The Hotel St. Francis Cook Book. Victor Hirtzler
pound of fresh mushrooms sauté in butter; one can of cèpes sauté in butter; the livers of the chickens whole, and one parboiled sweetbread sliced and sauté in butter. Mix all together with the chicken, season well, and add some chopped parsley and chives.
Orange Soufflé, St. Francis. Cut "lids" from the tops of four large oranges and remove the insides. Have the openings about an inch and one-half in diameter. Fill about one-third full with some sliced fresh fruit, such as oranges, apples, bananas, pineapple, etc. Then add a few drops of maraschino, fill another third with vanilla ice cream. Beat the whites of six eggs until stiff, mixed with one-half pound of sugar and the grated rind of an orange, and fill the final third of the orange. Dust with powdered sugar, and brown on top in a very hot oven. It will take but a second to brown, and they should be served at once.
FEBRUARY 27
| BREAKFAST | LUNCHEON | ||||
| Orange marmalade | Omelet with Virginia ham and peppers | ||||
| Ham and eggs | Calf's head, vinaigrette | ||||
| Corn muffins | Baked potatoes | ||||
| Coffee | Apricot layer cake | ||||
| Coffee | |||||
| DINNER | |||||
| Strained gumbo soup, in cups | |||||
| Radishes | |||||
| Barracouda, maître d'hôtel | |||||
| Stuffed capon, Bruxelloise | |||||
| Asparagus, Hollandaise | |||||
| Champs Élysées potatoes | |||||
| Hearts of romaine, Roquefort dressing | |||||
| Chocolate parfait | |||||
| Lady fingers | |||||
| Coffee | |||||
Omelet with Virginia ham and peppers. Cut two slices of Virginia ham and one green pepper in small squares, put in frying pan with one ounce of butter, and simmer for about two minutes. Add eight beaten eggs and two red peppers cut in small squares, season with salt and pepper, and proceed in the same manner as for a plain omelet.
Calf's head, vinaigrette. Dish up on a napkin some boiled calf's head with the brains and the tongue sliced. Garnish the platter with pickles, pickled beets, quartered lemons, parsley in branches, and two hard-boiled eggs cut in two. Serve vinaigrette sauce separate.
Strained gumbo soup, in cups. Make a chicken okra soup, strain through cheese cloth, and serve in cups.
Stuffed capon, Bruxelloise. Soak half of a loaf of white bread in milk, then squeeze out the milk, mince fine, add salt and pepper, a little chopped parsley, one pound of finely chopped salted almonds, and one egg. Mix well together and fill the capon. Tie a slice of fresh fat pork over the breast, and roast in the same manner as chicken or other fowl.
Layer cake. Eight eggs, one-half pound of flour, one-quarter pound of melted butter, and a few drops of vanilla extract. Beat the eggs with the sugar over a slow fire until thoroughly warm, then take off the range and continue beating until cold. Put in the flour, mixing lightly, and add the melted butter and vanilla extract. Bake in buttered flat tin cake moulds, for about ten minutes.
French layer cake. The same as above with the exception that it is baked in one thick cake and then cut into layers.
Chocolate layer cake. Use three or four layers, filling between with chocolate cream. Glacé with chocolate frosting, and decorate the top with glacé fruits. See pastry cream for directions for filling.
Apricot layer cake. Same as chocolate layer cake, but fill with apricot marmalade, glacé the top with vanilla frosting, and decorate with glacé fruit.
FEBRUARY 28
| BREAKFAST | LUNCHEON | ||||
| Shredded wheat with cream | Eggs à la Reine | ||||
| Crescents | Tripe à la mode de Caën | ||||
| Cocoa | Camembert cheese and crackers | ||||
| Coffee | |||||
| DINNER | |||||
| Consommé d'Orleans | |||||
| Celery | |||||
| Fillet of sole, Victoria | |||||
| Leg of mutton, Réforme | |||||
| Carrots, Vichy | |||||
| Potato salad | |||||
| Peach Melba | |||||
| Assorted cakes | |||||
| Coffee | |||||
Poached eggs, à la Reine. Spread some purée de foie gras on a piece of toast. Put a poached egg on top, cover with cream sauce, and sprinkle with finely chopped truffles. After the truffles have been chopped put in a napkin and squeeze out the juice, and then chop again. They will then be dry, and easy to sprinkle.
Fillet of sole, Victoria. Put four fillets in a buttered sauté pan, season with salt and pepper, add one-half glass of white wine. When done put on platter and pour a lobster sauce over the fish, with lobster and truffles cut in small squares, in it.
Leg of mutton, Réforme. Roast a leg of mutton, and serve the following sauce separate: Ham, tongue, pickles, mushrooms, and chicken in equal parts, cut Julienne style, and mixed with sauce poivrade.
Sauce poivrade. Crush one-half cup of black pepper berries and put in vessel with one dozen chopped shallots, a little parsley, and one pint of white wine vinegar. Boil and reduce until nearly dry, then add one quart of brown sauce, or sauce Madère, and boil for five minutes, then strain, and stir in three ounces of sweet butter slowly.
Tripe à la mode de Caën. Parboil eight pounds of raw tripe and four ox feet. Cut both the tripe and the feet in pieces two inches square. Chop one pound of raw beef suet and four large onions very fine. Put in an earthen pot half of the suet and onions, then half of the tripe and feet, then the remainder of the suet and onions, followed by the rest of the tripe and feet. Season with salt and pepper, add one bouquet garni, one-half pint of brandy, one pint of white wine, and fill the remainder of the space in the pot with water. Put a cover on the pot and seal with any kind of paste or dough, so that no air or steam can escape. Then put the pot in a moderate oven and leave for about eight hours; then take out of oven, take off the cover, and remove the bouquet garni. If there should be too much fat on top a little may be taken off. Ordinarily there will not be too much. Season to taste with salt and pepper, add one-half pint of dry apple cider and one glass of brandy, and boil for two minutes. Serve hot. The proper way to serve tripe à la mode de Caën is in small individual earthen pots, on a large plate, with red-hot ashes under the pot.
MARCH 1
| BREAKFAST | LUNCHEON | ||||
| Strawberries with cream | Grapefruit en suprême | ||||
| Boiled eggs | Consommé in cups | ||||
| Dry toast | Cheese straws | ||||
| Coffee | Sweet-and-sour beef tongue | ||||
| String beans | |||||
| Mashed potatoes | |||||
| Chocolate éclairs Coffee | |||||
| DINNER | |||||
| Oysters | |||||