The Hotel St. Francis Cook Book Part 37

BREAKFAST Fresh currants Oatmeal with cream Rolls Coffee

LUNCHEON California oyster c.o.c.ktails Eggs Agostini Calf's head, vinaigrette Boiled potatoes Sliced bananas with whipped cream Macaroons Demi ta.s.se

DINNER Consomme Turbigo Black ba.s.s, saute meuniere Tenderloin of beef, Parisienne Spinach in cream Artichokes, sauce mousseline Watercress salad Plombiere a la vanille a.s.sorted cakes Coffee

=Eggs Agostini.= Put one-quarter pound of boiled rice on a platter, lay four poached eggs on top, and cover with tomato sauce.

=Consomme Turbigo.= Boil one-quarter pound of noodles in salt water.

Boil a carrot, cut in the form of matches, in salt water until soft. Cut the breast of a soup hen or chicken in Julienne shape. Add all to two quarts of hot and well-seasoned consomme.

=Plombiere a la vanille (ice cream).= The yolks of eight eggs, one-half pound of sugar, one quart of milk, and one vanilla bean. Mix the yolks of eggs with the sugar. Split the vanilla bean and boil it in the milk.

Then pour the milk, the yolks and sugar together, set on the fire, and stir with a wooden spoon until it thickens. Do not let it come to a boil. Strain and freeze, put in moulds, and set in ice box until very hard. Serve with whipped cream.

=Plombiere aux marrons.= Same as vanilla plombiere, but add some broken marrons glaces soaked in a little rum, when ready to put in the moulds to harden. Serve with whipped cream, and a whole marron glace on top of each portion.

=Plombiere aux fruits.= Prepare in the same manner as for plombiere aux marrons, but use chopped mixed glace fruit instead of the marrons.

JUNE 11

BREAKFAST Sliced fresh figs with cream Scrambled eggs with bacon b.u.t.tered toast Coffee

LUNCHEON Cantaloupe Eggs au fondu Broiled squab on toast Julienne potatoes Cold asparagus, mustard sauce Oregon cream cheese with crackers Demi ta.s.se

DINNER Cream of artichokes Ripe olives Fillet of flounder, Piombino Sweetbreads braise, Montebello Souffle potatoes Roast chicken, au jus Escarole and chicory salad Souffle glace aux fraises a.s.sorted cakes Coffee

=Eggs au fondu.= Poached eggs on toast, covered with Welsh rabbit. Serve hot.

=Cream of artichokes.= Make three quarts of very light stock veal or chicken broth, strain and add to it four whole artichokes. Boil until the artichokes are soft, then remove and separate the bottoms from the leaves, cut the bottoms in small squares, and place in soup tureen. Then pa.s.s the leaves through a fine sieve, and put back in the broth. Melt three ounces of b.u.t.ter in a ca.s.serole, add three spoonfuls of flour, heat through, add the broth and boil for ten minutes. Then add a pint of thick cream, bring to a boil, season well with salt and pepper, and strain over the cut-up artichoke bottoms in the tureen.

=Fillet of flounder, Piombino.= Cut four fillets from one large flounder, place in a b.u.t.tered pan, season with salt and pepper, add a gla.s.sful of claret and one-half cup of water, cover with b.u.t.tered paper, put in oven and bake until done. Then place the fish on a platter. Make a sauce Genoise from the head and bones of the flounder, add the tail of a lobster cut Julienne style, and four heads of fresh mushrooms cut in the same manner and sauteed in b.u.t.ter. Pour the sauce over the fish. If fresh mushrooms are not available canned ones may be used.

=Sweetbreads braise, Montebello.= Put some braised sweetbreads on a platter with their own gravy, and garnish with artichoke bottoms filled with puree of fresh mushrooms. Serve sauce Bearnaise separate; or poured over the sweetbreads, as desired.

=Souffle glace aux fraises.= Mix one pint of whipped cream, one-half pint of fresh strawberry juice, the yolks of four eggs beaten lightly, and four ounces of powdered sugar. Whip separately the whites of five eggs, and add to the mixture. Put in paper cases, and freeze. Serve with a dot of whipped cream on top, and a nice large fresh strawberry on top of the cream.

=Souffle glace with raspberries.= Prepare in the same manner as souffle glace aux fraises, but subst.i.tute raspberries for the strawberries.

JUNE 12

BREAKFAST Preserved pears Griddle cakes with honey Coffee

LUNCHEON Carciofini ecrevisses en buisson Braised beef Noodles French pastry Coffee

DINNER Consomme Ditalini Fillet of sole, St. Nazaire Leg of mutton, currant jelly String beans Green corn Hashed potatoes in cream Field salad Apricot pie Coffee

=Braised beef.= Have the butcher cut an eight pound piece of rump or brisket of beef. Season with salt and pepper, and rub with a small piece of garlic. Melt in a pot about two ounces of b.u.t.ter, and when hot add the beef and roast on top of the range until it is brown on all sides.

Then remove the beef, add one ounce of fresh b.u.t.ter to the gravy already in the pot, and when hot add two large spoonfuls of flour, and allow it to brown. Then add three pints of water, bring to a boil, and then put in the beef again. Add two calf's feet, one onion, one carrot, a large bouquet garni, four chopped tomatoes, salt, and a spoonful of whole black peppers. When boiling season well, cover, and put in oven. It will require from three to four hours to become well done. Then remove the beef to a platter, and reduce the sauce one-half. Taste to see if more seasoning is required, and then strain. Pour some of the sauce over the beef, and serve the remainder in a sauceboat. Garnish the beef with the carrot that was cooked with it. Cut the carrot in thin slices.

=Larded rump of beef.= Lard a piece of rump of beef, and then prepare in the same manner as braised beef.

=Fillet of sole, St. Nazaire.= Cook four fillets of Sole a la Normande, and garnish with a dozen fried oysters.

=Currant jelly.= Strip the currants from their stems, and wash them. Put them on to cook, and when they become hot mash them. Boil for twenty-five minutes, then pour into jelly bag and let them drip without squeezing. Measure the juice and return it to the kettle. After it has boiled about ten minutes add heated sugar, allowing a pound of sugar to a pint of juice. Cook until it jells when a little is poured on a saucer. Pour into moulds, and seal when cold.

JUNE 13

BREAKFAST Fresh strawberries with cream Broiled veal kidneys, English style Baked potato Rolls Coffee

LUNCHEON Poached eggs, Colbert Ombrelle d'Ostende Potato croquettes Celery Victor Compote of pineapple Sponge cake Demi ta.s.se

DINNER Potage Arlequin Ripe California olives Pompano, Vatel Chicken saute, Archiduc d.u.c.h.esse potatoes Jets de houblons Chiffonnade salad Peach ice cream a.s.sorted cakes Coffee

=Broiled veal kidneys, English style.= Leave a little fat on two veal kidneys, split them, season with salt and pepper, and sprinkle with a tablespoonful of dry English mustard. Then sprinkle with olive oil, and broil. When done place them on four pieces of dry toast. Mix two ounces of b.u.t.ter with the juice of a lemon, one tablespoonful of Worcestershire sauce, a little salt, pepper, grated nutmeg, chopped parsley, and one spoonful of meat extract. Mix well, and pour over the kidneys. Garnish with watercress.

=Poached eggs, Colbert.= Put some poached eggs on toast, and cover with sauce Colbert.

=Ombrelle d'Ostende.= Put four pieces of toast on a platter and place on each a large broiled fresh mushroom, head down. Put two broiled oysters on top of the mushrooms, pour maitre d'hotel sauce over them, and lay two strips of broiled bacon across the top of each. Garnish with parsley in branches and quartered lemons.

=Compote of pineapple.= Pare and core a pineapple, and cut in slices.

Make a syrup with one-half pound of sugar and half a pint of water, and stew the pineapple in it until tender, and the syrup is clear. Serve cold, with a few drops of kirschwa.s.ser or maraschino sprinkled over it, and a little of its syrup.

=Potage Arlequin.= Slice two carrots, two beets, two turnips, and add a pound of sh.e.l.led new peas. Put all in a ca.s.serole, cover with two quarts of water, season with salt, add about three pounds of cut-up veal bones, bring to a boil, and skim. Then cover, and cook until soft. Remove the veal bones, and strain the remainder through a fine sieve. Then return to ca.s.serole, and if too thick add a little bouillon, chicken broth or stock. Bring to a boil, season with salt and pepper, and stir in three ounces of sweet b.u.t.ter. Serve with bread cut in small squares and fried in b.u.t.ter.

=Pompano, Vatel.= Use four whole California pompano; or the four fillets from one Florida fish. Put them in a b.u.t.tered saute pan, season with salt and pepper, add one-half gla.s.s of stock and the juice of a lemon, and cook in oven until done. Then place the fish on a platter. Bring one-half pint of tomato sauce to a boil, add one-half pint of cream sauce, one spoonful of chopped truffles, season well with salt and pepper, and pour over the fish.

JUNE 14

BREAKFAST Raspberries with cream Scrambled eggs with cheese Rolls Oolong tea

LUNCHEON Half of grapefruit with cherries Baked beans, Boston style Brown bread Beignets souffles Coffee

DINNER Little Neck clams on half sh.e.l.l Consomme Ab-del-cader Aiguillettes of turbot, Bayard Roast sirloin of beef, fermiere Lettuce salad Souffle glace, St. Francis a.s.sorted cakes Coffee

=Scrambled eggs with cheese.= Mix ten eggs with one-half cup of cream, and one-half cup of grated Parmesan or Swiss cheese; season with salt and pepper to taste. Melt two ounces of b.u.t.ter in a ca.s.serole, add the eggs, and scramble.

=Beignets souffles.= One pint of water, one-quarter pound of b.u.t.ter, one-half pound of flour, nine eggs, and a pinch of salt. Put the b.u.t.ter and salt in the water and bring to a boil. Stir in the flour with a wooden spoon, and work well until it is a smooth paste. Remove from the fire and work in the eggs, one by one. Form in the size of a walnut, and drop into hot lard with a soupspoon, and fry until well browned. The fritters will turn by themselves while frying. When done roll in powdered sugar to which has been added a little cinnamon, and serve on a napkin.

=Consomme Ab-del-cader.= Cut some carrots and turnips in half-moon shape, and boil in salted water. Cut some royal in the same shape. Also have some profiteroles. Put equal quant.i.ties of each in hot consomme, and also one poached yolk of an egg for each person. Have the consomme well seasoned.

=Aiguillettes of turbot, Bayard.= Cut four fillets of turbot lengthwise, and about four inches long and two inches wide. Place in a b.u.t.tered pan, season with salt and white pepper, add one-half gla.s.s of white wine and one-half cup of fish stock, or water; cover with b.u.t.tered paper, and cook in oven for ten minutes. Then place the fish on a platter, reduce the broth until nearly dry, add a pint of lobster sauce to which has been added the tail of a lobster, six heads of French canned mushrooms, and two truffles, all cut Julienne style. Pour the sauce over the fish before serving.

=Roast sirloin of beef, fermiere.= Roast sirloin of beef, sauce Madere, garnished with string beans in b.u.t.ter, carrots in b.u.t.ter, and chateau potatoes.

=Chicken saute, Archiduc.= Joint a chicken, and season with salt and pepper. Melt two ounces of b.u.t.ter in a saute pan; when hot add the chicken and saute for five minutes. Then add two sliced green peppers, and saute until the chicken is done. Then place the chicken on a platter, and add another ounce of b.u.t.ter to the saute pan. When the b.u.t.ter is nice and brown pour the gravy over the chicken, sprinkle with chopped parsley, and garnish with lemons cut in half.