The Hotel St. Francis Cook Book. Victor Hirtzler
pudding
Eggs Chipolata. Make some shirred eggs and garnish with sauce Madère, to which has been added two small roasted onions, two heads of mushrooms, two small French carrots, three boiled chestnuts, and two very small fried sausages.
Consommé parfait. To one pint of lukewarm consommé tapioca add four raw beaten eggs, put in buttered mould, set in pan in boiling water, and put in moderate oven for ten minutes. Allow to cool, cut in slices, and serve in consommé.
Pimentos à l'huile. This is a plain hors d'oeuvres. Take a can of pimentos, drain off the juice, cut the pepper in four; place on a platter, season with salt and pepper, add one part vinegar and two parts olive oil, and sprinkle with chopped parsley.
Leg of lamb, Boulangère. Season a leg of lamb with salt and pepper, and rub with garlic and butter. Put in roasting pan with a cup of water and a bouquet garni. Slice two large onions very fine, also six raw potatoes the size of a silver dollar, mix, season with salt and pepper, and place around the leg of lamb. Put small pieces of butter on top, put in oven, and baste the meat only. It will require about one and one-quarter hours to cook. Do not disturb the potatoes while cooking. When done remove the bouquet garni, and serve the meat and potatoes very hot, with chopped parsley on top.
Rolled oats pudding. Boil one pint of milk with half of a split vanilla bean; add two ounces of rolled oats and two ounces of sugar, and cook for about ten minutes. Remove from the fire. Separate the yolks and whites of four eggs, add the yolks to the rolled oats and mix well. Beat the whites very hard with a whip, and add to the batter lightly. Put in buttered pudding mould and bake in bain-marie (hot water bath) for about thirty minutes. Take out of mould and serve with vanilla cream sauce.
Vanilla cream sauce. Boil one pint of milk with one-quarter of a split vanilla bean. Mix one-quarter of a pound of sugar with two eggs and one spoonful of sifted flour. Pour the boiling milk over this mixture, and put back on the fire, stir well, and allow to become thick. Then add one cup of cream, strain and serve.
Cream sauce (sweet—quick). One pint of cream, two ounces of sugar, and some flavoring. Mix well, and serve hot or cold.
JANUARY 25
| BREAKFAST | LUNCHEON | ||||
| Oatmeal with cream | Hors d'oeuvres variés | ||||
| Boiled eggs | Clam broth in cups | ||||
| Dry toast | Cheese straws | ||||
| Coffee | Broiled lamb chops | ||||
| French fried potatoes | |||||
| Cold artichokes, mustard sauce | |||||
| Apple pie | |||||
| Coffee | |||||
| DINNER | |||||
| Chicken okra | |||||
| Queen olives | |||||
| Fillet of sole, Rose Caron | |||||
| Vol au vent, Toulouse | |||||
| Roast saddle of venison | |||||
| Purée of chestnuts | |||||
| Peas au cerfeuil | |||||
| Sweet potatoes, Southern style | |||||
| Lettuce salad | |||||
| Omelette soufflé à la vanille | |||||
| Coffee | |||||
Fillet of sole, Rose Caron. Skin the four fillets of one large sole and place on a buttered pan. Put on top of each, three slices of cooked lobster, season with salt and paprika, add one-half glass of white wine, cover with buttered paper, put in oven and cook for twelve minutes. Remove the fillets to a platter, taking care that the lobster does not fall off. To the gravy in the pan add one pint of white wine sauce and boil for ten minutes, then add two tablespoonsful of écrevisse butter, and strain the sauce over the fish. Heat in sherry wine sixteen slices of truffles, and put four on top of each fillet, after the sauce has been added. Garnish with fleurons.
Sweet potatoes, Southern style. Peel and slice some boiled sweet potatoes and put in buttered shirred egg dishes, or pie plates. Add a little salt, molasses and maple syrup, sprinkle with powdered sugar, put some small bits of butter on top, and bake in oven until brown.
Vol au vent, or patty shells. Take some puff paste, with six turns, and roll out to about one-quarter inch in thickness. With a round pastry cutter about three inches in diameter, cut the paste. Then moisten with egg, and with the tip of a small knife trace a ring on each patty about one-half inch from the edge. Bake in a hot oven for about twenty minutes. Take out of the oven and with the knife point lift off the center cover within the traced circle, and empty of the uncooked paste inside.
Garniture Toulouse. Cut the garnishing to agree with the size of the patty. For the size described above cut in pieces about one-half inch square. For larger patties cut from an inch to an inch and a half square. Use the boiled breast of chicken, sweetbreads boiled in chicken broth, and French mushrooms in equal parts, one-half of a sliced truffle to each person, three chicken dumplings, teaspoon size cut in two, rooster kidneys and rooster combs. Mix well, and stew in a sauce Allemande made of chicken broth and well seasoned. Fill the hot patty shells and serve on platter, garnished with parsley in branches.
JANUARY 26
| BREAKFAST | LUNCHEON | ||||
| Waffles | Grapefruit with sherry | ||||
| Honey in comb | Mixed grill | ||||
| Coffee | Cup custard | ||||
| Lady fingers | |||||
| Coffee | |||||
| DINNER | |||||
| Purée Crécy | |||||
| Radishes | |||||
| Bouillabaisse Marseillaise | |||||
| Roast leg of mutton, currant jelly | |||||
| String beans | |||||
| Hashed in cream potatoes | |||||
| Escarole salad | |||||
| Napoleon cake | |||||
| Coffee | |||||
Mixed grill. Broil one lamb chop, one breakfast sausage, one slice of tomato, one whole fresh mushroom head, and one whole lamb kidney. Put all on a plate, cover with maître d'hôtel sauce, and serve hot. Garnish with watercress.
Cup custard. Mix four eggs, one-quarter pound of sugar, one pint of milk, and flavor with vanilla. Strain, pour into cups, and bake in bain-marie until firm. It will require about one-half hour in a moderate oven.
Bain-marie. This is a term used in cookery for a vessel holding hot water in which another vessel may be heated at a temperature not above that of boiling water. Different dishes are variously allowed to stand, cook or bake in bain-marie. For example, Hollandaise sauce should be kept in bain-marie in hot water. Hollandaise or Béarnaise sauce, if kept in boiling water, would turn. A cream soup should be kept in boiling water, as extra cooking will not harm it. Timbale of chicken, custard for soup, or cup custard, should be cooked in bain-marie.
Purée Crécy (soup). Slice six carrots very thin, put in casserole with three ounces of butter, and simmer for thirty minutes. Then add three pints of well-seasoned chicken broth, and boil for one hour. Strain through a fine sieve. Serve in a separate dish small squares of bread fried in butter.
Roast leg of mutton. The leg of mutton should hang in the ice box at least four days before using. If too fresh it will be tough.