The Hotel St. Francis Cook Book. Victor Hirtzler
of raspberry sauce (see raspberry sauce), in the center of a small plate. Put a round piece of sponge cake, about three inches in diameter and one-half inch thick, on the plate. Dust the ice cream peach with some sugar, colored pink, and place on the sponge cake. Stick two sugar peach leaves under the edge of the peach, and serve.
Napoleon cake. When making vol au vent, patty shells, or anything else with puff paste, save the trimmings, roll together and give two turns, in the same manner as when making fresh puff paste. Leave in ice box for one-half hour and then roll out to one-eighth inch in thickness. Put on a pastry pan, prick all over with a fork, and bake in oven until very dry. When done, divide and cut into three strips, and allow to become cold. Put the three strips one on top of the other, with pastry cream between. Glace the top with vanilla icing, and sprinkle a band one-half inch wide along the edge with chopped pistache nuts. Then cut into individual portions about two by four inches in size.
FEBRUARY 17
| BREAKFAST | LUNCHEON | ||||
| Grapefruit marmalade | Eggs Benedict | ||||
| Boiled eggs | Tripe sauté, Lyonnaise | ||||
| Buttered toast | Potatoes hashed in cream | ||||
| Ceylon tea | Romaine salad | ||||
| Camembert cheese and crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Rachel | |||||
| Sardines Olives | |||||
| Boiled sheepshead, cream sauce | |||||
| Potatoes Hollandaise | |||||
| Roast leg of mutton, currant jelly | |||||
| Baked Hubbard squash | |||||
| German fried potatoes | |||||
| Celery Mayonnaise | |||||
| Plum pudding, hard and brandy sauces | |||||
| Coffee | |||||
Tripe sauté, Lyonnaise. Cut two pounds of tripe in narrow strips. Put in large frying pan four ounces of butter and four sliced onions, and cook until half fried, then add the tripe, which must be dry; season with salt and pepper, and fry until both are of a nice yellow color. Drain off the butter and serve the tripe dry, garnished with quartered lemons and chopped parsley. Vinegar may be served instead of the lemons if desired.
Consommé Rachel (1). Plain consommé garnished with asparagus tips.
(2) Plain consommé garnished with chicken dumplings and small peas.
Boiled sheepshead, cream sauce. Put a whole sheepshead in cold water with one glass of milk, season with salt, and bring to the boiling point. Then put on side of range where it will keep very hot without boiling, and let stand for twenty minutes. Serve on napkin with small boiled potatoes, quartered lemons and parsley. Cream sauce separate.
Plum pudding. One pound of well-chopped beef suet, one pound of sifted flour, one-half pound of bread crumbs; two lemons, both juice and rinds; one pound of brown sugar, four eggs, one-half teaspoonful each of powdered nutmeg, ginger, cloves and cinnamon; one pound of currant raisins; one-half pound each of malaga raisins, orange peel, citron peel and lemon peel, all chopped fine; one cup of molasses, and one-half pint of good brandy. Mix all together in a bowl, putting the liquids in last, making a thick, heavy mixture. Put in a buttered mould or in a cloth, and boil in water, or steam cook, for about three hours. This pudding, if kept in a cool place, will keep indefinitely. Warm the pudding until very hot before serving, sprinkle some powdered sugar over the top, pour on some brandy, and burn.
Brandy sauce. Put in a vessel one-half pint of apricot pulp, made from fresh or preserved fruit; one pint of water, and a half pound of sugar, and boil. Moisten a teaspoonful of arrowroot with a little water and add it to the boiling sauce, stirring so it will not get lumpy. Then strain and add a small glassful of brandy.
Hard sauce. Put in a bowl three-quarters of a pound of sweet butter, one pound of sugar, the white of an egg, and flavor with lemon, vanilla or a little brandy, and work into a cream. Put into a pastry bag with a tube, and dress on a pan in small round shapes. Place in the ice box to get hard.
FEBRUARY 18
| BREAKFAST | LUNCHEON | ||||
| Waffles | Grapefruit and oranges en suprême | ||||
| Honey in comb | Chicken broth in cups | ||||
| Boiled eggs | Olives | ||||
| Dry toast | Small sirloin steak, Bordelaise | ||||
| Coffee | Potato croquettes | ||||
| Lettuce and tomato salad | |||||
| French pastry | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Westmoreland | |||||
| Oysters à l'ancienne | |||||
| Chicken pot pie, home style | |||||
| Combination salad | |||||
| Moka cake | |||||
| Demi tasse | |||||
Grapefruit and oranges en suprême. Sliced oranges and grapefruit in equal parts, add a little sugar and maraschino, and serve in suprême glasses. Tie a ribbon around the glass, with a nice bow.
Potage Westmoreland. Equal parts of mock turtle soup, thick consommé tapioca, and thick consommé brunoise. Before serving add a glass of dry sherry wine.
Oysters à l'ancienne. Take a dozen oysters on the deep half shell, season with salt and pepper, put a small piece of butter, some chopped parsley, a little lemon juice, and a thin slice of salt pork on each, and bake in a hot oven for about four minutes.
Chicken pot pie, home style. Take a young fat hen and cut up as for fricassee. Wash well and put in a vessel with one quart of water, season with salt, bring to a boil, skim, and add a bouquet garni. After boiling for about thirty minutes remove the bouquet and add twelve small round potatoes, twelve very small onions, and one-quarter pound of parboiled salt pork cut in small squares. Boil all together until well done. Mix in a cup three spoonsful of flour and one-half cup of water, and stir into the stewing chicken. Boil again for about ten minutes, then put in a deep dish, sprinkle with chopped parsley, and when nearly cold cover with thin pie, or puff paste, brush over with the yolk of an egg, and bake in oven until well browned. Serve on a napkin. Dumplings and a few small French carrots may be added before covering with the paste, if desired.
Moka cake. Take three layers of cake and fill between with moka filling. For the filling beat a half pound of sweet butter with a half pound of powdered sugar until it is white and light. Then add the yolks of three eggs, one by one, and a half cup of rich cream, beating until very smooth. Flavor with some strong coffee or coffee extract. Finish the cake by glacing the top with coffee frosting, and decorate with some of the moka filling.
FEBRUARY 19
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Canapé of raw meat | ||||
| Scrambled eggs with chives | Radishes | ||||
| Toasted muffins | Broiled shad, maître d'hôtel | ||||
| Coffee | Potatoes | ||||