The Hotel St. Francis Cook Book Part 34

=Eggs, Columbus.= Put some green peppers in hot, swimming lard for a minute. Then peel and cut in orange shape. Cut some pimentos in orange shape. Heat both in warm b.u.t.ter, lay two of each on each poached egg on toast.

=Cannelons a la creme.= Roll out half a pound of puff paste, that was made with six turns, to about one-eighth inch thick. Cut in strips eight inches long and one inch wide. Wash with egg, and roll on b.u.t.tered sticks about one inch in diameter. Place on pan and bake in moderate oven. Remove the sticks while hot. When cold fill with sweetened whipped cream.

=Cornets a la creme.= Same as for cannelons, but roll the strips around cornecopia shaped sticks, or tins.

=Consomme, profiteroles.= Make a cupful of cream puff paste, add two spoonfuls of grated cheese, put in pastry bag with round tube, and dress on pan. Make very small, about the size of a pea. Put in oven and bake.

Serve separate with hot consomme.

=Sand dabs, Gren.o.bloise.= Remove the skins from four sand dabs, dry with a towel, season with salt and pepper, roll in flour, and fry in pan with b.u.t.ter. Remove to a platter. Put two ounces of b.u.t.ter in the pan, cook until the color of hazelnuts, and pour over the fish. Sprinkle with chopped parsley, and lay two slices of lemon on top of each fish.

=Broiled chicken, Tyrolienne.= Cut a spring chicken in four, lay in a deep porcelain dish, sprinkle with salt and pepper, add one shallot or small onion, chopped fine, a little chopped parsley and tarragon, two cloves, and half a cup of olive oil. Let it stand for one hour. Then take out the chicken and roll in freshly made bread crumbs, and broil slowly for fifteen minutes. Place on a platter and garnish with two lemons cut in half, and parsley in branches. Serve remoulade sauce separate.

MAY 29

BREAKFAST Gooseberries with cream Boiled eggs Toast Melba English breakfast tea

LUNCHEON a.s.sorted hors d'oeuvres Clam broth in cups Fried smelts, sauce Tartar Asparagus Polonaise Cornet a la creme Coffee

DINNER Potage Albert Sardines on toast Boiled Lake Tahoe trout, pepper sauce Hollandaise potatoes Shad roe, Bordelaise Peas and carrots in cream Lettuce and grapefruit salad Jelly roll Demi ta.s.se

=Potage, Albert.= Two-thirds puree of potato soup and one-third very thick Consomme Julienne.

=Boiled lake trout, pepper sauce.= Put two trout in a fish kettle filled with water. Season with salt, add a sliced onion, one carrot, a bouquet garni, and a spoonful of whole black peppers tied in a cheese cloth.

Boil until done. Put the fish on a napkin, and garnish with small round boiled potatoes, parsley in branches, and quartered lemons. Serve pepper sauce separate.

=Pepper sauce.= Crush with a bottle on a hardwood table or marble one spoonful of whole black peppers. Put the crushed peppers in a ca.s.serole with a gla.s.s of white wine. Boil until nearly dry, add a pint of cream sauce, boil a minute, and strain through a cheese cloth. Season with salt.

=Shad roe, Bordelaise.= Place four shad roe in a b.u.t.tered pan, season with salt and pepper, put a few pieces of b.u.t.ter on top, put in oven and cook for five minutes, basting all the time. Then sprinkle with three very finely chopped shallots, a little chopped parsley, chervil and chives, and the juice of one lemon. Bake in oven, and serve on platter with its own sauce.

=Jelly roll.= One-half pound of flour, six eggs, one-half ounce of baking powder, and some vanilla flavoring. Sift the flour and baking powder together. Beat the sugar and eggs together until light, then add the flour and flavoring, and mix. Spread very thin on paper, place in pan and bake. When done turn over on a paper that has been dusted with sugar. Peel the paper from the bottom of the cake at once. Spread with some jelly or marmalade, and roll up tightly. When cold cut in slices.

MAY 30

BREAKFAST Sliced peaches with cream Fried eggs with chives Dry toast Coffee

LUNCHEON Cantaloupe Frogs' legs saute a sec Blood pudding, sauce Robert Mashed potatoes Escarole and chicory salad Apple turnover Demi ta.s.se

DINNER Consomme Venitienne Fillet of halibut, Lilloise Tournedos, Bayard Jets de houblons Potatoes a la Reine Green corn Hearts of romaine, egg dressing Mousse au chocolat Small cakes Coffee

=Fried eggs with chives.= Put an ounce of b.u.t.ter in a frying pan, break four eggs into the pan, season with salt and pepper, sprinkle some chives, chopped very fine, on top of the eggs, and fry.

=Blood pudding, sauce Robert.= Get two pounds of blood pudding from the butcher, put in frying pan with one ounce of melted b.u.t.ter, and fry for about fifteen minutes. Serve on a platter covered with sauce Robert.

=Apple turnovers.= Roll out some puff paste about one-eighth inch thick.

Cut with a round cutter about four inches in diameter. Wet the edges with water, place a spoonful of chopped apples mixed with sugar and a little cinnamon on the center, and fold over, bringing the edges together, press a little, wash the top with beaten eggs and bake. When nearly done dust some powdered sugar on top, and return to oven until glaceed.

=Consomme Venitienne.= In a bowl mix one and one-half spoonfuls of flour with three whole eggs and a little salt. Let this run through a colander into a quart of boiling consomme. Continue boiling for two minutes.

=Fillet of halibut, Lilloise.= Place four fillets of halibut in a b.u.t.tered pan, season with salt and pepper, add a half gla.s.s of white wine, cover with b.u.t.tered paper, and set in oven for ten minutes. Then put the fillets on a platter, and put in the fish pan one-half pint of white wine sauce and one-half pint of tomato sauce. Bring to a boil, and strain. Cut two slices of bacon in strips like matches (Julienne style), fry, and put in the sauce. Also add six leaves of tarragon chopped fine, season well, and pour over the fish.

=Tournedos, Bayard.= Season four small tenderloin steaks with salt and pepper. Heat two ounces of b.u.t.ter in a saute pan, and saute the fillets.

Dress on toast spread with foie gras. Pour over them sauce Madere, to which has been added some sliced fresh mushrooms saute in b.u.t.ter.

Garnish with small round chicken croquettes, about one inch in diameter.

=Mousse au cafe.= Mix the yolks of six eggs with one-quarter pound of syrup at about twenty-eight degrees. Put in a basin in bain-marie and cook until it thickens. Remove from the fire and beat until cold. Add one-half cup of strong coffee and one pint of whipped cream. Mix well, put in mould and freeze. Serve decorated with sweetened whipped cream.

=Mousse au chocolat.= Same as above, but flavor with two ounces of melted cocoa or chocolate, instead of coffee.

MAY 31

BREAKFAST Fresh strawberries with cream Breakfast sausages with apple sauce Rolls Coffee

LUNCHEON Canape Norway Eggs Biarritz English mutton chops, tavern Camembert cheese with crackers Coffee

DINNER Creme Congalaise Ba.s.s, Nicoise Potatoes nature Chicken saute, demi-deuil Timbale of rice Flageolets in b.u.t.ter Alligator pear salad Peach, Bourdaloue a.s.sorted cakes Demi ta.s.se

=Canape Norway.= Spread four pieces of toast with b.u.t.ter, lay thin slices of smoked salmon on top, trim to diamond shape, and dress on napkin. Garnish with parsley and lemon.

=Eggs, Biarritz.= Spread four pieces of toast with anchovy b.u.t.ter, lay on each piece a hard-boiled egg cut in two. Put a stuffed olive on each half of egg.

=Creme Congalaise.= Add a spoonful of curry powder to a cream of chicken soup. Also add the breast of a boiled chicken cut in small dices.

=Ba.s.s, Nicoise.= Cut a three-pound ba.s.s in slices about one inch thick.

Put in a b.u.t.tered fish pan, season with salt and pepper, spread over the top one-half teaspoonful of chopped garlic, four peeled and chopped tomatoes, some chopped parsley, and three ounces of b.u.t.ter in small bits. Put in oven and bake for twenty minutes. Serve from pan, direct from the oven. Other large fish may be prepared in the same manner.

=Chicken saute, demi-deuil.= Cut a spring chicken in four, season with salt and pepper, put in a saute pan with two ounces of b.u.t.ter, and simmer for five minutes, without allowing to get color. Then sprinkle with a spoonful of flour, and simmer again. Then add a cup of chicken broth or white bouillon, and boil for ten minutes. Then remove the chicken to a platter. Mix one-half cup of thick cream and the yolks of two eggs, and let it run into the boiling sauce. Season well, and strain. Slice one-half can of French mushrooms and two truffles, and add to the sauce. Heat, and pour over the chicken.

=Timbale of rice.= Make a risotto. b.u.t.ter four timbale moulds, fill with risotto, and turn over on a platter. Serve with any desired sauce, such as supreme, cream, tomato, Madeira, etc. Or serve plain, as a garnish.

JUNE 1

BREAKFAST Blackberry jelly Ham and eggs Rolls Coffee

LUNCHEON Little Neck clams on half sh.e.l.l Consomme in cups Cheese straws Fried calf's brains, tomato sauce Potatoes au gratin Cold asparagus, mustard sauce Raspberries a la mode Sponge cake Demi ta.s.se

DINNER Rocol soup, a la Russe Boiled salmon, sauce diplomate Larded tenderloin of beef, St. Martin Green corn Fresh Lima beans Potatoes Marquise Chicory salad with a chapon Vanilla plombiere Macaroons Coffee

=Fried calf's brains, tomato sauce.= Cut two cold boiled calf's brains in two lengthwise, season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in very hot swimming fat, and serve on napkin with parsley and lemon. Serve tomato sauce separate.

=Boiled calf's brains.= Let two fresh calf's brains soak in cold water for an hour, so the blood will run out. Then remove the skin with the fingers. Put in a ca.s.serole, cover with cold water, add salt, a bouquet garni, one-half of an onion, sliced, one-half of a carrot, sliced, and one-half of a wine-gla.s.sful of vinegar. Bring to the boiling point, skim, and let slowly simmer for ten minutes. Remove from the water and serve on napkin, with parsley and lemon. Serve melted b.u.t.ter, or other sauce, separate.

=Rocol soup a la Russe.= In a ca.s.serole put one veal knuckle, one pound of shin of beef, two slices of raw bacon, two slices of raw ham, and one soup hen. Cover with four quarts of water, add a spoonful of salt, bring to a boil, and skim well. Then add two carrots, two onions, two turnips, and a bouquet garni. As the meats become soft remove and cut in small squares. Then strain the broth through a cheese cloth into another ca.s.serole. Take off the fat from the top and bring to a boil. While it is boiling let one-half pound of farina run slowly into it. Cook for fifteen minutes, add the meats, season with salt, pepper, and a little chopped parsley and fennel.

=Boiled salmon, sauce diplomate.= Serve boiled salmon on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons.

Serve sauce diplomate separate.