The Hotel St. Francis Cook Book. Victor Hirtzler
roasting, except the stuffing. Season well, and put in earthen pot with an onion, carrot, and two ounces of butter. Put in oven and roast well, basting continually so they will retain their juice. To a brown gravy, or sauce Madère, add the following: Eight small onions boiled and fried, eight heads of fresh mushrooms sautéed in butter, eight small boiled French carrots, and two small pickles cut in two. Serve with the squabs.
JANUARY 16
| BREAKFAST | LUNCHEON | ||||
| Oatmeal with cream | Clam broth in cups | ||||
| Boiled eggs | Broiled striped bass | ||||
| Dry toast | Vogeleier omelet | ||||
| Chocolate | Field salad | ||||
| Tartelette au Bar le Duc | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé, de la mariée | |||||
| Boiled codfish, oyster sauce | |||||
| Roast ribs of beef | |||||
| Lima beans | |||||
| Potato croquettes | |||||
| Escarole and chicory salad | |||||
| Savarin Montmorency | |||||
| Coffee | |||||
Vogeleier omelet. Cut a roll in very thin slices, put in omelet pan with two ounces of butter, and fry until crisp. Add eight beaten eggs, with salt, pepper, and plenty of chives, and make into an omelet.
Tartelette au Bar le Duc. Line the moulds with tartelette dough, fill with raw white beans, and bake. When the dough is done remove the beans, and fill the tartelettes with imported Bar le Duc jelly. Decorate with whipped cream.
Consommé de la mariée. Boil one quart of consommé. Put the yolks of four eggs in a soup tureen and stir well, adding the consommé slowly. Season with a little Cayenne pepper.
Oyster sauce. Parboil a dozen oysters in their own juice for two minutes. Then strain the broth through a napkin into one pint of cream or Allemande sauce, add the oysters, and season.
Lima beans. Boil the beans in salt water until soft, drain off, add sweet butter and a little pepper, and simmer for a few minutes. Serve with a sprinkle of chopped parsley.
Peas in cream. Boil the peas in salt water until nearly done. Drain off the water and add just enough thick cream to wet them, and simmer for five minutes. Then add a cup of cream sauce and cook until the peas are very soft. Add a little salt and a pinch of sugar.
Coupe oriental. Slice some fresh fruit, such as oranges, pineapple, bananas, etc., add all kinds of berries in season, and put in a bowl with some sugar and a small glass of kirsch or maraschino. Allow to macerate for a couple of hours. Then fill coupe glasses half way to the top with the fruit, and fill the remainder with vanilla ice cream. Place a strawberry or cherry on top. Cook about one-quarter of a pound of sugar so that it will crack when cold. It will require about 310 degrees. Dip a tablespoon into it and shake it over a stick, to form filé sugar (commonly called spun sugar). Cut this sugar in pieces and form in the shape of a ball, and put on top of the cup before serving.
JANUARY 17
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Pain mane | ||||
| Poached eggs on toast | Cold roast beef | ||||
| Puff paste crescents | Fresh vegetable salad | ||||
| English breakfast tea | Roquefort cheese and crackers | ||||
| Coffee | |||||
| DINNER | |||||
| Potage Andalouse | |||||
| Ripe olives | |||||
| Fillet of Spanish mackerel, Montebello | |||||
| Olivette potatoes | |||||
| Leg of lamb, au jus | |||||
| Mixed string beans | |||||
| Tomato salad | |||||
| Vanilla custard pie | |||||
| Coffee | |||||
Pain mane. Small dinner rolls, split, toasted, and filled with a purée of sweet-and-sour bananas, and garnished with pimentos.
Fresh vegetable salad. For this salad use any kind of fresh vegetables in season, such as string beans, Lima beans, carrots, cauliflower, asparagus, Brussels sprouts, tomatoes, peas, boiled celery, boiled celery roots, spring turnips, Jerusalem artichokes, fresh buttons of artichokes, etc. Place them in separate bouquets in a salad bowl, and use French dressing, or any other dressing desired.
Potage Andalouse. To velouté of beef add some cooked tapioca.
Fillet of Spanish mackerel, Montebello. Put the fillets in a buttered dish, season with salt and a little Cayenne pepper, cover with buttered paper, and bake in oven. Dress on a platter, and cover with sauce Béarnaise tomatée.
Olivette potatoes. Cut potatoes with a Parisian potato spoon to the shape of an olive. Put in a vessel with cold water, bring to the boiling point, and drain. Melt some butter in a sauté pan, add the potatoes, and bake in oven until a nice golden brown. Drain off the butter, and season with salt.
Sweet potatoes, rissolées. Boil some small sweet potatoes. When done peel and put in a pan with butter, and roast until brown. Season with salt.
JANUARY 18
| BREAKFAST | LUNCHEON | ||||
| Baked beans, Boston style | Hors d'oeuvres variés | ||||
| Brown bread | Consommé Impératrice | ||||
| Omelet with jelly | Beef steak, Foch | ||||
| Coffee | Gendarme potatoes | ||||
| Lettuce salad | |||||
| Meringue glacée au chocolat | |||||
| Coffee | |||||
| DINNER | |||||
| Oysters on half shell | |||||
| Crème Maintenon | |||||
| Queen olives | |||||
| Fillet of sole, Lord Curzon | |||||
| Stuffed goose, with chestnuts | |||||
| Apple sauce | |||||
| Sweet potatoes, rissolées | |||||
| Peas in cream | |||||
| Cold asparagus, mustard sauce | |||||
| Coupe Oriental | |||||
| Assorted cakes | |||||
| Coffee | |||||
Consommé Impératrice. Consommé garnished with small lobster dumplings and asparagus tips in equal parts, and a sprinkle of chopped chervil.
Beef steak, Foch. Use sirloin, tenderloin, or rump steak. Season well, and sauté in butter. Place on a platter and put a thick piece of parboiled beef marrow, with one fried egg, on top. Serve with the pan gravy.
Meringue glacée au chocolat. Fill two meringue shells with chocolate ice cream, place together, and decorate with whipped cream.
Crème Maintenon (soup). Three parts