The Hotel St. Francis Cook Book. Victor Hirtzler
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Broiled Alaska black cod. This Alaskan fish is brought from the north frozen, and is very fine, being rich and fat. Broiling is the best way of preparing it, as it needs a quick fire to cook the oil in the fish. Season well, and serve with maître d'hôtel sauce made with plenty of lemon juice.
Asparagus Polonaise. Put four pounds of boiled fresh, or two cans, of asparagus on a platter. Have the asparagus very hot. Sprinkle the tips with salt and pepper, one chopped boiled egg, and some chopped parsley. Melt in a pan, three ounces of sweet butter, add two tablespoonsful of bread crumbs, fry until brown, and pour over the tips of the asparagus.
Breast of squab under glass, St. Francis. Season the breast of a raw squab with salt and pepper, and roll in flour. Fry in butter for two minutes, or until nice and brown. Fry in the same butter, very lightly, one slice of Virginia ham. Then fry in same pan the heads of four fresh mushrooms, well seasoned. Put a slice of toast in a buttered shirred egg dish, put the ham on the toast, the breast of squab on the ham, and the mushrooms on top. Pour well-seasoned cream sauce over all, cover with a glass bell that fits just inside of the edge of the shirred egg dish, put in the oven and cook for ten minutes.
Boiled lettuce. Boil six heads of lettuce in salted water. When done strain off the water and pound the lettuce through a fine colander. Add two ounces of butter and one cup of cream, heat well, and serve.
FEBRUARY 5
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Omelet with soft clams, Newburg | ||||
| Buttered toast | Breaded lamb chops, tomato sauce | ||||
| Cocoa | New string beans | ||||
| Potatoes au gratin | |||||
| Mince pie | |||||
| Coffee | |||||
| DINNER | |||||
| Seapuit oysters | |||||
| Potage Talleyrand | |||||
| Planked smelts | |||||
| Tournedos Rossini | |||||
| Jets de houblons | |||||
| Gauffrette potatoes | |||||
| Romaine salad, Roquefort dressing | |||||
| Curaçao sorbet | |||||
| Alsatian wafers | |||||
| Demi tasse | |||||
Sauce Newburg. Put in a vessel one cup of well-seasoned cream sauce, one cup of thick cream and one gill of sherry wine. Bring to the boiling point and bind with the yolk of one egg and a little cream. Then stir slowly into the sauce two tablespoonsful of lobster or crayfish butter. This sauce is used a great deal in hotel and restaurant cookery.
Soft clams, Newburg. Take the bellies of two dozen soft clams and put in a buttered sauté pan, add one spoonful of Madeira wine, cover the pan, and warm them through. Do not stir, as the clams will break easily. Then add one and one-half cups of sauce Newburg, well seasoned with salt, pepper and a little Cayenne pepper. Mix and serve in a chafing dish.
Omelet with soft clams. Make a plain well-seasoned omelet. Put at each end a bouquet of clams Newburg, and pour on each side of the omelet a little sauce Newburg.
Potage Talleyrand. Put in soup tureen one quart of consommé tapioca, one grated fresh, or two grated canned truffles, one glass of dry sherry wine, a pinch of Cayenne pepper.
Tournedos. Tournedos are small tenderloin beef steaks, trimmed free of fat. They may be either broiled or sautéed, and served with maître d'hôtel sauce. Mostly used as an entrée with fancy garniture.
Tournedos Rossini. Salt and pepper the tournedos, sauté in butter, and put on a platter. Take one slice of fresh goose liver (or Strassbourg goose liver au natural), season, roll in flour, sauté in butter, and put on top of the tournedo. Simmer a large head of fresh mushroom in butter, and place on top of the goose liver, lay two slices of truffle on top of the mushroom, and pour well-seasoned Madeira sauce over all.
FEBRUARY 6
| BREAKFAST | LUNCHEON | ||||
| Preserved figs | Antipasto | ||||
| Scrambled eggs with bacon | Essence of chicken in cups | ||||
| Rolls | Cheese straws | ||||
| Coffee | Bear steak, port wine sauce | ||||
| Chestnuts and prunes | |||||
| Fried egg plant | |||||
| Mexican salad | |||||
| Corn meal pudding | |||||
| Coffee | |||||
| DINNER | |||||
| Clam chowder | |||||
| Ripe olives | |||||
| Striped bass sauté, miller style | |||||
| O'Brien potatoes | |||||
| Asparagus Hollandaise | |||||
| Cold Westphalia ham | |||||
| Omelette soufflée à la vanille | |||||
| Coffee | |||||
Scrambled eggs with bacon (1). Put some plain scrambled eggs in a deep platter with strips of broiled bacon over the eggs.
(2) Cut six slices of bacon in small squares, put in casserole with one-half ounce of butter and fry slowly until crisp. Add ten beaten eggs mixed with one-half cup of cream, season with salt and pepper, and cook in the usual manner.
Antipasto. This is an Italian relish (hors d'oeuvre), and can be obtained in cans. It consists of tunny fish, sardines, pickles, capers, etc., preserved in oil. Serve on a napkin, in the can, with quartered lemons and parsley around the sides.
Essence of chicken. Put in a casserole one chopped raw fowl, or plenty of carcasses, necks, etc., of raw chickens. Add the whites of three eggs, stir well, and add slowly two quarts of strong chicken broth. Bring to a boil, strain through a napkin, and serve in cups.
O'Brien potatoes. Peel two large boiled potatoes, cut in one-half inch squares, and put in hot fat to gain color. Cut two red peppers (pimentos) in small squares and put in a sauté pan with one ounce of butter. When the peppers are hot add the potatoes, season with salt and pepper, and mix carefully so the potatoes will not break.
Omelette Soufflée. Mix one-half pound of sugar with the yolks of two eggs, add one-half of a split vanilla bean, and beat until light and fluffy. Remove the pieces of vanilla bean. Beat the whites of eight eggs until absolutely stiff, and then add to the batter lightly. Arrange on a silver platter in fancy shape, and decorate with a pastry bag with a fine tube. Dust with powdered sugar, and bake in a rather hot oven for a few minutes.
FEBRUARY 7
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