The Hotel St. Francis Cook Book Part 65

=Cream of peas, Suzon.= Make a cream of peas soup. Add one spoonful of whipped cream for each person, and mix while hot. Put a poached egg on each plate and serve the soup over the eggs.

=Cream of peas.= To one quart of sh.e.l.led new peas add one pint of chicken broth, and boil until the peas are soft. Strain and return to ca.s.serole and add one pint of hot table cream, and, little by little, one large spoonful of table b.u.t.ter. Season with salt and Cayenne pepper.

=Cream of peas, St. Germain.= Add a head of lettuce to the peas and prepare as above. When strained for the second time add one cup of fresh-boiled new peas to the soup.

=Fillet of pompano, Pocharde.= Cut four fillets of Florida pompano. Or Pacific pompano may be used. The latter are much smaller. Put the fish in a b.u.t.tered pan, and season with salt and pepper. Add one-half gla.s.s of claret, one-half gla.s.s of white wine, and one-half cup of fish broth.

Boil until done. In a sauce pan put one table spoonful of flour and place on stove. When hot add the broth in which the fish were cooked, and boil for five minutes. Then bind the sauce with the yolks of two eggs mixed with one-half cup of cream and one ounce of b.u.t.ter. Whip well and strain over the fish.

OCTOBER 16

BREAKFAST Baked apples in cream Boiled eggs Dry toast Coffee

LUNCHEON Casawba melon Eggs Mollet, a l'aurore Sweetbreads, Saint Monde Lettuce salad Mince pie American cheese Demi ta.s.se

DINNER Potage grenade Salted almonds ecrevisses Georgette Roast leg of mutton, mint sauce String beans Mashed potatoes Tomato salad French pastry Coffee

=Eggs Mollet, a l'aurore.= Place four eggs Mollet on four pieces of b.u.t.tered toast. Cover with well seasoned tomato sauce.

=Sweetbreads, Saint Monde.= Prepare braised sweetbreads as described elsewhere. Place on a platter and garnish with artichoke bottoms filled with asparagus tips with a little Hollandaise sauce on top; and others filled with French peas in b.u.t.ter with Madeira sauce.

=Potage grenade.= Cut in thin slices, the size of a silver quarter, two turnips, one stalk of leeks, one-half stalk of celery and a small head of Savoy cabbage. Put in a sauce pan with three ounces of b.u.t.ter, season with salt and a teaspoonful of sugar, and place in the oven to smother.

Be careful that it does not burn. When soft add two quarts of consomme, and boil for one-half hour. Then add two tomatoes peeled and cut in small dices, boil for one minute, season with salt and pepper, and serve with a little chopped chervil.

=ecrevisses Georgette.= Bake four medium-sized potatoes. Then cut off the tops, remove the insides, and refill with ecrevisses Voltaire.

=ecrevisses Voltaire.= Boil two dozen ecrevisses en buisson. Remove the tails from the sh.e.l.ls and place them in a sauce pan with two ounces of b.u.t.ter and six sliced heads of fresh white mushrooms. Season with salt and a little Cayenne pepper, and simmer for ten minutes. Then add a pony of brandy, and simmer for a few minutes. Then add a large cup of cream, and boil for five minutes. Then add two sliced truffles. Bind with the yolks of two eggs mixed with one-half gla.s.s of dry sherry wine. Serve in chafing dish.

OCTOBER 17

BREAKFAST Oatmeal and cream Ham and eggs Coffee Rolls

LUNCHEON Mortadella Poached eggs, Zurlo Broiled honeycomb tripe Lyonnaise potatoes Field salad Port de Salut cheese Crackers Coffee

DINNER Consomme Leopold Chow chow Broiled smelts, a l'Americaine Chicken Leon X Peas a la Francaise d.u.c.h.esse potatoes Lettuce and grapefruit salad Fancy ice cream a.s.sorted cakes Demi ta.s.se Mint wafers

=Mortadella.= This is an Italian sausage, very highly seasoned, and comes in cans already sliced. Serve on a platter garnished with chopped meat, jelly and parsley in branches.

=Poached eggs, Zurlo.= Form some flat potato croquettes, and fry. Place a poached egg on top of each, and cover with cream sauce.

=Consomme Leopold.= Slice very fine one handful of sorrel and a head of lettuce. Wash well, and boil in two quarts of chicken broth for about thirty minutes. Serve with chervil.

=Broiled Smelts, a l'Americaine.= Split and remove the bones from twelve large smelts. Season with salt and pepper, roll in oil, and broil. When done place on a platter, garnish with six slices of broiled tomatoes, two lemons cut in half, and parsley in branches. Pour a little maitre d'hotel sauce over all.

=Chicken Leon X.= Put on fire, in cold water, one large fat roasting chicken or capon. Add salt, one carrot, and a bouquet garni. Boil until soft. Make a sauce with two ounces of b.u.t.ter mixed with two ounces of flour. When hot add one pint of the chicken broth. If too thick add a little more of the broth. Boil for half an hour. Then bind with the yolks of three eggs mixed with a cup of cream. Strain, and add two ounces of sweet b.u.t.ter. Stir the sauce well until the b.u.t.ter is melted.

Place the chicken on a platter and garnish with macaroni cooked in cream. Pour a little of the sauce over the chicken. To the remainder of the sauce add in equal parts some sliced truffle, sliced canned French mushrooms and parboiled goose liver. Serve this sauce separate.

=Mint wafers (after dinner mints).= To half a gill of water add one pound of powdered sugar, and mix over fire until dissolved and hot. Add three or four drops of oil of peppermint. Then drop, about the size of a half silver dollar, on waxed paper or a greased pan, using the tip of a spoon or a paper bag. Allow to become cold and dry.

OCTOBER 18

BREAKFAST Grapefruit juice Poached eggs on toast Uncolored j.a.pan tea Crescents

LUNCHEON Omelette Cherbourg Homemade beef stew Lorette salad Alhambra ice cream a.s.sorted cakes Demi ta.s.se

DINNER Cream of asparagus, Favori Salted mixed nuts. Celery Sole Heloise Roast leg of veal, au jus Spinach in cream Potatoes au gratin Romaine salad Pancakes a la Lieb Demi ta.s.se

=Omelette Cherbourg.= Mix a cup of picked shrimps with two spoonfuls of cream sauce. Heat well, and season with salt and pepper. Make the omelette in the usual manner, and before turning over on platter fill with the prepared shrimps. Pour a thick cream sauce around the omelette.

=Lorette salad.= One-third field salad, one-third boiled celery root, and one-third pickled beets. Season with French dressing.

=Alhambra ice cream.= Half vanilla and half strawberry ice cream served in any fancy form.

=Cream of asparagus, Favori.= Make a cream of asparagus soup and serve with plenty of boiled asparagus tips in it.

=Sole Heloise.= Remove the skin from both sides of a large sole. Place on a b.u.t.tered pan, season with salt and pepper, add one-half gla.s.s of white wine, cover with a piece of b.u.t.tered manila paper, and bake in the oven for about twenty minutes. Remove the sole to a platter, and put in the pan three ounces of b.u.t.ter, a little pepper, chopped parsley, chervil, tarragon, and chives. When hot add the juice of two lemons, season well, and pour over the sole.

OCTOBER 19

BREAKFAST Fresh strawberries and cream Broiled fresh mackerel Baked potatoes Rolls Coffee

LUNCHEON California oyster c.o.c.ktail Consomme in cups Shirred eggs, Metternich Pears, mayonnaise Cheese toast Coffee

DINNER Potage Ferneuse Ripe olives Sand dabs, saute meuniere Roast ribs of beef String beans in b.u.t.ter Stewed tomatoes St. Francis potatoes Escarole salad Romaine ice cream Alsatian wafers Demi ta.s.se

=Shirred eggs, Metternich.= Place two eggs in a b.u.t.tered shirred egg dish with six canned mushrooms sliced very fine. Season with salt and pepper, sprinkle with grated cheese, place a small piece of b.u.t.ter on top, and bake.

=Pears, mayonnaise.= Use whole fresh pears cooked in syrup, or canned ones. Place the pears on lettuce leaves and cover with thick mayonnaise.

On slices of toast place small pieces of American dairy cheese. Bake in the oven, and serve separate.

=Cheese toast.= Spread any such cheese as Parmesan, American, Sierra or Camembert, on slices of toast, and set in the oven until hot. Serve at once.

=Potage Ferneuse.= Slice six white turnips very fine, put in a ca.s.serole, with two ounces of b.u.t.ter. Cover, and simmer for fifteen minutes. Then add one cup of rice and three pints of bouillon, consomme, or chicken broth. Boil for one hour, strain through fine wire sieve, and put back in vessel. When hot stir in well three ounces of sweet b.u.t.ter, season with salt and a little Cayenne pepper.

=Romaine ice cream.= To coffee ice cream add a little rum before serving.

OCTOBER 20

BREAKFAST Baked apples Oatmeal and cream English breakfast tea Crescents

LUNCHEON Hard boiled eggs, vinaigrette Fried scallops, Tartar Broiled squab on toast Stewed corn Romaine salad Camembert cheese Crackers Coffee

DINNER Toke Point oysters Potage bouquetiere Celery Fresh herring, a l'Egyptienne Small boiled potatoes Cuc.u.mber salad Chicken en cocotte, Bazar Cold asparagus, mustard sauce French pastry a.s.sorted fruits Demi ta.s.se