The Hotel St. Francis Cook Book Part 9

FEBRUARY 10

BREAKFAST Grapefruit Omelet with chives Corn m.u.f.fins Coffee

LUNCHEON Pickled oysters Toasted rye bread Consomme vermicelli Calf's head a la poulette Potato croquettes Hot mince pie American cheese Coffee

DINNER Puree of pheasant, St. Hubert Planked smelts Bacon and cabbage Boiled potatoes Roast ribs of beef, au jus Chiffonnade salad Tutti frutti ice cream a.s.sorted cakes Coffee

=Consomme vermicelli.= Boil one-half pound of vermicelli in two quarts of salt water for five minutes. Drain, and add to three pints of consomme. Serve grated cheese separate.

=Calf's head, poulette.= Take one boiled calf's head and cut in pieces two inches square. Mix with one quart of poulette sauce, and serve in chafing dish.

=Puree of pheasant, St. Hubert.= Remove the breast of a roasted pheasant and cut in small squares. Put the rest of the pheasant in a pot and cover with two quarts of bouillon, add a bouquet garni, and boil for one hour. In a sauce pot put three ounces of b.u.t.ter; when hot add three spoonsful of flour, and allow to become nice and brown. Then strain the broth into the sauce pot and boil for thirty minutes. Chop the pheasant very fine and add to the soup, boil again, and strain through a fine sieve. Season with salt and pepper, add the cut-up pheasant breast, and a gla.s.s of fine dry sherry wine.

=Bacon and cabbage.= Cut a large head of cabbage in four, wash well, and put in two quarts of water, with a little salt, and boil. Then drain off the water, add fresh water and two pounds of bacon, and boil until the bacon is well done. Put the cabbage on a platter, slice the bacon and put on top of the cabbage.

=Tutti frutti ice cream.= Macerate one-quarter of a pound of chopped candied mixed fruit in a pony of maraschino. Mix thoroughly with one quart of vanilla ice cream. Put in the bottom of a mould a little raspberry water ice, and fill to the top with the ice cream and fruit.

Pack in ice and rock salt, and leave for about an hour and a half. Turn out on platter and decorate with candied cherries and angelica.

FEBRUARY 11

BREAKFAST Oatmeal with cream Rolls Chocolate Whipped cream

LUNCHEON Eggs Bresilienne Sirloin steak, marchand de vin Fried egg plant Farina pudding Coffee

DINNER Potage Waldaise Fish dumplings, white wine sauce Mutton chops, provencale Mashed potatoes String beans Hearts of romaine Fancy ice cream Cakes Coffee

=Eggs Bresilienne.= Put some boiled rice on a platter, place a poached egg on top, and cover with tomato sauce mixed with a little chopped ham.

=Sirloin steak, marchand de vin.= Cut four slices of sirloin steak about one-half inch thick, season with salt and pepper, and roll in flour.

Have three ounces of hot b.u.t.ter in a pan and fry the steaks for two minutes. Remove the steaks to platter. Chop two shallots very fine and put in pan, allow to become hot, add one-half gla.s.s of claret, and reduce one-half. Then add one spoonful of meat extract, the juice of one lemon, and some chopped parsley and pour over the steaks. Garnish with Parisian potatoes.

=Parisian potatoes.= Take some large potatoes and cut out a quart of small potatoes with a round Parisian spoon. Put on fire in cold water, with one spoonful of salt, and boil for three minutes. Drain off the water and put the potatoes in a flat saute pan with three ounces of b.u.t.ter. Put in oven and roast for about twelve minutes, or until golden yellow. Try with fingers to see if done. Serve in a deep dish.

=Potage Waldaise.= Mix one quart of consomme tapioca with one quart of puree of tomato soup, add four slices of boiled ham cut in small squares.

=Fish dumplings, white wine sauce.= Remove the skin and bones from one pound of halibut, sole, salmon or other fish, put in mortar, mash well, and mix with the following dough: One cup of boiling water, one ounce of b.u.t.ter, and one-half cup of flour, well mixed. Let cool, stir in the yolks of two eggs, and mix with the mashed fish. Season with salt and a little Cayenne pepper, strain through a fine sieve, place in a pan on ice, and stir in slowly one-quarter pint of thick cream, adding it little by little. To make dumplings, drop teaspoonsful of this forcemeat, or stuffing, into boiling fish broth, bouillon, or water with salt, and cook very slowly for five minutes. Serve in chafing dish covered with white wine sauce. These dumplings are also called quenelles of fish, and are used for fish patties, vol au vent, or garniture for fish. If made very small, can be served with clam broth. The forcemeat can be used for fish timbales and stuffing for fish.

=Timbale of ba.s.s.= Make a force meat as above, with any kind of ba.s.s, fill small well-b.u.t.tered timbale moulds, and boil in bain-marie. Then cover with b.u.t.tered paper and put in oven for ten minutes. Turn out on platter, and serve with any kind of fish sauce. For a fancy decoration slices of truffles or pimentos may be cut in the shape of stars, crescents, initials, etc., and placed in the bottom of the timbale moulds, then fill with the forcemeat and cook.

FEBRUARY 12

BREAKFAST Sliced pineapple Broiled lamb kidneys with bacon Lyonnaise potatoes Rolls Coffee

LUNCHEON Eggs a la tripe Kingfish saute meuniere Cuc.u.mber salad Chicken saute, Parisienne French peas Corn meal pudding Coffee

DINNER Potage Minestra Queen olives Fillet of barbel, regence Tournedos Beresford Potatoes chateau Asparagus Hollandaise Baked Alaska Coffee

=Eggs a la tripe.= Slice an onion very fine, put in ca.s.serole with two ounces of b.u.t.ter, cover, and simmer. Cook until the onions are soft, but not colored. Then add two spoonsful of flour, allow to get hot, pour in one pint of boiling milk, season with salt and pepper, and boil for five minutes. Slice eight hard-boiled eggs about one-quarter inch in thickness, put in the sauce and cook until hot. Serve in chafing dish, or deep dish, with chopped parsley on top.

=Chicken saute, Parisienne (1).= Joint a young chicken and saute in pan with two ounces of b.u.t.ter. Season with salt and pepper, and when done add two cups of tomato sauce and one dozen sliced canned French mushrooms. Cook for two minutes in the sauce, dress the chicken on platter, pour the sauce over it, and garnish with macaroni in cream.

=(2)= Joint the chicken and put in saute pan with two ounces of b.u.t.ter, and season with salt and pepper. When nearly done, add two chopped shallots and heat them through, only. Add one cup of sauce Madere, the juice of one lemon, and some chopped parsley. Serve with Parisian potatoes.

=Sago pudding.= One quart of milk, one-half of a split vanilla bean, one-quarter pound of sago, six ounces of sugar, the yolks of six eggs and the whites of six eggs. Boil the milk and the vanilla bean together, add the sago, and cook until well done and like a stiff batter. Take off the fire, add the sugar and the yolks, and mix well. Beat the whites until very stiff and dry, and then add to the batter and mix lightly.

Put in b.u.t.tered moulds and bake in moderate oven for nearly an hour.

Turn out of moulds and serve with vanilla sauce.

Corn meal, rice, tapioca and farina puddings are made in the same manner as sago pudding.

=Sago pudding, family style.= One quart of milk, one-half of a split vanilla bean, three ounces of sago, six ounces of sugar, two eggs and one cup of cream. Boil the milk with the vanilla bean (or one-half teaspoonful of vanilla extract), add the sago, and cook well. Mix the sugar, eggs and cream, and add to the milk and sago. Pour in pudding dishes or bowl, put in hot oven to color the top, and serve either hot or cold, with cream separate.

Rice, corn meal, tapioca, farina or vermicelli puddings, family style, are made in the same manner as sago pudding, family style.

FEBRUARY 13

BREAKFAST Stewed prunes Boiled eggs b.u.t.tered toast Cocoa with whipped cream

LUNCHEON Eggs Troubadour Haricot of mutton French pastry Coffee

DINNER Potage Voisin Smoked goosebreast Fillet of sole, Choisy Sweetbreads Eugenie Roast leg of lamb, au jus Julienne potatoes Celery mayonnaise Curacao jelly Coffee

=Eggs Troubadour.= Spread four pieces of toast with puree de foie gras (goose liver pate), put a poached egg on top of each, and cover with sauce Perigord.

=Haricot of mutton (stew).= Cut five pounds of lean shoulder of mutton in pieces two inches square. Put in roasting pan with a little b.u.t.ter or fat, season with salt and pepper, and roast in oven until nice and brown. Add four spoonsful of flour and roast again until the flour is brown. Then put in a ca.s.serole and cover with boiling water, add a bouquet garni, six French carrots, six turnips cut in small pieces, season with salt and pepper, and boil for one hour. Remove the bouquet garni, and add one pint of puree of tomatoes, or a can of tomatoes strained through a fine sieve, and boil again, with the pot covered, until done. Before serving add some boiled string beans and chopped parsley. A little Worcestershire sauce may be added if desired.

=French pastry.= This is a term used in hotels and restaurants for a platter of mixed individual fancy cakes, such as eclairs, fruit tartelettes, moka cake, Napoleons, apple turnovers, Pont Neuf cakes, jalousie, cream puffs, etc.

=Potage Voisin.= Half puree of peas and half puree Crecy. Before serving add a handful of boiled rice.

=Smoked goosebreast= (Hors d'oeuvre). The most common goosebreast is imported from Germany; that made in the United States is seldom to be found in the markets. Do not cook; slice very thin, and serve on an ice-cold china platter, decorated with chopped meat jelly, and garnished with parsley in branches.

=Fillet of sole, Choisy.= Put the four fillets of a sole in a b.u.t.tered pan, season with salt and a little Cayenne pepper, add one-half gla.s.s of white wine, cover with a b.u.t.tered paper, and bake in oven. When done dress on a platter, and cover with green Hollandaise sauce, with a slice of truffle on top.

=Green coloring= (Vert d'epinards). Mash in mortar a peck of well-washed spinach. When very fine strain through a piece of cheesecloth, put in a bowl, set in hot water (bain-marie), and boil until set. When cold it will be a firm green ma.s.s, and may be used for coloring sauces, soups, etc.

=Green Hollandaise sauce.= Mix one pint of Hollandaise sauce with one spoonful of green coloring (Vert d'epinards).

FEBRUARY 14

BREAKFAST Stewed rhubarb Plain omelet Rolls Coffee

LUNCHEON Smoked eels Pumpernickel with sweet b.u.t.ter Roast loin of pork with sauerkraut Plain boiled potatoes German huckleberry pie Coffee

DINNER Lynn Haven oysters Cream of cauliflower Pickles Broiled Spanish mackerel, sauce fleurette Chicken saute, Portugaise Artichokes Hollandaise Hearts of lettuce, French dressing Diplomate pudding a.s.sorted cakes Coffee