reduce the sauce one half, season well, and strain through a fine cloth or sieve. Before pouring over the chicken add a spoonful of dry sherry wine.

=Peaches Bourdaloue.= Prepare in the same manner as Pears Bourdaloue.

MAY 14

BREAKFAST Fresh strawberry preserves Scrambled eggs, asparagus tips Rolls Coffee

LUNCHEON Alligator pear c.o.c.ktail Broiled Alaska black codfish Maitre d'hotel potatoes Fricadellen Spinach with eggs Banana coupe Macaroons Demi ta.s.se

DINNER Consomme Diable Ripe California olives Boiled salmon, Fidgi Saddle of lamb, Carnot Watercress salad Omelette soufflee a la vanille Coffee

=Alligator pear c.o.c.ktail.= Scoop out the inside of one large, or two small, ripe alligator pears and cut in small pieces. Add one-half cup of tomato ketchup, one-half teaspoonful of Worcestershire sauce, one-half teaspoonful of lemon juice, a little salt and paprika, a dash of Tabasco sauce, and last of all, one-half cup of cream. Mix lightly, and serve in gla.s.ses set in ice. The c.o.c.ktails should be very cold.

=Fricadellen (b.a.l.l.s of cooked meat).= Use any kind of meat that may be left over, such as boiled beef, roast lamb, etc. Chop very fine. To each two pounds of meat add one chopped onion fried in b.u.t.ter, one cup of bread crumbs, two whole eggs, and some chopped parsley. Season with salt and pepper and a little grated nutmeg. Mix well, and make into small b.a.l.l.s, like Hamburger. Roll them in bread crumbs, and fry in pan, with melted b.u.t.ter. When well browned serve on a platter with any kind of brown gravy, or tomato sauce, or brown b.u.t.ter.

=Consomme Diable.= Cut three thin slices of bread, as for sandwiches, and spread with two cups of grated Parmesan or Swiss cheese, that has been mixed with the yolks of two eggs and plenty of Cayenne pepper. Bake in a hot oven until brown. Cut in small squares or circles, and serve on a napkin on a platter. Serve the consomme very hot.

=Boiled salmon, Fidgi.= Boil the salmon and serve on a napkin, garnished with small round boiled potatoes, quartered lemons, and parsley in branches. Serve sauce Fidgi separate.

=Sauce Fidgi.= One cup of sauce Hollandaise and one cup of sauce Riche, mixed with one spoonful of melted meat extract. Season well.

=Saddle of lamb, Carnot.= Roast saddle of lamb, with sauce Madere.