The Hotel St. Francis Cook Book. Victor Hirtzler
bananas in it, and strain through a fine sieve.
MARCH 6
| BREAKFAST | LUNCHEON | ||||
| Bar le Duc jelly | Grapefruit with cherries | ||||
| Spanish omelet | Fried tomcods, Tartar sauce | ||||
| Dry toast | Turkeys' livers en brochette | ||||
| Chocolate with whipped cream | Flageolet beans | ||||
| French pastry | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé royal | |||||
| Soft clams, bâtelière | |||||
| Roast turkey, cranberry sauce | |||||
| Sweet potato croquettes | |||||
| Asparagus Hollandaise | |||||
| Chiffonnade salad | |||||
| Mince pie | |||||
| American cheese | |||||
| Coffee | |||||
Spanish omelet. Make a plain omelet and pour one cup of Créole sauce around it.
Fried tomcods. Clean eight tomcods, wash well, and dry with a towel. Roll in milk, then in flour, and fry in swimming fat for about five minutes, or until nice and brown. The fat must be very hot. Serve on a napkin with fried parsley, quartered lemons, and Tartar sauce separate.
Turkeys' livers en brochette. Take three turkey livers and cut each in four slices. Broil three slices of bacon, and cut in four pieces also. Now stick a piece of liver on a skewer, then a piece of bacon, then another piece of liver, then another piece of bacon, and so continue until the skewer is full. Season with salt and pepper, roll in fresh bread crumbs, sprinkle with olive oil, and broil. When done on all sides place on a piece of toast, put some maître d'hôtel sauce over it, and garnish with quarters of lemon and water-cress.
Clams bâtelière. Separate the bellies from one dozen soft clams and put them back in their half shells. Season with salt and pepper, cover with maître d'hôtel sauce, put a thin slice of salt pork over the top, and place in oven and bake. Garnish with quartered lemon and parsley.
Roast turkey. Season the turkey well, fill with any kind of stuffing, and roast in the same manner as roast turkey stuffed with chestnuts.
MARCH 7
| BREAKFAST | LUNCHEON | ||||
| Fresh strawberries with cream | Eggs Sarah Bernhardt | ||||
| Boiled eggs | Reindeer stew | ||||
| Rolls | Mashed potatoes | ||||
| Coffee | Camembert cheese and crackers | ||||
| Coffee | |||||
| DINNER | |||||
| Cherrystone oysters on half shell | |||||
| Cream of farina | |||||
| Fillet of turbot, Bonnefoy | |||||
| Lamb chops, charcutière | |||||
| Succotash | |||||
| French fried potatoes | |||||
| Romaine salad | |||||
| Fancy ice cream | |||||
| Assorted cakes Coffee | |||||
Eggs Sarah Bernhardt. Cut six hard-boiled eggs in two, remove the yolks, mash them up and mix with a little salt, pepper, celery salt, one spoonful of fresh bread crumbs, one spoonful of chopped chicken meat, and the yolk of one raw egg. Stuff the halved whites of eggs with this, put on a buttered dish and place in the oven for four minutes. Dress on a silver platter, and cover with sauce Périgueux.
Sauce Périgueux. Chop a small can of truffles and put in a casserole with one glass of Madeira, and reduce until nearly dry. Then add one pint of brown gravy and season with salt and Cayenne pepper.
Sauce Périgord. Slice one small can of truffles, put in casserole with one glass of Madeira or sherry wine, reduce, add one pint of brown gravy and boil again for twelve minutes. Season with salt and Cayenne pepper.
Reindeer stew. Cut about five pounds of shoulder and breast of reindeer in pieces two inches square. Put in sauté pan with one-quarter pound of butter, season with salt and pepper, and sauté until nice and brown. Then add two spoonfuls of flour and simmer until the flour is slightly brown; add one pint of claret and one quart of boiling water, a bouquet garni, and bring to a boil; skim, cover and let slowly cook until nearly done. Sauté in butter twelve heads of fresh mushrooms, and parboil twelve very small potatoes and fry in butter, add them to the stew and cook until soft. Season well with salt and pepper.
Cream of farina. Boil one pound of farina in one quart of milk. When done add one pint of well-seasoned chicken broth, and strain through a fine sieve. Put back in pot, add two ounces of sweet butter and one pint of boiling cream. Season with salt and a little Cayenne pepper.
Fillet of turbot, Bonnefoy. Cut the turbot in fillets about one and one-half inches wide and three inches long. Put in sauté pan, season with salt and pepper, add six very finely chopped shallots, one small can of mushrooms, or a half pound of fresh mushrooms, and one glass of claret. Cover with buttered manilla paper, put in oven and simmer for ten minutes, then remove the fish to a platter. Put the pan with the gravy on the fire, add one pint of tomato sauce and boil for five minutes. Then stir in well one ounce of good butter, and pour over the fish.
Lamb chops, charcutière. Broil some lamb chops and cover with brown sauce with which has been mixed some sliced pickle and sliced green olives in equal parts. Season the sauce well.
MARCH 8
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Canapé of fresh caviar | ||||
| Scrambled eggs with bacon | Consommé in cups | ||||
| Buttered toast | Cheese straws | ||||
| English breakfast tea | Spring lamb Irish stew | ||||
| Cream puffs | |||||
| Coffee | |||||
| DINNER | |||||
| Purée d'Artois (soup) | |||||
| Salted pecans | |||||
| Broiled shad, Albert | |||||
| Chicken à l'Estragon | |||||
| Potatoes au gratin | |||||
| Artichokes, sauce Hollandaise | |||||
| Omelette soufflée | |||||
| Coffee | |||||
Purée d'Artois. Same as purée of peas.
Broiled shad, Albert. Broiled shad with horseradish sauce.
Chicken à l'Estragon. Boil a whole chicken in a quart of water with salt and a bouquet garni. When done pull the skin off but leave the chicken whole. Make the sauce in the following manner: Put three ounces of butter in a casserole, when hot add two and one-half spoonfuls of flour and one and one-half pints of the chicken broth, boil for ten minutes, add a little chopped tarragon and boil for another ten minutes. Bind with the yolks of two eggs and a half cup of cream, strain, and season with salt and Cayenne pepper. Pour the sauce over the chicken, and lay a few leaves of tarragon on top.
Omelette