The Hotel St. Francis Cook Book. Victor Hirtzler
the fillets, which have been kept warm in a deep dish.
Consommé Florentine. In consommé put some plain boiled spinach cut in small pieces, also thin pancake cut same way. Serve grated cheese separate.
Fillet of sole, Bercy. Put in a buttered flat sauté pan three finely-chopped shallots, the four fillets of a sole on top of the shallots, and a little chopped parsley and chervil on top of the fillets. Season with salt and pepper, add one-half glass of white wine, cover with buttered paper, put on top of the stove and bring to the boiling point. Then put in oven and finish cooking. Remove the fillets to a platter, and put in the sauté pan one pint of white wine sauce, cook for a few minutes, and pour over the fish. Do not strain the sauce. Other fish besides sole may be used if desired.
Roast squab, au jus. Season four squabs, put a piece of fresh fat pork over the breast, and place in roasting pan with one sliced carrot, one onion, one bay leaf, a clove, a few pepper berries, and three ounces of butter. Roast in a hot oven for about thirty-five minutes, basting often. Then put the squabs on a platter, and place the pan on the fire and cook until the butter is clarified. Drain off, add one cup of bouillon and one spoonful of meat extract, reduce one-half, strain, and pour over the squabs. Garnish with watercress.
Waffle potatoes. Cut the potatoes with a special cutter called a potato waffle machine. Put them in warm swimming lard and let it become hot gradually so the potatoes will not become brown too quick. When cooked soft take them out and put them for a second into very hot fat so they will become crisp and golden yellow. Serve on a napkin, sprinkled with salt.
Sybil and Gauffrette potatoes. Same as waffle potatoes.
Coupe Lyonnaise. Fill a glass with vanilla ice cream, and put on top one large marron glacé.
FEBRUARY 22
| BREAKFAST | LUNCHEON | ||||
| Orange marmalade | Canapé Julia | ||||
| Buckwheat cakes | Consommé in cups | ||||
| Rolls | Cheese straws | ||||
| Coffee | Sand dabs, meunière | ||||
| Broiled chicken on toast | |||||
| Sybil potatoes | |||||
| Baked Hubbard squash | |||||
| Hearts of lettuce | |||||
| Meringue glacée à la vanille | |||||
| Coffee | |||||
| DINNER | |||||
| Seapuit oysters | |||||
| Clear green turtle, au Pemartin | |||||
| Crisp celery Queen olives | |||||
| Salted almonds | |||||
| Fillet of bass, 1905 | |||||
| Noisettes of lamb, Ducale | |||||
| Breast of chicken with Virginia ham | |||||
| Peas au beurre | |||||
| Soufflée potatoes | |||||
| Alligator pear salad | |||||
| Apple Moscovite | |||||
| Assorted cakes Coffee | |||||
Canapé Julia. Chop the tail of a lobster very fine and put in a vessel on the range. When hot add one cup of thick cream sauce, bring to a boil, and season with salt and Cayenne pepper. Add the yolks of two eggs, but do not boil, heat just enough to bind the lobster. Make four pieces of toast, put the lobster on top, cover with grated cheese, put a bit of butter on the top of each, and bake in the oven. Serve on napkins, with lemons and parsley.
Noisettes of lamb. Noisettes are cut from the saddle of lamb, free from fat and skin, and in the shape of a small tenderloin steak. Broil or sauté in butter, and serve with Colbert, Béarnaise, or any other meat sauce.
Ducale. Artichoke bottoms filled with French peas, sauce Madère. Use as a garnish for lamb, beef, sweetbreads, etc.
Breast of chicken. Cut the breast from two raw roasting chickens, remove the skin, season with salt and pepper, roll in flour. Put two ounces of butter in a shallow sauté pan, and fry the breasts for about fifteen minutes, or until golden brown. Serve with Virginia ham or bacon, figs, or with sauce Colbert, Madère, cream, etc. If Virginia ham is served take four slices and just heat through on the broiler, or in pan with a little butter. Do not allow to become hard or crisp.
Alligator pear salad. (1). Select ripe, soft pears, but not mushy. Cut in half, remove the stone, fill with French dressing, and serve on cracked ice.
(2). Put in the bottom of a salad bowl some lettuce leaves, scoop out the inside of the pears with a soup spoon, put on the lettuce leaves, and cover with French dressing.
Apple Moscovite. Take four large apples and remove the insides with a sharp spoon, leaving only a firm shell. Put a spoonful of apple sauce on the bottom of the apples. Whip the whites of six eggs very hard, and mix with a half pint of sweet apple sauce. Fill the apples with this, dust over with powdered sugar, and bake in a moderate oven.
FEBRUARY 23
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Hors d'oeuvres variés | ||||
| Boiled eggs | Mutton chops, Daumont | ||||
| Dry toast | Julienne potatoes | ||||
| Coffee | Swiss cheese and crackers | ||||
| Coffee | |||||
| DINNER | |||||
| Potage Kroumir | |||||
| Aiguillettes of sole, marinière | |||||
| Chicken, Montmorency | |||||
| Artichokes with melted butter | |||||
| Chiffonnade salad | |||||
| Kirschwasser jelly | |||||
| Lady fingers | |||||
| Coffee | |||||
Mutton chops, Daumont. Bread four mutton chops and fry in a flat sauté pan. Dish up on a long platter, and garnish with artichoke bottoms filled with cauliflower. Pour sauce Périgueux around the chops.
Artichokes filled with cauliflower. Remove the leaves and trim the bottoms of four cold artichokes. Cut in four a boiled and well-seasoned cauliflower, squeeze out the water, and use to fill the artichoke bottoms. Cover with a little thick cream sauce, sprinkle with grated cheese, place small bits of butter on top of each, put on a buttered pan with a spoonful of bouillon, and bake in the oven.
Potage Kroumir. One quart of purée of tomato soup mixed with one pint of consommé tapioca.
Aiguillettes of sole, marinière. Take the four fillets from one sole and lay them flat in a buttered pan, sprinkle with three chopped shallots, season with salt and pepper, add one-half glass of white wine, one-half cup of stock or water, cover with buttered paper, and bring to a boil on top of the stove. Then put in oven and cook for about seven minutes. Put the fillets on a platter, and reduce the broth until nearly dry. Then add two cups of white wine sauce and boil for a minute. Bind the sauce with the yolk of an egg mixed with a spoonful of cream, add a little chopped chives, and pour over the fish.
Chicken sauté, Montmorency. Joint a chicken, season with salt and pepper, put three ounces of butter in a sauté pan and sauté the chicken. When done remove the chicken to a platter, and put in the pan one cup of brown gravy or sauce Madère, and one can of French mushrooms. Boil for a few minutes.