The Hotel St. Francis Cook Book Part 40

Chop up a cupful and put in an omelet pan with two ounces of b.u.t.ter and fry until golden yellow. Season with salt and pepper, and then add a dozen beaten and seasoned eggs. Cook the omelet in the usual manner.

=Eggs, Basque.= Put in very hot swimming fat four whole large green peppers, and fry for one minute. Then take out and remove the skin, cut the bottoms off, take out the seeds, and place each pepper in a b.u.t.tered cup, with the open end up. Then crack an egg in each pepper, season with salt, and place the cups in a pan in a little water, and put in oven to bake. Put some boiled rice on a platter and turn out the peppers with eggs on top, so they will look like stuffed green peppers. Pour some brown meat gravy, or tomato sauce, or cream sauce, around them.

=Roast loin of veal, au jus.= See veal kidney roast, Dec. 20.

=Russian dressing, for salads.= Mix in a large bowl one cup of mayonnaise sauce, three soupspoonfuls of French dressing, two soupspoonfuls of Chili sauce, two soupspoonfuls of chopped pimentos, one soupspoonful of chopped green olives, one teaspoonful of Worcestershire sauce, and season with salt and pepper, if necessary.

=Peach compote.= Peel a dozen peaches and place them in a sauce pan, add a quart of water, one-half pound of sugar, and one-half of a vanilla bean. Boil slowly until soft. Strain off the syrup, return to the fire, and reduce one-half. Pour the syrup over the peaches, and serve when cold. The peaches may be prepared whole, or cut in half.

=Fruit compotes.= Apple, nectarine, apricot, prune or plum compote may be prepared in the same manner as peach compote.

=Langue de chat, I.= Work a quarter pound of b.u.t.ter with a quarter pound of sugar until creamy. Then add four eggs, one by one, and keep on working until very smooth. Add a few drops of vanilla extract and a quarter pound of flour, and mix lightly. Put into a pastry bag and dress on a b.u.t.tered pan in the shape of small thin lady fingers. Bake for a few minutes in a rather hot oven.

=II.= One-quarter pound of sugar, one-quarter pound of b.u.t.ter, one-quarter pound of flour, the whites of three eggs, and a little vanilla flavor. Mix the sugar and b.u.t.ter until creamy; add the whites of eggs that have been well whipped to snow; add the flour and flavoring, and mix lightly. Dress on b.u.t.tered pan like lady fingers, but smaller.

Bake and remove from pan while hot.

=German almond strips.= One-half pound of sugar, one-half pound of b.u.t.ter, ten ounces of flour, three eggs, one-half pound of ground almonds, and the grated rind of a lemon. Work the sugar with the b.u.t.ter until creamy, add the lemon rind, and work in the egg. Then add the flour and almonds, and mix lightly. Set in the ice box for an hour to harden. Then roll out in thin sheets and cut in strips two inches long and one-half inch wide. Wash the tops with egg, sprinkle with chopped almonds, put on a pan and bake in a moderate oven.

=Honey cake.= One-half pound of honey, seven ounces of brown sugar, one pony of water, one-half teaspoonful of soda, six ounces of finely-chopped almonds, one pinch of cloves and allspice, three-quarters of a pound of flour, and two ounces of lemon and orange peel chopped fine. Boil the sugar, honey and water; then take off the fire and allow to cool to blood heat; then mix in the flour, spices, and the soda dissolved in a little water; then add the almonds and the peel. Roll out about one-half inch thick, and cut in small cakes about one inch by three; and bake in a moderate oven. When done glace with a very thin icing.

JUNE 24

BREAKFAST Apricot marmalade Buckwheat cakes Breakfast sausages Rolls Coffee

LUNCHEON Cold poached eggs, a l'estragon Sand dabs, meuniere German huckleberry cake American dairy cheese Coffee

DINNER Consomme Creole Salt codfish, Biscayenne Braised sweetbreads, sauce Soubise Roast squab Boiled onions Broiled fresh mushrooms Chateau potatoes Lettuce and grapefruit salad Baked blackberry roll Coffee

=Cold poached eggs, a l'estragon.= Select four nice lettuce leaves and place a cold poached egg on each. Cover with sauce mayonnaise, and lay four leaves of tarragon crosswise over each egg.

=German huckleberry cake.= Line a cake pan, that will hold enough for six persons, with thin dough. (See dough for German cake). Fill with cleaned huckleberries, sprinkle on a handful of sugar mixed with a little powdered cinnamon, and bake. Then mix one-quarter pound of sugar with one pint of milk and three eggs, and strain. Pour this over the cake when it is nearly done, and set back in oven for a few minutes until the custard is set. When cold dust with powdered sugar.

=Consomme Creole.= Peel and cut in small squares, two raw tomatoes, and add to a quart of boiling consomme. Also add a cupful of boiled rice, and season with a little Cayenne pepper.

=Salt codfish, Biscayenne.= Soak two pounds of salted codfish in cold water over night. Then drain off the water. Heat two tablespoonfuls of olive oil in a ca.s.serole, add six shallots chopped very fine, and allow them to become warmed through, but not colored. Then add six pieces of chopped garlic and half of the codfish. On top of the codfish lay two raw potatoes that have been sliced very thin, season with salt, lay two peeled and sliced tomatoes on top of the potatoes, then add the remainder of the codfish, and half a cup of water, cover, and cook in the oven for an hour. Fresh codfish may be used if desired, with the addition of a little more salt.

=Braised sweetbreads, sauce Soubise.= Braise the sweetbreads in the usual manner. Put some sauce Soubise on a platter, lay the sweetbreads on top, and garnish with fleurons.

JUNE 25

BREAKFAST Sliced peaches with cream Boiled eggs Dry toast English breakfast tea

LUNCHEON Cendrillon salad Small tenderloin steak, Ma.r.s.eillaise Gnocchis a la Romaine Camembert cheese and crackers Coffee

DINNER Cream Countess Salami sausage. Radishes Fillet of kingfish, Ubsala Roast tame duck, apple sauce Carrots and peas in cream German fried potatoes Escarole salad Plombiere aux fruits a.s.sorted cakes Demi ta.s.se

=Salad Cendrillon.= Scoop out four cold baked potatoes, fill with Russian salad, and serve on a napkin, garnished with parsley in branches and canapes of anchovies.

=Small tenderloin steak, Ma.r.s.eillaise.= Chop six shallots and two pieces of garlic, and simmer in two ounces of b.u.t.ter. Then add a peeled tomato cut in small squares, and six chopped anchovies, and simmer for twenty minutes. Then add two cups of brown gravy (sauce Madere), boil for two minutes, add two ounces of b.u.t.ter, stir until melted, and season with salt and Cayenne pepper to taste.

=Gnocchis a la Romaine.= Put three-quarters of a pound of farina in one quart of boiling milk, and boil slowly for fifteen minutes. Then remove from the fire and bind with the yolks of six eggs and a half cup of cream. Season with salt and white pepper, and set to cool. Then cut in one and one-half inch squares, or in other desired shapes; place on a b.u.t.tered pan, or deep dish, or individual shirred egg dish; sprinkle with grated Parmesan cheese, put small bits of b.u.t.ter on top, and bake in oven until brown.

=Gnocchis au gratin.= Same as above, except pour sour cream over them, sprinkle with cheese, add b.u.t.ter on top, and bake until brown.

=Cream Countess.= Make a cream of asparagus soup, and before serving bind with the yolk of one egg for each person. Color with green spinach coloring.

=Kingfish, Ubsala.= Put four cleaned kingfish on a b.u.t.tered pan, season with salt and pepper, add one-half gla.s.s of white wine and one-half cup of fish stock, bouillon or water, and bake in an oven. Then place the fish on a platter, add one pint of white wine sauce to the juice of the fish in the pan, and reduce by boiling to the thickness of a good sauce.

Strain over the fish. Garnish with fleurons.

JUNE 26

BREAKFAST Apricot marmalade Waffles b.u.t.termilk Coffee

LUNCHEON Eggs, Celestine Fried chicken, Villeroi Flageolet beans Mashed potato salad French pastry Demi ta.s.se

DINNER Consomme Magador Ripe olives Salmon, Concourt Fillet of beef saute, Balzag Artichokes, Hollandaise Green corn Potato croquettes Romaine salad, Roquefort dressing Blanc mange, aux liqueurs Lady fingers Coffee

=Eggs, Celestine.= Put four pieces of toast on a b.u.t.tered platter, lay a slice of broiled ham on top of each, and a poached egg on top of each slice of ham. Cover with cream sauce, sprinkle with grated cheese, put a little b.u.t.ter on each, and bake in a hot oven until brown.

=Fried chicken, Villeroi.= Joint a chicken, season with salt and pepper, roll in flour, then in beaten eggs and fresh bread crumbs. Put one-half cup of melted b.u.t.ter in a pan, heat, and then fry the chicken. Make a pint of sauce Allemande (March 4), add one cup of fresh-boiled new peas, and season well. Put some of the sauce on a platter, lay the chicken on top, and serve the remainder of the sauce in a sauceboat.

=Consomme Magador.= Wash a stalk of celery and cut in small dices, boil in salted water until soft. Then add to three pints of boiling consomme; season well, and serve with chopped chervil.

=Salmon, Concourt.= Cut the salmon in slices one inch thick, season with salt and pepper, roll in melted b.u.t.ter, then in fresh bread crumbs, and broil. When done place on a platter, and garnish with parsley in branches and lemons cut in half. Serve sauce Colbert separate.

=Fillet of beef saute, Balzag.= Season four small tenderloin steaks with salt and pepper, and saute in b.u.t.ter. Then place on a platter. Make a pint of sauce Madere, and add to it one dozen small chicken dumplings, one dozen stuffed olives and two sliced truffles. Pour over the fillets.

JUNE 27

BREAKFAST Strawberries with cream Scrambled eggs with chives Crescents and rolls Cocoa

LUNCHEON Cold Virginia ham Bretonne salad Lillian Russell Macaroons Coffee

DINNER Chicken soup, Bresilienne Celery Striped ba.s.s, Buena Vista Chicken frica.s.see, a l'ancienne Asparagus, sauce mousseline Pate de foie gras, a la gelee Lettuce salad Pancakes, Lieb Coffee

=Salad Bretonne.= Soak one pound of white beans in cold water over night. Then put on fire in two quarts of water, add a little salt, one carrot, one onion, and a bouquet garni. Cover, and boil until soft. Then remove the vegetables, drain off the water, and set the beans in a cool place. When cold put them in a salad bowl, and in the center place two tomatoes peeled and cut in small squares. Sprinkle with one teaspoonful of salt, one-half teaspoonful of fresh-ground black pepper, one-third cup of white wine vinegar, two-thirds of a cup of olive oil, and a little chopped parsley. Some chopped chives may also be added if desired. Mix on the table.

=Chicken soup, Bresilienne.= One pint of consomme tapioca, one pint of thick consomme brunoise, and the breast of a fowl cut in small squares.

Bring to a boil, and serve.

=Striped ba.s.s, Buena Vista.= Put in a wide copper fish pan one cup of olive oil, two sliced onions, two sliced green peppers, and then fry.

When done add four cloves of chopped garlic and let it set in the hot oil for a second; then add a pint of claret, one dozen sliced fresh mushrooms, six peeled and sliced tomatoes, and one-half canful of sliced pimentos. Bring to a boil, and then add five pounds of striped ba.s.s cut in slices two inches thick. Season with salt, pepper, and a little paprika; cover, and simmer for thirty minutes. Cut eight slices of bread the same thickness as for toasting, and fry in hot oil. Rub the fried bread with a piece of garlic, lay on a deep platter, put the fish on top of the toast, pour sauce over the fish, and sprinkle with chopped parsley.

=Chicken frica.s.see, a l'ancienne.= Cut a young roasting chicken in eight pieces, wash well, and put in a pot in one quart of cold water. Season with salt, bring to a boil, and skim. Then add one-half pint of small peeled white onions, one pint of small round raw Parisian potatoes, one pound of parboiled salt pork cut in small dices, and one bouquet garni.

Boil until done; then remove the bouquet garni, and take off the fat on top of the broth. Mix in a bowl two spoonfuls of flour and one-half cup of water, and let it run into the boiling frica.s.see. Boil for five minutes; then bind with the yolks of two eggs and one-half cup of cream.