The Hotel St. Francis Cook Book Part 70

=New peas, plain.= Boil peas in salt water. When done allow to cool.

Then put in saucepan with a piece of fresh b.u.t.ter, a little salt and a pinch of sugar, and allow to simmer for a few seconds.

=Lake trout, boiled.= In three quarts of water boil an onion, carrot, bay leaf, clove, some whole black pepper, salt, parsley and one gla.s.s of vinegar. Pour over fish and boil slowly for fifteen minutes. Serve on napkin garnished with lemon, parsley in branches and small round boiled potatoes.

=Sauce Genoise.= Take a raw salmon head, (a trout head will do), and cut in small pieces. Put in saute pan with a piece of b.u.t.ter, a sliced onion, carrot, thyme, bay leaf, cloves, and some whole black pepper, and simmer for fifteen minutes. Then add one gla.s.s of claret, reduce; add one quart of brown gravy, cook for ten minutes and strain. Before serving stir in well the juice of one lemon and a piece of fresh b.u.t.ter.

Sprinkle with chopped parsley.

=Hollandaise potatoes.= Shape potatoes in the form of a small egg. Boil in salt water, drain off and evaporate well. Serve on napkin.

=Roast mallard duck.= Roast about sixteen or eighteen minutes. See teal duck.

=Summer squash in b.u.t.ter.= Peel the squash and cut in quarters. Remove the seeds, and boil in salt water for five minutes. Put in saute pan with a piece of b.u.t.ter and simmer slowly till soft. Salt and pepper, and sprinkle chopped parsley on top.

NOVEMBER 2

BREAKFAST Stewed rhubarb Boiled salt mackerel Plain boiled potatoes Dry toast Coffee

LUNCHEON Canape of anchovies Omelette du Czar Spring lamb Irish stew Camembert cheese Crackers Coffee

DINNER Cream of celery soup Barracouda saute, aux fines herbes Larded tenderloin of beef String beans Baked potatoes Sliced tomatoes, French dressing Vanilla custard pie Demi ta.s.se

=Boiled salt mackerel.= Soak the mackerel in water over night. Boil in plenty of water and serve on napkin with lemon and parsley.

=Canape of anchovies.= Lay split anchovies on thin b.u.t.tered toast with chopped eggs around the edges. Serve on napkin, with lemon and parsley in branches.

=Omelette du Czar.= Pour horseradish sauce in cream, around the edge of a plain omelet.

=Spring lamb Irish stew.= Take four pounds of neck, shoulder and breast of lamb and cut in pieces two inches square. Put in vessel with cold water and salt, and bring to a boil. Drain off and cool the meat, put back in vessel in sufficient water to cover, with a bouquet garni, one dozen small onions, one dozen small carrots, (large carrots may be cut to size of onions), two dozen raw potatoes cut in small oval shapes, and salt. Put on fire and cook till soft, remove bouquet garni, mix one cup of flour with cold water and strain into the boiling stew, stirring at the same time. Boil for five minutes. Before serving add chopped parsley and a spoonful of Worcesters.h.i.+re sauce, if desired.

=Cream of Celery Soup.= Use celery instead of cauliflower, and prepare the same as cream of cauliflower.

=Barracouda saute, aux fines herbes.= Put seasoned fish, well rolled in flour, in pan in hot b.u.t.ter. When done lay fish on platter, and brown a fresh piece of b.u.t.ter in pan. Add the juice of one lemon, and pour over the fish. Serve with chopped parsley, chervil and chives.

=Larded Tenderloin of Beef.= Trim the tenderloin. Lard with fresh or salt pork cut in two inch strips, one-quarter of an inch square. Lay on in rows three-quarters of an inch apart, starting from the thick end of the tenderloin and continuing its entire length. Put in pan with a sliced onion, sliced carrot, bay leaf, clove, parsley in branches, and some b.u.t.ter on top of the meat. Put in oven and baste continuously for about thirty-five minutes. Remove the grease from the pan, add one cup of stock or water, reduce, salt, pepper and strain. Madeira sauce may be served with same if desired.

=Sliced tomatoes, French dressing.= Peeled tomatoes garnished with leaves of lettuce, and French dressing over same.

=Vanilla custard pie.= Six eggs, one quart of milk, one-half pound of sugar, and half of a vanilla bean. Mix the eggs with the sugar, add the milk, and strain. Line a large pie dish with thin pie dough. Fill with the custard and bake in moderate oven until set.

NOVEMBER 3

BREAKFAST Orange marmalade English breakfast tea Tea biscuits Ham and eggs

LUNCHEON Grapefruit Bouillon in cups Boiled beef, horseradish sauce Vegetable garnis.h.i.+ng for beef Romaine salad Apple pie Coffee

DINNER Pet.i.te marmite Broiled lobster Potted squab chicken, plain Waffle potatoes Peach compote Boiled artichokes, Hollandaise sauce Coffee ice cream Pound cake Demi ta.s.se

=Tea biscuits.= Three pounds of flour, one-half pound of b.u.t.ter, one quart of milk, three ounces of baking powder, three ounces of sugar, and a little salt. Sift the sugar, salt and baking powder with the flour; add the b.u.t.ter and milk, and make a dough on the table about one-half inch thick. Cut with a round cutter about the size of a dollar, place in a b.u.t.tered pan, moisten the top with milk, and bake in a hot oven for about fifteen minutes.

=Boiled beef with vegetables.= The meat should be juicy, well-flavored and tender. The brisket, cross rib and rump are the best portions. The wide ribs at the end of a rib roast are also very good. Tie the beef with a string and put into boiling water; clear from sc.u.m, add salt, and garnish with carrots, onions, turnips, celery, leeks and Savoy cabbage.

The cabbage may be tied with a string to prevent disintegration. A good way is to put all the vegetables into a net as they can thus be withdrawn at once. Allow the meat to simmer gently on the side of the range, but do not let it come to a boil. When done cut in slices, not too thin, and garnish with the vegetables neatly arranged around the beef. Serve separately, either cream horseradish sauce, piquante, tomato, or bouillon horseradish sauce. A little of its own broth should be poured over the meat before serving.

=Horseradish sauce in cream.= Cream sauce with fresh-grated horseradish and salt and pepper.

=Horseradish sauce with bouillon.= Put two fresh-grated horseradish roots in saute pan with four ounces of b.u.t.ter. Cover and put in oven for five minutes. Add two grated rolls and return to oven for two minutes more. Then add bouillon enough to form the sauce. The bread will swell and give the necessary body. Add a pinch of sugar, salt and pepper.

=Cold horseradish sauce, English style.= To two fresh-grated horseradish roots add salt, a teaspoonful of English mustard, a teaspoonful of Worcesters.h.i.+re sauce, and a spoonful of vinegar, mixed well. Then add one pint of stiff-whipped cream.

=Bouillon.= Broth from boiled beef, strained.

NOVEMBER 4

BREAKFAST Casaba melon Boiled eggs Cold Lyon sausage Rolls Coffee

LUNCHEON Consomme in cup Pompano saute, Tempis Broiled veal chops St. Francis potatoes Brazilian salad Brie cheese Toasted crackers Coffee

DINNER Cherrystone oysters on half sh.e.l.l Cream of artichokes Boiled rock cod, sauce fleurette Sirloin steak, sauce Madere Broiled fresh mushrooms Delmonico potatoes Celery Victor Bavarois a la vanille Macaroons Coffee

=Lyon sausage.= An imported sausage. Slice thin and garnish with chopped meat jelly and parsley in branches.

=Pompano saute, meuniere.= Prepare the same as sand dabs, meuniere.

Sprinkle with chopped salted almonds over top.

=Broiled veal chops.= Salt and pepper the chops and dip in olive oil.

Broil over slow charcoal broiler. Serve with maitre d'hotel sauce and watercress.

=St. Francis potatoes.= Peel three cold baked potatoes, chop very fine, put in saute pan with one-half pint of cream, three ounces of b.u.t.ter, salt and pepper. Simmer for five minutes.

=Brazilian salad.= Proportions should be one-half Lima beans, one-quarter raw celery, and one-quarter raw green peppers, cut in the form of matches. Pour French dressing over all and sprinkle with chopped parsley.

=Oysters on half sh.e.l.l.= Serve on cracked ice with one-half lemon or lime.

=Boiled rock cod.= See codfish.

=Sauce fleurette.= Cream sauce with chives, chervil and parsley, chopped fine and well seasoned.

=Sirloin steak.= Salt and pepper the steak, dip in olive oil and broil.

Serve with maitre d'hotel sauce and chopped parsley.

=Sauce Madere.= Put in sauce pan one gla.s.s of sherry wine and reduce over fire one-half. Add one and one-half cups of brown gravy, boil for a few minutes, and add a little good Madeira before serving.

=Broiled fresh mushrooms.= Cut the stems from the mushrooms and wash the heads in three waters, to free them from sand, dry on napkin. Season with salt, pepper and a little olive oil, and broil over a slow fire for about ten minutes, according to their size. Serve on dry toast with maitre d'hotel sauce on top.

=Celery Victor. (Salad).= Wash six stalks of large celery. Make a stock with one soup hen or chicken bones, and five pounds of veal bones, in the usual manner, with carrots, onions, bay leaves, parsley, salt and whole pepper. Place celery in vessel and strain broth over same, and boil until soft. Allow to cool in the broth. When cold press the broth out of the celery gently with the hands, and place on plate. Season with salt, fresh-ground black pepper, chervil, and one-quarter white wine tarragon vinegar to three-quarters of olive oil.