The Hotel St. Francis Cook Book. Victor Hirtzler
or one teaspoonful of anchovy paste. Anchovy sauce is also made with sauce Allemande, white wine sauce, or even a brown sauce, if desired. The cream sauce with the essence is more commonly used with eggs.
Boiled beef tongue. Put a fresh beef tongue in cold water and bring to the boiling point, skim, add salt, one carrot, one onion, a bouquet garni, one stalk of celery, and one of leek. Boil until tongue is soft. The bouillon may be used for stock or soup, or to make caper sauce. For beef tongue with spinach, put plain boiled spinach on platter, sliced tongue on top, and pour a little of the broth over all.
Raspberry Bavarois. (For four or five persons.) One pint of milk, one pint of whipped cream, the yolks of four eggs, one-quarter pound of sugar, six sheets of French gelatine, and one-half pint of raspberry juice. Boil the milk with the sugar, then pour over the yolks, and set on the fire again until it thickens, but do not let it boil. Wash the gelatine in cold water, add to the mixture, and stir until melted. Then set aside until cold. Mix the raspberry pulp with the whipped cream, and stir into the mixture. Put in mould and place in ice box until set. Turn out on platter, and serve with whipped cream or raspberry syrup, separate or around the bavarois.
Sardines on toast. Take sardines from can and put on a fine thin wire broiler and heat quickly. Serve on toast with maître d'hôtel butter on top, and garnish with quartered lemons and parsley.
JANUARY 30
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Grapefruit with chestnuts | ||||
| Scrambled eggs with smoked beef | Consommé in cups | ||||
| Rolls | Deviled crab | ||||
| English breakfast tea | Lemon pie | ||||
| Coffee | |||||
| DINNER | |||||
| Toke Point oysters | |||||
| Potage tapioca, Crécy | |||||
| Terrapin, Maryland | |||||
| Squab chicken, Michels | |||||
| Stewed tomatoes | |||||
| Cèpes Tyrolienne (cold) | |||||
| Fancy ice cream | |||||
| Cakes | |||||
| Coffee | |||||
Grapefruit with chestnuts. Cut a grapefruit in two and cut free the sections with a pointed knife. Pour a little maraschino in the center, and place a marron glacé (candied chestnut) on top.
Deviled crabs. Simmer the flakes of two crabs and one-half of a chopped onion in butter. Season with salt and Cayenne pepper, add two cups of thick cream sauce, one dash of Worcestershire sauce, one spoonful of English mustard, and a little chopped chives. Bring to a boil, and bind with the yolks of two eggs. Then fill the crab shells, spread a little French mustard over the top, sprinkle with bread crumbs, place a small piece of butter on each, and bake in the oven. When brown serve on napkin with lemon and parsley.
Potage tapioca, Crécy. Half consommé tapioca and half potage Crécy, mixed. No croûtons.
Stewed tomatoes. Peel six tomatoes, and cut in four. Squeeze out half of the juice, and put the tomatoes in a vessel with three ounces of butter, season with salt, pepper and a pinch of powdered sugar, cover, and simmer until done.
Cèpes Tyrolienne (cold). Cut in small dices one carrot and one celery root, and put in casserole with one chopped onion and two ounces of butter. Simmer. Then add one glass of white wine and reduce. Then add one-half cup of tomato sauce, some chopped chervil, and one can of sliced cèpes. Serve cold.
Squab chicken à la Michels. Season four squab chickens well with salt and pepper, both inside and out. Put in iron pot with a quarter of a pound of sweet butter and one onion cut in two. Put the pot on the fire and simmer slowly, until the chicken and onion are of a good yellow color, turning them often while cooking. Then add one tablespoonful of white wine and one of chicken broth, cover, and put in oven for ten minutes, basting frequently. Put the chickens on a platter, take out the onion, and boil the sauce remaining in pot with the addition of one teaspoonful of meat extract. Strain over the chicken.
JANUARY 31
| BREAKFAST | LUNCHEON | ||||
| Oatmeal with cream | Oysters Kirkpatrick | ||||
| Calf's liver and bacon | Country sausages with baked apples | ||||
| Rolls | Potato salad | ||||
| Coffee | Cabinet pudding | ||||
| Coffee | |||||
| DINNER | |||||
| Potage Windsor | |||||
| Green olives | |||||
| Fillet of sole, Admiral | |||||
| Saddle of lamb, mint sauce | |||||
| String beans | |||||
| Potato croquettes | |||||
| Hearts of lettuce | |||||
| Pineapple biscuit glacé | |||||
| Assorted cakes | |||||
| Coffee | |||||
Oysters Kirkpatrick. Season some oysters on half shell with salt, pepper and a little Worcestershire sauce, cover with tomato ketchup, sprinkle with grated cheese, put a small piece of butter on top of each, and bake in their own shells for five minutes. Serve quartered lemon separate.
Cabinet pudding. Fill a well-buttered pudding mould with left-over pieces of sponge, layer or other kinds of cake, cut in small squares, and mix with one-quarter pound of seedless raisins. Then make a custard of three eggs, one-quarter pound of sugar, one pint of milk and a little vanilla flavoring. Mix well, strain, and pour over the cake in the moulds, and bake in bain-marie for about forty minutes. Remove from the mould and serve hot, with vanilla cream sauce.
Fillet of sole, Admiral. Put fillets of sole in a buttered sauté pan, decorate the top with fish force meat in the shape of an anchor, and cook in white wine. When done serve with a white wine sauce, with shrimps, oysters and clams cut in small pieces, in it. Garnish with fleurons.
Potage Windsor. Put in roasting pan five pounds of veal bones, one carrot and one onion sliced, a piece of leek, a piece of celery, a bouquet garni, and three ounces of butter. Roast in oven until well browned, then transfer to a pot and add one gallon of water, six calf's feet and a little salt, and boil until the feet are cooked. Strain the broth. Allow the feet to cool, remove the meat from the bones, and slice in very thin strips. Now put four ounces of butter in a vessel, heat, and add four ounces of flour and cook until golden brown. Then add two quarts of the broth, and boil for thirty minutes. Strain, add the calf's feet, one carrot boiled and cut in very thin round slices, some small chicken dumplings, a few French peas, and one-half cup of sherry wine. Season with salt and Cayenne pepper.
FEBRUARY 1
| BREAKFAST | LUNCHEON | ||||
| Fried hominy | Poached eggs with clams, Créole | ||||
| Currant jelly | Chicken croquettes with peas | ||||
| Crescents | Camembert cheese and crackers | ||||
| Coffee | Coffee | ||||
| DINNER | |||||
| Oxtail soup, English style | |||||
| Boiled brook trout, Hollandaise | |||||
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