The Hotel St. Francis Cook Book. Victor Hirtzler
colspan="2">LUNCHEON
Cactus fruit with lemon. Slice some cactus fruit and serve on ice, with powdered sugar and lemon separate. No cream.
Broiled pigs' feet, Chili sauce. Split some cooked pigs' feet, season, roll in bread crumbs, sprinkle with oil and broil. Put on platter and garnish with lemon and parsley. Serve hot or cold Chili sauce, separate.
Shirred eggs with parsley. Crack two eggs on a buttered shirred egg dish, season with salt and pepper, sprinkle with fresh-chopped parsley, and bake in oven for three minutes.
Eggs Lackmée. Put four poached eggs on toast. Chop some boiled chicken very fine, add one cup of cream sauce, one-half cup of cream, put on the stove and bring to the boiling point, season with salt and a little Cayenne pepper, and pour over the eggs.
Lamb steak. Cut the steak crosswise from a leg of young lamb, and about one inch in thickness. Season with salt and pepper, roll in oil and broil; or sauté in pan with butter. Use as an entrée dish, or in place of the roast.
Garniture Bercy. Bercy is used with steaks, chops, fish, etc. Prepare as follows: Mix one-quarter pound of fresh butter with salt, pepper, three fine chopped shallots, one small piece of garlic mashed fine, some chopped parsley, chervil and chives. Spread over the meats or fish, and put in hot oven for two minutes. (Called also sauce Bercy.)
Fillet of flounder, Cansale. Put four fillets of flounder in a buttered pan, season with salt and pepper, add the juice of one dozen oysters, one-half wineglass full of white wine, cover with buttered paper, and bake in oven. When done remove the fillets and add to the pan one-half pint of white wine sauce, and boil for ten minutes. Bind with the yolk of one egg, and strain. Poach the dozen oysters, and, with a small can of French mushrooms, add to the sauce, and pour over the fish.
Tenderloin of beef, Malvina. A roast tenderloin with sauce Madère, garnished with small onions sauté, potatoes rissolées, and whole chestnuts glacé au Madère.
Chestnuts glacé. Put one-half pound of boiled chestnuts in a sauté pan with two spoonsful of meat extract, and cook for ten minutes.
Chestnuts glacé au Madère. Add to chestnuts glacé a little sauce Madère, just before serving.
FEBRUARY 8
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Omelette Louis XIV | ||||
| Boiled eggs | Chickens' livers sauté, au Madère | ||||
| Dry toast | Purée of Lima beans | ||||
| Chocolate with whipped cream | Sago pudding | ||||
| Coffee | |||||
| DINNER | |||||
| Seapuit oysters | |||||
| Cream of celery, Kalamazoo | |||||
| Ripe California olives | |||||
| Fillet of pompano, en papillote | |||||
| Roast chicken | |||||
| Watercress salad | |||||
| Château potatoes | |||||
| Fresh asparagus, Hollandaise | |||||
| Peach Mona Lisa | |||||
| Assorted cakes | |||||
| Coffee | |||||
Omelette Louis XIV. Chop the white meat of a boiled fowl very fine, mix with one truffle cut in small dices and one-half cup of well-seasoned cream sauce. Place in the center of a plain omelet, turn on a platter, and pour some cream sauce around the edge.
Chickens' livers sauté, Forestière. Clean a dozen chicken livers, cut in two, and season with salt and pepper. Melt a piece of butter in frying pan, add the livers, and sauté over a quick fire for a few minutes. Slice one pound of fresh mushrooms and fry them in butter. Then put the mushrooms and livers together in a sauce pot on the stove, and cover with two cupsful of brown gravy or Madeira sauce. Get as hot as possible without boiling, serve in deep dish, or chafing dish, with chopped parsley on top.
Purée of Lima beans. Take one can, or a pound of fresh boiled Lima beans, and pass through a fine sieve. Put in pot, add two ounces of butter, season with salt and pepper, and serve hot. If too thick add a soupspoonful of cream or consommé.
Cream of celery, Kalamazoo. Make a cream of celery soup. Take the inside of two stalks of celery and cut in very small dices boiled, and use for garnishing.
Fillet of pompano en papillote. Take four small Pacific pompano, or the fillets of a large Florida pompano, season, roll in flour, and put in pan in two ounces of hot butter. Fry on both sides until nearly done. Simmer two chopped shallots in one ounce of butter for a minute, then add six chopped fresh mushrooms, and simmer for ten minutes. Now add one spoonful of Madeira sauce, season with salt and pepper, and cook for five minutes to a purée. Add the juice of a lemon, some chopped parsley, and one ounce of sweet butter. Now cut four pieces of manilla paper in the shape of a heart about ten inches high and fourteen inches wide. Fold in center, then open out flat on the table and oil well on one side. Put a teaspoonful of the mushroom purée on one half of the paper, place the pompano on top, and another spoonful of the purée on top of the fish. Now fold the free side of the paper over the top, and turn in the edges to close tight the opening. Put on a flat pan and place in an oven for a few minutes. Be careful not to burn, and serve in the papers on a silver platter. Other fish may be substituted for pompano if desired.
Papillote, club style (for fish). Fry the fish as above. Omit the purée of mushrooms and use, instead, a piece of butter, a slice of fresh-boiled hot potato, and one slice of lime. Finish as above.
Veal chops en papillote. Season four veal chops with salt and pepper, fry in butter, and finish in paper, with the purée of mushrooms and the addition of a slice of cooked ham on top, before folding the paper.
FEBRUARY 9
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Eggs Henri IV | ||||
| Broiled salt mackerel, melted butter | Pork tenderloin, sauce Madère | ||||
| Baked potatoes | Fried sweet potatoes | ||||
| Rolls | Stewed apples | ||||
| Coffee | Sherry wine jelly | ||||
| Coffee | |||||
| DINNER | |||||
| Consommé national | |||||
| Radishes | |||||
| Fried fillet of sole, Maréchal | |||||
| Roast rack of lamb, mint sauce | |||||
| String beans | |||||
| Mashed potatoes | |||||
| Nesselrode | |||||