The Hotel St. Francis Cook Book Part 38

JUNE 15

BREAKFAST Sliced peaches with cream Ham and eggs Rolls Coffee

LUNCHEON Poached eggs a la Reine Cold sirloin of beef Rachel salad Baked apple roll Coffee

DINNER Cabbage soup, Normande Radishes Salmon steak, Hongroise Roast chicken Fresh asparagus, Hollandaise Georgette potatoes Chicory salad Vanilla ice cream Bouchettes Demi ta.s.se

=Rachel salad.= Cut some artichoke bottoms, boiled celery, potatoes and asparagus tips, and two truffles, in Julienne shape. Arrange the vegetables in a salad bowl in bouquets, place the truffles in the center, and pour some French dressing over all.

=Baked apple roll.= Roll out one pound of puff paste until it is about one-eighth inch thick. Spread with chopped apples mixed with a little powdered sugar and powdered allspice. Wet the edges of the paste with water and roll up in the form of a big stick. Put in a pan, wash the top with beaten eggs, and bake in a rather hot oven. When done cut in slices, and serve with hard and brandy sauces. Plain cream may be served separate.

=Baked apricot roll, blackberry roll, huckleberry roll, or loganberry roll.= Prepare in the same manner as apple roll, using the fruit desired.

=Cabbage soup, Normande.= Separate the outside leaves and the core of a head of cabbage. Put both the leaves and core in a ca.s.serole with five pounds of beef bones, one onion, one carrot, a bouquet garni, and a handful of salt. Bring to a boil, season, and boil for two and one-half hours. Slice the rest of the cabbage very thin, place in another ca.s.serole, add three ounces of b.u.t.ter, and fry until the moisture is out. Then drain off the b.u.t.ter, and strain the beef and cabbage broth over it. Let it boil slowly for an hour. Season with salt and pepper, and add some bread crust cut in small squares and fried in b.u.t.ter.

=Salmon steak, Hongroise.= Cut two slices of salmon one and one-half inches thick; season with salt and pepper, roll in oil, and broil on both sides until colored. Then place on a platter, put two ounces of b.u.t.ter on top, and put in oven to finish cooking. When done place on a platter and cover with tomato sauce to which a tablespoonful of paprika has been added.

=Bouchettes.= Make a mixture as for lady fingers. Put it into a pastry bag, and press out on paper in dots the size of a "quarter." Bake in a moderate oven. Allow to become cold, spread some jam or marmalade on the bottom of one and press another one on the jam, making a ball, and so on. Coat them with a white or pink icing.

=Chocolate bouchettes.= Make as above, coat with chocolate icing.

=Coffee bouchettes.= Make as above, coat with coffee icing.

JUNE 16

BREAKFAST Sliced figs with cream Boiled salt mackerel Baked potatoes Rolls Coffee

LUNCHEON Grapefruit en supreme Shirred eggs, Antoine Hamburg steak Lorraine potatoes Field salad Vanilla blanc mange a.s.sorted cakes Coffee

DINNER Consomme Andalouse Queen olives Frogs' legs, saute a sec Filet mignon, Athenienne Potatoes au gratin Sliced cuc.u.mbers and tomatoes Plombiere aux marrons Lady fingers Coffee

=Shirred eggs, Antoine.= Plain shirred eggs with broiled strips of bacon on top.

=Vanilla blanc mange.= One pint of milk, one pint of cream, six ounces of sugar, one ounce of gelatine, and one-half of a vanilla bean. Soak the gelatine in cold water. Put the milk and the vanilla bean on the fire together and let them come nearly to a boil. Then remove from the fire, add the soaked gelatine, and work with a wooden spoon until melted. Strain, and allow to become nearly cold. Then add the cream, and beat, on ice, until it begins to thicken. Then put in moulds and set in ice box for one hour. Turn out of moulds to serve.

=Chocolate blanc mange.= Use two ounces of chocolate instead of vanilla bean.

=Coffee blanc mange.= Use a cup of strong coffee instead of vanilla bean.

=Blanc mange aux fruits.= Make a vanilla blanc mange, and just before putting in moulds mix in one-quarter pound of chopped candied fruits.

=Blanc mange aux liqueurs.= Add to a vanilla blanc mange a gla.s.s of liqueur, such as maraschino, kirschwa.s.ser, k.u.mmel, rum, or other liqueur. Add the liqueur just before putting into the mould.

=Consomme Andalouse.= To consomme vermicelli, add just before serving, one peeled raw tomato cut in very small squares.

=Filet mignon, Athenienne.= Season four small fillets of beef with salt and pepper, broil or saute them, and serve on a piece of toast with a slice of broiled ham on top. Cover with sauce Hussarde, and garnish with peas in b.u.t.ter.

=Sauce Hussarde.= Bring to a boil one pint of sauce Madere, or brown gravy; add one-half cup of fresh bread crumbs and boil for two minutes.

Then add one ounce of good b.u.t.ter, a little chopped parsley, salt and Cayenne pepper.

JUNE 17

BREAKFAST Baked apples with cream Oatmeal Dry toast Coffee

LUNCHEON Poached eggs, Blanchard Spring lamb tenderloin, Thomas Lettuce salad Sliced fruit with whipped cream Cakes Coffee

DINNER Cream of parsnips Ripe olives Fillet of ba.s.s, Argentina Roast duckling, apple sauce Green corn Cauliflower, Hollandaise Romaine salad, Roquefort dressing Raspberry water ice a.s.sorted cakes Coffee

=Poached eggs, Blanchard.= Cut two English m.u.f.fins in half, toast them, and lay a slice of broiled ham on each. Put a poached egg on top of the ham, and cover with cream sauce.

=Cream of parsnips, II.= Put three pounds of veal bones in a ca.s.serole, add three quarts of water and a handful of salt, bring to a boil, and skim. Then add six sliced parsnips and a bouquet garni, and boil for an hour; then remove the bones and the bouquet. Put three ounces of b.u.t.ter in another vessel, heat, then add three spoonfuls of flour, and when hot add the broth and parsnips. Boil for half an hour, then strain through a fine sieve, put back in the ca.s.serole, season with salt and pepper, and add a pint of boiling cream.

=Fillet of ba.s.s, Argentina.= Put two ounces of b.u.t.ter in a ca.s.serole, add a sliced onion and a sliced carrot, and simmer until done. Then add a can of sliced French mushrooms, one-half can of sliced pimentos, four peeled and sliced tomatoes, one cupful of tomato sauce, and a little salt and pepper. Boil for ten minutes. Place four fillets of ba.s.s in a b.u.t.tered pan, season with salt and pepper, cover with the above sauce, and bake in oven until done. Serve the fish from a platter with the sauce over it.

=Cranberry jelly.= To three quarts of cranberries add two pounds of granulated sugar and one quart of water. Cook thoroughly, and force through a fine sieve. Cook the juice for fifteen minutes, and then pour into individual moulds.

=Crab apple jelly, and marmalade.= To eight quarts of crab apples add three quarts of water. Boil slowly for an hour, adding more water to make up for evaporation. Strain through a flannel bag, but do not squeeze. Measure the juice and add an equal amount of sugar. Boil for twenty minutes, pour into gla.s.ses, and seal when cold. Make a marmalade of the remainder of the apples left in the bag, by pressing through a sieve, and then adding an equal amount of cane sugar. Cook until well done. Flavor with lemon or cinnamon.

=Apricot and peach marmalade.= Cut some firm ripe apricots in half and remove the stones. Add a few spoonfuls of water and cook until soft.

Strain through a sieve, and add three-quarters of a pound of cane sugar to every pound of fruit. Crack some of the stones and add the kernels to the fruit. Continue to stir and cook until it thickens. Then pour immediately into hot gla.s.ses. Allow to become thoroughly cold before covering. Peach marmalade may be prepared in the same manner.

=Brandied cherries.= Select some fine Queen Anne cherries and cut off about half of the stem with scissors. Arrange the cherries in gla.s.s jars or bottles. Melt two and one-half pounds of granulated cane sugar with a very little water, being very careful not to let it scorch. Remove from the fire and add half a vanilla bean, then add slowly one gallon of brandy. When cold pour over the cherries, seal well, and keep in a cool place.

=Brandied peaches.= Rub some sound white peaches with a crash towel to remove the down. p.r.i.c.k all over with a needle, drop in cold water, drain, put in a kettle, cover with fresh cold water, and add a small piece of alum the size of a hazelnut. Place over a fire, stir occasionally, and as they float to the surface of the liquid take them out and place in a pan of cold water. Drain, and arrange in quart gla.s.s jars. Pour over brandy enough to cover the peaches.

Seal and put away in a cool place, and let stand for two weeks. Then drain off brandy into a kettle, and allow three pounds of sugar to each gallon of brandy. Stir well to melt the sugar. Pour this over the peaches, seal hermetically, and put away in a cool place.

=Preserved cherries.= To each pound of stoned cherries allow one pound of granulated cane sugar. Crack some of the stones and tie the kernels in a piece of gauze, so they may be removed after the boiling. Then put all in a preserving kettle, boil, and skim, until the syrup is clear.

Then put the cherries in jars; boil the syrup a little longer, and pour over the fruit.

=Preserved green gage plums.= Use a pound of sugar for each pound of plums. Have the fruit clean and dry, and p.r.i.c.k all over to keep the skins from breaking. Melt the sugar with as little water as possible, and when boiling add the plums, a layer at a time. Boil for a few minutes, then lift out with a skimmer and place singly on a dish to cool. Continue in this way until the plums are removed. When the last layer is finished return the first ones cooked to the kettle, and continue in reverse order, and boil until transparent. Then take out and arrange closely in gla.s.s jars. When all are in the jars pour the hot syrup over them, and seal.

JUNE 18

BREAKFAST Stewed prunes Boiled eggs Rolls Coffee

LUNCHEON Hors d'oeuvres varies Pompano saute, meuniere Cold duckling and ham Orloff salad Camembert cheese Coffee

DINNER Consomme Irma Lyon sausage Fillet of sole, Talleyrand Saddle of lamb, Souvaroff String beans in b.u.t.ter Mashed potatoes Chiffonnade salad Angel cake Demi ta.s.se

=Orloff salad.= Cut out the flesh from two cantaloupes and cut in one-half inch squares. Arrange in a circle in a salad bowl, and in the center put four b.u.t.tons of artichokes cut in the same manner. Pour one-half cup of French dressing over all.

=Consomme Irma.= Boil one calf's brains, cut in small squares, and add to a quart of well-seasoned consomme.