The Hotel St. Francis Cook Book. Victor Hirtzler
au cerfeuil. Put three ounces of butter in a casserole, add one quart of parboiled peas, some chopped chervil (cerfeuil), season with salt and a pinch of sugar, and simmer for five minutes.
Boiled sea bass, Hollandaise. Put a whole sea bass, including the head and tail, in a fish kettle, in cold water. Season with salt, some whole black pepper berries, and a bouquet garni. Add one sliced onion, and one carrot, bring to a boil and then set on the side for fifteen minutes. Serve on a napkin with small boiled potatoes, quartered lemons and parsley. Hollandaise sauce separate.
Fried artichokes. Trim the bottoms of six boiled artichokes, cut in four, put in flour, then in milk, then in beaten egg, then in fresh bread crumbs, and fry in swimming fat. Serve on napkin with lemon and parsley.
Chicken sauté, Salonika. Joint a chicken and season with salt and pepper. Put two spoonfuls of olive oil in a sauté pan, and when very hot add the chicken. Sauté until nice and brown, then add one chopped shallot. When the shallot is hot pour off the oil, add one cup of brown gravy, and simmer for five minutes. Dish up on a flat platter, pour the sauce over it, sprinkle with chopped parsley, and garnish both ends of the platter with fried artichokes.
Golden buck. A Welsh rabbit with a poached egg on top.
MARCH 4
| BREAKFAST | LUNCHEON | |||||
| Sliced pineapple | Mussels marinière | |||||
| Bacon and eggs | Reindeer chop, port wine sauce | |||||
| Rolls | Sweet potatoes, sauté | |||||
| Coffee | Lettuce braisé | |||||
| Waldorf salad | ||||||
| French pastry | ||||||
| Coffee | ||||||
| DINNER | ||||||
| California oyster cocktail | ||||||
| Ox tail soup, English style | SUPPER | |||||
| Frogs' legs, Jerusalem | Hangtown fry | |||||
| Filet mignon, Bayard | ||||||
| Flageolet beans | ||||||
| Sybil potatoes | ||||||
| Hearts of lettuce | ||||||
| Raspberry water ice | ||||||
| Assorted cakes | ||||||
| Coffee | ||||||
Sauce marinière. Cut fine six shallots, put in casserole with one ounce of butter, and simmer just enough to have the shallots hot, then add one glass of white wine and boil until reduced nearly dry. Then add one pint of sauce Allemande and boil for five minutes. Season with salt and pepper, and sprinkle with a little chopped parsley and chives.
Sauce Allemande. Put four ounces of butter and three spoonfuls of flour in a casserole and place on the stove. When hot add one quart of chicken or veal broth, and boil for twenty minutes, then bind with the yolks of three eggs mixed with one-half cup of thick cream. Strain and season well with salt and a little Cayenne pepper.
Mussels, marinière. Wash the mussels well to free them from all sand. Put in casserole with one-half glass of white wine and one cup of water, bring to the boiling point, then add six chopped shallots, and boil until the mussels are open. Remove the mussels to another vessel, strain the broth, and reduce. Then add one pint of sauce marinière, and pour over the mussels. The mussels may be served with the entire shells attached; on the half shell, or removed from the shells altogether, after they have been boiled.
Reindeer chop. Reindeer should be hung up for at least two weeks before being cooked, otherwise it will be very tough. The meat is very good, and easily prepared. Salt and pepper the chops, roll in olive oil, and broil; or fry in frying pan, in the same manner as any other kind of chop or steak. Serve with maître d'hôtel, or some fancy meat sauce.
Port wine sauce. Take the brown gravy from a roast, or use any kind of brown sauce, or sauce Madère; add one glass of port wine and boil for two minutes. This sauce is excellent with game. If a sweeter sauce is desired one-half cup of hot currant jelly may be added.
Filet mignon, Bayard. Sauté in butter, or broil, small tenderloin steaks, place on toast, spread with purée de foie gras, cover with sauce Madère with sliced truffles, and garnish with small round chicken croquettes.
Hangtown fry. Mix plain scrambled eggs with one dozen small fried California oysters.
MARCH 5
| BREAKFAST | LUNCHEON | ||||
| Pearl grits with cream | Eggs, Meyerbeer | ||||
| Broiled smoked salmon | Paprika schnitzel with spätzel | ||||
| Toast Melba | Gorgonzola cheese with crackers | ||||
| Coffee | Coffee | ||||
| DINNER | |||||
| Cream of bananas | |||||
| Ripe California olives | |||||
| Fillet of bass, Nanon | |||||
| Chicken sauté, Créole | |||||
| Boiled rice | |||||
| Escarole and chicory salad | |||||
| Nesselrode pudding | |||||
| Assorted cakes | |||||
| Coffee | |||||
Pearl grits. To one quart of boiling water add eight ounces of pearl grits, season with salt, and boil for twenty minutes. Serve cream separate.
Eggs, Meyerbeer. For each person cook two eggs on a shirred egg dish. Have the eggs very soft. Place a broiled split lamb's kidney in the center of each dish and cover with a little sauce Madère. Place two slices of truffle on top. Season well.
Broiled smoked salmon. Slice the salmon about one-half inch thick, roll in olive oil, and broil. When done put on platter, cover with maître d'hôtel sauce, and garnish with quartered lemons and parsley.
Toast Melba. Cut some white bread in very thin slices, trim, put on a pan and bake in the oven until brown.
Paprika schnitzel. Cut four slices from a leg of veal. The slices should be about one-half inch thick, two and one-half inches wide and six inches long. Season them with salt and paprika. Melt three ounces of butter in a sauté pan, when hot put the slices of meat in the pan and sauté for about five minutes. Then add one cup of very thick cream, a little more salt, one teaspoonful of paprika, and simmer for five minutes. If the sauce should be too thin add one spoonful of cream sauce and simmer for a few minutes.
Nesselrode pudding. Beat over the fire the yolks of eight eggs, one-half pound of sugar, and one pony of good rum, until light and creamy. Then remove from the fire and continue beating until cold. Then add one quart of whipped cream and one-half pound of broken marrons glacés. Mix well, and put in one large, or in individual moulds, pack in ice and salt, and leave until hard. It will require about two hours to freeze. To serve, remove from mould, decorate the top with a marron glacé, and pour maraschino sauce around the bottom of the pudding.
Spätzel. These are small flour dumplings, but made harder than the usual dumpling. Mix well one cup of flour, one whole egg and the yolk of an egg, one-third of a cup of milk, a little salt and pepper, and a very little grated nutmeg. Form in small bits and drop into boiling salted water and boil for about five minutes, then pour off the water. In a frying pan put two ounces of butter and cook until brown, then pour over the spätzel and mix.
Cream of bananas. Make a cream