The Hotel St. Francis Cook Book Part 42

=Consomme Marie Louise.= To consomme royal add a cupful of fresh boiled green peas.

=Halibut, Boitel.= Cut four fillets of halibut, place them in 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 stock or water, cover, and simmer for ten minutes. Then remove the fish to a platter, and to the pan add one can of chopped French mushrooms, and two cups of cream sauce. Season well, and boil for five minutes. Pour over the fish, and sprinkle with chopped parsley.

=Larded tenderloin of beef, Lili.= Roast a larded tenderloin of beef, and serve with sauce Madere, to which has been added six sliced heads of fresh mushrooms sauteed in b.u.t.ter, and two sliced truffles. Garnish with six peeled and quartered tomatoes sauteed in b.u.t.ter.

=Potato pancakes.= Mix one egg, one-half cup of milk, one-half cup of flour, and salt and pepper. Grate one and one-half cups of raw potato and add immediately, otherwise it will turn black. Fry in melted b.u.t.ter, and form the cakes by putting in a spoonful of the batter at a time.

Left over boiled or baked potatoes may be used instead of the raw potatoes if desired.

JULY 3

BREAKFAST Sliced bananas with cream Flannel cakes with maple syrup Rolls Coffee

LUNCHEON Fresh caviar Dry toast Clams en cocotte, Californienne Omelet with fresh strawberries Coffee

DINNER Croute Bretonne Boiled Lake Tahoe trout, Hollandaise Potatoes nature Chicken saute, Viennoise Green peas Roast leg of mutton, currant jelly Endive salad Biscuit glace, mapleine a.s.sorted cakes Demi ta.s.se

=Clams en cocotte, Californienne.= Remove three dozen Little Neck clams from their sh.e.l.ls and put in an earthern ca.s.serole or cocotte dish with two ounces of b.u.t.ter. Then add one-half cup of raw fine-chopped celery, two heads of fresh mushrooms chopped very fine, and a little chives sliced very fine, and some chopped parsley. Season with salt and pepper, put two more ounces of b.u.t.ter on top, and place in oven to bake. Cook for twenty minutes, and serve from the cocotte, direct from the oven.

=Croute Bretonne.= Put two pounds of beef shin and five pounds of beef bones in a ca.s.serole or soup kettle. Add one gallon of cold water, bring slowly to a boil, and skim well. Then add one spoonful of salt, a bouquet garni, half of a small head of cabbage or kale, two turnips, two carrots, one parsnip and an onion. Boil for three hours; then strain the broth into a soup tureen. Chop the vegetables very fine, put in salad bowl, season with salt, pepper, and a little grated nutmeg, and add a little chopped parsley and one-half cup of grated cheese. Cut some bread in round pieces the size of a silver half dollar, and toast on one side.

Put the puree of vegetables on the toasted side of the croutons, place on a b.u.t.tered pan and bake in the oven until brown. Serve on a napkin with the broth.

=Chicken saute, Viennoise.= Joint a spring chicken, season with salt and pepper, roll in flour, then in beaten eggs, and finally in bread crumbs.

Fry in melted b.u.t.ter. When done place on a platter, pour cream sauce around it, and garnish with new peas cooked in b.u.t.ter.

=German coffee cake.= One pound of flour, one ounce of yeast, six ounces of b.u.t.ter, three ounces of sugar, three eggs, and the rind of a lemon.

Prepare and raise the dough in the same manner as for coffee cake. Roll out until about one-half inch thick, or thicker, if desired. Brush over with egg, and spread some Streusel on top (see Streusel cake). Allow to raise, and bake in a moderate oven.

=Streusel cake.= One-half pound of flour, six ounces of sugar, four ounces of melted b.u.t.ter, one-half ounce of cinnamon, the juice of one lemon, and the yolk of one egg. Mix all together, and pa.s.s through a coa.r.s.e sieve. Make a coffee cake dough, roll out, and spread the above mixture over the top. Allow to raise, and then bake. (This cake is the same as German coffee cake.)

=Cinnamon cake.= Roll out some German coffee cake dough about one-half inch thick. Brush over with melted b.u.t.ter, and spread granulated sugar mixed with powdered cinnamon, on top. Allow to raise, and then bake.

=Coffee fruit cake.= Add to German coffee cake mixture three ounces of currants, three ounces of raisins, two ounces of lemon peel, and two ounces of citron chopped fine. Roll out to about one-half inch thick, allow to rise, and bake. When done ice over with very thin lemon icing.

=Coffee cream cake.= Roll out some German coffee cake dough very thin.

Spread over with pastry cream (see pastry cream). And cover with another thin sheet of coffee cake dough. Brush over with egg, spread some Streusel over the top, allow to raise, and bake.

JULY 4

BREAKFAST Sliced pineapple Farina with cream Uncolored j.a.pan tea Crescents

LUNCHEON Canape thon marine Poached eggs, Creole Lamb chops, Robinson Lyonnaise potatoes Corn saute in b.u.t.ter Orange compote Snails (cake) Demi ta.s.se

DINNER Consomme Florentine Ripe olives. Celery Sand dabs, meuniere Broiled baby turkey, cranberry sauce Baked sweet potatoes Summer squash Lettuce salad, egg dressing Coupe St. Jacques Macaroons Coffee

=Poached eggs, Creole.= Put some boiled rice on a platter, lay four poached eggs on top, and cover with Creole sauce.

=Lamb chops, Robinson.= Broil eight lamb chops, and lay them on a platter. Clean a dozen chicken livers, cut in four, season with salt and pepper, put in a frying pan with two ounces of hot melted b.u.t.ter, and saute for three minutes. Then sprinkle with a spoonful of flour, add a cup of bouillon or broth, boil for a minute, add a little dry sherry wine, and pour over the chops.

=Corn saute in b.u.t.ter.= Cut the corn from eight ears, put in a saute pan with two ounces of b.u.t.ter, season with salt and pepper, and cook for ten minutes.

=Orange compote.= Take the outside yellow skin from six oranges cut very fine in Julienne style. Cook for thirty minutes in water, changing about three times. Changing the water takes away the bitter taste. Now peel the fine skin of the six oranges very clean, and cut in two, crosswise.

In a sauce pan put one pound of sugar, a gill of water, and a drop of red coloring, and boil for ten minutes. Add the cooked skins to the syrup and boil again for fifteen minutes. Put the oranges in a deep bowl and pour the syrup over them.

=Consomme Florentine.= Add to consomme printanier two pancakes cut Julienne style, and some chervil.

=Broiled baby turkey.= Split a young turkey through from the back, wash well, and dry with a towel. Season with salt and pepper, roll in oil, and broil. When done place on four pieces of b.u.t.tered toast, pour a cup of maitre d'hotel sauce over it, and garnish with watercress and two lemons cut in half.

=Snails (cake).= Take some German coffee cake dough and roll out into a square sheet, about one-quarter inch thick. Brush over with melted b.u.t.ter, and spread with some currants, citron chopped fine, sugar and cinnamon. Roll the sheet of dough into a roll, and cut in slices about one-quarter inch thick. Lay them on a b.u.t.tered pan and allow to raise until nearly double in size. Bake in moderate oven, and when done, and still hot, coat over with thin lemon icing.

JULY 5

BREAKFAST Iced grapefruit juice Scrambled eggs with Swiss cheese Rolls Coffee

LUNCHEON Cold stuffed eggs, with anchovies Terrine de foie gras Hearts of lettuce a.s.sorted French pastry Demi ta.s.se

DINNER Chicken soup, Portugaise Salted almonds Fillet of ba.s.s, Brighton Paprika schnitzel Gnocchis au gratin Chiffonnade salad Artichokes, Hollandaise Strawberry water ice a.s.sorted cakes Coffee

=Scrambled eggs with Swiss cheese.= Cut one-quarter pound of Swiss cheese in very small squares. Put an ounce of b.u.t.ter in a ca.s.serole with the cheese, and heat slightly; then add ten beaten eggs, one-half cup of cream, season with salt and pepper, and scramble in the usual manner.

=Chicken soup, Portugaise.= Put a soup hen on the fire in three quarts of water, bring to a boil, and skim well. Then add a tablespoonful of salt, two carrots, one onion, and a bouquet garni, and boil slowly until the fowl is done. Then skim the broth, and cut the carrots and the onion in small squares, and return to the soup. Peel four tomatoes, squeeze out the juice, cut in small squares, and also add to the soup. Bring to a boil, add a cup of boiled rice, and serve.

=Fillet of ba.s.s, Brighton.= Place four fillets of ba.s.s in a b.u.t.tered pan, season with salt and pepper, add one-half gla.s.s of white wine, cover with b.u.t.tered paper, and set in oven for five minutes. Then place the fillets on a platter; and put what remains in the pan in a ca.s.serole, add one pint of well-seasoned sauce Italienne, bring to a boil, and pour over the fish. Sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in oven for fifteen minutes. Sprinkle with fresh-chopped parsley and the juice of a lemon.

=Fillet of fish au gratin, a l'Italienne.= Use any kind of fish cut in fillets; large fish cut in slices; or whole small fish. Prepare in the same manner as Fillet of Ba.s.s, Brighton.

=Cold stuffed eggs, with anchovies.= Boil six eggs until hard, remove the sh.e.l.ls, and cut in two lengthwise. Pa.s.s the yolks through a fine sieve, and mix with one dozen anchovies in oil cut in small squares, a little pepper, and a teaspoonful of mayonnaise sauce. Fill the whites of the eggs with this mixture, and serve on a napkin with parsley in branches and two lemons cut in four.

JULY 6

BREAKFAST Boiled farina in milk Mixed fruit compote Dry toast Coffee

LUNCHEON Grapefruit with cherries Scrambled eggs, Caroline Veal chop saute, in b.u.t.ter Mixed flageolet and string beans Mashed potatoes Escarole salad Roquefort cheese with crackers Coffee

DINNER Consomme, Nicoise Queen olives Frogs' legs saute, aux fines herbes Larded tenderloin of beef, jardiniere d.u.c.h.esse potatoes Alligator pear, French dressing Sherbet au rhum a.s.sorted cakes Coffee

=Boiled farina in milk.= Bring a quart of milk to a boil, add a small pinch of salt, and pour a half pound of farina into it slowly so dough b.a.l.l.s will not form. Cook for fifteen minutes.

=Scrambled eggs, Caroline.= Cut two boiled artichoke bottoms and two slices of boiled ham in small squares. In a ca.s.serole put the ham with two ounces of b.u.t.ter, heat, and then add ten beaten eggs, season with salt and pepper, add one-half cup of cream, and scramble in the usual manner. Just before finishing add the artichokes.

=Consomme, Nicoise.= To consomme vermicelli add a peeled tomato cut in small squares. Bring to a boil, and serve with grated cheese, separate.

=Watermelon preserves.= Select a melon with a thick rind, and cut in any shape desired. Lay the pieces in strong salt water for two or three days; then soak in clear water for twenty-four hours, changing the water frequently. Then put in alum water for two hours to harden. To every pound of fruit use one pound of sugar. Make a syrup of the sugar and a few pieces of ginger root and one lemon sliced thin. After boiling for a few minutes, remove the lemon and ginger, add the melon, and boil until transparent. Lift carefully, and place in gla.s.s jars. Fill the jars with the syrup.

=Canned pears.= Peel, halve and core ten pounds of pears. Put in a vessel with five pounds of granulated sugar, one sliced lemon, one teaspoonful of ground cinnamon, a little grated nutmeg, and a small piece of ginger root. Tie the cinnamon and nutmeg loosely in a piece of gauze. Cook all together until the pears turn pink. Put in jars, and seal while still hot.