The Hotel St. Francis Cook Book Part 32

DINNER Veloutine aurore Lake Tahoe trout, meuniere Cuc.u.mber salad Leg of lamb, Renaissance Chateau potatoes Millionaire punch a.s.sorted cakes Coffee

=Eggs, Waterloo.= Spread some foie gras on four pieces of toast; place a poached egg on each, and cover with Bearnaise sauce.

=Veloutine aurore.= Mix two pints of veloute of chicken soup with one pint of puree of tomatoes.

=Leg of lamb, Renaissance.= Garnish a roast leg of lamb with small croustades filled with chickens' livers saute au Madere, and artichokes bottoms filled with macedoine of vegetables. Serve sauce Perigueux separate.

=Millionaire punch.= Sliced mixed fruits and a few berries soaked in Chartreuse. Serve in punch gla.s.ses with lemon water ice on top.

=Raspberry juice.= Mash some clean ripe raspberries to a pulp, and allow to stand over night. Then strain through a jelly bag, and to each pint of juice add one cupful of granulated sugar. Boil for three minutes, and seal hermetically in bottles, while hot. Other berries or fruit may be prepared in the same manner. This is a good subst.i.tute for brandy or wine, for puddings or sauces. It also makes a nice drink when added to a gla.s.s of ice water.

=Boiled cider.= Put five quarts of sweet newly-made cider, before fermentation has set in, in a granite kettle, put on the fire and boil slowly until reduced to one quart. Seal in a bottle while hot. For mince pies, fruit cake, etc., use about a gill to a quart of mince meat, or cake dough.

=Peach with brandy sauce.= Bring one pint of water and one pound of sugar to the boiling point, add four peeled peaches, and cook slowly until they are soft. Remove the peaches to a bowl. Reduce the syrup one-half, add a large pony of brandy, and pour over the peaches.

MAY 20

BREAKFAST Quince jelly Oatmeal with cream Crescents Chocolate with whipped cream

LUNCHEON Grapefruit with cherries Eggs en cocotte, Porto Rico Filet mignon, Marechale New peas Lettuce salad Camembert cheese with crackers Coffee

DINNER Little Neck clams Consomme Sarah Bernhardt Ripe California olives Boiled Tahoe trout, Vatchette Broiled Porterhouse steak, Bercy French fried potatoes String beans Sliced tomatoes, mayonnaise Peaches, brandy sauce a.s.sorted cakes Coffee

=Eggs en cocotte, Porto Rico.= b.u.t.ter four cocotte dishes. Cut a peeled tomato in small squares and distribute in the four dishes, season with salt and pepper, and simmer for two minutes. Then add a slice of boiled ham cut in small dices, and a few fresh-cooked asparagus tips. Break an egg in each dish, season with salt and pepper, put a small piece of b.u.t.ter on top, and bake in oven for about five minutes.

=Filet mignon, Marechale.= Broil or saute four small tenderloin of beef steaks, and season well. Slice four heads of fresh mushrooms and chop four shallots. Put them in a ca.s.serole and simmer until done, then add two truffles sliced fine, and a small gla.s.s of sherry wine, and reduce until nearly dry. Then add two cupfuls of brown gravy, and cook again for five minutes, season with salt and Cayenne pepper, and pour over the fillets, on a platter.

=Consomme Sarah Bernhardt.= Consomme tapioca with small lobster dumplings. Cook a few leaves of fresh tarragon in clear consomme, and strain into the consomme tapioca before serving.

=Boiled Tahoe trout, Vatchette.= Put two nice Lake Tahoe trout in cold water, with a little salt, one sliced onion, one carrot, a bay leaf and a clove, some parsley and chervil. Bring to the boiling point, then set on side of the range for fifteen minutes. Serve on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve separate a sauce formed by mixing one cup of Hollandaise sauce, one and one-half cupfuls of tomato sauce, and a few chopped truffles.

=Broiled Porterhouse steak, Bercy.= Season a four pound Porterhouse steak with salt and pepper, roll it in oil, and broil. When nearly done place on a china platter and put on top a mixture of three ounces of b.u.t.ter, four shallots chopped very fine, a spoonful of chopped parsley, a little chives sliced very fine, a spoonful of meat extract, and the juice of two lemons. Put in oven and cook for five minutes. Garnish with plenty of well-washed watercress, and three lemons cut in half.

MAY 21

BREAKFAST Pineapple preserves Boiled eggs Dry toast Coffee

LUNCHEON Antipasto Consomme in cups Beef a la mode Baked potatoes Hearts of romaine salad Strawberry cream pie Coffee

DINNER Puree Camelia Radishes. Salted almonds Boiled salmon, Hollandaise Potatoes natural Roast tame duckling Apple sauce Potatoes au gratin Cold asparagus, mustard sauce Chocolate ice cream Lady fingers Coffee

=Puree Camelia.= Boil two pounds of green peas in one quart of chicken broth; with the addition of a bouquet garni. When the peas are soft remove the bouquet, and strain the soup through a fine sieve. Put back in ca.s.serole, bring to a boil, season with salt and white pepper; and add three ounces of sweet b.u.t.ter, stirring well to ensure its being melted.

=Beef a la mode.= Take about five pounds of rump of beef and lard it with a special larding needle with fresh larding pork. Season with salt and pepper, and lay in earthen pot. Cover with half claret and half water, add one sliced onion, one sliced carrot, one bouquet garni; and allow to stand for twenty-four hours. In a ca.s.serole put one spoonful of melted b.u.t.ter, and when the ca.s.serole is hot put the piece of beef in it and fry brown on both sides. Put the beef on a platter, and add to the ca.s.serole one ounce of fresh b.u.t.ter and two spoonfuls of flour, let it become brown, then add the wine, water and vegetables used in the earthen pot, bring to the boiling point, put the beef in it and simmer until the beef is soft. Place the beef on a platter, and strain the sauce through a fine sieve. Garnish the beef with carrots, onions glaces, peas and potatoes.

MAY 22

BREAKFAST Fresh blackberries with cream Scrambled eggs with bacon Southern corn pone Coffee

LUNCHEON Canape of raw beef Clam broth en Bellevue Sand dabs, meuniere Potatoes au gratin Chiffonnade salad Strawberries Parisienne Coffee

DINNER Consomme, quenelles Doria Broiled halibut, Alcide Smoked beef tongue with spinach Baked potatoes Sorbet Eau de Vie de Dantzig a.s.sorted cakes Coffee

=Canape of raw beef.= Chop one-half pound of lean fresh beef very fine, and season with salt and pepper. Spread four slices of rye bread, first with sweet b.u.t.ter, and then with the chopped beef. Place on a napkin and garnish with lettuce leaves filled with chopped onions, sliced pickles, ripe olives, and two lemons cut in half.

=Strawberries, Parisienne.= Put some nice ripe strawberries in a bowl and put in the ice box until very cold. Make a sauce by mixing one-half pint of strawberry pulp, made by pa.s.sing some strawberries through a fine strainer or sieve; one-quarter pound of powdered sugar, the juice of one lemon, and a half pint of whipped cream. Do not whip the cream too hard. When well mixed pour over the strawberries, and serve on cracked ice.

=Consomme, quenelles Doria.= Make a cream puff paste. When cold, form into small b.a.l.l.s the size of a pea, and fry in swimming lard. Serve on a napkin with hot consomme.

=Broiled halibut, Alcide.= Cut the halibut in slices one and one-half inches thick, season with salt and pepper, roll them in oil, and broil.

To a Colbert sauce add two chopped hard-boiled eggs, and pour over the fish; which has been placed on a platter. Garnish with six small fried smelts.

=Southern corn pone.= Mix one quart of yellow corn meal with cold water, into a soft dough. Add one teaspoonful of salt, a little melted lard, and a little sugar. Shape with the hands into oval cakes, so that the impression of the fingers will show. Bake in a well-greased pan in a very hot oven.

=Smoked beef tongue with spinach.= Put a smoked tongue in a ca.s.serole and cover with cold water, bring to a boil, and then set at the side of the stove and simmer slowly until soft. Cook some spinach English style, and place on platter. Slice the beef tongue and place on top of the spinach. Serve with it either sauce Madere, Champagne sauce, or plain bouillon.

=Sorbet Eau de Vie de Dantzig.= One pound of sugar, three pints of water, the juice of two lemons and one orange, and the whites of two eggs beaten with one gill of maraschino. Freeze, and serve in sorbet gla.s.ses, with Eau de Vie de Dantzig on top. Pour the Eau de Vie on immediately before serving, so the silver leaves will show.

MAY 23

BREAKFAST Sliced apricots with cream Plain shirred eggs Dry toast Coffee

LUNCHEON Eggs Hongroise Calf's liver saute, sauce Robert Lyonnaise potatoes String bean salad Raspberry cream pie Demi ta.s.se

DINNER Little Neck clams Cooper soup Queen olives Crab meat, Suzette Roast capon, au jus Potato croquettes Cold artichokes, mayonnaise Caramel ice cream Macaroons Coffee

=Eggs, Hongroise.= Boil a cup of rice, and spread on a platter, lay four poached eggs on top. Place some chickens' livers, that have been cooked saute in b.u.t.ter, around the rice; and cover all with sauce Perigueux.

=Calf's liver saute, sauce Robert.= Slice some calf's liver three-quarters of an inch thick. Season with salt and pepper, roll in flour, and fry in melted b.u.t.ter. Place on a platter and cover with sauce Robert.

=Sauce Robert.= Slice two onions very fine and put in ca.s.serole with two ounces of b.u.t.ter. Simmer slowly until soft; then add a spoonful of flour and simmer again. Then add one pint of bouillon, one spoonful of vinegar, two spoonfuls of French mustard, one spoonful of meat extract, and some salt and pepper. Cook for thirty minutes. Before serving add some chopped parsley. Serve with boiled beef, tongue, etc.

=String bean salad.= Boil two quarts of cleaned string beans in salt water. Allow to become cool, place in salad bowl, season with salt and pepper, add two spoonfuls of white wine vinegar, five of olive oil, and a little chopped parsley. Mix well.

=Strawberry cream pie.= Line a plate with pie dough and bake it. (Put some white beans in the pie so it will not lose its shape while baking.

When done remove the beans.) Place a handful of biscuit crumbs in the bottom, and fill with strawberries. Dust with powdered sugar, and garnish with whipped cream on top.

=Raspberry cream pie.= Make in the same manner as strawberry cream pie.

=Banana cream pie.= Use sliced bananas, and make in the same manner as strawberry cream pie.

=Cooper soup.= Slice three large onions and put in ca.s.serole with two ounces of b.u.t.ter. Cover, and simmer until the onions are done. Then add one and one-half quarts of bouillon, consomme or chicken broth; season with salt and pepper, and boil for thirty minutes. Strain. Serve toasted French bread and grated Parmesan cheese separate.

=Caramel ice cream.= Boil one and one-half pounds of sugar with one pint of water until slightly brown. Add two quarts of milk and stir until the sugar is dissolved. Mix one pint of milk with the yolks of eight eggs and stir gradually into the boiling milk until well mixed. Remove from the fire, add one quart of cream, and freeze.