The Hotel St. Francis Cook Book. Victor Hirtzler
colspan="3">Onion soup au gratin
Sweet-and-sour sauce. Procure one-half pound of unsweetened spiced fish cake from your grocer, break it in small pieces, put in a bowl, cover with one pint of vinegar and one pound of brown sugar. Soak for about an hour, then stir well, and add one cup of fish broth or meat stock, depending upon whether it is to be used for fish or meat. Season with salt and a little Cayenne pepper, then add one pound of seedless raisins, and boil again for five minutes.
Sweet-and-sour beef tongue. Boil a fresh beef tongue in the same manner as boiled beef. When done cut in thin slices, put in a flat pan, cover with sweet-and-sour sauce, and simmer for five minutes. Serve on a platter covered with the sauce.
Omelette Suzanne. Cut six macaroons in four and mix with a little whipped cream. Cut six lady fingers in two and sprinkle with powdered cocoa and powdered sugar. Melt some Bar le Duc jelly. Make an omelet in the usual manner, powder with plenty of sugar, and burn bands across the top with a hot iron. At one end of the omelet place the lady fingers, at the other end the macaroons, and pour some of the Bar le Duc jelly on each side. Pour a pony of Chartreuse over the omelet, then a pony of fine champagne, and light it.
Cheese straws. Roll out some puff paste (a good way to utilize any trimmings you may have) very thin, about one-eighth inch. Wash the top with eggs and spread with grated Parmesan cheese mixed with a little Cayenne pepper. Cut in narrow strips, one-half inch by six, lay on a baking pan and bake in a moderate oven until brown and crisp.
Onion soup, au gratin. Slice three onions very fine, put in a casserole with three ounces of butter, put on the cover, and simmer until of a golden color. Then add one quart of consommé, stock or any good broth (consommé preferred), season well, and boil for five minutes. Slice three rolls very thin and put in oven and allow to remain until brown and dry, like toast. Put the soup in an earthen casserole, float the slices of rolls on top, spread a cup of grated cheese over the bread, put in a hot oven and cook until brown on top. Serve very hot.
Potato cakes. Whenever there is mashed potatoes left over, make into little cakes about one inch thick and two inches in diameter, roll in flour, and fry in pan with a little butter, until brown on both sides. If the potato should be too thin add the raw yolk of an egg.
MARCH 2
| BREAKFAST | LUNCHEON | ||||
| Oatmeal with cream | Eggs Bordelaise | ||||
| Broiled finnan haddie | Lamb chops, Victor Hugo | ||||
| Lyonnaise potatoes | Julienne potatoes | ||||
| Rolls | Stewed tomatoes | ||||
| Coffee | Brie cheese, crackers Coffee | ||||
| DINNER | |||||
| Cream of lettuce Radishes | |||||
| Scallops, Mornay | |||||
| Croustades financière | |||||
| Roast leg of mutton, currant jelly | |||||
| Potato croquettes | |||||
| Cold asparagus, mustard sauce | |||||
| Fruit salad, au marasquin | |||||
| Lady fingers Coffee | |||||
Eggs Bordelaise. Fry the eggs in oil, put on toast, cover with Bordelaise sauce, and lay two slices of truffle on each egg.
Lamb chops, Victor Hugo. Broil or sauté six lamb chops on one side only, and allow to become cold. Grate two horseradish roots and put in a sauce pot with two ounces of butter, and simmer. Then add one cup of thick cream sauce, and bring to a boil; season well and bind with the yolks of two eggs. When this stuffing is cold put on top of the chops, make smooth with a knife, sprinkle with a little grated Parmesan cheese mixed with bread crumbs, put small bits of butter on each chop, place on a buttered pan, and put in a hot oven, so they will cook from the bottom. Cook until the tops are nice and brown, and serve on a platter with brown gravy, and two slices of truffle on each.
Cream of lettuce. Take the trimmings of six heads of lettuce, in volume about the same as two heads of lettuce, wash well and cut in small bits. Take two quarts of chicken broth, or any kind of clear broth or stock, add the lettuce to it and boil for thirty minutes. Put in a separate vessel four ounces of butter, and heat; add three spoonfuls of flour and heat again; add the broth containing the lettuce and boil for ten minutes. Boil a pint of cream, mix with the soup, and strain through a fine sieve. Put back in vessel, add two or three ounces of sweet butter, and stir until the butter is melted. Season with salt and a little Cayenne pepper.
Scallops, Mornay. Put one pint of scallops in a sauté pan with an ounce of butter, season with salt and pepper, and heat through. Then remove the juice and add one cup of thick cream sauce, mix well, put in a deep dish, sprinkle with grated Parmesan or Swiss cheese, put small bits of butter on top, and bake in hot oven until brown.
Croustades financière. Make a financière, but cut a little smaller than for garniture. Fill the croustades, and serve on napkin with parsley in branches.
Financière (garniture). Cut two parboiled sweetbreads in slices, and sauté in butter; add one-half can of French mushrooms, or one-quarter pound of fresh mushrooms cut in two and sautéed, rooster combs and kidneys, sliced truffles, small chicken dumplings, and a few green olives with the stones removed. Put all in a casserole, season well, add a pint of good Madeira sauce, and serve hot. This garnish may be used for filling croustades, vol au vents, small patties, or as an entrée.
MARCH 3
| BREAKFAST | LUNCHEON | |||||
| Griddle cakes with maple syrup | Poached eggs, Monnet Sully | |||||
| Buttered toast | Imported Frankfort sausages | |||||
| Oolong tea | Sauerkraut | |||||
| Boiled potatoes | ||||||
| Limberger cheese and crackers | ||||||
| Coffee | ||||||
| DINNER | ||||||
| Toke Point oysters | ||||||
| Pannade soup | SUPPER | |||||
| Boiled sea bass, Hollandaise | Golden buck | |||||
| Potatoes nature | ||||||
| Chicken sauté, Salonika | ||||||
| Peas au cerfeuil | ||||||
| Chiffonnade salad | ||||||
| Biscuit glacé | ||||||
| Assorted cakes | ||||||
| Coffee | ||||||
Poached eggs, Monnet Sully. Place a poached egg on a canapé of chicken and pour Béarnaise sauce over it.
Canapé of chicken. Take the breast of a boiled fowl and chop very fine, season with salt and pepper, mix well with two ounces of sweet butter, and spread on fresh toast.
Pannade soup. Take a half loaf of stale white bread, or some rolls, and put in a pot with three pints of water, season with salt and pepper, add one-quarter of a pound of butter, cover, and boil slowly for one hour. It will then be of the consistency of gruel. Mix the yolks of two eggs with a cup of cream and a half cup of milk, and stir slowly into the boiling soup. This is an excellent plain soup, and fine for the digestion.