The Hotel St. Francis Cook Book Part 75

NOVEMBER 19

BREAKFAST Stewed apples Pettijohns with cream Ham and eggs Dry toast Oolong tea

LUNCHEON Canape Riga Planked smelts, en bordure Sirloin steak, sauce Colbert Haricots panaches Lettuce and tomato salad Pistache eclairs Coffee

DINNER Potage sante Salted pecans Crab meat, au beurre noisette Roast tame duckling, apple sauce Corn fritters and potato croquettes Waldorf salad Fancy ice cream a.s.sorted cakes Coffee

=Canape Riga.= One-half tuna fish (thon marine) and one-half caviar mixed. Spread on thin toast, b.u.t.tered. Decorate around the edges with chopped eggs, quartered lemon and parsley in branches.

=Planked smelts, en bordure.= Split some large smelts down the back and remove the bones. Place on a b.u.t.tered plank with salt, pepper and a little b.u.t.ter on top. Put some potato, prepared as for potato croquettes, into a pastry bag with a star tube, and press out a border around the fish about an inch high. Put in oven and bake for about fifteen minutes. Serve with a little maitre d'hotel b.u.t.ter on top, and garnish with quartered lemons and parsley.

=Sauce Colbert.= Chop three shallots very fine, and simmer in b.u.t.ter.

Add one-half gla.s.s of claret, and reduce almost dry. Then add one pint of brown gravy and cook for ten minutes. Before serving add three ounces of sweet b.u.t.ter, the juice of one lemon, and some chopped parsley.

=Potage sante (soup).= Wash a good handful of sorrel and slice very thin. Put in pot with three ounces of b.u.t.ter and simmer slowly for ten minutes. Then add one quart of bouillon, or consomme, and boil for a few minutes. Thicken with the yolks of two eggs mixed with a cup of cream.

Before serving put in some French bread, or rolls, that have been dried in the oven, and cut like chip potatoes.

=Boiled crabs.= Put two live crabs in a pot and cover with cold water.

Add one gla.s.s of white wine vinegar, an onion, carrot, a bouquet garni and salt. Boil for thirty-five minutes and let become cool without removing from the water. Serve cracked, cold, with mayonnaise or any kind of cold sauce; or remove from sh.e.l.l and serve as a salad; or prepare hot in many ways.

=Crab meat, au beurre noisette.= Put some fresh-boiled crab meat on a platter and season with salt and pepper. In a frying pan put a quarter pound of sweet b.u.t.ter. Simmer until of a hazel color, and pour over crab meat. Sprinkle with chopped chervil, or parsley, on top, and garnish with lemon.

=Waldorf salad.= Half white celery and half apple, cut in small squares.

Put both in salad bowl, but do not mix. Cover with mayonnaise and season to taste.

NOVEMBER 20

BREAKFAST Honey in comb Waffles Kippered herring Baked potatoes Rolls and coffee

LUNCHEON Eggs Marigny French pastry Iced tea

DINNER Consomme Cialdini Radishes Fillet of ba.s.s, 1905 Larded sirloin of beef, Richelieu Salade Doucette Meringue glacee, Chantilly Coffee

=Eggs Marigny.= Put in a b.u.t.tered cocotte dish a very thin, small, slice of ham, with two parboiled oysters on top. Break an egg over all, salt, pepper, cover with cream sauce and a little grated cheese, and bake in oven until done.

=Consomme Cialdini.= Cut some carrots, turnips and potatoes, with a fancy cutting spoon, to the size of a large pea. Cook each separate in salt water. When done put in consomme and add the boiled white meat of chicken cut in small squares, a few boiled or canned peas, and some chervil. Serve separate some very thin slices of French bread or rolls.

=Larded sirloin of beef.= Remove the skin and fat of the sirloin, half way near the thick part. Lard same and roast in the usual manner.

=Richelieu.= A garnish for beef and other meats. Is prepared in various styles. Here are four good ones.

Stuffed tomatoes with rice Creole, stuffed fresh mushrooms a la D'Uxelles, braised lettuce and potatoes chateau.

Tomatoes, whole and baked, string beans, mushrooms and potatoes chateau.

Bouquet of all kinds of vegetables, fillets of anchovies, mushrooms and green olives.

b.u.t.tons of artichokes stuffed, stuffed tomato, mushrooms, lettuce braise and potatoes chateau.

=Fillet of ba.s.s, 1905.= I originated this style in 1905, hence the name.

Cut fillets of any kind of ba.s.s in pieces about three inches square, and free from skin and bones. Place on a piece of toast in a b.u.t.tered shirred egg dish; salt, pepper, and place three nice heads of fresh mushrooms saute in b.u.t.ter, on top of the fish. Put a soupspoonful of maitre d'hotel b.u.t.ter on top of the mushrooms, cover with a gla.s.s globe and bake in oven for twenty minutes. Just before serving uncover the fish, pour a little white wine sauce on top, re-cover, and serve.

=Salade Doucette.= Field salad.

=Meringue glacee, Chantilly.= Same as meringue glacee a la vanille. But decorate with whipped cream, pa.s.sed through a pastry bag with a star tube.

NOVEMBER 21

BREAKFAST Bar le Duc jelly Horlick's malted milk Boiled eggs Maryland beaten biscuits

LUNCHEON Stuffed eggs Broiled salmon steak, anchovy b.u.t.ter Olivette potatoes Breaded lamb chops, Milanaise Pickled beets German apple cake Coffee

DINNER Seapuit oysters on sh.e.l.l Consomme royal Skatefish au beurre noir Potatoes nature Roast top sirloin of beef, forestiere Yorkshire pudding Chiffonnade salad Fancy ice cream a.s.sorted cakes Coffee

=Stuffed eggs with crab meat.= Cut in two some hard-boiled eggs and remove the yolks. Fill the whites with fine-chopped crab meat mixed with a very thick mayonnaise. Chop the yolks and mix with a little chopped parsley, and sprinkle over the eggs. Serve very cold.

=Broiled salmon steak.= Cut a slice of salmon about one inch thick, salt, pepper, dip in oil and broil. Serve on platter with maitre d'hotel sauce, and garnish with quartered lemons and parsley in branches. Or serve with anchovy b.u.t.ter or other sauce, either on top or separate.

=Anchovy b.u.t.ter.= Fresh b.u.t.ter mixed with anchovy paste and the juice of a lemon.

=Breaded lamb chops.= Salt and pepper the chops, roll in flour, then in beaten eggs, then in bread crumbs, and fry in b.u.t.ter.

=Spaghetti Milanaise.= Boiled spaghetti cut in two inch lengths, a slice of boiled ham, a slice of tongue, six mushrooms and one truffle cut in strips the same size as the spaghetti. Put all in one pot, add a little tomato sauce, salt and pepper, and let simmer for a few minutes. Serve grated Parmesan cheese separate. If served as a garnish with "lamb chops, Milanaise," mix the cheese before serving.

=Consomme Royal.= Beat four eggs and season well. Add one pint of warm (not hot), consomme, put in a b.u.t.tered mould and set in a pan of hot water. Cook slowly in a moderate oven. When the custard is done allow to cool, and cut in any shape desired. Serve hot consomme, with royal custard as a garnish.

=Skatefish au beurre noir.= Place the skate in boiling water for a few minutes, when the skin may readily be sc.r.a.ped off. Put in cold water, add a little milk to make the fish white, salt, and bring to a boil.

Take off the fire, but leave in the water for ten minutes. Then put fish on platter, salt, pepper, sprinkle with a little vinegar, a few capers and some chopped parsley. Put in frying pan a quarter pound of b.u.t.ter, allow to become almost black, and pour over fish.

=Roast top sirloin of beef.= Same as roast sirloin of beef.

=Forestiere, for sauce.= Sliced fresh mushrooms, simmered in b.u.t.ter. Add brown gravy and boil for ten minutes. Before serving stir in a little sherry wine.

=Yorkshire pudding.= One cup of milk, one-half cup of flour, two eggs, and one teaspoonful of baking powder. Mix well, add salt, pepper and one-half cup of chopped beef suet. Bake in roasting pan with beef fat from your roast. When done cut in squares.

NOVEMBER 22

BREAKFAST Grapefruit Germea with cream Crescents Cocoa

LUNCHEON Scrambled eggs, Morocquaine Lamb trotters, poulette Potatoes St. Francis Moka eclairs Tea

DINNER Bisque of clams Frogs' legs, saute a sec Tournedos Ma.s.senet Jets de houblons Endives au cerfeuil Mince pie American cheese Coffee

=Germea and cream.= Powdered sugar and cream separate.

=Scrambled eggs, Morocquaine.= Cut cepes in small squares, fry in b.u.t.ter and place in middle of scrambled eggs. Tomato sauce around the edge.