The Hotel St. Francis Cook Book Part 60

=Consomme with green royal.= Mix four eggs with one pint of warm consomme, add green coloring, strain, put in b.u.t.tered timbale moulds, and cook in bain-marie. Cut in any shape, and serve in hot consomme.

=Consomme with red royal.= Obtain some red coloring from a fancy grocer.

Mix the yolks of four eggs with one pint of warm consomme, add some coloring, strain, and cook in bain-marie. Cut in any shape desired, and serve in hot consomme.

=Fried eels, sauce remoulade.= Cut the eels in pieces two inches long, and boil in water with a little salt and vinegar, one sliced onion, one carrot, and a bouquet garni. Allow to become cool in its own gravy. Then take out of the gravy, roll in flour, then in beaten eggs, then in bread crumbs, and fry in very hot swimming fat until golden yellow. Season with salt, and serve on a platter, on a napkin. Garnish with fried parsley and quartered lemons. Serve sauce remoulade separate.

=Breast of chicken with figs.= Cut the b.r.e.a.s.t.s from two young raw roasting chickens, remove the skin, season with salt and pepper, roll in table cream, then in flour, and fry in very hot melted b.u.t.ter. When the b.r.e.a.s.t.s are done, pour three spoonfuls of cream on a platter and lay the b.r.e.a.s.t.s on top. Heat some preserved figs, and garnish with two for each person. Or dry figs may be warmed in consomme, and used instead, if desired.

SEPTEMBER 23

BREAKFAST Fresh raspberries with cream Griddle cakes with maple syrup Rolls Coffee

LUNCHEON Grapefruit en supreme Eggs Belley Roast loin of pork, apple sauce Fried sweet potatoes Cold artichokes, mayonnaise Camembert cheese with crackers Coffee

DINNER Chicken broth, San Remo Celery Oysters, Victor Hugo Small tenderloin steak, Cercle Militaire Peas in cream Pont Neuf potatoes Chiffonnade salad Philadelphia vanilla ice cream a.s.sorted cakes Demi ta.s.se

=Eggs Belley.= Slice some smoked beef very fine, parboil, and add to plain scrambled eggs, with a little chopped chives.

=Chicken broth, San Remo.= Make two quarts of plain chicken broth, add to it one-half cup of sliced soft-boiled carrots, and one cup of boiled rice. Serve grated cheese separate.

=Oysters, Victor Hugo.= Season two dozen oysters on the half sh.e.l.l with salt and pepper. Put in a bowl one cupful of fresh-grated horse radish, a little chopped parsley, one-half cup of fresh bread crumbs, one spoonful of grated cheese, and one spoonful of b.u.t.ter. Mix well, and spread over the oysters. Put in oven to bake, and when done serve in the same sh.e.l.ls. Serve one-half lemon to each person.

=Small tenderloin steak, Cercle Militaire.= Season four small tenderloin steaks with salt and pepper, roll in oil, and broil. Broil in the same manner, and at the same time, four whole lamb kidneys. When done place the steaks on a platter with the kidneys on top. Boil four artichokes, remove the leaves, and toss the bottoms in a saute pan with a little b.u.t.ter. Season with salt and pepper, and use to garnish the steaks. Heat two ounces of b.u.t.ter in a saute pan, add six chopped shallots, when hot add a piece of lemon and a little chopped parsley, and pour over the kidneys and steaks.

SEPTEMBER 24

BREAKFAST Orange marmalade Boiled eggs b.u.t.tered toast Ceylon tea

LUNCHEON Cantaloupe Poached eggs, Mexicaine Broiled pig's feet Lyonnaise potatoes Lettuce salad Meringue Chantilly Demi ta.s.se

DINNER Consomme Madrilene Ripe olives. Celery Planked black ba.s.s Roast Muscovy duck, apple sauce Artichokes, Barigoule Laurette potatoes Fresh asparagus, Hollandaise Westphalian ham Frozen egg nogg a.s.sorted cakes Coffee

=Poached eggs, Mexicaine.= Slice one green pepper, and simmer in b.u.t.ter.

Slice one-half can of cepes, and toss in olive oil over fire. Slice two pimentos; and mix all together with one cup of tomato sauce. Season well, pour on a platter, and lay six poached eggs on top.

=Roast Muscovy duck.= Clean a Muscovy duck, season with salt and pepper, and stuff with a piece of celery and two shallots chopped very fine. Put the duck in a roasting pan with a sliced onion and carrot, add a little water, and put in a hot oven. The water will evaporate quickly, and the fat from the duck will be sufficient to roast it. Baste often. When done place the duck on a platter, remove the fat from the pan, add one cup of stock and a spoonful of meat extract, boil for five minutes, and pour over the duck.

=Artichokes, Barigoule.= Parboil six artichokes in salted water for two minutes. Then remove the hairy part, between the leaves and the bottoms; and fill with a stuffing made as follows: Simmer twelve chopped shallots in a ca.s.serole in two ounces of b.u.t.ter; then add one-half pound of chopped fresh mushrooms, and simmer again for ten minutes. Then add one-half gla.s.s of white wine, and boil until nearly dry, but be careful that it does not burn. Then add one-half cup of brown gravy, season with salt and pepper and a little chopped garlic and parsley, and boil for five minutes. Then thicken with the yolks of three raw eggs, and if necessary add a very little fresh bread crumbs. When the artichokes are filled tie a thin slice of salt pork over the tops, lay in a saute pan, with sliced onions, sliced carrots, a bouquet garni, and one-half pint of bouillon. Cover, set in the oven and cook for about forty-five minutes. If the leaves loosen easily they are done. Serve on a platter with sauce Madere.

=Fresh asparagus and Westphalia ham.= Boil some fresh asparagus, and serve with Hollandaise sauce. Serve at the same time raw sliced Westphalian ham.

SEPTEMBER 25

BREAKFAST Sliced peaches with cream Breakfast sausages Flannel cakes, maple syrup Rolls Coffee

LUNCHEON Oysters, Louis Vogeleier omelet Spring lamb Irish stew with dumplings Camembert and Brie cheese with crackers Coffee

DINNER Homemade clam soup Dill pickles. Salted pecans Fillet of sole, Paul Bert Leg of veal, au jus Spinach Mashed potatoes Lettuce salad German apple cake Demi ta.s.se

=Oysters, Louis.= Season two dozen oysters on the half sh.e.l.l with salt and pepper, sprinkle with one dozen shallots chopped fine. Put one-half teaspoonful of bread crumbs, mixed with a little paprika, on each oyster. Put a small bit of b.u.t.ter on top of each, and bake in oven for about ten minutes. Serve in the sh.e.l.ls, with one-half lemon to each person.

=Spring lamb Irish stew with dumplings.= Make an Irish stew (see index), and cook some dumplings in the broth, as given below.

=Dumplings, for stews, pot pie, etc.= One quart of flour, three heaping teaspoonfuls of baking powder, one-half teaspoonful of salt, and some sweet milk. Sift the baking powder, salt and flour, four times. Add enough milk to make rather a stiff dough or batter. Drop by spoonfuls into boiling broth. There should be broth enough to cook up around the dumplings, but not enough to cover them. Boil for half an hour, and do not lift the cover until done.

=Homemade clam soup.= Put three dozen Little Neck clams with their juice in a sauce pan. Add one pint of cold water, bring to a boil, and skim well. Then add one-half pint of boiling cream and two ounces of b.u.t.ter.

When the b.u.t.ter is melted add one cup of broken saltine crackers, and season with salt, pepper, and a little chopped parsley.

=Fillet of sole, Paul Bert.= Put four fillets of sole in a b.u.t.tered pan, season with salt and pepper, add one-half cup of fish stock, and one-half gla.s.s of white wine, cover with a b.u.t.tered paper, and cook for ten minutes. Place fillets on a platter, reduce the stock nearly dry, add one cup of tomato sauce and one cup of Bearnaise sauce, mix well, and strain over the fish.

SEPTEMBER 26

BREAKFAST Fresh strawberries with cream Plain poached eggs on toast Rolls Coffee

LUNCHEON Pimentos Suedoise Sand dabs, meuniere Fried loin of lamb chops, tomato sauce Lima beans with shallots Potato salad Chocolate eclairs Demi ta.s.se

DINNER Toke Point oysters Sorrel soup with rice Chow chow Baked lobster, cardinal Ham glace, champagne sauce Cooked lettuce salad d.u.c.h.esse potatoes Fruit salad Philadelphia lemon water ice a.s.sorted cakes Coffee

=Pimentos Suedoise.= Spread the contents of a can of pimentos flat on the table, lay a fillet of anchovies in oil on each pimento, and roll up in the form of a sausage with the anchovy in the center. Lay them on a ravier dish, season with salt and pepper, one-third of vinegar and two-thirds olive oil, and sprinkle with chopped parsley.

=Fried loin of lamb chops.= Have your butcher cut six nice loin chops about one and one-quarter inch thick, and well trimmed. Season with salt and pepper, roll in flour, then in beaten egg, and finally in bread crumbs. Put some lard or melted b.u.t.ter in a saute pan, and when hot add the chops and fry until nice and brown. Place on a platter, garnish with parsley in branches and lemons cut in half. Serve any sauce desired, separate.

=Lima beans with shallots.= Put one dozen chopped shallots in a ca.s.serole with two ounces of b.u.t.ter. When hot, add one teaspoonful of flour, one-half cup of bouillon, one quart of boiled Lima beans, and season with salt, pepper and a little chopped parsley. Boil for ten minutes.

=Baked lobster, Cardinal.= Boil four small lobsters. When done, split in two, remove the meat, and save the sh.e.l.ls. Put two ounces of b.u.t.ter in a saute pan, add the lobster meat cut in slices one-half inch thick, season with salt and pepper, and toss over the fire for a few minutes.

Then add one-half gla.s.s of sherry wine, and reduce until nearly dry.

Then add one cup of cream sauce and boil for a few minutes. Then add one spoonful of lobster b.u.t.ter, mix well; and then fill the sh.e.l.ls. Sprinkle with fresh bread crumbs, place small bits of b.u.t.ter on top, and bake in oven until golden brown. Serve on a platter, on a folded napkin, and garnish with parsley in branches and two lemons cut in half.

SEPTEMBER 27

BREAKFAST Grapes Ham and eggs Rolls Coffee

LUNCHEON Cantaloupe Eggs Bennett Broiled quail on toast Soufflee potatoes Cold fresh asparagus, mustard sauce Roquefort cheese with crackers Coffee

DINNER Consomme national Plain celery. Ripe olives Fillet of sand dabs, meuniere Sweetbreads, royal Roast leg of lamb, mint sauce String beans Stewed tomatoes St. Francis potatoes Sliced tomatoes French pastry Coffee

=Eggs Bennett.= Boil six eggs until hard, remove the sh.e.l.ls, and cut in two lengthwise. Remove the yolks, chop fine, and mix with one ounce of b.u.t.ter, and twelve anchovies in oil cut in small squares. Fill the whites of the eggs with this mixture, place on a b.u.t.tered baking dish, cover with a well-seasoned cream sauce, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in the oven until brown.

=Broiled quail on toast.= Split the quail, season with salt and pepper, roll in oil, and broil. When done place each quail on a piece of b.u.t.tered toast, put a spoonful of maitre d'hotel b.u.t.ter on top of each, and garnish with watercress and lemons cut in half.

=Consomme national.= Cut some plain green, and red royal in small stars, and serve in hot consomme.

=Sweetbreads, royal.= Parboil one pound of sweetbreads, pull off the skins, and cut in slices one-quarter inch thick. Peel twenty small heads of fresh mushrooms, wash well, and dry on a napkin. Put two ounces of b.u.t.ter in a saute pan with the sweetbreads and mushrooms, season with salt and pepper, and simmer slowly for ten minutes. Then add half a pint of cleaned and well-washed oyster crabs, and simmer again for five minutes. Then add one-half pint of cream, and boil. Thicken with the yolks of three eggs well-mixed with a small cup of cream, but do not let it come to a boil after the cream has been added. Taste to see if seasoning is right, add half a gla.s.s of dry amontillado sherry wine, and serve in chafing dish.