The Hotel St. Francis Cook Book Part 53

BREAKFAST Sliced peaches with cream Oatmeal Rolls Coffee

LUNCHEON Casawba melon Eggs Lenox Tripe saute, Lyonnaise Mashed potatoes Field salad Raspberry tartelette Demi ta.s.se

DINNER Consomme Colbert Radishes Salted almonds Lobster en court bouillon Roast leg of lamb String beans Potatoes au gratin Fried egg plant Watercress salad Whipped cream in cups Lady fingers Coffee

=Eggs Lenox.= Boil hard one dozen eggs, remove the sh.e.l.ls and cut in four. Put the eggs in one-half cup of cream sauce, and season with salt and pepper. Put in a deep b.u.t.tered earthern dish, pour a cupful of tomato sauce on top, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in oven until brown.

=Consomme Colbert.= Add to consomme printanier one poached egg for each person. Sprinkle with chopped chervil.

=Lobster en court bouillon.= Heat in a saute pan one spoonful of olive oil and one ounce of b.u.t.ter. Add two leeks and one onion sliced fine.

Fry till crisp and yellow, add one gla.s.sful of white wine, one bay leaf, one clove, one bouquet of tied parsley, one pint of fish broth, one clove of garlic, some chopped parsley, and two tomatoes cut in four.

Then add two live lobsters cut in pieces one inch thick, including the sh.e.l.l and claws. Season with salt and pepper and a pinch of Cayenne, and boil slowly for forty minutes. When done remove the bay leaf, clove and bouquet of parsley, and serve with the broth and all.

=Whipped cream in cups.= Whip some cream quite stiff, and add a little powdered sugar and vanilla. Fill some cups; decorate the tops with some of the same whipped cream, but put on in fancy shape with the aid of a pastry bag. Serve with lady fingers.

AUGUST 23

BREAKFAST Blackberries with cream Plain poached eggs on toast Broiled bacon Rolls Uncolored j.a.pan tea

LUNCHEON Hors d'oeuvres varies Cold consomme in cups Omelet Imperatrice English mutton chop, tavern Escarole and chicory salad Roquefort cheese with crackers a.s.sorted fruit Demi ta.s.se

DINNER Puree of white bean soup, Allemande Plain celery Sand dabs, meuniere Sugar-cured ham glace, champagne sauce Spinach in cream Potatoes au gratin Wine jelly with whipped cream a.s.sorted cakes Coffee

=Omelette Imperatrice.= Slice a breast of boiled chicken, and mix with half a cup of cream sauce. Season with salt and pepper. Make the omelet, and before turning over on platter lay the chicken stew in the center.

Pour thin cream sauce around the omelet.

=Puree of white bean soup, Allemande.= Make a puree of white beans as described elsewhere. Add four Frankfort sausages, peeled and cut in thin slices.

=Sugar-cured ham glace.= Put a ham in a kettle and cover with cold water. Bring to a boil, and allow to simmer on side of range, at boiling point, for about three hours. Then pull the skin from the ham, sprinkle heavily with powdered sugar, place in a roasting pan, put a pint of sherry wine in the bottom, set in oven, and roast until brown. Serve on a platter garnished with watercress. Serve champagne sauce separate.

=Wine jelly with whipped cream.= Make some wine jelly as described elsewhere. Pour into moulds and set in ice box until firm. Unmould on a cold dish, and decorate with sweetened whipped cream.

AUGUST 24

BREAKFAST Sliced bananas with cream Browned corned beef hash Rolls Coffee

LUNCHEON Cantaloupe Eggs, Opera Spring lamb Irish stew French pastry Coffee

DINNER Consomme with Italian paste Lyon sausage Stewed striped ba.s.s, Americaine Hollandaise potatoes Roast chicken Succotash Cauliflower, Polonaise Hearts of lettuce salad Corn starch blanc mange with berries Macaroons Demi ta.s.se

=Eggs, Opera.= Garnish some shirred eggs on one side with asparagus tips in b.u.t.ter, and on the other side with chickens' livers saute au Madere.

=Consomme with Italian paste.= Boil some Italian paste in salted water for eight minutes. Then drain off water, and cool the paste in cold water. Serve in hot consomme, with grated cheese separate.

=Stewed striped ba.s.s, Americaine.= Cut four pounds of striped ba.s.s in pieces two inches thick. Put them in a b.u.t.tered saute pan with an onion chopped fine; season with salt and pepper, add a gla.s.sful of white wine, and one quart of canned tomatoes just as they come from the can; and a bouquet garni. Cover, and simmer for half an hour. Then remove the fish to a platter, take out the bouquet garni, and reduce the broth one-half.

Add, little by little, three ounces of sweet b.u.t.ter, stir until the b.u.t.ter is melted, add a little chopped parsley, and pour over the fish.

=Corn starch blanc mange.= Put a pint of milk on the fire. Moisten three spoonfuls of corn starch in a little cold milk, and then stir it into the boiling milk. Add two ounces of sugar and two well-beaten eggs. Cook for a few minutes, and pour into small moulds. When cold, unmould, and serve with cold cream.

=Corn starch blanc mange with Sabayon.= Prepare as above, and serve covered with thick Sabayon sauce.

=Corn starch blanc mange with berries.= Prepare a corn starch blanc mange, and serve with sweetened strawberries, raspberries, blackberries, or loganberries, around the edge of the dish.

=Corn starch blanc mange with stewed fruit.= Serve corn starch blanc mange with cold stewed apples, pears, peaches, plums, or apricots, around the bottom of the dish.

=Corn starch food.= (For infants or invalids.) Boil one pint of milk.

Add three tablespoonfuls of corn starch diluted with a little cold water, and two ounces of sugar. Stir into the boiling milk, boil for a few minutes, and serve hot or cold.

AUGUST 25

BREAKFAST Grapes Scrambled eggs with tomatoes Rolls Coffee

LUNCHEON Tomatoes, surprise Eggs, de Lesseps Rump steak, d.i.c.kinson French fried potatoes Jerusalem artichokes in cream Camembert cheese with crackers a.s.sorted fruit Demi ta.s.se

DINNER Puree of turnips, Caroline Mortadella. Salted almonds Broiled fillet of sole, maitre d'hotel Leg of veal, au jus Carrots, Vichy Peas in b.u.t.ter Chateau potatoes Field and beet salad Strawberry ice cream a.s.sorted cakes Coffee

=Scrambled eggs with tomatoes.= Peel four tomatoes, cut in two, and squeeze out the water. Then cut in small squares, and put in a saute pan with one ounce of b.u.t.ter, season with salt and pepper, and simmer until done. Then add eight beaten eggs, one-half cup of cream, one ounce of b.u.t.ter, a little more salt and pepper; and then scramble with the tomatoes.

=Tomatoes, surprise.= Peel four tomatoes, cut off the tops, and scoop out the centers with a small spoon. Season the inner side of the tomatoes with salt and pepper, and turn upside down so the water will run out. Cut some celery in small dices, wash well, and mix with mayonnaise sauce, season with salt and pepper; and then fill the tomatoes. Serve on lettuce leaves.

=Eggs, de Lesseps.= b.u.t.ter shirred egg dishes, crack two eggs in each, and lay one-quarter of a calf's brains that has been previously heated, on each. Season with salt and pepper, and set in oven for a few minutes.

Put a small piece of b.u.t.ter in a frying pan and cook until smoking, and nearly black; pour over the egg and brain. Put a spoonful of vinegar in the frying pan and heat, and also pour over the egg. Sprinkle with a little chopped parsley and a few capers.

=Rump steak, d.i.c.kinson.= Broil a rump steak, and place on a platter.

Parboil four slices of beef marrow and lay on top with some green and red peppers cut in triangular shapes. Pour sauce Colbert around the steak.

=Jerusalem artichokes in cream.= Peel a quart of Jerusalem artichokes, and put in a ca.s.serole with water, salt and a piece of lemon. Boil until done, drain off the water, and cut the artichokes in any shape desired, or sliced. Make a pint of cream sauce, put the artichokes in it, and boil for a few minutes. Season well.

=Puree of turnips, Caroline.= Peel six turnips, cut in four, put in a ca.s.serole with two quarts of chicken or veal broth, half a pound of rice, and a bouquet garni. Boil until done, remove the bouquet, and strain through a fine sieve. Put back in the ca.s.serole, bring to a boil; and add slowly, bit by bit, four ounces of sweet b.u.t.ter; season with salt and pepper, and serve with small pieces of bread cut in dices and fried in b.u.t.ter.

=Mortadella.= Imported Italian sausages, which comes in cans, sliced.

Very fine.

AUGUST 26

BREAKFAST Stewed prunes Buckwheat cakes, maple syrup Crescents English breakfast tea

LUNCHEON Eggs, Don Juan Broiled veal kidneys, with bacon Lyonnaise potatoes Celery Victor Napoleon cake Coffee

DINNER Consomme Chatelaine Queen olives Fried soft clams, Tartar sauce Tenderloin of beef, Cardinalice Lima beans, au paprika St. Francis potatoes Endives salad Mirlitons Coffee

=Eggs, Don Juan.= Make four pieces of toast, lay six fillets of anchovies on each, and cover with scrambled eggs.

=Consomme Chatelaine.= Equal parts of small chicken dumplings, boiled rice and new peas, served in hot consomme.