The Hotel St. Francis Cook Book Part 72

=Omelet with jelly.= See omelet with strawberries. Roll the omelet in pan, put any kind of jelly in center, turn over on platter, and burn with hot iron.

NOVEMBER 8

BREAKFAST Bananas and cream Force and cream Crescent rolls Cocoa

LUNCHEON Cream of potato soup Radishes Broiled tenderloin steak, Bordelaise sauce Gendarme potatoes Asparagus tip salad Vanilla eclairs Demi ta.s.se

AFTERNOON TEA Preserved strawberries Dry toast Chicken sandwiches a.s.sorted cakes Oolong tea

DINNER Puree of tomatoes, with rice Lobster Newburg Roast chicken Artichokes, Hollandaise Waffle potatoes Pistache ice cream Alsatian wafers Coffee

=Force and cream.= Serve raw force on a compote dish, with cream and powdered sugar separate.

=Cream of potato soup.= Simmer a little sliced onion, leeks, celery, one bay leaf, a clove and a piece of pig skin, or a raw ham bone, in b.u.t.ter.

Then add one cup of flour and simmer again. Pour in two quarts of boiling milk and two pounds of sliced raw potatoes and boil until the potatoes are soft. Season with salt and a little Cayenne pepper, and strain through a fine sieve. Before serving add the yolk of one egg mixed with a cup of thick cream, and stir in gradually three ounces of sweet b.u.t.ter.

=Radishes.= Wash well. The red skin of the turnip-shaped species may be cut back, beginning at the bottom point and extending toward the top, in the form of open leaves, to make them look like open roses, if desired.

Serve on cracked ice.

=Broiled tenderloin steak.= Salt and pepper the steak and dip in olive oil before broiling. Garnish with watercress and serve with maitre d'hotel sauce.

=Bordelaise sauce.= Simmer four shallots, chopped very fine, in two ounces of b.u.t.ter. When thoroughly warmed through add one-half gla.s.s of Bordeaux claret and reduce until nearly dry. Then add one pint of brown gravy and boil for five minutes. Then add one-quarter of a pound of sliced parboiled beef marrow, and a little chopped garlic, if that flavor is desired. Sprinkle with chopped parsley, and before serving stir in slowly two ounces of fresh b.u.t.ter. Serve poured over meats, or separate.

=Gendarme potatoes.= Peel some small potatoes and cut lengthwise in eight or more pieces. Put in roasting pan with salt, pepper and a piece of b.u.t.ter, and roast in oven for seven minutes. Add a sliced onion, mix well, and again roast, turning often.

=Chicken sandwich.= Slice boiled or left over roast chicken, very thin.

Cut the bread thin and spread with sweet b.u.t.ter. Place the chicken between slices of the bread with a sprinkle of salt and pepper. Trim, and cut in shape desired.

=Puree of tomato soup, with rice.= Add one-half cup of boiled rice to each portion of puree of tomato soup.

=Artichoke, Hollandaise.= See boiled artichokes. Sauce Hollandaise served separate.

=Lobster, Newburg.= Cut the meat from the tails of California lobsters, in slices one-quarter inch thick. Put in saute pan with b.u.t.ter, salt and pepper, and simmer for five minutes, or until the meat has a little color, over a quick fire. Then add for each lobster tail one cup of thick cream and one pony of brandy, and cook for two minutes. Thicken with yolks of two eggs mixed with a little cream, some very dry sherry wine, and a pinch of Cayenne pepper. Serve in chafing dish. Serve Madeira or sherry wine separate.

NOVEMBER 9

BREAKFAST Orange juice Cream toast Coffee

LUNCHEON Eggs au beurre noir Hamburg steak Lorraine potatoes Cole slaw, Thousand Island dressing Limburger cheese Rye bread and pumpernickle Coffee

DINNER Cream of chicken Salted English walnuts Fillet of sole, Joinville Roast tame duckling, apple sauce Sweet potatoes, Southern style Cold asparagus, mustard sauce Strawberry ice cream Cakes Coffee

SUPPER Chicken salad

=Orange juice.= Strain the juice of peeled oranges through a napkin, and serve in gla.s.s surrounded with fine ice.

=Eggs au beurre noir.= Use soft-fried or shirred eggs. Put a piece of b.u.t.ter in hot frying pan and when nearly black and smoking add a dash of vinegar, and pour over the eggs. Drop a few capers and chopped parsley on top, and salt and pepper.

=Hamburg steak.= To one and one-half pounds of trimmed beef, add four ounces of beef marrow, and pa.s.s through meat chopper, medium fine.

Simmer some chopped onions in b.u.t.ter until nice and brown. Mix the meat and onions with salt, pepper, one raw egg, some chopped parsley, and a dinner roll soaked in water and chopped fine. Form the meat in round steaks one-half inch thick, roll in bread crumbs, and fry in pan in b.u.t.ter for about ten minutes. Remove the steaks carefully. Add a spoonful of flour to gravy in pan, simmer a little, and then add one-half cup of stock or water, pepper and salt, and strain before serving.

=Lorraine potatoes.= Simmer one chopped onion and one-quarter pound of salt pork cut in small dices, in one ounce of b.u.t.ter, for five minutes.

Then add three pounds of potatoes cut in pieces one inch square, one pint of stock or bouillon, salt and pepper, and a bouquet garni. Cook until soft and sprinkle with chopped parsley before serving.

=Thousand Island dressing, for salads.= Two soupspoonfuls of mayonnaise, one soupspoonful of Chili sauce, one soupspoonful of French dressing, one teaspoonful of chopped pimentos, one-half teaspoonful of chopped olives, salt and pepper, all well mixed. Use a very cold salad bowl.

=Cream of chicken.= Place a soup hen in a soup kettle with three quarts of water, a leek, carrot, a little parsley and celery, six pepper berries, and two cups of rice. Boil until fowl is soft. Remove and cut away the white meat from the breast and set aside. Chop the remainder of the meat very fine, return to the kettle, and then strain the entire contents through a sieve. To the strained broth add one quart of milk, and strain again. Then add one-half pint of cream and the yolk of one egg, mixed; also a piece of sweet b.u.t.ter the size of an egg. Then add the breast of the fowl cut in small squares.

=Roast tame duckling.= See roast chicken. Also see stuffings.

NOVEMBER 10

BREAKFAST Shredded wheat biscuit Boiled eggs Rolls Coffee

LUNCHEON Holland herring Boiled potatoes Waffles and honey Coffee

DINNER Lynn Haven oysters on half sh.e.l.l Philadelphia pepper pot Roast canvas-back duck Hulled corn Currant jelly Cauliflower au gratin Celery mayonnaise Neapolitan ice cream a.s.sorted cakes Demi ta.s.se

=Shredded wheat biscuits.= Put the biscuit in a deep dish. A little boiling water poured over it will enable you to economize on cream.

=Philadelphia pepper pot.= Simmer in kettle four large onions chopped fine, one piece of celery, two leeks, one green pepper cut in very small squares, and one-quarter pound of b.u.t.ter. When done add two soupspoonsful of flour, and simmer again; add two quarts of stock, two pounds of tripe and one pound of potatoes cut in small squares, a bouquet garni and salt. Cook for two hours. Before serving remove the bouquet garni, add a tablespoonful of fresh-ground pepper, a little chopped parsley and some flour dumplings. Let the flour dumpling dough run through an ordinary sieve into boiling water and boil for just a minute.

=Flour dumplings.= One cup of flour, two eggs, three-fourths of a cup of milk, salt, and a little nutmeg. Mix well. Pa.s.s through colander with holes of about one-third inch in diameter, into boiling salt water. Boil for about three minutes, drain off water, put on platter and pour some brown b.u.t.ter over them.

=Brown b.u.t.ter sauce.= Put good-sized piece of sweet b.u.t.ter into frying pan and allow to brown. May be served poured over the dish, or in separate sauce bowl.

=Hulled corn.= May be obtained in cans. Follow directions on same. To hull corn is quite a complicated process, requiring the use of lye, etc.

=Canvas-back duck.= Same directions as for teal duck. Roast for about eighteen minutes.

=Celery mayonnaise.= Cut raw celery in strips like matches and wash well, then put in napkin on cracked ice, so it will become crisp. Serve with well-seasoned mayonnaise sauce, either on top or separate, as desired.

=Pound cake.= One-half pound of b.u.t.ter, one-half pound of sugar, one-half pound of flour, five eggs, a little rum and a teaspoonful of baking powder. Beat the b.u.t.ter with sugar until white, add the eggs one by one, while beating briskly. Mix the flour and the baking powder in together, and last of all add the rum. Put in mould and bake in oven for one hour.

=Fruit cake.= To the pound cake batter add one-half pound of chopped mixed glace fruits, and one-half pound of raisins.

NOVEMBER 11

BREAKFAST Pearl grits and cream Fried eggs Rolls Chocolate

LUNCHEON Cold a.s.sorted meats Potato salad Iced tea

AFTERNOON TEA Chicken a la King Bread and b.u.t.ter sandwiches Raspberry water ice Champagne wafers Almond cake Tea Chocolate Whipped cream