The Hotel St. Francis Cook Book. Victor Hirtzler
and placed in the bottom of the timbale moulds, then fill with the forcemeat and cook.
FEBRUARY 12
| BREAKFAST | LUNCHEON | ||||
| Sliced pineapple | Eggs à la tripe | ||||
| Broiled lamb kidneys with bacon | Kingfish sauté meunière | ||||
| Lyonnaise potatoes | Cucumber salad | ||||
| Rolls | Chicken sauté, Parisienne | ||||
| Coffee | French peas | ||||
| Corn meal pudding | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Minestra | |||||
| Queen olives | |||||
| Fillet of barbel, régence | |||||
| Tournedos Beresford | |||||
| Potatoes château | |||||
| Asparagus Hollandaise | |||||
| Baked Alaska | |||||
| Coffee | |||||
Eggs à la tripe. Slice an onion very fine, put in casserole with two ounces of butter, cover, and simmer. Cook until the onions are soft, but not colored. Then add two spoonsful of flour, allow to get hot, pour in one pint of boiling milk, season with salt and pepper, and boil for five minutes. Slice eight hard-boiled eggs about one-quarter inch in thickness, put in the sauce and cook until hot. Serve in chafing dish, or deep dish, with chopped parsley on top.
Chicken sauté, Parisienne (1). Joint a young chicken and sauté in pan with two ounces of butter. Season with salt and pepper, and when done add two cups of tomato sauce and one dozen sliced canned French mushrooms. Cook for two minutes in the sauce, dress the chicken on platter, pour the sauce over it, and garnish with macaroni in cream.
(2) Joint the chicken and put in sauté pan with two ounces of butter, and season with salt and pepper. When nearly done, add two chopped shallots and heat them through, only. Add one cup of sauce Madère, the juice of one lemon, and some chopped parsley. Serve with Parisian potatoes.
Sago pudding. One quart of milk, one-half of a split vanilla bean, one-quarter pound of sago, six ounces of sugar, the yolks of six eggs and the whites of six eggs. Boil the milk and the vanilla bean together, add the sago, and cook until well done and like a stiff batter. Take off the fire, add the sugar and the yolks, and mix well. Beat the whites until very stiff and dry, and then add to the batter and mix lightly. Put in buttered moulds and bake in moderate oven for nearly an hour. Turn out of moulds and serve with vanilla sauce.
Corn meal, rice, tapioca and farina puddings are made in the same manner as sago pudding.
Sago pudding, family style. One quart of milk, one-half of a split vanilla bean, three ounces of sago, six ounces of sugar, two eggs and one cup of cream. Boil the milk with the vanilla bean (or one-half teaspoonful of vanilla extract), add the sago, and cook well. Mix the sugar, eggs and cream, and add to the milk and sago. Pour in pudding dishes or bowl, put in hot oven to color the top, and serve either hot or cold, with cream separate.
Rice, corn meal, tapioca, farina or vermicelli puddings, family style, are made in the same manner as sago pudding, family style.
FEBRUARY 13
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Eggs Troubadour | ||||
| Boiled eggs | Haricot of mutton | ||||
| Buttered toast | French pastry | ||||
| Cocoa with whipped cream | Coffee | ||||
| DINNER | |||||
| Potage Voisin | |||||
| Smoked goosebreast | |||||
| Fillet of sole, Choisy | |||||
| Sweetbreads Eugénie | |||||
| Roast leg of lamb, au jus | |||||
| Julienne potatoes | |||||
| Celery mayonnaise | |||||
| Curaçao jelly | |||||
| Coffee | |||||
Eggs Troubadour. Spread four pieces of toast with purée de foie gras (goose liver pâté), put a poached egg on top of each, and cover with sauce Périgord.
Haricot of mutton (stew). Cut five pounds of lean shoulder of mutton in pieces two inches square. Put in roasting pan with a little butter or fat, season with salt and pepper, and roast in oven until nice and brown. Add four spoonsful of flour and roast again until the flour is brown. Then put in a casserole and cover with boiling water, add a bouquet garni, six French carrots, six turnips cut in small pieces, season with salt and pepper, and boil for one hour. Remove the bouquet garni, and add one pint of purée of tomatoes, or a can of tomatoes strained through a fine sieve, and boil again, with the pot covered, until done. Before serving add some boiled string beans and chopped parsley. A little Worcestershire sauce may be added if desired.
French pastry. This is a term used in hotels and restaurants for a platter of mixed individual fancy cakes, such as éclairs, fruit tartelettes, moka cake, Napoleons, apple turnovers, Pont Neuf cakes, jalousie, cream puffs, etc.
Potage Voisin. Half purée of peas and half purée Crécy. Before serving add a handful of boiled rice.
Smoked goosebreast (Hors d'oeuvre). The most common goosebreast is imported from Germany; that made in the United States is seldom to be found in the markets. Do not cook; slice very thin, and serve on an ice-cold china platter, decorated with chopped meat jelly, and garnished with parsley in branches.
Fillet of sole, Choisy. Put the four fillets of a sole in a buttered pan, season with salt and a little Cayenne pepper, add one-half glass of white wine, cover with a buttered paper, and bake in oven. When done dress on a platter, and cover with green Hollandaise sauce, with a slice of truffle on top.
Green coloring (Vert d'épinards). Mash in mortar a peck of well-washed spinach. When very fine strain through a piece of cheesecloth, put in a bowl, set in hot water (bain-marie), and boil until set. When cold it will be a firm green mass, and may be used for coloring sauces, soups, etc.
Green Hollandaise sauce. Mix one pint of Hollandaise sauce with one spoonful of green coloring (Vert d'épinards).
FEBRUARY 14
| BREAKFAST | LUNCHEON | ||||
| Stewed rhubarb | Smoked eels | ||||
| Plain omelet | Pumpernickel with sweet butter | ||||
| Rolls | Roast loin of pork with sauerkraut | ||||
| Coffee | Plain boiled potatoes | ||||
| German huckleberry pie | |||||
| Coffee | |||||
| DINNER | |||||
| Lynn Haven oysters | |||||
| Cream of cauliflower | |||||
| Pickles | |||||
| Broiled Spanish mackerel, sauce fleurette | |||||
| Chicken sauté, Portugaise | |||||
| Artichokes Hollandaise | |||||
| Hearts of lettuce, French dressing | |||||
| Diplomate pudding | |||||
| Assorted cakes | |||||
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