The Hotel St. Francis Cook Book Part 33

MAY 24

BREAKFAST Pineapple preserves Breakfast sausages Flannel cakes Rolls Coffee

LUNCHEON Cantaloupe Fried smelts, Tartar sauce English mutton chops, XX Century Club Celery root, beet and field salad Cottage cheese and crackers Coffee

DINNER Consomme aux perles de Nizam Fillet of perch, St. Charles Shoulder of lamb, baker's oven style Romaine salad Baba au rhum Coffee

=English mutton chop, XX Century Club.= Secure from the butcher four English mutton chops with the kidneys. Season with salt and pepper, roll in oil, and broil. Place on a platter and cover with sauce Madere.

Garnish with four red peppers (pimentos) stuffed with puree of sweet potatoes.

=Cottage cheese.= Let two quarts of milk become sour. Put in a cheese cloth and allow to hang for twenty-four hours, so all the water can drain out. Then put the curd in a salad bowl, season with salt and pepper, mix well until smooth; or strain it through a fine sieve; then add a cup of sweet cream, and some chives cut very fine.

=Consomme aux perles de Nizam.= Perles de Nizam is large pearl tapioca.

Boil two quarts of consomme, then add slowly one-half pound of pearl tapioca, and cook slowly until soft.

=Fillet of perch, St. Charles.= Cut four fillets of perch and place in saute pan with b.u.t.ter, salt, white pepper, and one-half gla.s.s of white wine. Cover with b.u.t.tered paper and simmer for ten minutes, then remove the fish to a platter. Put in the same saute pan one pint of white wine sauce, and boil for five minutes. Strain, and add a few slices of truffle, and the tail of a lobster cut in thin slices. Pour over the fish, and sprinkle some chopped lobster corals over all.

=Shoulder of lamb, baker's oven style.= Season a shoulder of lamb with salt and pepper, and rub with a piece of garlic. Then place in a deep earthen flat pan, or a roasting pan about two inches deep. Slice eight potatoes to the size of a silver dollar, and slice six onions very fine.

Mix together and put on top and around the piece of lamb. Add a bay leaf and two cloves to the pan, sprinkle with salt, fresh-ground pepper, and some chopped parsley, add two quarts of water, and put in a baker's oven; or in the stove oven; and simmer slowly for about two and one-half hours. Do not cover while cooking, and if the stove oven is used do not have it too hot. Serve from the pan in which it was cooked.

MAY 25

BREAKFAST Strawberries with cream Boiled eggs b.u.t.tered toast Chocolate with whipped cream

LUNCHEON Scrambled eggs, Ma.r.s.eillaise Crab meat, Louise Corned beef hash, au gratin Lettuce salad with French dressing Banana cream pie Demi ta.s.se

DINNER Cream soup, a l'Algerienne Salted pecans Sole, Colbert Filet mignon, Cheron Olivette potatoes Chicory salad Victoria punch a.s.sorted cakes Coffee

=Scrambled eggs, Ma.r.s.eillaise.= Peel and slice two fresh tomatoes and put in ca.s.serole with two ounces of b.u.t.ter. Simmer for five minutes. Rub the inside of a bowl with garlic, break twelve eggs in the bowl and beat them. Add salt and pepper and half a cup of cream, pour into the ca.s.serole and scramble in the usual manner.

=Cream soup, a l'Algerienne.= Boil two sweet potatoes, and force through a fine sieve. Add two quarts of cream of chicken soup. If too thick add a little plain chicken broth, or boiling milk, season well, and strain.

Before serving add two cups of boiled rice.

=Sole, Colbert.= Cut off the head of a large sole, and pull off the black skin. Lift off the four fillets complete, spreading the two sides apart with two toothpicks, so they will not touch. Dip in milk, then in flour, and then in beaten eggs and fresh bread crumbs, the lower side only. Dip the top side in milk and flour. Season well with salt and pepper, and place in a pan with b.u.t.ter, and two ounces of b.u.t.ter on top of the fish. Bake in the oven, basting continually until done. Then put the sole on a platter, remove the toothpicks and fill the s.p.a.ce with two ounces of b.u.t.ter that has been mixed with salt, pepper, a little chopped parsley, one spoonful of meat extract, and the juice of one lemon. Place the platter in the oven just long enough to melt the b.u.t.ter. Garnish with parsley in branches and lemons cut in half. The whole sole may be fried in swimming lard instead of baking, if desired. This way is easier, but is not the correct one.

=Filet mignon, Cheron.= Sprinkle four small tenderloin steaks with salt and pepper, roll in oil, and broil; or saute in pan with b.u.t.ter. Place on a platter, cover with Bearnaise sauce, lay a slice of truffle on top of each, and have for each fillet one artichoke bottom filled with macedoine of vegetables.

=Victoria punch.= Two pounds of sugar, two quarts of water, and the juice of six oranges, mixed. Then add a small gla.s.s of rhum, a small gla.s.s of kirsch, and a gla.s.s of sauternes. Freeze. Serve in gla.s.ses, covered with a meringue made with the white of three eggs and one-half pound of sugar.

MAY 26

BREAKFAST Preserved pears Broiled salt mackerel with melted b.u.t.ter Baked potatoes Rolls Coffee

LUNCHEON Cantaloupe Poached Eggs, Vanderbilt Breaded veal cutlets, tomato sauce Spaghetti in cream Allumettes (cake) Coffee

DINNER Consomme aux pluches Ripe California olives Fillet of halibut, sauce Venitienne Roast tame duck, apple sauce Asparagus Hollandaise Potatoes au gratin Lettuce and grapefruit salad Souffle glace a.s.sorted cakes Coffee

=Poached eggs, Vanderbilt.= Make a puree of fresh mushrooms and spread over toast. Lay a poached egg on top, and cover with sauce Madere.

=Breaded veal cutlets, tomato sauce.= Have your butcher cut four veal cutlets from the leg, and about one-third of an inch thick. Season with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Heat a half cup of melted b.u.t.ter in a frying pan, and fry the cutlets. Serve on a platter with tomato sauce.

=Spaghetti in cream.= Boil half a pound of spaghetti in two quarts of water seasoned with a little salt, and when soft drain off the water.

Melt an ounce of b.u.t.ter in a ca.s.serole, add one-half spoonful of flour, one-half cup of boiling milk, and one-half cup of cream, season with salt and pepper, and boil for five minutes. Pour over the spaghetti, adding a half cup of grated Parmesan or Swiss cheese.

=Consomme aux pluches.= Slice a head of lettuce and two leaves of tarragon very fine. Boil in two quarts of consomme for thirty minutes.

Add some chervil before serving.

=Fillet of halibut, sauce Venitienne.= Put four fillets of halibut in a b.u.t.tered saute pan, season with salt and pepper, add one-half gla.s.s of white wine, cover with b.u.t.tered manilla paper, and bake in the oven for fifteen minutes. Then place the fish on a platter, put in the saute pan one pint of white wine sauce, and simmer for a few minutes. Then add two spoonfuls of green coloring, and strain over fish.

=Sauce Venitienne.= Use any kind of white meat or fish sauce, depending upon what it is to be used with, and color with green vegetable coloring. Use enough color to make the sauce bright green.

=Souffle glace (plain).= Whip a pint of rich cream. Beat the yolks of four eggs with one-quarter pound of sugar, until very light, then add the cream to it. Beat the whites of five eggs very stiff, and add to the cream. Put into fancy paper cases, specially made for this purpose, and freeze in the ice cream box. If you have no ice cream box, put them in a thin vessel, cover tightly, and pack in cracked ice with rock salt mixed with it.

MAY 27

BREAKFAST Fresh raspberries with cream Shirred eggs with bananas Dry toast Coffee

LUNCHEON Eggs, presidential Frogs' legs, Greenway Broiled squab chicken on toast Souffle potatoes Hearts of romaine, Roquefort dressing Strawberries a la mode Lady fingers Coffee

DINNER Creme cardinal Radishes Crab meat, gourmet Small tenderloin steak, Fedora Artichokes, sauce mousseline Watercress, salad Wine jelly, au Chartreuse a.s.sorted cakes Coffee

=Shirred eggs with bananas.= Peel a banana and slice it very fine. Put half and half in two b.u.t.tered shirred egg dishes, and allow to become hot. Then put two eggs in each dish, season with salt and pepper, put in oven and cook.

=Eggs, presidential.= Boil until quite soft some left-over roasted or boiled chicken, mix with a little cream sauce, season well, and pa.s.s through a fine sieve. Place on artichoke bottoms, put on a b.u.t.tered dish, and set in oven to get hot. Then lay a poached egg on top, cover with well-seasoned cream sauce, and put two slices of truffle on top.

=Frogs' legs, Greenway.= Cut a dozen frogs' legs in two, and sprinkle with salt and pepper. Melt two ounces of b.u.t.ter in a saute pan, add the frogs' legs and simmer for five minutes, then add a spoonful of flour and simmer again for a few minutes. Then add one-half gla.s.s of white wine, one cup of chicken broth, or any kind of clear white broth, some chopped chives, parsley and chervil, and cook for five minutes. Before serving season well, and bind with the yolk of one egg and one-half cup of cream.

=Strawberries, a la mode.= Selected strawberries with vanilla ice cream on top.

=Raspberries, a la mode.= Prepare in the same manner as strawberries a la mode.

=Creme cardinal.= Pound the sh.e.l.ls of two lobsters very fine, in a mortar. Then put in a ca.s.serole with three ounces of b.u.t.ter, a sliced onion and carrot, one leek and a little celery, and simmer for twenty minutes. Take care that it does not burn, and simmer slowly. Then add three ounces of flour, mix well, add two quarts of milk, season well with salt and a little Cayenne pepper, boil for half an hour, and then strain through a fine sieve or cheese cloth. Return to the ca.s.serole, bring to a boil, and bind with the yolks of two eggs and one-half cup of cream. Put in a soup tureen. Cut the tail of a lobster and two truffles in small dices, put them in a ca.s.serole, season with salt and a little Cayenne pepper, add a pony of good brandy and a pony of dry sherry, bring to a boil, and pour into the soup.

=Small tenderloin steak, Fedora.= Season four small tenderloin steaks with salt and pepper, roll in oil, and broil; or saute in b.u.t.ter. When done place on top of a thin slice of heated, or fresh-boiled, ham, and cover with Bordelaise sauce.

MAY 28

BREAKFAST Strawberry jam Calf's liver and bacon Baked potatoes Rolls Coffee

LUNCHEON Grapefruit with chestnuts Eggs, Columbus Broiled pig's feet, tomato sauce Mashed turnips Cannelons a la creme Demi ta.s.se

DINNER Consomme, profiteroles Lyons sausage Sand dabs, Gren.o.bloise Broiled chicken, Tyrolienne Potatoes chateau String beans in b.u.t.ter Chiffonnade salad Fresh raspberry cup Macaroons Coffee