The Hotel St. Francis Cook Book. Victor Hirtzler

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colspan="2"/>Swiss cheeseCrackersCoffeeDINNERPetite marmiteRadishesBoiled beef, horseradish sauceBoiled potatoesPickled beetsApple CharlotteCoffee

      Eggs Mery. Scramble eight eggs, well seasoned. Just before they are done add one sliced truffle and two sliced pimentos. Serve in croustades.

      Roast leg of fresh pork. Put on bottom of roasting pan one sliced carrot, one onion, three bay leaves, six cloves, one spoonful of pepper berries, and a piece of celery. Season the leg of pork with salt and pepper, and a little sage, if desired. Put on top of the vegetables, and place in oven to roast. Baste well. When done take out the pork, remove the fat in the pan, and add to the gravy a cup of stock or bouillon, and one tablespoonful of meat extract. Boil, strain, and season to taste.

      Apple Charlotte. Chop six peeled apples and fry in butter with one-quarter pound of sugar, and one-half teaspoonful of ground cinnamon. Line a charlotte mould with slices of white bread cut as thin as possible, and buttered with fresh butter. Fill the mould with the fried apple and bake in oven for twenty-five minutes. Serve with brandy sauce.

JANUARY 22

       Table of Contents

BREAKFAST				LUNCHEON
	Stewed prunes				Canapé of fresh caviar
	Pettijohns with cream				Scrambled eggs with morilles
	Rolls				Planked sirloin steak
	Coffee				Romaine salad
					Camembert cheese
					Crackers
					Coffee
		DINNER
			Consommé Bretonne
			Lyon sausage
			Lobster Thermidor
			Noisettes of lamb, Cendrillon
			Peas au beurre
			Celery mayonnaise
			Apple water ice
			Cakes
			Coffee

      Scrambled eggs with morilles. Morilles are a species of mushroom rarely found in the United States. They come principally from Europe in cans, or dried. When fresh ones are used, sauté in butter and mix with the scrambled eggs. When in can, drain off the water, put in sauce pan with a piece of butter, season with salt and pepper, simmer for ten minutes, and add to the eggs. When dried, soak them in cold water over night, wash, and then proceed in the same manner as with the canned ones.

      Planked sirloin steak. Broil the steak in the usual manner. When nearly done put on a meat plank, put four slices of broiled tomatoes on top, place four strips of broiled bacon across the tomatoes, and roast in oven for five minutes. Cover with maître d'hôtel sauce, and garnish with Parisian potatoes, parsley in branches, and quartered lemon.

      Consommé Bretonne. Make a Julienne of equal parts of celery, onions and leeks, and serve in consommé.

      Lobster Thermidor. Cut a live lobster in two lengthwise, sprinkle with olive oil, season with salt and pepper, and put in oven and bake. When done remove the meat from the shell and cut in small squares. Then make a sauce as follows: Chop two shallots, a little parsley and tarragon, add one spoonful of meat extract, or some good meat gravy, and reduce by boiling until nearly dry. Then add one spoonful of dry mustard, one cup of cream sauce, and two ounces of fresh butter. Put some of the sauce in the bottom of the shells, put the lobster in the sauce, and pour the remainder over the top. Sprinkle with grated cheese, and bake in oven until brown.

JANUARY 23

       Table of Contents

BREAKFAST				LUNCHEON
	Poached eggs on toast				Mariniert herring
	Broiled ham				Potato salad
	Rolls				Lemon pie
	Ceylon tea				Coffee
		DINNER
			California oyster cocktails
			Bisque of crabs
			Ripe olives
			Frogs' legs, marinière
			Roast chicken, au jus
			Watercress salad
			Asparagus Hollandaise
			Peach Melba
			Carolines (cakes)
			Coffee

      Bisque of crabs. Take two large raw Pacific crabs and put in vessel with cold water, season with salt and a bouquet garni, and boil for one-half hour. Then crack the shells and remove the meat. Use the meat for salad, an entrée dish, or to garnish the soup. Put the shell in a mortar and smash fine. In a vessel put one-quarter pound of butter and the broken shell, and simmer. Then add one pint of the water used to boil the crab, and one pint of milk, and boil for ten minutes. Then add one quart of cream sauce, boil again, and strain through a fine sieve. Put back in pot, add one pint of boiling thick cream, salt and Cayenne pepper, and just before serving add three ounces of sweet butter and one cup of crab meat cut in small pieces.

      Cocktail sauce, for oysters (1) One cup of tomato ketchup, one pinch of salt, a little Cayenne pepper, paprika, and celery salt, one teaspoonful of Worcestershire sauce, and one tablespoonful of tarragon vinegar.

      (2) One cup of tomato ketchup, one-half teaspoonful of paprika, one spoonful of grated horseradish sauce, salt, one spoonful of Worcestershire sauce, and the juice of one lemon.

      Oyster cocktail. Use California oysters, Toke Points, Blue Points, Lynnhavens, Seapuits, or any other kind. Put in an oyster cocktail glass and mix with plenty of cocktail sauce. Set the glass in ice, and serve with lemons cut in half.

      Frogs' legs, marinière. Cut the hind legs of two dozen small frogs in two. Put in sauté pan with three ounces of butter, season with salt and pepper, and simmer for five minutes. Then add six chopped shallots and simmer for three minutes. Then one-half glass of white wine and boil until nearly dry. Then add one pint of Allemande sauce, fricassee sauce, or sauce au vin blanc, and boil for five minutes. Serve with a sprinkle of chopped chives and parsley over the top.

JANUARY 24

       Table of Contents

BREAKFAST				LUNCHEON
	Preserved strawberries				Eggs Chipolata
	Finnan haddie in cream				Tripe à la mode de Caën
	Baked potatoes				Chocolate éclairs
	Corn muffins				Coffee
	Coffee
		DINNER
			Consommé parfait
			Pimentos à l'huile
			Sand dabs, meunière
			Leg of lamb, Boulangère
			Chiffonade salad
			Rolled Скачать книгу