The Hotel St. Francis Cook Book Part 62

=Consomme Georgia.= Peel two tomatoes, cut in two, squeeze out the juice, and cut in small squares. Cut two pimentos in small squares. Boil two peeled green peppers in bouillon, and cut in small squares. Slice twelve heads of canned mushrooms very fine. Add all of the above, together with a cup of plain boiled rice, to two quarts of very hot and well-seasoned consomme.

OCTOBER 2

BREAKFAST Sliced peaches with cream Omelet with bacon Corn m.u.f.fins Coffee

LUNCHEON Cantaloupe Consomme in cups Lamb chops, Beau-sejour Chateau potatoes Romaine salad Compote of pears French sponge cake Coffee

DINNER Shrimp soup, family style Salted Brazil nuts. Radishes Fillet of turbot, Bagration Roast leg of lamb, puree of chestnuts Boiled Parisian potatoes Fresh asparagus, Hollandaise Fancy ice cream American gugelhoff Coffee

=Lamb chops, Beau-sejour.= Make a risotto, and put in small b.u.t.tered timbale moulds. Use one timbale to garnish each two broiled lamb chops.

Pour some tomato sauce over the chops.

=French sponge cake (Genoise legere).= Put six eggs and four yolks into a basin with half a pound of sugar, and whip over a slow fire for about fifteen minutes, but do not let it become too hot. Then take off the fire, and continue beating until cold. Then mix in lightly half a pound of sifted flour, a quarter of a pound of melted b.u.t.ter, and some vanilla flavoring. Put in b.u.t.tered moulds, and bake in a rather cool oven for over half an hour. When cold glace with white frosting, and decorate the top with candied fruit.

=Shrimp soup, family style.= Add to one quart of fish broth one pound of picked shrimps, and bring to a boil. Then add one pint of boiling cream, season with salt and pepper and chopped parsley, add one-half cup of broken saltine crackers, and two ounces of sweet b.u.t.ter. It is ready to serve when the b.u.t.ter is melted.

=Fillet of turbot, Bagration.= Put four fillets of turbot in a b.u.t.tered saute pan, season with salt and pepper, add one-half gla.s.s of white wine and one-half cup of fish broth, cover with b.u.t.tered paper, and put in oven. When done, remove the fish to a platter. With the tr.i.m.m.i.n.gs of the turbot make a fish forcemeat. Mash the tr.i.m.m.i.n.gs well in a mortar, pa.s.s through a sieve, add one egg, season with salt and pepper, make into small round b.a.l.l.s, and boil in fish broth for three minutes. Put these fish b.a.l.l.s into white wine sauce, pour over the fish, and serve hot.

=American gugelhoff.= One pound of flour, one-half pint of milk, one ounce of yeast, four eggs, three ounces of sugar, six ounces of b.u.t.ter, two ounces of Malaga raisins, and the rind of a lemon and a pinch of mace for flavoring. Have the milk luke-warm, dissolve the yeast in it, add all the other ingredients, and mix to a batter. Put into a basin, cover with a cloth, and allow to raise for about two hours. b.u.t.ter the moulds well, sprinkle them with coa.r.s.e-chopped almonds, fill the moulds half full with the raised dough, allow to raise until the moulds are about three-quarters full, and then bake in a medium oven.

OCTOBER 3

BREAKFAST Stewed prunes Boiled eggs Dry toast Coffee

LUNCHEON Canape Eldorado Poached eggs, Taft Beef steak, Jusienne Potatoes au gratin Chicory salad Banana pie Demi ta.s.se

DINNER Consomme Frascati Chow chow Boiled brook trout, sauce mousseline Potatoes, Nature Lamb chops, Beaugency Peas and carrots in cream Chiffonnade salad Pears a la Piedmont Alsatian wafers Coffee

=Canape Eldorado.= Spread a leaf of lettuce with some mayonnaise sauce, lay a boiled artichoke bottom on top, and three small Mexican tomatoes stuffed with anchovies on top of the artichoke. Decorate with anchovy b.u.t.ter.

=Poached eggs, Taft.= Fry four slices of egg plant, lay a slice of boiled Virginia ham on top of each, a poached egg on top of each slice of ham, and cover with Hollandaise sauce. Cut a "T" out of a truffle and lay on top of the sauce.

=Beef steak, Jusienne.= Season four small steaks with salt and pepper, and fry in saute pan with melted b.u.t.ter. When done place on a platter and garnish with lettuce braise, peas in b.u.t.ter, and onions glaces. Pour sauce Madere over the steaks.

=Consomme Frascati.= Cut two potatoes in small dices, and parboil for five minutes in salted water. Drain off the water, add six heads of peeled fresh mushrooms sliced very thin, and two quarts of consomme.

Cook slowly until the potatoes are soft.

=Banana pie.= Mash enough bananas to make two cupfuls of pulp. Force through a sieve with a potato masher, add one-half cup of sugar, two crushed and sifted soda crackers, one-half cup of milk, the juice and rind of a lemon, two spoonfuls of mola.s.ses, a pinch of powdered cinnamon, and two eggs. Mix well together, and bake in an open pie, in the same manner as a pumpkin pie.

=Lamb chops, Beaugency.= Broil the chops, place on a platter, and garnish with fresh artichoke bottoms filled with parboiled beef marrow cut in small dices. Serve sauce Choron separate.

=Pears, Piedmont.= Peel and remove the cores from a dozen nice pears, and stew them in syrup. Fill the centers with pear marmalade and chopped candied fruits. Cook some rice in the same manner as for rice croquettes. Dress a layer of the rice on a platter, place the pears on top, and serve with wine sauce. (See index for Italian wine sauce).

OCTOBER 4

BREAKFAST Baked apples with cream Griddle cakes, maple syrup Crescents English breakfast tea

LUNCHEON Cantaloupe Scrambled eggs, Bullit Broiled honeycomb tripe Saute potatoes Field salad Roquefort cheese with crackers Coffee

WEDDING DINNER Fresh caviar with dry toast Toke Point oysters, mignonette Clear green turtle, amontillado Crisp celery. Ripe olives Salted mixed nuts Frogs' legs, Jerusalem Sweetbreads braise, Liencourt Peas a la Francaise Saddle of lamb, au jus Jets de houblons Cardon a la moelle Potatoes a la Reine Sorbet au champagne Stuffed capon, St. Antoine Lettuce salad with Roquefort dressing a.s.sorted fancy cakes Wedding cake a.s.sorted cheese Fruit and bonbons Demi ta.s.se

=Scrambled eggs, Bullit.= Peel six heads of fresh mushrooms, slice very thin, and put in a sauce pan with one ounce of b.u.t.ter. Simmer until done, then add twelve beaten eggs, one cup of cream, two ounces of sweet b.u.t.ter, and a little salt and pepper. Scramble the eggs, and dish up on a platter on top of four slices of fried egg plant.

=Sweetbreads, Liencourt.= Braise some sweetbreads (see index), place on a platter with their own gravy, and garnish with fresh bottoms of artichokes filled with puree of fresh mushrooms.

=Puree of fresh mushrooms.= Wash thoroughly two pounds of fresh mushrooms, press in a cloth to extract the water, and chop very fine.

Put two ounces of b.u.t.ter in a ca.s.serole, add the mushrooms, season with salt and pepper, cover and simmer for twenty minutes. Then add half a cup of fresh bread crumbs and a little chopped parsley, and bind with the yolks of two eggs.

=Wedding cake (home made).= One pound of sugar, one and one-half pounds of b.u.t.ter, ten eggs, one and one-half pounds of flour. Mix in the same manner as for pound cake, and then add one and one-half pounds of seedless raisins, one pound of currants, one pound of chopped citron, one-half pound of chopped orange peel, one tablespoonful of mixed spices (cinnamon, cloves, mace, ginger, etc.), the juice and rind of a lemon, and one-half pint of brandy. Put in a mould lined with b.u.t.tered paper, and bake in a slow oven for about two hours. The cake will improve if allowed to set a few days after being baked.

=As a table decoration.=--Glace the wedding cake with very thick white frosting, and then decorate it with royal icing (see glace royal), using a fancy pastry tube.

=Wedding cake in boxes.=--When the cake has set for a few days after baking, cut in size to fit your boxes, and wrap each piece in wax paper.

Tie the boxes with white ribbons.

OCTOBER 5

BREAKFAST Fresh raspberries with cream Broiled kippered herrings Baked potatoes Rolls Coffee

LUNCHEON Canape of sardines Poached eggs, Velour Filet mignon, Monegasque Lettuce salad Camembert cheese with crackers Coffee

DINNER Hare soup, Uncle Sam Pim olas Sand dabs, meuniere Roast leg of lamb, au jus Lima beans Mashed potatoes Romaine salad Crepes Suzette Demi ta.s.se

=Poached eggs, Velour.= Split two English m.u.f.fins, toast and b.u.t.ter them, lay a slice of broiled ham on top of each, a poached egg on top of the ham, and cover with Bearnaise sauce.

=Filet mignon, Monegasque.= Broil some small tenderloin steaks, place on a platter, lay a slice of broiled tomato on top of each, and garnish with the bottoms of fresh artichokes filled with Parisian potatoes. Pour sauce Madere, to which has been added some sliced green olives, over the steaks.

=Hare soup, Uncle Sam.= Cut the saddle and hind legs from a large Belgian hare, and put the remainder in a roasting pan with two sliced onions, one carrot, one stalk of leek, one-half stalk of celery, a few pepper berries, two cloves, three bay leaves, two sprigs of thyme, and three ounces of b.u.t.ter. Season with salt and pepper, and put in oven and roast until done. Then sprinkle with three spoonfuls of flour, and roast again until the flour is brown. Then put in a ca.s.serole with two gallons of water and a little salt and one pound of lentils, and boil for four hours. Then force all that is possible through a fine sieve. Roast the legs and saddle of the hare, and cut the meat in half-inch squares. Put the strained soup back in the ca.s.serole, bring to a boil, add the cut-up hare meat and one gla.s.sful of sherry wine, and season if necessary with salt and Cayenne pepper.

=Crepes Suzette.= Make some French pancakes, as thin as possible. Then make a cream with one-half pound of sweet b.u.t.ter, one-half pound of sugar, the grated peel of two oranges, and a dash of brandy or kirschwa.s.ser. Mix the sugar and b.u.t.ter to a light cream, then add the liquor and orange, and mix thoroughly. Spread some of the cream over each pancake, and then fold in the form of an English pancake. Place them in a chafing dish, pour two ponies of brandy or kirschwa.s.ser over them, and light just before serving.

OCTOBER 6

BREAKFAST Stewed prunes Shirred eggs Rolls Coffee

LUNCHEON Grapefruit en surprise Eggs, Sara Bernhardt Fried pig's feet, tomato sauce Chateau potatoes Apple pie Coffee

DINNER Blue Point oysters Consomme with noodles Celery. Radishes Fillet of halibut, Pondicherry Roast chicken Chestnuts Boulettes Artichokes, Hollandaise Potato croquettes Endive salad Vanilla ice cream Alsatian wafers Demi ta.s.se

=Eggs, Sarah Bernhardt.= Soak half a pound of salt codfish in water over night, then boil for ten minutes, and shred it. Put twelve beaten eggs in a ca.s.serole, season with a little salt and pepper, add two chopped truffles, the shredded codfish, and half a cup of thick cream; and then scramble. When done dish up in a deep china dish and lay sliced truffles heated in b.u.t.ter, on top.

=Consomme with noodles.= Boil one-half pound of noodles in salted water.

When done add them to two quarts of hot consomme. Serve grated cheese separate.