Title: The Hotel St. Francis Cook Book.
Author: Hirtzler, Victor.
Publisher: Chicago Ill., The Hotel Monthly Press [c1919]
View page [dedication]
To
Mrs. M. [GAP IN TEXT. Type: . Extent: one word]
Very sincerely yours
Victor Hirtzler
Nov. 20th
1919
[Editorial note: Handwritten inscription]
View page [illustration]
[Illustration: An illustration of a person.]
[Editorial note: Handwritten inscription]
View page [title page]
The
Hotel St. Francis
Cook Book
>
By Victor Hirtzler
Chef of Hotel St. Francis
San Francisco
The Hotel Monthly Press
443 South Dearborn Street
Chicago, Illinois
View page [preface]
> PREFACE
In this, my book, I have endeavored to give expression to the art of cookery as developed in recent years in keeping with the importance of the catering business, in particular the hotel business, which, in America, now leads the world.
I have been fortunate in studying under the great masters of the art in Europe and America; and since my graduation as Chef I have made several journeys of observations to New York, and to England, France and Switzerland to learn the new in cooking and catering.
I have named my book The Hotel St. Francis Cook Book in compliment to the house which has given me in so generous measure the opportunity to produce and reproduce, always with the object of reflecting a cuisine that is the best possible.
The recipes in my book calling for wines and liqueurs for flavoring may be followed by those whose legitimate supplies are not used up; and where these cannot be had there are non-alcoholic substitutes available with the flavor near perfect. The juice of lemons will serve in many cases to give agreeable flavor.
The spaces left open in the pages of the book are for the purpose of affording convenient place for writing in additional recipes. The paper on which the book is printed is specially selected for this purpose.
View page [1]
> JANUARY 1
Sliced oranges
Farina with cream
Calf's liver and bacon
Lyonnaise potatoes
Rolls
Coffee
Eggs Oriental
Tripe and potatoes, family style
Cold ham and tongue
Celery root, field and beet salad
Port de Salut cheese
Crackers
Coffee
Consommé d'Orleans
Boiled whitefish, Netherland sauce
Squab pot pie, à l'Anglaise
Lettuce and tomatoes, mayonnaise
Savarin Montmorency
Demi tasse
> BREAKFAST
> LUNCHEON
> DINNER
Eggs Oriental.Put on a plate one slice of tomato fried in butter, on top of the tomato place six slices of cucumber simmered in butter and well seasoned, on top of that one poached egg, and cover with sauce Hollandaise.
Tripe and potatoes, family style.Slice the white ends of six leeks very fine, put in sauce pan with four ounces of butter and simmer for five minutes. Then add a scant spoonful of flour and simmer again. Then add one pound of tripe cut in pieces one inch square, one pint of bouillon, two raw potatoes sliced fine, some chopped parsley, saltandpepper, and one-half glass of white wine. Cover and cook for an hour, or until all is soft.
Boiled whitefish, Netherland style.Boil, and serve on napkin with small boiled potatoes, lemon and parsley. Serve melted butter separate.
Squab pot pie, à l'Anglaise.Roast the squabs and cut in two. Fry a thin slice of fillet of beef on both sides, over a quick fire, in melted butter. Put both in a pie dish with a chopped shallot that was merely heated with the fillet, six heads of canned or fresh mushrooms, one-half of a hard-boiled egg, a little chopped parsley, and some flour gravy made from the roasted squab juice, and well seasoned with a little Worcestershire sauce. Cover with pie dough and bake for twenty minutes. This is for an individual pie; make in the same proportions for a large pie.
Lemon water ice. One quart of water, one pound of sugar, and four lemons. Dissolve the sugar in the water, add the rinds of two lemonsand the juice of four lemons. Strain and freeze.
Orange water ice. One quart of water, one pound of sugar, three oranges and onelemon. Melt the sugar in the water, add the juiceof the oranges and the lemon, and one drop of coloring. Strain and freeze.
Strawberry water ice. One-half pound of sugar, one pint of water, one pint of strawberry pulp, the juice of one lemon, and coloring. Strain and freeze.
Raspberry water ice. Same directions as for strawberry water ice. Use raspberry pulp instead.
Cantaloupe water ice.Add to one quart of cantaloupe pulp the juice of three lemons and a half pound of sugar. Pass through a fine sieve and freeze.
View page [2]
> JANUARY 2
Grape nuts with cream
Kippered herring
Rolls
Coffee
Omelet with oystere
Perch sauté, meunière
Browned hashed potatoes
Lobster salad with anchovies
Floating island
Napoleon cake
Coffee
Little Neck clams
Codfish chowder
Planked shad and roe
Artichokes au gratin
Hearts of romaine, Roquefort dressing
Peach Melba
Caroline cakes
Coffee
> BREAKFAST.
> LUNCHEON
> DINNER
Omelet with oysters. Parboil six oysters, add one spoonful of cream sauce and season well. Make the omelet, and before turning over on platter place the oysters in the center. Serve with light cream around the omelet.
Perch sauté, meunière. Season the fish well with salt and pepper, roll in flour, put in frying pan and cook with butter. When done, put fish on platter, and put a fresh piece of butter in pan, over fire, and allow to become hazelnut color. Pour the butter and the juice of a lemon over the fish, sprinkle with chopped parsley, and garnish with quartered lemonsand parsley in branches.
Browned hashed potatoes.Hash three cold boiled potatoes. Melt three ounces of butter in a frying pan, add thepotatoes, season with salt and pepper, and fry evenly. When nearly done form in the pan in the shape of a rolled omelet and fry again until well browned on the top. Turn over on platter in the same manner as an omelet, and sprinkle with chopped parsley.
Lobster salad. Take the tails of two boiled lobsters, season with salt and pepper and a teaspoonful of vinegar, and let stand for half hour, then add one cup of mayonnaise sauce. Put some sliced lettuce in the bottom of a salad bowl, the lobster salad on top, a few nice lettuce leaves around the sides, cover the salad again with mayonnaise, and decorate withhard-boiled eggs, beets and olives.
Lobster salad with anchovies.Same as above. Decorate with fillets of anchovies.
Floating island.Beat the whites of six eggs very stiff, add six ounces of powdered sugar and the inside of a vanilla bean. Mix well. Boil one quart of milk, one-quarter pound of sugar, and the remainder of the vanilla bean, in a wide vessel. Dip a tablespoon in hot water and form the beaten eggs, or meringue, into the shape and size of an egg, and drop into the boiling milk. Dip the spoon in hot water each time so the meringue will not stick. Take off the fire and let stand for a few minutes, turning the floating eggs several times. Then take out of the milk and dress on napkin to cool. Boil the milk again and bind with the yolks of two eggs, strain and cool. Put the sauce in a bowl, or deep dish, andfloat the "islands" on top. Serve very cold.
View page [3]
> JANUARY 3
Orange Juice
Waffles and honey
Chocolate and whipped cream
Chicken salad, Victor
Rolls
Coffee
Potage Normande
Fillet of turbot, Daumont
Sirloin of beef,Clermont
Endives salad
Rolled oats pudding
Coffee
> BREAKFAST
> LUNCHEON
> DINNER
Chicken salad, Victor.Cut the breast of a boiled soup hen or boiled chicken in half-inch squares, add one-half cup of string beans cut in pieces one inch long, a cup of boiled rice, one peeled tomato cut in small squares and one sliced truffle. Season with salt, fresh-ground black pepper, a little chives, chervil, parsley, one spoonful of tarragon vinegar and two spoonsful of best olive oil.Mix well and serve on lettuce leaves.
Potage Normande. Velouté with Julienne of carrots and turnips.
Fillet of turbot, Daumont. Put the fillet in a buttered pan, season with salt and pepper, and add one glass of white wine. Boil six fresh mushrooms in a little water and strain the juice over the fish, or use the juice of canned mushrooms. Cook the fish, remove to platter, and reduce the sauce to glace, then add one pint of sauce au vin blanc (white wine sauce), strain, and before pouring over thefish add two ounces of sweet butter and the juice of one lemon.
Sirloin of beef, Clermont.Roast sirloin of beef, sauce Madère, garnished with tomatoes stuffed with whole chestnuts, and Bermuda onions stuffed with cabbage.
Boiled chestnuts. Cut thechestnut shells with a sharp knife and put on pan in oven for ten minutes. Then peel, put in vessel with a small piece of celery, salt, and cover with water. Boil slowly so they will remain whole when done. Use for garnishing, stuffing, etc.
Tomatoes stuffed with chestnuts.Peel four nice fresh tomatoes, cut off the tops, scoop out the insides, and fill with boiled chestnuts. Put a small piece of butter on top, and put in oven for five minutes. Serve as a garnish, or as an entrée with Madeira sauce.
Boiled cabbage.Cut a head of cabbage in four, trim and wash well. Have a kettle with salt water boiling. Put the cabbage in the kettle and cook until nearly soft, then drain off nine-tenths of the water, add a small piece of ham, or ham bone, and simmer till soft. Remove the ham or bone and prepare the cabbage with cream, or any other style. For stuffing onions, cut the cabbage up, add a little butter,and season with salt and pepper.
Stuffed onions with cabbage.Peel four large Bermuda or Spanish onions. Boil them in salt wateruntil nearly done, then remove from the fire and allow to cool. Take out the inside and fill with cabbage prepared as above. Put the stuffed onions on a buttered dish with a piece of butteron top, and bake in oven.
View page [4]
> JANUARY 4
Hothouse raspberries with cream
Baked beans, Boston style
Brown bread
Coffee
Canapé of fresh caviar
Consommé Julienne
Boiled Salmon, sauce Princess
Corned beef hash with poached eggs
Escarole salad
French pastry
Coffee
Lynn Haven oysters
Strained chicken okra, in cups
Cheese straws
Salted English walnuts
Fillet of sole, Gasser
Stuffed capon, St. Antoine
Asparagus Hollandaise
Gauffrette potatoes
Season salad
Coupe St. Jacques
Assorted cakes
Coffee
> BREAKFAST
> LUNCHEON
> DINNER
Consommé Julienne. The word "Julienne" is a common kitchen term, signifying cut in slender strips, or match shape. For consommé garnish cut "Julienne" style one carrot, one turnip, one leek, a small piece of celery, four leaves of cabbage, and one-half of an onion.Season with a spoonful of salt, and one-half teaspoonful of sugar. Mix well. Put in a well-buttered casserole, cover with buttered paper and the casserole cover, put in oven moderately hot, and allow to simmer slowly. Turn occasionally, using a fork to avoid breaking the vegetables. They should simmer without adding liquid, but should they be too dry, a half cup of consommé may be added. Cook until soft, and drain on a sieve so all the juice will run off. Combine with two quarts of consommé, and before serving add a few peas and some chervil.
Fillet of sole, Gasser.Put four fillets of sole in cold milk seasoned with salt and pepper, and leave for four hours. Then wrap around raw potatoes, cut like a cork, and about three inches long. Let one side extend over the potato, and fasten with a toothpick. Fry slowly in swimming lard until golden brown, then take out, remove the toothpick, push out the potato, and fill the center of the sole with a very thick filling composed of two-thirds Bearnaise sauce and one-third of reduced tomato sauce. Serve on napkin with fried parsley, and tomato sauce, separate.
Boiled salmon, sauce Princess.Boil the salmon, serve thesauce separate. Make the sauce as follows: One pint of Hollandaise sauce, one spoonful of meat extract, and twelve parboiled oysters,thoroughly mixed.
Stuffed capon, St. Antoine.Season thecapon well, both inside and out, and put in ice box. Prepare a stuffing as follows: The bread crumbs made from a five-cent loaf of bread, twelve whole boiled chestnuts, three boiled fresh, or canned, apricots, six stewed prunes, three boiled, or canned,pears, and two peaches. Put in a bowl, add an egg and one gill of brandy, and mix well. Fill the capon, wrap a piece of fat pork around it, and put in roasting pan with a carrot, onion, bouquet garni, and three ounces of butter. Put in oven and roast slowly, basting continually until done. Remove the capon to a platter and take off the fat pork. Return the pan to fire and bring to a boil. When the fat is clear drain it off and add to the pan one-half cup of bouillon and one cup of brown gravy.Season, boil, strain and pour over the capon. Garnish with watercress.
View page [5]
> JANUARY 5
Baked apples with cream
Fried hominy
Maple syrup
Coffee
Shirredeggs, Mornay
Fried smelts, Tartar
Broiled spareribs and sauerkraut
Plain boiled potatoes
American cheese and crackers
Coffee
Potage Marquis
Celery
Stuffed lobster
Boiled beef, sauce piquante
Maitre d'hotel potatoes
Brussels sprouts and chestnuts
Spinach, English style
Savarin Mirabelle
Coffee
> BREAKFAST
> LUNCHEON
> DINNER
Shirred eggs, Mornay. Put on a buttered shirred egg dish one spoonful of cream sauce, break two fresh eggs on top, season with salt and pepper, cover theeggs with sauce Mornay, sprinkle with grated cheese and bake in oven.
Potage Marquis.Cream of rice with breast of boiled chicken cut in small squares.
Stuffed lobster. Prepare thelobster as for croquettes. Clean the shells and fill with the prepared lobster. Sprinkle the top with cheese and bread crumbsmixed with a small piece of butter, and bake in oven. Serve on napkin with quartered lemon and parsley.
Maitre d'hotel potatoes. Peel and slice two boiled potatoes and put in pan. Season with salt and pepper, cover with thick cream, and boil for a few minutes. Then add two ounces of sweet butter and mix well, being careful not to break the potatoes. Just before serving add the juice of one-half lemon and some chopped parsley.
Boiled Brussels sprouts. Clean and wash the sprouts, boil in salt water till soft. Drain and cool. Be careful that the sprouts remain whole.
Brussels sprouts with chestnuts.Melt three ounces of butter in pan, add two cups of fresh-boiled sprouts, season with salt and pepper, and fry for a few minutes. Then add a cup of fresh-boiled chestnuts, mix well, and serve with a sprinkle of parsley on top.
Boiled Spinach. Clean the spinachand wash in four or five waters, as it is difficult to remove the sand. It is sometimes necessary to wash as many as ten times to remove it all. Put a gallon of water and a handful of salt in a pot and bring to the boiling point. Add the spinach, and boil over a very hot fire, so it will remain green. It will require from five to ten minutes, depending upon the tenderness of the spinach. Drain off water and serve plain. Or, cool with cold water, press dry with the hand, and prepare as desired.
Spinach, English style. Add a small piece of butter to plain spinach.
View page [6]
> JANUARY 6
Sliced pineapple
Waffles
Honey in comb
Rolls
Coffee
Croquettes Liviannienne
Eggs Beaujolais
Camembert cheese and crackers
Coffee
Potage Victoria
Bass, Provençale
Stuffed lamb chops, Maréchal
Curried Lima beans
Château potatoes
Lettuce salad
Nectarine ice cream
Assorted cakes
Coffee
> BREAKFAST
> LUNCHEON
> DINNER
Croquettes Liviannienne.Mix four leaves of melted gelatine with one pint of mayonnaise and use to bind some crab meat. Cool and form in small croquettes, roll in chopped yolks of hard-boiled eggs mixed with chopped parsley.
Eggs Beaujolais.Poached eggs on toast covered with sauce Colbert.
Potage Victoria. Half velouté of chicken and half purée of tomatoes. Garnish with turnip cut in small squares, string beans cut in half-inch lengths, and a few peas.
Bass, Provençale.Split a bass, remove the bones and skin, put in buttered pan, season with salt and pepper, put some sliced tomatoes and a few small pieces of butter on top, and bake in oven. When done cover with white wine sauce with a few pieces of tomato in it.
Stuffed lamb chops, Maréchal. Broil the lamb chops on one side. Cover that side with force meat of veal quenelles decorated with chopped tongue and truffles, put in buttered pan, cover with buttered paper, and bake in oven for ten minutes. Serve with fresh mushroom sauce. (See veal force meat recipe Jan. 11.)
Macedoine water ice.Two pounds of sugar, three quarts of water, and six lemons. Dissolve thesugar in the water, add the rind of four lemonsand the juice of six, strain and freeze. When frozen add one quart of assorted fruit, such as small seedless grapes, stoned cherries, and apricots, strawberries, and pineapple cut in small dices, or any other kind of season, or canned. Before adding the fruit to the water ice put it in a bowl with a little powdered sugar and kirschwasser, and leave for an hour. This will prevent the fruit from freezing too hard.
Normandie water ice.Two pounds of sugar, two quarts of water, and the juice of six lemons. Mix together, add one quart of crabapple pulp and one gill of cognac. Freeze.
Curried Lima beans. Put some boiled Lima beans in a sauce pan and cover with well seasoned curry sauce. Before serving add a small piece of freshbutter and some chopped parsley.
View page [7]
> JANUARY 7
Stewed rhubarb
Boiled eggs
Dry toast
Coffee
Consommé favorite
Broiled shad roe, maitre d'hotel
Mirabeau salad
Lemon pie
Coffee
Potage à l'Anglaise
Fillet of flounder, Meissonier
Chicken, Valencienne
Jets de houblons
Sybil potatoes
Hearts of romaine
Macédoine water ice
Lady fingers
Coffee
> BREAKFAST
> LUNCHEON
> DINNER
Consommé favorite.Garnish the consommé with asparagus tips cut in small pieces, and chicken dumplings stuffed with goose liver, the size of a large olive. Teaspoons may be used to form the dumplings.
Broiled shad roe, maitre d'hotel.Season the roe well with salt and pepper, roll in olive oil, and broil. Serve with maitre d'hotelsauce, and garnish with quartered lemon and parsley.
Mirabeau salad.Cut in one-inch squares one cucumber, two tomatoes, and one potato. Put in salad bowl separately, cover with vinaigrette sauce. Add one teaspoonful of French mustard in the vinaigrette. Lay anchovies over the top, and a green olive cut in strips, in the middle.
Potage à l'Anglaise.Put in vessel two pounds of lean mutton, and one pound of barley. Cover withwater, season with salt, add a bouquet garni, and boil for two hours. Then remove the bouquet and the meat, strain through a fine sieve, add one pint of boiling thick cream, three ounces of sweet butter, and a little Cayenne pepper.
Fillet of flounder, Meissonier.Cook the fillets in white wine. Make a white wine sauce and add a Julienne of vegetables, and pour over the fish before serving.
Chicken, Valencienne.Salt and pepper a jointed chicken and sauté in pan with butter. Put on platter and serve with suprême with truffles and fresh mushrooms, cut in small squares, and quenelles (chicken dumplings), teaspoon size. Garnish withheart-shaped fried crusts ofbread.
Coupe St. Jacques. Slice some fresh fruits, such as oranges, pineapple, pears and bananas, and add all fresh berries in season. Put in a bowl with one-quarter pound of sugar, and a small glass of kirschwasser and of maraschino. Let stand for about two hours. Then fill coupe glasses about half full with the fruit, and fill the remainder with two kinds of water ice, raspberry and lemon. Smooth the top with a knife, and decorate with some of the fruit used for filling.
View page [8]
> JANUARY 8
Baked apples
Scrambled eggs with parsley
Rolls
Coffee
Hors d'oeuvres variés
Pilaff à la Turc
Pont l'Eveque cheese
Crackers
Fruit
Coffee
Potage Quirinal
Fillet of sole, Normande
Squab en compote
Artichoke Hollandaise
Peach ice cream
Pound cake
Coffee
> BREAKFAST
> LUNCHEON
> DINNER
Risotto.In a vessel put one chopped onion, two ounces of butter, and the marrow of a beef bone chopped fine; and simmer until the onions are done. Then stir in one pound of rice, and put in oven for five minutes. Then add one and one-half pints of bouillon and a pinch of salt, cover, and place in oven for twenty minutes. Add a half cup of grated cheese before serving.
Pilaff à la Turc.Make a ring of risotto on a round platter, and in center put some well-seasoned chickens' livers, sauté au Madère.
Potage Quirinal. Make in the same manner as purée of game, but use pheasants only. Garnish with Julienne of breast of pheasants, truffles, and some dry sherry. Season with Cayenne pepper.
Fillet of sole, Normande.Cook the fillets "au vin blanc." Garnish individually with mussels, oysters, mushrooms, small Parisian potatoes, and very small fried fish. If small fish are not obtainable cut afillet of sole in strips one-quarter-inch thick and two inches long, breaded and fry. Before serving place a slice of truffle on top of each piece of sole.
Peach ice cream.One pint of cream, one quart of milk, the yolks of eight eggs, one-half pound of sugar, one pint of peach pulp, and a few drops of peach kernel extract. Put the milk and one-half of thesugar on the fire to boil. Mix the other half of the sugar with the eggs, stir into the boiling milk, and cook until it becomes creamy, but do not let it come to the boiling point after adding the eggs. Remove from the fire, add the cream, pulp and extract, and freeze.
Banana ice cream. Same as the above, except substitute the pulp of six bananas and extract, in place of the peach pulp.
Pineapple ice cream.Add one pint of finely cut pineapple instead of the peach pulp.
Hazelnut ice cream.Roast one-half pound of hazelnuts, pound to a fine paste, mix with a little milk and two ounces of sugar. Use instead of the peach pulp.
Raspberry ice cream.Use one pint of raspberry pulp in place of the peach pulp.
View page [9]
> JANUARY 9
Preserved figs with cream
Waffles
Coffee
Omelet with soft clams
Ripe olives
Broiled Spanish mackerel, fine herbs
Hollandaise potatoes
Cucumber salad
German huckleberry pie
Coffee
Bisque of California oysters
Salted pecans
Frogs' legs,Michels
Roast pheasant, bread sauce and bread crumbs
Compote of spiced peaches
Sweet potatoes, southern style
Asparagus, Polonaise
Banana ice cream
Lady fingers
Coffee
> BREAKFAST
> LUNCHEON
> DINNER
Omelet with soft clams. Take the bellies of six soft clams and put in pan, season with salt and pepper, add a small piece of butter, and heat through. Mix with two spoonsful of cream sauce. Make an omelet, and garnish with the clams in cream.
Broiled Spanish Mackerel, aux fines herbes.Season the mackerel with salt and pepper, roll in oil, and broil. Prepare a maitre d'hotel sauce with chopped chervil and chives, and pour over thefish. Garnish with quartered lemon and parsley in branches.
Cucumber salad.Slice some iced cucumbers and serve with French dressing. Or: Slice a cucumber and put in salad bowl, salt well and let stand for an hour, then squeeze the salt water out gently, and use dressing desired, as French dressing, Thousand Island dressing, etc. Or: Slice the cucumbers, cover with very thick cream, season with salt and paprika, and just before serving add the juice of one lemon.
Bisque of California oysters. Put one pint of California oysters, with their juice, in a pot and bring to the boiling point. Then skim, and add one pint of cream sauce, one-half pint of milk, a bouquet garni, and boil for ten minutes. Remove the bouquet garni, strain the broth through a fine sieve and return to the pot. Heat a pint of cream and strain into the soup, add three ounces of sweet butter, and season to taste.
Roast pheasant.Pheasant should be kept one week to season, before cooking. Clean, wrap in a slice of fresh lard, and roast in the same manner as chicken. Serve bread sauce and fried bread crumbs separate.
Bread sauce.Boil one cup of milk, add half of an onion, a little salt, one-third of a cup of fresh bread crumbs, and boil for five minutes. Remove the onion, add a piece of butter the size of a walnut, and season with Cayenne pepper.
Bread crumbs.Put in frying pan three ounces of butter and three-quarters of a cup of fresh bread crumbs, and fry until brown. Then drain off the butter and serve the dry crumbs in a sauce boat.
View page [10]
> JANUARY 10
Oatmeal with cream
Rolls
Coffee
Oysters Yaquino
Cold assorted meats
Potato salad
Brie cheese and crackers
Oolong tea
Potage Grande Mère
Cold goosebreast with jelly
Fillet of sole, royale
Plain potted squab chicken
Potatoes à la Reine
Stuffed fresh mushrooms
Hearts of romaine salad
Pineapple ice cream
Assorted cakes
Coffee
> BREAKFAST
> LUNCHEON
> DINNER
Oysters Yaquino.Season one dozenoysters on the deep shell, with salt and paprika, put on each a piece of butter and some chopped chives. Place in oven, bake, and serve very hot.
Potage Grande Mére.Take equal parts of leeks, cabbage, onions and celery and cut in very small dices. Put in pot, cover with water, season with salt and pepper, and boil. When soft, add hot milk, and serve.
Fillet of sole, royale. Same as fillet of sole, Joinville.
Potted squab chicken.Prepare the chicken as for roasting. Season well, and put a small piece of fresh butter in each. Place in a sauté pan with butter and a piece of onion, brown well, basting from time to time. When almost done drain off the butter, add a cup of stock and a little brown gravy, and finish roasting. Strain the gravy over thechickenwhen serving. Serve in a casserole.
Potatoes à la Reine. Mix well, one cup of boiling water, one ounce of butter, and a half cup of flour; cool a little, and add the yolks of two eggs. Mix this dough with equal parts of fresh-boiled potatoes passed through a fine sieve, season with salt and a little grated nutmeg. Take up, with a spoon, in pieces the size of an egg, and drop one by one in warm swimming lard, heating gradually, so the potato will have time to swell (soufflé), before becoming a golden brown color. When done, salt, and serve on napkin.
D'Uxelles.Put in flat sauce pan three ounces of butter, one chopped onion, and a slice of hamcut in small dices. Simmer for five minutes. Add the stems of fresh or canned mushrooms chopped very fine, and simmer again for five minutes; then add one-half glass of white wine and reduce. Then add one-half pint of brown gravy and boil for ten minutes. Finally stir in one-half cup of fresh bread crumbs, the yolks of two eggs, and season with salt and Cayenne pepper, and chopped parsley. D'Uxelles is used for garnishing in many ways.
Stuffed fresh mushrooms.Cut the stems from six fresh mushrooms, wash the heads well, season with salt and pepper, and fill with D'Uxelles. Place on a buttered dish, sprinkle with grated cheese, put a piece of butter on the top of each, and bake in a moderate oven.
View page [11]
> JANUARY 11
Grapefruit juice
Pettijohn's with cream
Crescents
Cocoa
Pancake Molosol
Scotch consommé
Sweetbread patties with cream
Meringue glacé with raspberries
Coffee
Blue Points on shell
Potage Bagration
Celery
Ripe olives
Paupiette of flounder, Bignon
Roast ribs of beef
Anna potatoes
New peas
Escarole salad
Bavarois au chocolat
Assorted cakes
Coffee
> BREAKFAST
> LUNCHEON
> DINNER
Pancake Molosol.Spread some very thin French pancakes with fresh Russian caviar, roll up, and cut in diamond shapes. Serve on napkin, garnished with leaves of lettuce filled with chopped onions, quartered lemons, and parsley in branches. The pancakes must be fresh.
Scotch consommé.Boil a piece of mutton very slowly in consommé. When done strain the broth, add the mutton, cut in small dices, some brunoise, and some boiled barley.
Sweetbread patties with cream.Cut some parboiled sweetbreads in small dices and simmer a few minutes with a piece of butter. Add a littlecream and cream sauce, season with salt and Cayenne pepper, boil for ten minutes. Have some hot patty shells, and fill.
Potage Bagration.Add to cream of chicken some boiled macaroni cut in pieces one-quarter inch in lenth.
Paupiette of flounder, Bignon.Stuff some fillets with fish force meat. Bread, and fry. Servetomato sauce separate.
Fish force meat.Quarter pound trimmings of fish chopped fine, passed through sieve, and add one yolk of egg and a tablespoonful of cream.Salt and pepper.
Veal force meat.Quarter pound raw veal chopped fine, passed through sieve; add one raw yolk of egg, salt and pepper, and tablespoonful of cream.
Chicken force meat. Quarter pound raw chicken meat, chopped fine, and passed through sieve. Add one yolk of egg and a tablespoonful of cream. Salt and white pepper.
Anna potatoes.Peel some potatoes to a round shape, about the size of a dollar, and slice very thin, like Saratoga chips. Season with salt and pepper. Melt some butter in a round mould or hot frying pan, and lay the potatoes around the bottom; add layer upon layer until they are about two inches in height. Put some melted butter over them, and bake in a moderate oven for about a half hour. Drain off the butter and turn out upon a napkin on a platter.
Meringue glacée, with raspberries.Fill meringue shells with raspberry ice cream and garnish with fresh raspberries.
View page [12]
> JANUARY 12
Stewed prunes
Boiled eggs
Dry toast
Coffee
Eggs Mirabeau
Hasenpfeffer (hare stew)
Noodles
Coffee éclairs
Rolls
Tea
Consommé d'Artagnan
Pickles
New England boiled dinner
Apple pie
Coffee
> BREAKFAST
> LUNCHEON
> DINNER
Eggs Mirabeau.Place some stuffed eggs in a buttered shirred egg dish, cover with cream sauce, and bake in oven.
Hasenpfeffer (hare stew).Cut up a hare in three-inch pieces. Save the blood and liver in separate dish. Put the cut up meat in an earthen pot and cover with one-half claret, or white wine, and one-half water. Add one sliced carrot, one sliced onion, a bouquet garni with plenty of thyme in it, salt, and a spoonful of whole black peppers. Let stand for forty-eight hours, then drain, strain the juice, and put the meat on a platter. Put in a pan on the stove one-half pound of butter; when hot add two heaping spoonsful offlour, and allow to become nice and yellow, stirring all the while to prevent its burning. Then add the pieces of hare and simmer for a few minutes; then add the juice and a glass of water or bouillon, bring to the boiling point, cover and let simmer slowly. Parboil and fry in butter one dozen small onions; also cut up one-half pound of salt pork in half-inch squares, and parboil and fry them. When stew is about three-quarters cooked, add the onions, pork, and a can of French mushrooms, and cook until done. Now chop the liver fine, mix with the blood, and stir into the stew just before removing from the fire. Do not let it boil after adding the liver. Season to taste, and serve with a sprinkle of chopped parsley.
Consommé d'Artagnan.In the bottom of a buttered pan place one sliced carrot, one onion, a stalk of celery, a piece of raw ham, a sprig of thyme, one bay leaf, and some pepper berries. On top place threecalf's feet, and simmer for a few minutes. Then add one-half glass of white wine and one-half glass of sherry, and three quarts of bouillon or stock. Clarify with the whites of six eggs,bringing to a boil slowly. Cook until the feet are soft. Strain the broth through cheese cloth, cut the calf's feet in small pieces and add to the consommé.
New England boiled dinner.Put a shoulder of salt pork in a pot, cover with water, bring to a boil, and then allow to become cool. Then put the pork in a pot with five pounds ofbrisket of beef, cover with water, add a little salt, a bouquet garni, three whole turnips, three beets, threecarrots and a small head of cabbage. Cook until the vegetables are soft, then remove, and continue cooking the meat until well done. Place the meat on a platter, slice, and place the vegetables around themeat; add some plain boiled potatoes, pour a little of the broth over all, and serve hot.
View page [13]
> JANUARY 13
Stewed rhubarb
Broiled finnan haddie
Baked potatoes
Rolls
Coffee
Oyster stew
Eggs Gambetta
Mutton chops
French fried potatoes
String beans
Camembert cheese and crackers
Coffee
Potage Venitienne
Aiguillettes of bass,à la Russe
Beef steak, Provençale
Georgette potatoes
Lettuce and tomato salad
Fancy ice cream
Assorted cakes
Coffee
> BREAKFAST
> LUNCHEON
> DINNER
Oyster stew. Put in a pot six oysters with their own juice, bring to the boiling point, and skim. Then add one cup of boiling milk, one ounce of sweet butter, and salt. Serve crackers separate.
Eggs Gambetta.Dip four cold poached eggs in some beaten eggs, then in bread crumbs, and fry in swimming fat. Place on toast, garnish with boiled calf's brains and sliced truffles, and serve with Madeira sauce.
Potage Venitienne.Beat two spoonfuls of farina, two whole eggs and a half cup of milk together, stir into one quart of boiling consommé, and cook for twelve minutes.
Aiguillettes of bass, à la Russe.Remove the skin from the fillets of bass, and cut in slices (aiguillettes) about one and one-half inches wide and five inches long. Place in a buttered pan, season with salt and pepper, place on each piece three or four round slices of cooked carrots, add half a glass of white wine, cover with buttered paper, and cook slowly. Add some finely cut chervil to some white wine sauce, and pour over the fish.
Beef steak, Provençale.Cook a small sirloin steaksauté in butter, and season well. Cover one-half of the steak with Béarnaise sauce, and the other half with Béarnaise sauce mixed with a little purée of tomatoes. On top of each half place a round potato croquette the size of a walnut, and some Julienne potatoes around thesteak.
Béarnaise sauce.Put in a sauce pan six very finely-chopped shallots, a spoonful of crushed white peppers, and a glass of tarragon vinegar, and reduce until nearly dry. Then put the pan in another vessel containing hot water, add the yolks of five eggs and stir in well. Then add one pound of sweet butter cut in small pieces. Stir the butter in piece by piece, and as it melts the sauce will become thick, like mayonnaise. Be careful that the sauce does not become too hot.Salt, strain through cheese cloth, add one teaspoonful of melted meat extract, some chopped fresh tarragon, and a littleCayenne pepper.