The Hotel St. Francis Cook Book. Victor Hirtzler
Garnish with croustades filled with small French peas.
Croustades. One cup of flour, one cup of milk, the whites of three eggs, a teaspoonful of olive oil, a teaspoonful of corn starch, and a little salt. Mix well and strain. Keep the croustade iron very hot in swimming lard. Dip the iron in the dough for a few seconds, then dip in the swimming lard, coated with the dough, and fry until a nice golden color. Take out, and when cold the croustades will be very crisp. Croustade irons can be obtained in any first-class store.
FEBRUARY 24
| BREAKFAST | LUNCHEON | ||||
| Grapefruit with cherries | Eggs Talleyrand | ||||
| Omelet with ham | Oysters à la Hyde | ||||
| Rolls | French pastry | ||||
| Coffee | Coffee | ||||
| DINNER | |||||
| Cream of frogs' legs | |||||
| Olives | |||||
| Scallops, Newburg | |||||
| Roast Easter kid, mint sauce | |||||
| Sweetbreads sauté, with green peas | |||||
| Endives salad | |||||
| Fancy ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs Talleyrand. Trim the bottoms of four fresh artichokes and put a little terrine de foie gras in each, and keep hot. Put a poached egg on top of each and cover with sauce Périgueux.
Cream of frogs' legs. Take the backs and front legs of two dozen frogs, reserving the hind legs for an entrée. Put in vessel with two quarts of bouillon or chicken broth, and boil for thirty minutes. Then take one-half pound of rice flour and mix with one pint of cream. Let it run into the boiling soup, and cook for ten minutes. Strain through a fine colander, put back in the vessel, season with salt and a little Cayenne pepper, and add three ounces of sweet butter. Stir the soup so the butter will melt slowly. Serve croûtons soufflés separate.
Scallops, Newburg. Put one pint of scallops in a sauté pan with one ounce of butter, season with salt and pepper, and sauté for about three minutes over a hot fire; then drain off and add one pint of sauce Newburg. Do not cook further, and serve in chafing dish.
Roast Easter kid. Kid when young is a delicious morsel. Prepare in the same manner as lamb for roasting.
Sweet potatoes sauté. Peel and slice two large boiled sweet potatoes. Put three ounces of butter in a sauté pan, when hot add the potatoes and sauté until nice and brown. Season with salt and pepper.
FEBRUARY 25
| BREAKFAST | LUNCHEON | ||||
| Waffles | Poached eggs, Martha | ||||
| Honey | Hungarian beef goulash | ||||
| Coffee | Noodles, Polonaise | ||||
| Savarin Chantilly | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Colbert | |||||
| Broiled Alaska candlefish | |||||
| Sweetbreads, Théodora | |||||
| Roast ribs of beef, au jus | |||||
| Saratoga potatoes | |||||
| Celery Victor | |||||
| Fruit cake | |||||
| Coffee | |||||
Poached eggs, Martha. On top of four pieces of toast put some lobster croquette preparation in a layer about one-quarter of an inch thick, put a piece of butter on top of each, and bake in oven. Put a poached egg on top and cover with cream sauce.
Noodles, Polonaise. On a large platter put one pound of plain boiled noodles. In a frying pan put one-quarter pound of butter, and one-half cup of fresh bread crumbs. Fry until golden brown, and pour over the noodles.
Consommé Colbert. Equal parts of carrots, turnips, peas, string beans, cauliflower, and flageolet beans. Cut the carrots and turnips in small squares. Boil the cauliflower and cut off the small flowers. Then put all in hot consommé, with one poached egg to each person. Add a little chopped chervil before serving.
Broiled Alaska candlefish. As this fish is very oily it is better broiled. Season with salt and pepper, and serve on platter, with plenty of lemon and parsley in branches.
Sweetbreads, Théodora. Split four large sweetbreads, fill with chicken forcemeat, and braise them. Serve with sauce Madère, and garnish with stuffed fresh mushrooms.
Fruit cake (white). One pound each of butter, sugar and flour, one-half teaspoonful of baking powder, ten eggs, one-quarter pound of currant sultana raisins, one pony of rum, and one-quarter pound of chopped glacé fruits. Work the butter and the sugar together until creamy, then add the eggs two by two, and work well, then add the rum, and finally the flour, baking powder and fruit. Mix lightly, and bake in a buttered pan lined with paper.
FEBRUARY 26
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Eggs à la Colonel | ||||
| Boiled eggs | English lamb chops, Tavern | ||||
| Buttered toast | Lettuce salad | ||||
| Coffee | Pont l'évêque cheese | ||||
| Crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Cream of rice | |||||
| Ripe olives | |||||
| Rock cod, en court bouillon | |||||
| Potatoes nature | |||||
| Squab chicken sauté, Sutro | |||||
| Olivette potatoes | |||||
| Endives salad | |||||
| Orange soufflé, St. Francis | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs à la Colonel. Cut two tomatoes in half, squeeze out the juice, bread them, and fry. Put a poached egg on top of each piece, and cover with sauce Madère with fresh mushrooms.
English lamb chops, Tavern. Broil an English lamb chop until nearly done, then put in an earthern casserole, with some sauté potatoes on one side and some stewed lamb kidneys on the other. Put in the oven for a minute or two, and serve with chopped parsley on top.
English mutton chop, Tavern. Same as English lamb chop, Tavern.
Rock cod, en court bouillon. Put in a flat pan three spoonsful of olive oil, one onion sliced very fine, three sliced green and one red pepper, one bouquet garni, and about five pounds of codfish cut in slices two inches thick. Season with salt and pepper, add two glasses of white wine and one pint of water, and a little chopped parsley. Simmer slowly for about forty minutes. Remove the bouquet garni, and serve on a deep platter with broth and all. Any fish may be prepared in the same manner.
Squab chicken sauté, Sutro. Cut two squab chickens in six pieces each. Two legs, two wings, and the breast and carcass split. Season with salt and pepper, and sauté in pan with two ounces of butter. Prepare as follows: Two fresh artichoke bottoms