The Hotel St. Francis Cook Book. Victor Hirtzler
mutton with salt and pepper and, if desired, a little garlic. Put in a roasting pan, one sliced onion, one sliced carrot, one bay leaf and two cloves. Now put in the mutton, with a piece of butter on top, and place in oven to roast. Baste continually. It will require from forty-five to sixty minutes to cook. If desired well done cook for another thirty minutes. When done take out the leg, drain off the fat, and make a gravy by adding one cup of stock and one spoonful of meat extract; boil, season, and strain.
JANUARY 27
| BREAKFAST | LUNCHEON | ||||
| Stewed rhubarb | Salade thon mariné | ||||
| Ham and eggs | Stuffed breast of veal, au jus | ||||
| Rolls | Asparagus tips, au gratin | ||||
| Coffee | Potato salad | ||||
| Savarin au rhum | |||||
| Coffee | |||||
| DINNER | |||||
| Potato and leek soup | |||||
| Corned beef and cabbage | |||||
| Plain boiled potatoes | |||||
| Broiled chicken on toast | |||||
| Lettuce with egg dressing | |||||
| Coupe St. Jacques | |||||
| Assorted cakes | |||||
| Coffee | |||||
Thon mariné salad. Tunny fish can be obtained in cans, the best quality being the French brands. Break up the fish with the fingers, and place on a platter with leaves of lettuce. The fish should be in pieces about one inch and a half thick. Sprinkle with salt, pepper, chopped parsley, chervil, and a little finely sliced chives, and a sauce of one-third vinegar and two-thirds olive oil.
Stuffed breast of veal, au jus. Have your butcher prepare a breast of veal ready for stuffing. Use the same dressing as for chicken, and sew up the end so the dressing will not fall out while roasting. Put in the roasting pan one sliced onion and one carrot. Put in the veal and sprinkle with salt and pepper. Put bits of butter all over the top and roast in oven, basting often. It will take about an hour to cook in a moderate oven. Remove the veal to platter when done, and make a sauce by adding to the gravy in pan one cup of bouillon and one spoonful of meat extract, boil for five minutes, and strain.
Asparagus tips, au gratin. Put the tips in a buttered pan or silver dish, cover with well-seasoned cream sauce, sprinkle with grated cheese and small bits of butter and bake in oven until brown.
Corned beef and cabbage. The best corned beef is that made from the brisket. Put on fire in cold water and skim when it comes to the boiling point. Cover and let it boil slowly until about three-quarters done. Then add two heads of well-washed cabbage cut in four, and cook with the beef for at least one hour.
JANUARY 28
| BREAKFAST | LUNCHEON | ||||
| Farina with cream | Grapefruit and orange en suprême | ||||
| Omelet with fine herbs | Ripe olives | ||||
| Rolls | Eggs Marigny | ||||
| Coffee | Russian salad | ||||
| Caramel custard | |||||
| Coffee | |||||
| DINNER | |||||
| Tomate Parisienne (cold) | |||||
| Consommé parfait | |||||
| Boiled salmon, Hollandaise | |||||
| Potatoes nature | |||||
| Fricandeau of veal, au jus | |||||
| Sorrel with eggs | |||||
| Carrots with cream | |||||
| Baba au rhum | |||||
| Coffee | |||||
Russian salad. Equal parts of boiled carrots, turnips, beets and potatoes, cut in small dice, boiled peas, boiled string beans cut in small pieces, and one slice of cold roast beef cut in small squares. Put all in salad bowl, season with salt, pepper, a little Cayenne pepper, and just enough tarragon vinegar to wet the mixture. Let stand for one hour, drain off the liquid, if any, and form the salad in pyramid shape in the bowl. Spread some thick mayonnaise over all, and garnish with boiled potatoes and truffles, cut like a five-cent piece, linking one to the other around the base of the salad like a chain. On top put a small flower of a boiled and seasoned cauliflower, and serve very cold.
Caramel custard. Put two ounces of sugar in a copper pan and cook until it is brown in color, then pour into a custard mould and allow to become cold. Mix four eggs with one-quarter of a pound of sugar, flavor with vanilla, add one pint of milk, and strain. Pour over the burned sugar, and fill the mould. Put in bain-marie and cook until firm. When cool, reverse the custard on a dish, and serve. The caramel at the bottom of the mould will serve as a sauce.
Tomate Parisienne (Hors d'oeuvres). Peel and slice four tomatoes and lay on platter with lettuce leaves. Cut the inside of a stalk of celery in very small dice, and six anchovies in small squares. Put in a bowl, add a pinch of salt, some fresh-ground black pepper, some chives, parsley and chervil chopped fine, and one spoonful of vinegar and two of olive oil. Mix well and pour over the tomatoes.
Sorrel. Sorrel is a fine vegetable for the promotion of health. Remove the stems from a peck of sorrel and wash the leaves in four different waters, to remove all the sand. Have a kettle with salted water on the fire. Put the sorrel into the boiling water and cook for ten minutes, stirring often. Pour off the water and let stand in the colander fifteen minutes so it will drain dry, then strain through a fine sieve. Then put the sorrel in a sauce pan with three ounces of butter and bring to the boiling point. Season with salt and pepper, and bind with two whole eggs, beaten. Do not let it boil after adding the eggs, but let it get just hot enough to give the sorrel a firm body. Garnish with the half of a hard boiled egg, if desired.
JANUARY 29
| BREAKFAST | LUNCHEON | ||||
| Orange juice | Hors d'oeuvres variés | ||||
| Boiled eggs | Eggs à la Russe | ||||
| Rolls | Boiled beef tongue with spinach | ||||
| Coffee | Mashed potatoes | ||||
| French pastry | |||||
| Coffee | |||||
| DINNER | |||||
| Cream of canned peas | |||||
| Sardines on toast | |||||
| Roast beef au jus | |||||
| Lima beans | |||||
| Rissolées potatoes | |||||
| Romaine salad | |||||
| Raspberry Bavarois | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs à la Russe. Spread a piece of toast with fresh caviar, put an egg fried in oil on top, and put anchovy sauce around the edge on the platter.
Eggs fried in oil. Fry the eggs one at a time. Have a very small frying pan with plenty of very hot olive oil in it. Drop a fresh egg in it, and turn with a wooden spoon. If any other kind of spoon is used the egg will stick to it. When of a good yellow color, take out and place on a towel, so the oil can drain off, and season with salt. The eggs should be soft inside, like a poached egg.
Anchovy sauce. To a cup of cream add one spoonful of