The Hotel St. Francis Cook Book Part 41

When serving sprinkle with chopped parsley.

JUNE 28

BREAKFAST Crab apple marmalade Shirred eggs, plain Melba toast Coffee

LUNCHEON Cantaloupe Omelette Argentine Turkey hash, Chateau de Madrid Julienne potatoes Brie cheese and crackers Coffee

DINNER Consomme Bohemienne Queen olives and salted almonds Baked lobster, Lincoln Roast Imperial squab Baked potatoes Cold artichokes, mustard sauce Baked huckleberry roll Coffee

=Omelette Argentine.= Cut one-quarter pound of egg plant in one-half inch squares. Put in omelet pan with one ounce of b.u.t.ter and fry until cooked. Then add eight beaten eggs, season with salt and pepper, and cook in the usual manner. Serve the omelet on a platter with sauce Colbert around it.

=Turkey hash, Chateau de Madrid.= Cut the breast of a boiled turkey in small squares. Put in a saute pan with one pint of thick cream sauce, season with salt and pepper, heat, and fill as many red peppers (pimentos) as possible. Place the filled peppers on a b.u.t.tered platter, so they will have the appearance of little red caps. Put in the oven and cook for a few minutes. Serve with sauce Creole poured around them.

=Consomme Bohemienne.= Make three thin pancakes, and when cold cut in Julienne shape. Cut the breast of a boiled fowl also in Julienne shape.

Chop a raw peeled tomato; and add all the above with a cup of fresh peas, to three pints of boiling consomme, and serve.

=Baked lobster, Lincoln.= Boil two lobsters. When cold, cut in two lengthwise, remove the meat, and slice it. Put in a ca.s.serole two ounces of b.u.t.ter, and heat; then add two chopped shallots, and two cloves of garlic chopped fine. Heat slightly and then add six sliced fresh mushrooms, and simmer for five minutes. Then add one cup of cream sauce, one teaspoonful of English mustard mixed with one tablespoonful of Worcestershire sauce, and a little chopped parsley and tarragon. Cook for ten minutes, then add the lobster, and season with salt and pepper.

Fill the half lobster sh.e.l.ls with the mixture, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in oven until well browned. Serve on a napkin, with parsley in branches, and two lemons cut in half.

JUNE 29

BREAKFAST Fresh sliced peaches with cream Griddle cakes Kidneys saute, au Madere Rolls Coffee

LUNCHEON Cold fish a la Michels Lemon pie b.u.t.termilk Coffee

DINNER Little Neck clams Sorrel soup, with rice Lyon sausages Frogs' legs, saute a sec Tournedos, Vaudeville Sybil potatoes Watercress salad Compote of gooseberries a.s.sorted cakes Coffee

=Cold fish a la Michels.= Put in a ca.s.serole one spoonful of olive oil and a small onion chopped very fine. Fry until yellow, and then add one chopped clove of garlic and a spoonful of flour. Cook this until yellow; then add two and one-half cups of water, season with salt and pepper, and boil for two minutes. Then add about two pounds of any kind of fish cut in pieces about two inches square, and some chopped parsley, and boil for thirty minutes. Put the fish in a deep porcelain dish, pour the sauce over it, and serve when cold.

=Sorrel soup with rice.= Wash a large handful of sorrel, remove the stems, and slice very thin. Put two ounces of b.u.t.ter and three ounces of rice in a ca.s.serole, and heat. Then add the sorrel and simmer for five minutes. Then add two quarts of bouillon, chicken broth or stock, season with salt and pepper, and boil slowly for thirty minutes. When rice is soft it is ready to serve.

=Tournedos, Vaudeville.= Season four small tenderloin steaks with salt and pepper, and broil; or saute in pan with b.u.t.ter. When done place on a platter, lay on each a fresh poached egg; and garnish with four stuffed tomatoes, Creole. Cover the tournedos with sauce Madere.

=Compote of gooseberries.= To each pint of well-cleaned gooseberries add one-half pound of sugar and one gill of water. Cook slowly until the berries are soft.

JUNE 30

BREAKFAST Preserved green gage plums Boiled eggs Doughnuts Rolls Coffee

LUNCHEON Clam broth en bellevue Chicken saute a sec French fried potatoes Romaine salad Sierra cheese and crackers Coffee

DINNER Consomme Xavier Pim olas Boiled salmon steak with peas Roast saddle of lamb, mint sauce Green corn Stewed tomatoes Lettuce and grapefruit salad Berliner pfannenkuchen Coffee

=Doughnuts--with baking powder.= One pound of flour, one-half ounce baking powder, two ounces of b.u.t.ter, three ounces of sugar, the yolks of four eggs, one whole egg, one-half gill of milk, and the rind of a lemon. Sift the baking powder into the flour. Mix the sugar, b.u.t.ter and eggs; add the milk and flour, and the lemon rind flavoring. Roll out, and cut with a doughnut cutter, and fry in hot lard or b.u.t.ter. Dust with powdered sugar with a little cinnamon in it, before serving.

=Doughnuts--with yeast.= One pound of flour, one ounce of yeast, two eggs, two ounces of b.u.t.ter, two ounces of sugar, one pinch of salt and the rind and juice of a lemon. Sift the flour into a bowl; add the egg, and the yeast dissolved in a little milk, and one gill of milk; making a medium stiff dough. Cover with a cloth, and allow to rise to double its original volume. It will require about an hour. Then work in the b.u.t.ter, salt, and flavoring, mix well, and let it rise again. Then fold the dough together, roll out to about one-quarter inch thick, cut with a doughnut cutter, allow to rise for half an hour, and fry. Dust with powdered sugar and cinnamon before serving.

=Crullers.= Use either the baking powder or yeast doughnut dough, cut with a cruller cutter, and fry in the same manner as doughnuts.

=Coffee cake dough.= One pound of flour, one ounce of yeast, two eggs, two ounces of b.u.t.ter, two ounces of sugar, one pinch of salt, the rind and juice of a lemon, and a little nutmeg. Put the flour into a bowl.

Dissolve the yeast in a gill of luke-warm milk, and add to the flour, with the eggs. Work to a medium stiff dough. Cover with a cloth and let it rise to double its original size. Then work in the b.u.t.ter, sugar, salt and lemon flavoring, and mix well. Let it rise again for about an hour; when the dough will be ready to use. This dough is the foundation for all kinds of coffee cake.

=Berliner pfannenkuchen.= Make a coffee cake dough. Roll out some b.a.l.l.s about the size of an egg, flatten them a little and put one-half teaspoonful of any kind of jam on top. Pinch up the dough over the jam.

Lay them on a cloth, smooth side up, cover, and allow to raise to nearly double in size. Fry in swimming hot lard or clarified b.u.t.ter. When done dust with granulated sugar and powdered cinnamon.

JULY 1

BREAKFAST Sliced figs with cream Baked beans, Boston style Rolls Coffee

LUNCHEON Imperial salad Broiled lamb chops Red kidney beans Souffle potatoes St. Francis cheese, with crackers Demi ta.s.se

DINNER Potage St. Marceau Fillet of sole, Montmorency Sweetbreads braise, Princess Chateau potatoes Roast chicken Chiffonnade salad Corn starch pudding Coffee

=Imperial salad.= Equal parts of sliced tomatoes, sliced artichoke bottoms, and fresh peas. Put them in a salad bowl, cover with mayonnaise sauce, and lay some sliced truffles on top.

=St. Francis cheese.= Sc.r.a.pe the skin from three Camembert cheeses, and put in a copper ca.s.serole. Add one-quarter pound of good Roquefort cheese, one-half pound of the best table b.u.t.ter, two tablespoonfuls of sifted flour, and one pint of the best cream. Cook until melted, and the whole becomes thick; then strain through cheese cloth. Put in an earthern pot and allow to become cool. The cheese will keep for two weeks if kept in the ice box.

=Potage St. Marceau.= Mix one quart of puree of split pea soup with one pint of consomme Julienne.

=Fillet of sole, Montmorency.= Place four fillets of sole in a b.u.t.tered pan, season with salt and pepper, and lay on each fillet four heads of canned French mushrooms. Cover all with one pint of sauce Italienne, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in oven for fifteen minutes. Then remove from the oven, squeeze the juice of a lemon on top, and sprinkle with chopped parsley. Serve from the pan used in cooking, which may be placed on a platter.

=Sweetbreads braise, Princess.= Braise four nice sweetbreads, and place them on fresh artichoke bottoms on a platter. Garnish with boiled cauliflower with a little Bearnaise sauce poured over it; and over the sweetbreads pour the gravy left after braising. Saute the livers of four chickens in b.u.t.ter, season well with salt and pepper, and lay them around the cauliflower.

=Corn starch pudding.= One quart of milk, three ounces of corn starch, five ounces of sugar, four yolks and four whites of eggs, one ounce of b.u.t.ter, and flavoring. Dissolve the corn starch in a little cold milk.

Put the rest of the milk and the sugar on the stove, and when near boiling add the dissolved corn starch and stir well. Boil for a few minutes, then take off the fire, add the b.u.t.ter, the yolks of eggs, and the flavoring. Beat the whites to snow, and add, mixing lightly. Put into b.u.t.tered moulds and bake for about twenty minutes. Serve with fruit or cream sauce.

JULY 2

BREAKFAST Preserved cherries Bacon and eggs Rolls English breakfast tea

LUNCHEON Crab c.o.c.ktail, Cremiere Pig's feet, St. Menehould Cottage fried potatoes Succotash Coffee blanc mange a.s.sorted cakes Demi ta.s.se

DINNER Little Neck clams Consomme Marie Louise Ripe olives. Salted pecans Halibut, Boitel Larded sirloin of beef, Lili Potato pancakes Wax beans in b.u.t.ter Celery Victor Brandied peaches Vanilla ice cream Macaroons Coffee

=Crab c.o.c.ktail, Cremiere.= Same as Crab c.o.c.ktail, Victor (see March 24), with the addition of a little whipped cream on top.

=Cottage fried potatoes.= Slice three potatoes of medium size in pieces the size and shape of a silver dollar. Heat two ounces of b.u.t.ter in a frying pan, add the potatoes, season with salt and pepper, and fry slowly. When done add a spoonful of grated cheese, and put in the oven for a few minutes. Then dish up, sprinkled with chopped parsley.

=Pig's feet, St. Menehould.= Split two boiled pigs' feet, roll in melted b.u.t.ter and then in fresh bread crumbs. Broil. When done dish up on a platter, and garnish with parsley in branches and two lemons cut in half. Serve tomato sauce separate, and cream sauce with chopped truffles in it.

=Succotash.= If canned succotash is used empty it into a ca.s.serole, add a small piece of b.u.t.ter, season with salt and pepper, and serve very hot.

=Fresh succotash.= Put two ounces of b.u.t.ter in a ca.s.serole, add the corn cut from six fresh ears, and simmer for ten minutes. Then add one pound of boiled fresh Lima beans, season with salt and pepper, add one spoonful of cream sauce and one spoonful of cream, and cook for five minutes.