The Hotel St. Francis Cook Book Part 6

=Mixed grill.= Broil one lamb chop, one breakfast sausage, one slice of tomato, one whole fresh mushroom head, and one whole lamb kidney. Put all on a plate, cover with maitre d'hotel sauce, and serve hot. Garnish with watercress.

=Cup custard.= Mix four eggs, one-quarter pound of sugar, one pint of milk, and flavor with vanilla. Strain, pour into cups, and bake in bain-marie until firm. It will require about one-half hour in a moderate oven.

=Bain-marie.= This is a term used in cookery for a vessel holding hot water in which another vessel may be heated at a temperature not above that of boiling water. Different dishes are variously allowed to stand, cook or bake in bain-marie. For example, Hollandaise sauce should be kept in bain-marie in hot water. Hollandaise or Bearnaise sauce, if kept in boiling water, would turn. A cream soup should be kept in boiling water, as extra cooking will not harm it. Timbale of chicken, custard for soup, or cup custard, should be cooked in bain-marie.

=Puree Crecy (soup).= Slice six carrots very thin, put in ca.s.serole with three ounces of b.u.t.ter, and simmer for thirty minutes. Then add three pints of well-seasoned chicken broth, and boil for one hour. Strain through a fine sieve. Serve in a separate dish small squares of bread fried in b.u.t.ter.

=Roast leg of mutton.= The leg of mutton should hang in the ice box at least four days before using. If too fresh it will be tough. Rub the mutton with salt and pepper and, if desired, a little garlic. Put in a roasting pan, one sliced onion, one sliced carrot, one bay leaf and two cloves. Now put in the mutton, with a piece of b.u.t.ter on top, and place in oven to roast. Baste continually. It will require from forty-five to sixty minutes to cook. If desired well done cook for another thirty minutes. When done take out the leg, drain off the fat, and make a gravy by adding one cup of stock and one spoonful of meat extract; boil, season, and strain.

JANUARY 27

BREAKFAST Stewed rhubarb Ham and eggs Rolls Coffee

LUNCHEON Salade thon marine Stuffed breast of veal, au jus Asparagus tips, au gratin Potato salad Savarin au rhum Coffee

DINNER Potato and leek soup Corned beef and cabbage Plain boiled potatoes Broiled chicken on toast Lettuce with egg dressing Coupe St. Jacques a.s.sorted cakes Coffee

=Thon marine salad.= Tunny fish can be obtained in cans, the best quality being the French brands. Break up the fish with the fingers, and place on a platter with leaves of lettuce. The fish should be in pieces about one inch and a half thick. Sprinkle with salt, pepper, chopped parsley, chervil, and a little finely sliced chives, and a sauce of one-third vinegar and two-thirds olive oil.

=Stuffed breast of veal, au jus.= Have your butcher prepare a breast of veal ready for stuffing. Use the same dressing as for chicken, and sew up the end so the dressing will not fall out while roasting. Put in the roasting pan one sliced onion and one carrot. Put in the veal and sprinkle with salt and pepper. Put bits of b.u.t.ter all over the top and roast in oven, basting often. It will take about an hour to cook in a moderate oven. Remove the veal to platter when done, and make a sauce by adding to the gravy in pan one cup of bouillon and one spoonful of meat extract, boil for five minutes, and strain.

=Asparagus tips, au gratin.= Put the tips in a b.u.t.tered pan or silver dish, cover with well-seasoned cream sauce, sprinkle with grated cheese and small bits of b.u.t.ter and bake in oven until brown.

=Corned beef and cabbage.= The best corned beef is that made from the brisket. Put on fire in cold water and skim when it comes to the boiling point. Cover and let it boil slowly until about three-quarters done.

Then add two heads of well-washed cabbage cut in four, and cook with the beef for at least one hour.

JANUARY 28

BREAKFAST Farina with cream Omelet with fine herbs Rolls Coffee

LUNCHEON Grapefruit and orange en supreme Ripe olives Eggs Marigny Russian salad Caramel custard Coffee

DINNER Tomate Parisienne (cold) Consomme parfait Boiled salmon, Hollandaise Potatoes nature Fricandeau of veal, au jus Sorrel with eggs Carrots with cream Baba au rhum Coffee

=Russian salad.= Equal parts of boiled carrots, turnips, beets and potatoes, cut in small dice, boiled peas, boiled string beans cut in small pieces, and one slice of cold roast beef cut in small squares. Put all in salad bowl, season with salt, pepper, a little Cayenne pepper, and just enough tarragon vinegar to wet the mixture. Let stand for one hour, drain off the liquid, if any, and form the salad in pyramid shape in the bowl. Spread some thick mayonnaise over all, and garnish with boiled potatoes and truffles, cut like a five-cent piece, linking one to the other around the base of the salad like a chain. On top put a small flower of a boiled and seasoned cauliflower, and serve very cold.

=Caramel custard.= Put two ounces of sugar in a copper pan and cook until it is brown in color, then pour into a custard mould and allow to become cold. Mix four eggs with one-quarter of a pound of sugar, flavor with vanilla, add one pint of milk, and strain. Pour over the burned sugar, and fill the mould. Put in bain-marie and cook until firm. When cool, reverse the custard on a dish, and serve. The caramel at the bottom of the mould will serve as a sauce.

=Tomate Parisienne (Hors d'oeuvres).= Peel and slice four tomatoes and lay on platter with lettuce leaves. Cut the inside of a stalk of celery in very small dice, and six anchovies in small squares. Put in a bowl, add a pinch of salt, some fresh-ground black pepper, some chives, parsley and chervil chopped fine, and one spoonful of vinegar and two of olive oil. Mix well and pour over the tomatoes.

=Sorrel.= Sorrel is a fine vegetable for the promotion of health. Remove the stems from a peck of sorrel and wash the leaves in four different waters, to remove all the sand. Have a kettle with salted water on the fire. Put the sorrel into the boiling water and cook for ten minutes, stirring often. Pour off the water and let stand in the colander fifteen minutes so it will drain dry, then strain through a fine sieve. Then put the sorrel in a sauce pan with three ounces of b.u.t.ter and bring to the boiling point. Season with salt and pepper, and bind with two whole eggs, beaten. Do not let it boil after adding the eggs, but let it get just hot enough to give the sorrel a firm body. Garnish with the half of a hard boiled egg, if desired.

JANUARY 29

BREAKFAST Orange juice Boiled eggs Rolls Coffee

LUNCHEON Hors d'oeuvres varies Eggs a la Russe Boiled beef tongue with spinach Mashed potatoes French pastry Coffee

DINNER Cream of canned peas Sardines on toast Roast beef au jus Lima beans Rissolees potatoes Romaine salad Raspberry Bavarois a.s.sorted cakes Coffee

=Eggs a la Russe.= Spread a piece of toast with fresh caviar, put an egg fried in oil on top, and put anchovy sauce around the edge on the platter.

=Eggs fried in oil.= Fry the eggs one at a time. Have a very small frying pan with plenty of very hot olive oil in it. Drop a fresh egg in it, and turn with a wooden spoon. If any other kind of spoon is used the egg will stick to it. When of a good yellow color, take out and place on a towel, so the oil can drain off, and season with salt. The eggs should be soft inside, like a poached egg.

=Anchovy sauce.= To a cup of cream add one spoonful of essence of anchovies, or one teaspoonful of anchovy paste. Anchovy sauce is also made with sauce Allemande, white wine sauce, or even a brown sauce, if desired. The cream sauce with the essence is more commonly used with eggs.

=Boiled beef tongue.= Put a fresh beef tongue in cold water and bring to the boiling point, skim, add salt, one carrot, one onion, a bouquet garni, one stalk of celery, and one of leek. Boil until tongue is soft.

The bouillon may be used for stock or soup, or to make caper sauce. For beef tongue with spinach, put plain boiled spinach on platter, sliced tongue on top, and pour a little of the broth over all.

=Raspberry Bavarois.= (For four or five persons.) One pint of milk, one pint of whipped cream, the yolks of four eggs, one-quarter pound of sugar, six sheets of French gelatine, and one-half pint of raspberry juice. Boil the milk with the sugar, then pour over the yolks, and set on the fire again until it thickens, but do not let it boil. Wash the gelatine in cold water, add to the mixture, and stir until melted. Then set aside until cold. Mix the raspberry pulp with the whipped cream, and stir into the mixture. Put in mould and place in ice box until set. Turn out on platter, and serve with whipped cream or raspberry syrup, separate or around the bavarois.

=Sardines on toast.= Take sardines from can and put on a fine thin wire broiler and heat quickly. Serve on toast with maitre d'hotel b.u.t.ter on top, and garnish with quartered lemons and parsley.

JANUARY 30

BREAKFAST Baked apples with cream Scrambled eggs with smoked beef Rolls English breakfast tea

LUNCHEON Grapefruit with chestnuts Consomme in cups Deviled crab Lemon pie Coffee

DINNER Toke Point oysters Potage tapioca, Crecy Terrapin, Maryland Squab chicken, Michels Stewed tomatoes Cepes Tyrolienne (cold) Fancy ice cream Cakes Coffee

=Grapefruit with chestnuts.= Cut a grapefruit in two and cut free the sections with a pointed knife. Pour a little maraschino in the center, and place a marron glace (candied chestnut) on top.

=Deviled crabs.= Simmer the flakes of two crabs and one-half of a chopped onion in b.u.t.ter. Season with salt and Cayenne pepper, add two cups of thick cream sauce, one dash of Worcestershire sauce, one spoonful of English mustard, and a little chopped chives. Bring to a boil, and bind with the yolks of two eggs. Then fill the crab sh.e.l.ls, spread a little French mustard over the top, sprinkle with bread crumbs, place a small piece of b.u.t.ter on each, and bake in the oven. When brown serve on napkin with lemon and parsley.

=Potage tapioca, Crecy.= Half consomme tapioca and half potage Crecy, mixed. No croutons.

=Stewed tomatoes.= Peel six tomatoes, and cut in four. Squeeze out half of the juice, and put the tomatoes in a vessel with three ounces of b.u.t.ter, season with salt, pepper and a pinch of powdered sugar, cover, and simmer until done.

=Cepes Tyrolienne (cold).= Cut in small dices one carrot and one celery root, and put in ca.s.serole with one chopped onion and two ounces of b.u.t.ter. Simmer. Then add one gla.s.s of white wine and reduce. Then add one-half cup of tomato sauce, some chopped chervil, and one can of sliced cepes. Serve cold.

=Squab chicken a la Michels.= Season four squab chickens well with salt and pepper, both inside and out. Put in iron pot with a quarter of a pound of sweet b.u.t.ter and one onion cut in two. Put the pot on the fire and simmer slowly, until the chicken and onion are of a good yellow color, turning them often while cooking. Then add one tablespoonful of white wine and one of chicken broth, cover, and put in oven for ten minutes, basting frequently. Put the chickens on a platter, take out the onion, and boil the sauce remaining in pot with the addition of one teaspoonful of meat extract. Strain over the chicken.

JANUARY 31

BREAKFAST Oatmeal with cream Calf's liver and bacon Rolls Coffee

LUNCHEON Oysters Kirkpatrick Country sausages with baked apples Potato salad Cabinet pudding Coffee

DINNER Potage Windsor Green olives Fillet of sole, Admiral Saddle of lamb, mint sauce String beans Potato croquettes Hearts of lettuce Pineapple biscuit glace a.s.sorted cakes Coffee

=Oysters Kirkpatrick.= Season some oysters on half sh.e.l.l with salt, pepper and a little Worcestershire sauce, cover with tomato ketchup, sprinkle with grated cheese, put a small piece of b.u.t.ter on top of each, and bake in their own sh.e.l.ls for five minutes. Serve quartered lemon separate.

=Cabinet pudding.= Fill a well-b.u.t.tered pudding mould with left-over pieces of sponge, layer or other kinds of cake, cut in small squares, and mix with one-quarter pound of seedless raisins. Then make a custard of three eggs, one-quarter pound of sugar, one pint of milk and a little vanilla flavoring. Mix well, strain, and pour over the cake in the moulds, and bake in bain-marie for about forty minutes. Remove from the mould and serve hot, with vanilla cream sauce.