The Hotel St. Francis Cook Book Part 44

BREAKFAST Fresh grapes Omelet with bacon Crescents Cocoa

LUNCHEON Canape St. Francis Poached eggs, gourmet Calf's head, vinaigrette Boiled potatoes Apple cottage pudding Coffee

DINNER Consomme Cameroni Celery Black ba.s.s, Tournon Roast loin of veal, Nivernaise Maitre d'hotel potatoes Summer squash with b.u.t.ter Field salad Biscuit glace au chocolat a.s.sorted cakes Coffee

=Canape St. Francis.= Put four nice leaves of yellow lettuce on four dessert plates. Cut four round pieces of toast, two and one-half inches in diameter, spread with fresh caviar, and place on top of the lettuce.

Peel two ripe tomatoes and cut in four nice slices, and lay on top of the caviar. Sprinkle each piece with one third white wine vinegar and two-thirds olive oil, and a little salt and fresh ground black pepper mixed together. Lay two fillets of anchovies crosswise over each, and finally sprinkle some fine-chopped chervil over all. Serve cold.

=Poached eggs, gourmet.= Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with Bearnaise sauce.

=Apple cottage pudding.= One-half pound of sugar, one-half pound of b.u.t.ter, eight eggs, one pint of milk, one and one-half pounds of flour, one ounce of baking powder, two grated rinds of lemons, one pinch of powdered mace, and four nice apples cut in thin slices. Mix the b.u.t.ter and the sugar well together, then add the eggs and the milk. Sift the baking powder and the flour together, and add, mixing lightly. Then add the grated rinds, mace and apples. Bake in a b.u.t.tered pan, and serve with a thin apple sauce.

=Cottage pudding.= Make an Apple cottage pudding batter, and add chopped candied fruits and raisins, instead of the apples. Serve with fruit sauce.

=Boston brown pudding.= Same as cottage pudding with the addition of a cup of mola.s.ses.

=Consomme Cameroni.= Add to a quart of consomme brunoise one-quarter pound of boiled spaghetti cut in pieces one-quarter inch long. Serve grated cheese separate.

=Black ba.s.s, Tournon.= Season two black ba.s.s with salt and pepper, roll in melted b.u.t.ter, and broil. Then place on a platter, garnish with parsley in branches and two lemons cut in half. Serve Colbert sauce, to which a little chopped tarragon has been added.

=Roast loin of veal, Nivernaise.= Same as Veal Kidney Roast. (Dec. 20).

Garnish with carrots cooked in b.u.t.ter.

JULY 12

BREAKFAST Orange juice Oatmeal with cream b.u.t.tered toasted rolls Coffee

LUNCHEON Calf's foot jelly in cups Eggs, Moscow Terrine de foie gras en aspic Lettuce salad Camembert cheese with crackers Coffee

DINNER Potage Lord Mayor Queen olives. Salted almonds Boiled Lake Tahoe trout, Hollandaise Potatoes, natural Roast ribs of beef Cauliflower au gratin Rissolee potatoes Sliced tomatoes Coffee ice cream Macaroons Demi ta.s.se

=Calf's foot jelly.= Parboil four calf's feet; allow to become cool; put back in vessel with an onion and a carrot, a piece of leek, a piece of celery, one clove, a bay leaf, a sprig of thyme, a spoonful of whole black peppers, a gallon of water, a quart of white wine, and a small handful of salt. Boil until the feet are soft. Then strain the broth, let it stand for a couple of minutes, and then remove all the fat from the top. Put a spoonful of the broth on a plate and set on ice. If it sets too hard add a little water, if it is too soft boil down until it is thick enough to set. Then put six whites of eggs in a ca.s.serole, beat with a whip, add slowly to the broth, put on a slow fire and bring to the boiling point. This serves to clarify the broth. Then strain, and set to cool. If the broth is for invalids omit the spices and vegetables, use but a little salt, and do not clarify. The cooked calf's feet may be used for an entree, or for soup or salad.

=Eggs, Moscow.= Poach six eggs, and set in ice box until cold. Then remove the yolks carefully by making a very small hole, and letting the soft yolks run out. Fill the eggs with fresh caviar, roll in flour, then in beaten eggs, and finally in bread crumbs; fry in very hot swimming lard or melted b.u.t.ter for a few seconds only; or until the crumbs are yellow. Serve immediately on a napkin, with fried parsley, and two lemons cut in half.

=Terrine de foie gras en aspic.= Use a jelly mould that will contain as much as six small individual moulds. Put a little melted, but not hot, meat jelly in the bottom, and set on cracked ice until it is firm. Cut some foie gras from a terrine with a spoon, and lay in the mould, then cover with a little more melted jelly, then another layer of foie gras, and so continue until the mould is full. Set in the ice box for an hour; and serve on a napkin, with parsley in branches.

JULY 13

BREAKFAST Mixed fresh fruit Eggs au beurre noir Rolls Coffee

LUNCHEON Canape Martha Cold roast beef Bresilienne salad French pastry Demi ta.s.se

DINNER Consomme Palestine Radishes. Lyon sausages Fillet of flounder, St. Avertin Roast tenderloin of beef, Berthieu Escarole salad Cottage pudding Coffee

=Consomme Palestine.= Add to hot well-seasoned consomme equal parts of peas, flageolet beans, and carrots and turnips cut in small round b.a.l.l.s; and all boiled in salted water.

=Bresilienne salad.= One-third boiled fresh Lima beans, one-third sliced green peppers, and one-third celery cut Julienne style. Place in a salad bowl, separately. In the center put some French dressing. Sprinkle with chopped parsley and chervil.

=Fillet of flounder, St. Avertin.= Put four fillets of flounder in a pan, cover with water, add a spoonful of salt and the juice of a lemon, and boil for seven minutes. Then place on a platter, and cover with a pint of Hollandaise sauce to which has been added a spoonful of French mustard. Garnish with four or eight round potato croquettes.

=Roast tenderloin of beef, Berthieu.= Garnish the roasted tenderloin with stuffed cuc.u.mbers, stuffed olives, peas au beurre, and potatoes chateau. Serve sauce Madere separate.

=Potage Lord Mayor.= Put two pounds of veal bones in a roasting pan with one onion, one carrot, a little celery, leek and parsley in branches, and two ounces of b.u.t.ter. Roast in oven until nicely browned, then drain off the fat, put in ca.s.serole, add two fresh pig's feet, one soup hen, and three pounds of shin of beef, one bouquet garni, a handful of salt, and two gallons of water. Cook until the hen and beef are soft, when they may be removed. When the pig's feet are done take out the bone, the fat and the lean meat, so nothing is left but the skin. Cut the skin in small squares, or round pieces the size of a dime. Cut some carrots in the same shape, and boil in salted water until soft. Put one pound of chopped beef in a ca.s.serole, add the whites of six eggs, stir well, add slowly the strained broth, and bring to a boil. This will clarify it.

Season with salt and Cayenne pepper to taste. Boil for fifteen minutes, strain through a cheese cloth into another pot, bring to a boil, and reduce slowly for half an hour. Mix two spoonfuls of arrow root and a cup of sherry wine well together, and let run slowly into the boiling broth. Boil again for ten minutes. Before serving add a gla.s.s of dry amontillado. The beef and the soup hen then may be used for salads, croquettes, or other purposes.

JULY 14

BREAKFAST Sliced peaches with cream Kidney stew Baked potatoes Rolls Coffee

LUNCHEON Eggs, Bienvenue Kalter aufschnitt Camembert cheese with crackers Coffee

DINNER Chicken mulligatawney soup Ripe California olives Fried smelts, Tartar sauce Roast chicken Artichokes, Hollandaise Summer squash Rissolee potatoes Field salad Fancy ice cream a.s.sorted cakes Demi ta.s.se

=Eggs, Bienvenue.= b.u.t.ter four individual shirred egg dishes. Make a border of mashed (croquette) potato around each dish. Put in the bottom a spoonful of puree of fresh tomatoes. Break two eggs in each dish, season with salt and pepper, and bake in oven.

=Kalter aufschnitt.= a.s.sorted cold meats, such as roast beef, ham, tongue, lamb, etc. Garnish with a lettuce leaf filled with potato salad, for each person.

=Chicken mulligatawney soup.= Cut the breast from an uncooked soup hen, and cut in small squares of about one-quarter inch. Make about two quarts of broth from the bones and tr.i.m.m.i.n.gs. Heat three ounces of b.u.t.ter in a ca.s.serole, add the cut-up breast of chicken, and simmer for five minutes. Then add an onion chopped very fine, and simmer again until yellow. Then add two spoonfuls of flour and one spoonful of curry powder, and heat through. Now pour in the strained chicken broth and a cup of rice, and boil slowly until the rice is cooked. Cut two apples in quarter inch squares, and simmer in b.u.t.ter until cooked, and add to the soup. Season with salt and pepper.

=To preserve limes.= Remove the cores from the limes with a small tin tube made for the purpose. Then cover with salad water, using a large handful of salt to the gallon. Soak for four or five hours; then drain off the water, and throw the limes into boiling water. As soon as they are soft take them out, one by one, and drop them into cold water.

Change the cold water several times. To turn the limes green again put two gallons of water in a copper pan, add two large handfuls of cooking salt, one cup of vinegar, and several handfuls of fresh spinach. Put the pan on the fire and boil for a few minutes, then put the limes in the pan, and boil up several times. Remove from the fire, and allow to stand until cold; when the limes will have resumed their natural color. Drain off the liquid and let the limes soak in fresh water for about fourteen hours, changing the water frequently. Prepare a fifteen degree syrup, testing with a syrup gauge or cooking thermometer; and when boiling throw the limes into this, boil up, and then put into a vessel and leave for twelve hours. Then pour off the syrup, and boil it to sixteen degrees, pour it over the limes again, leaving it for twelve hours. Then drain and boil again to twenty degrees, pour over the limes, stand for twelve hours, and continue every twelve hours until thirty-two degrees are reached. Then boil for two minutes, and pour into small stone jars.

Seal hermetically when cool.

=Jellied cherries.= Stone three pounds of cherries. Crush a handful of the cherry stones, and tie in a gauze bag. Put a pound of currant juice on the fire, add the crushed cherry stones, and steep. Put the cherries in a copper pan over a slow fire, and reduce one-half. Then add three pounds of granulated cane sugar and the currant juice, after the gauze bag has been removed; and boil steadily until a little tried on a saucer will not spread. Add half a gill of kirschwa.s.ser, and pour at once into jelly gla.s.ses. Place in a cool place, and when cold pour melted paraffine over the top and cover tightly.

=Candied lemon or orange peels.= Put a sufficient quant.i.ty of lemon or orange peels on the fire with enough water to cover. Boil until soft to the touch, then drain, and put in cold water and soak for twenty-four hours, changing the water often. Then pour off the water, and put the peels in an earthern jar, covering with a fifteen degree boiling syrup.

Use a syrup gauge or cooking thermometer to determine the density. Let the peels stand for twelve hours, then pour off the syrup and boil it up to eighteen degrees. Pour again over the peels and let it set for twelve hours. Repeat this operation six or seven times, gradually increasing the density of the syrup until it reaches thirty-two degrees. The last time prepare a fresh thirty-two degree syrup. Drain the old syrup from the peels, add them to the fresh boiling syrup, and boil up once. Then put the peels in stone jars or pots, cover with the syrup, and seal when cold.

=Fig jam.= Select large white firm figs, remove the stems, and cut in quarters. Dissolve a half pound of sugar in a little water for each pound of figs. Bring to a boil, then add the figs and boil steadily until the marmalade coats the spoon and drops from it in beads. Then pour into hot jelly gla.s.ses.

=Blackberry cordial, for medicinal purposes.= Heat and strain through fine cheese cloth some ripe blackberries. To one pint of juice add one pound of granulated sugar, one-fourth ounce of powdered cinnamon, one-fourth ounce of mace, and one teaspoonful of cloves. Boil all together for twenty minutes, strain, and to each pint add a jill of French brandy. Put up in small bottles.

=Vanilla brandy.= Cut some vanilla beans very fine, pound in a mortar, put in bottles and cover with strong brandy. This is much better than ordinary vanilla extract.

JULY 15

BREAKFAST Strawberries with cream Boiled eggs Dry toast Russian caravan tea

LUNCHEON Cantaloupe Chicken jelly in cups Cold beef a la mode Potato salad Boiled custard Lady fingers Demi ta.s.se

DINNER Consomme Garibaldi Salami Sand dabs, saute meuniere Mutton chops, maison d'or String beans in b.u.t.ter Stewed tomatoes Mashed potatoes Roast squab Lettuce salad French pastry a.s.sorted fruit Coffee

=Chicken jelly.= Clarify three quarts of good chicken broth with the whites of six eggs. Soak two leaves of gelatine in water, and add to the broth. Boil for twenty minutes, and strain. Set in ice box to become firm.