The Hotel St. Francis Cook Book Part 54

=Fried soft clams, sauce Tartar.= Take the bellies of one dozen soft clams and roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in swimming hot lard or b.u.t.ter. Season with salt, place on a platter, on a napkin; and garnish with fried parsley and quartered lemons. Serve Tartar sauce separate.

=Tenderloin of beef, Cardinalice.= Roast a tenderloin of beef, and lay sliced truffles heated in Madeira wine, on top. For each person, garnish with one-half tomato seasoned with salt and pepper, a small bit of b.u.t.ter placed on top and baked in the oven, and one pimento heated in b.u.t.ter. Serve separate, sauce Bearnaise and tomato sauce mixed. This is also a good way to serve tenderloin or sirloin steaks.

=Lima beans, au paprika.= Boil one quart of Lima beans in salted water.

When done drain off the water. Heat through in a ca.s.serole, two ounces of b.u.t.ter and six chopped shallots. Then add one teaspoonful of flour and one teaspoonful of paprika, and one-half cup of bouillon, stock, or water; and boil for ten minutes. Then add the Lima beans, and simmer for a few minutes. If necessary, add a little more salt.

=Mirlitons (cake).= Beat well together four eggs and three ounces of sugar. Add one gill of orange flower water and one pint of cream.

Strain, and put into tartelette moulds lined with tartelette dough rolled very thin. Dust some powdered sugar over them, and bake in a moderate oven.

AUGUST 27

BREAKFAST Cantaloupe Ham and eggs Rolls Coffee

LUNCHEON Cold celery broth Cold salmon, mayonnaise Sliced cuc.u.mbers Roquefort cheese and crackers Coffee

DINNER Potage bourgeoisie Pim olas Skate fish au beurre noir Potatoes, nature Boiled beef, horseradish sauce German cabbage Roast squab Chiffonnade salad Biscuit glace, vanilla a.s.sorted cakes Coffee

=Cold celery broth.= Wash two stalks of celery, and cut in small pieces.

Put in a vessel with three pounds of chopped raw shin of beef, the whites of six eggs, one onion, and a spoonful of salt. Mix well, and add slowly one gallon of stock or bouillon; or three quarts of water; and boil for two hours. Strain through a fine cloth, put in ice box, and serve when cold.

=Potage bourgeoisie.= In a kettle put a fresh brisket of beef, two marrow bones, and a handful of salt; and cover with cold water. Bring to a boil, skim well, add a small piece of Savoy cabbage, one carrot, one onion, one piece of celery, a dozen stalks of leek tied in a bunch, a bouquet garni, and a spoonful of whole black peppers. Boil slowly for about three hours and a half; then remove the beef; and take out the leeks and carrot and cut them in small round pieces. Take the fat off of the broth, and strain the broth over the leeks and carrot. Boil for a few minutes, and season with salt and pepper. Before serving add some chopped chervil, and some bread crusts cut in half inch squares, and fried in b.u.t.ter.

=German cabbage.= Heat three ounces of b.u.t.ter in a ca.s.serole, add three chopped onions, and simmer until done. Then add one spoonful of flour and one pint of bouillon from boiled beef, season with salt and pepper; and then add two heads of sliced Savoy cabbage, and cover the pot. Cook for one hour; then add one-half gla.s.s of white wine vinegar, and one spoonful of chopped parsley, and boil for thirty minutes.

AUGUST 28

BREAKFAST Sliced figs with cream Hominy Pulled bread Chocolate

LUNCHEON Olive and anchovy salad Eggs, Canada Broiled pigs' feet Chow chow Potatoes, surprise Corn starch blanc mange with stewed fruits Demi ta.s.se

DINNER Potage Colbert Salted hazelnuts Eels, mariniere Roast leg of mutton String beans with shallots Mashed potatoes Endives salad Dariolets, d.u.c.h.esse Coffee

=Olive and anchovy salad.= Lay on a ravier, or flat celery dish, two dozen fillets of anchovies, crosswise. Cut the stones out of one dozen large queen olives, and slice the olives thin. Lay them over the anchovies, sprinkle with a very little salt, some fresh-ground black pepper, a spoonful of vinegar, and a spoonful of olive oil. Garnish with hard-boiled eggs cut in four, and chopped parsley.

=Eggs, Canada.= Cut the tops from four solid even-sized tomatoes, scoop out the insides, season with salt and pepper, break a raw egg in each, put a small piece of b.u.t.ter on top, season with salt and pepper, place on a b.u.t.tered plate and bake in the oven for about eight or ten minutes.

Serve on a china platter with a little tomato sauce around the tomatoes.

Sprinkle with chopped parsley.

=Potatoes, surprise.= Bake four medium-sized potatoes, cut off the tops, and scoop out the insides. Mix the insides with two ounces of sweet b.u.t.ter, a little chopped chives, and salt and pepper. Mix lightly with a spoon, and refill the potatoes. Replace the top, and bake in oven again for three minutes. Serve on napkins.

=Potage Colbert.= Wash and dry two heads of chicory salad, slice fine, and fry in a ca.s.serole in three ounces of b.u.t.ter. Then add one and one-half ounces of flour, three pints of veal or beef broth, and one bouquet garni; and boil for an hour. Remove the bouquet, and strain the rest through a fine sieve. Put back in the vessel, season to taste with salt and Cayenne pepper, and when nearly boiling add the yolks of two eggs beaten with one cup of cream. Before serving add one lightly-poached egg to each person.

=Eels, mariniere.= Remove the skin, and cut an eel in pieces three inches long. Put in a b.u.t.tered pan, add one dozen finely chopped shallots, one gla.s.s of white wine, and one cup of fish broth. Cover, and boil until the eels are done. Then place on a platter. Heat one ounce of b.u.t.ter in a ca.s.serole, add a spoonful of flour and the broth in which the eels were cooked, and boil for five minutes. Bind with the yolks of two eggs and one-half cup of cream, add a little chopped parsley, and pour over the fish. Do not strain the sauce.

=String beans with shallots.= Boil two pounds of string beans in salted water. Simmer, without allowing to color, six chopped shallots in two ounces of b.u.t.ter. Then add the string beans, one ounce of b.u.t.ter, and some chopped parsley, season with salt and pepper, and simmer for a few minutes.

AUGUST 29

BREAKFAST Stewed dried fruit Boiled eggs Dry toast Coffee

LUNCHEON Grapefruit with cherries Eggs Benoit English mutton chops, Kentucky sauce Broiled sweet potatoes Romaine salad Brie cheese with crackers Coffee

DINNER Consomme tapioca, ecrevisse b.u.t.ter California ripe olives Sand dabs, meuniere Roast turkey, cranberry sauce Green corn Spinach with eggs Rissolee potatoes Cold artichoke, vinaigrette Roman punch a.s.sorted cakes Coffee

=Eggs Benoit.= Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each; and a head of fresh mushrooms saute in b.u.t.ter on top of each egg. Cover with Madeira sauce.

=English mutton chop, Kentucky sauce.= Broil the chop. Serve Kentucky sauce separate.

=Kentucky sauce.= Put in a ca.s.serole one pint of claret, half a pint of whiskey or cognac, one pint of chicken broth, half a pint of tomato ketchup, quarter of a pound of brown sugar, a little salt and one-half teaspoonful of tabasco sauce. Bring to a boil, and thicken with one-half cup of corn starch mixed with a little cold water. Boil for ten minutes, and then strain. Serve with mutton or game.

=Stewed dried fruit (in general).= Take pears, apricots, peaches, figs, or other fruit, and soak in cold water for about one hour. Then drain, add a little sugar, to taste, and boil until soft. Allow to become cold before serving.

=Consomme tapioca, au beurre d'ecrevisses (ecrevisse b.u.t.ter).= Make two quarts of consomme tapioca, and while boiling add, little by little, three ounces of ecrevisse b.u.t.ter. When the b.u.t.ter is melted, and while the soup is boiling, add a little Cayenne pepper and a pony of cognac, and serve.

AUGUST 30

BREAKFAST Apple sauce Plain omelet Pulled bread Cocoa

LUNCHEON Canape of fresh caviar Eggs Chambord Breaded veal cutlets Macaroni Caruso Edam cheese with crackers Coffee

DINNER Potage Plessy Celery Boiled turbot, Hollandaise Potatoes, nature Sirloin steak, Bordelaise Broiled fresh mushrooms Souffle potatoes French asparagus, melted b.u.t.ter Chicory salad Raspberry water ice a.s.sorted cakes Coffee

=Eggs Chambord.= Poached eggs on toast, covered with sauce Chambord.

=Sauce Chambord.= Put in a ca.s.serole the head of a salmon cut in small pieces. Add three ounces of b.u.t.ter, one sliced carrot, one onion, a little parsley in branches, one bay leaf, four cloves, one spoonful of whole black peppers, one clove of garlic, and a little salt. Simmer until the head is cooked, then add one pint of claret and reduce until nearly dry. Then add one quart of fish broth or stock and boil for ten minutes. Thicken with two ounces of b.u.t.ter and one ounce of flour kneaded together, mix well, add two tablespoonfuls of anchovy essence, and boil for five minutes. Strain through a fine sieve, put back in ca.s.serole, bring to a boil, add two ounces of fresh b.u.t.ter, whip well, and season with salt and Cayenne pepper. Strain through fine cheese cloth. Serve with fish or eggs.

=Macaroni Caruso.= Boil one pound of macaroni in salted water. When done drain off the water, add one-half pound of sliced fresh mushrooms saute in b.u.t.ter, a very little garlic fried in oil, a cup of tomato sauce, and one-half cup of grated cheese. Also serve grated cheese separate.

=Potage Plessy.= Slice ten onions very fine, and put in a ca.s.serole with a quart of water, bring to a boil, and then drain. Heat three ounces of b.u.t.ter in a ca.s.serole, then add two ounces of flour and two quarts of bouillon, and stir well. Then add the onions, season with salt and pepper, boil for an hour, and strain through a fine sieve. Put back in the ca.s.serole and add two ounces of sweet b.u.t.ter. When the b.u.t.ter is melted add bread crumbs fried in b.u.t.ter.

AUGUST 31

BREAKFAST Fresh raspberries with cream Baked beans, Boston style Boston brown bread Coffee

LUNCHEON Cantaloupe Eggs Bernadotte Calf's head, vinaigrette Plain boiled potatoes German prune cake Demi ta.s.se

DINNER Potage Montglas Dill pickles Boiled striped ba.s.s, Indian soy sauce Chicken saute, Alsacienne Peas a la Francaise Chicory salad, Escoffier dressing Floating island Macaroons Coffee

=Eggs Bernadotte.= Lay four poached eggs on four pieces of toast, put two fillets of anchovies crosswise on each egg. Mix one pint of cream sauce with one dozen sliced queen olives, and pour over the eggs.

=Potage Montglas.= Mix one pint of puree of tomatoes with one quart of Consomme sago. Add the breast of a boiled fowl cut Julienne style, the tip of a smoked beef tongue cut in small squares, and one-quarter of a pound of macaroni cut in pieces one inch long. Serve grated cheese separate.

=Boiled striped ba.s.s, Indian soy sauce.= Put a whole striped ba.s.s in a fish kettle, cover with cold water, add a handful of salt, two sliced lemons, one small piece of ginger root, one sliced onion, and a bouquet garni. Bring to a boil, and set on side of stove at boiling point for twenty minutes. When done place on a platter, on a napkin, and garnish with small round boiled potatoes, parsley in branches, and two lemons cut in half. Serve sauce separate.