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[Illustration: Victor Hirtzler]
The
Hotel St. Francis
Cook Book
By Victor Hirtzler
Former Chef of Hotel St. Francis
San Francisco
Published by
THE HOTEL MONTHLY PRESS
JOHN WILLY, Inc.
950 Merchandise Mart
CHICAGO 54
PRINTED IN U. S. A.
Copyright 1919, by Victor Hirtzler.
Printed and Bound in U. S. A.
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 observation 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.
VICTOR HIRTZLER.
JANUARY 1
BREAKFAST
Sliced oranges
Farina with cream
Calf's liver and bacon
Lyonnaise potatoes
Rolls
Coffee
LUNCHEON
Eggs Oriental
Tripe and potatoes, family style
Cold ham and tongue
Celery root, field and beet salad
Port de Salut cheese
Crackers
Coffee
DINNER
Consomme d'Orleans
Boiled whitefish, Netherland sauce
Squab pot pie, a l'Anglaise
Lettuce and tomatoes, mayonnaise
Savarin Montmorency
Demi tasse
=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, salt and
pepper, 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, a 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 lemons and
the juice of four lemons. Strain and freeze.
=Orange water ice.= One quart of water, one pound of sugar, three
oranges and one lemon. Melt the sugar in the water, add the juice of 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.
JANUARY 2
BREAKFAST
Grape nuts with cream
Kippered herring
Rolls
Coffee
LUNCHEON
Omelet with oysters
Perch saute, meuniere
Browned hashed potatoes
Lobster salad with anchovies
Floating island
Napoleon cake
Coffee
DINNER
Little Neck clams
Codfish chowder
Planked shad and roe
Artichokes au gratin
Hearts of romaine, Roquefort dressing
Peach Melba
Caroline cakes
Coffee
=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 saute, meuniere.= 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 lemons
and parsley in branches.
=Browned hashed potatoes.= Hash three cold boiled potatoes. Melt three
ounces of butter in a frying pan, add the potatoes, 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 a 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 with hard-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, and float the "islands" on top. Serve very cold.
JANUARY 3
BREAKFAST
Orange Juice
Waffles and honey
Chocolate and whipped cream
LUNCHEON
Chicken salad, Victor
Rolls
Coffee
DINNER
Potage Normande
Fillet of turbot, Daumont
Sirloin of beef, Clermont
Endives salad
Rolled oats pudding
Coffee
=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.= Veloute 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 the fish add two
ounces of sweet butter and the juice of one lemon.
=Sirloin of beef, Clermont.= Roast sirloin of beef, sauce Madere,
garnished with tomatoes stuffed with whole chestnuts, and Bermuda onions
stuffed with cabbage.
=Boiled chestnuts.= Cut the chestnut 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 entree 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 water until 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 butter on top, and bake in oven.
JANUARY 4
BREAKFAST
Hothouse raspberries with cream
Baked beans, Boston style
Brown bread
Coffee
LUNCHEON
Canape of fresh caviar
Consomme Julienne
Boiled Salmon, sauce Princess
Corned beef hash with poached eggs
Escarole salad
French pastry Coffee
DINNER
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
=Consomme Julienne.= The word "Julienne" is a common kitchen term,
signifying cut in slender strips, or match shape. For consomme 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
consomme may be added. Cook until soft, and drain on a sieve so all the
juice will run off. Combine with two quarts of consomme, 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 the sauce
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 the capon 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.
JANUARY 5
BREAKFAST
Baked apples with cream
Fried hominy
Maple syrup
Coffee
LUNCHEON
Shirred eggs, Mornay
Fried smelts, Tartar
Broiled spareribs and sauerkraut
Plain boiled potatoes
American cheese and crackers
Coffee
DINNER
Potage Marquis
Celery
Stuffed lobster
Boiled beef, sauce piquante
Maitre d'hotel potatoes
Brussels sprouts and chestnuts
Spinach, English style
Savarin Mirabelle
Coffee
=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 the eggs 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 the lobster as for croquettes. Clean the
shells and fill with the prepared lobster. Sprinkle the top with cheese
and bread crumbs mixed 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 spinach and 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.
JANUARY 6
BREAKFAST
Sliced pineapple
Waffles
Honey in comb
Rolls
Coffee
LUNCHEON
Croquettes Liviannienne
Eggs Beaujolais
Camembert cheese and crackers
Coffee
DINNER
Potage Victoria
Bass, Provencale
Stuffed lamb chops, Marechal
Curried Lima beans
Chateau potatoes
Lettuce salad
Nectarine ice cream
Assorted cakes
Coffee
=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 veloute of chicken and half puree of tomatoes.
Garnish with turnip cut in small squares, string beans cut in half-inch
lengths, and a few peas.
=Bass, Provencale.= 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, Marechal.= 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 the sugar in the water, add the rind of four lemons
and 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 in 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 fresh butter and some chopped parsley.
JANUARY 7
BREAKFAST
Stewed rhubarb
Boiled eggs
Dry toast
Coffee
LUNCHEON
Consomme favorite
Broiled shad roe, maitre d'hotel
Mirabeau salad
Lemon pie
Coffee
DINNER
Potage a l'Anglaise
Fillet of flounder, Meissonier
Chicken, Valencienne
Jets de houblons
Sybil potatoes
Hearts of romaine
Macedoine water ice
Lady fingers
Coffee
=Consomme favorite.= Garnish the consomme 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'hotel sauce,
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 a l'Anglaise.= Put in vessel two pounds of lean mutton, and one
pound of barley. Cover with water, 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 saute in
pan with butter. Put on platter and serve with supreme with truffles and
fresh mushrooms, cut in small squares, and quenelles (chicken
dumplings), teaspoon size. Garnish with heart-shaped fried crusts of
bread.
=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.
JANUARY 8
BREAKFAST
Baked apples
Scrambled eggs with parsley
Rolls
Coffee
LUNCHEON
Hors d'oeuvres varies
Pilaff a la Turc
Pont l'Eveque cheese
Crackers
Fruit
Coffee
DINNER
Potage Quirinal
Fillet of sole, Normande
Squab en compote
Artichoke Hollandaise
Peach ice cream
Pound cake
Coffee
=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 a la Turc.= Make a ring of risotto on a round platter, and in
center put some well-seasoned chickens' livers, saute au Madere.
=Potage Quirinal.= Make in the same manner as puree 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 a fillet
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 the sugar 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.
JANUARY 9
BREAKFAST
Preserved figs with cream
Waffles
Coffee
LUNCHEON
Omelet with soft clams
Ripe olives
Broiled Spanish mackerel, fine herbs
Hollandaise potatoes
Cucumber salad
German huckleberry pie
Coffee
DINNER
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
=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 the fish. 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.
JANUARY 10
BREAKFAST
Oatmeal with cream
Rolls
Coffee
LUNCHEON
Oysters Yaquino
Cold assorted meats
Potato salad
Brie cheese and crackers
Oolong tea
DINNER
Potage Grande Mere
Cold goosebreast with jelly
Fillet of sole, royale
Plain potted squab chicken
Potatoes a la Reine
Stuffed fresh mushrooms
Hearts of romaine salad
Pineapple ice cream
Assorted cakes
Coffee
=Oysters Yaquino.= Season one dozen oysters 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 Mere.= 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 saute
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 the
chicken when serving. Serve in a casserole.
=Potatoes a 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 (souffle), 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 ham cut 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.
JANUARY 11
BREAKFAST
Grapefruit juice
Pettijohns with cream
Crescents
Cocoa
LUNCHEON
Pancake Molosol
Scotch consomme
Sweetbread patties with cream
Meringue glacee with raspberries
Coffee
DINNER
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
=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 consomme.= Boil a piece of mutton very slowly in consomme. 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 little
cream 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 length.
=Paupiette of flounder, Bignon.= Stuff some fillets with fish force
meat. Bread, and fry. Serve tomato 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 glacee, with raspberries.= Fill meringue shells with raspberry
ice cream and garnish with fresh raspberries.
JANUARY 12
BREAKFAST
Stewed prunes
Boiled eggs
Dry toast
Coffee
LUNCHEON
Eggs Mirabeau
Hasenpfeffer (hare stew)
Noodles
Coffee eclairs
Rolls
Tea
DINNER
Consomme d'Artagnan
Pickles
New England boiled dinner
Apple pie
Coffee
=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 of flour, 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.
=Consomme 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 three calf'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 consomme.
=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 of brisket of beef, cover with water, add
a little salt, a bouquet garni, three whole turnips, three beets, three
carrots 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 the meat; add
some plain boiled potatoes, pour a little of the broth over all, and
serve hot.
JANUARY 13
BREAKFAST
Stewed rhubarb
Broiled finnan haddie
Baked potatoes
Rolls
Coffee
LUNCHEON
Oyster stew
Eggs Gambetta
Mutton chops
French fried potatoes
String beans
Camembert cheese and crackers
Coffee
DINNER
Potage Venitienne
Aiguillettes of bass, a la Russe
Beef steak, Provencale
Georgette potatoes
Lettuce and tomato salad
Fancy ice cream
Assorted cakes
Coffee
=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 consomme, and
cook for twelve minutes.
=Aiguillettes of bass, a 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, Provencale.= Cook a small sirloin steak saute in butter,
and season well. Cover one-half of the steak with Bearnaise sauce, and
the other half with Bearnaise sauce mixed with a little puree of
tomatoes. On top of each half place a round potato croquette the size of
a walnut, and some Julienne potatoes around the steak.
=Bearnaise 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 little Cayenne pepper.
=Bearnaise tomatee.= One cup of thick puree of tomatoes mixed with two
cups of Bearnaise sauce.
=Choron sauce.= Same as Bearnaise tomatee.
JANUARY 14
BREAKFAST
Grapefruit juice
Grape-nuts with cream
Rolls
Coffee
LUNCHEON
Barquette a l'aurore.
Salmon steak with anchovies
Baked potatoes
Cheese cake
Coffee
DINNER
Consomme creme de volaille
Salted English walnuts
Frogs' legs, saute a sec
Lamb chops, sauce Soubise
Stewed tomatoes
Brussels sprouts
Hearts of romaine
Meringue Chantilly
Coffee
=Barquette a l'aurore.= Small tartelettes filled with Italian salad and
covered with pink mayonnaise sauce.
=Italian salad.= Use equal parts of carrots, turnips, string beans, and
roast beef cut in small squares, and of boiled peas. Season with salt,
pepper, tarragon vinegar and olive oil, and garnish with beets and
flageolet beans.
=Pink mayonnaise.= Add to two cups of mayonnaise, one-half cup of cold
puree of tomatoes.
=Consomme creme de volaille.= Put some very light chicken force meat
(quenelle) in small round buttered timbale moulds, and cook in
bain-marie (double boiler). When done, slice thin and serve in hot
consomme. (See chicken force meat recipe Jan. 11.)
=Cheese cake.= One and one-half pounds of cottage cheese, one-half pound
of sugar, one-half pound of butter, the yolks of five eggs, one-half
pint of milk, the whites of three eggs well beaten, and some vanilla
extract. Mix the butter with the sugar, then the cheese, and the yolks
of the eggs, one by one. Then add the milk, flour, and vanilla, and
finally the beaten whites of eggs should be stirred in very slowly. Pour
on pie dish or pan lined with a thin tartelette dough, and bake in a
moderate oven.
=Sauce Soubise.= Parboil six sliced onions, and then pour off the water.
Put in vessel with cold water and salt, and boil till done. Drain off
the water, pass the onions through a fine sieve, add one pint of cream
sauce, mix well, and season with salt and Cayenne pepper.
=Soubise (for stuffing crabs, etc.).= Slice a dozen onions, put in
vessel with cold water and salt, bring to the boiling point, and allow
to cool. Then put the onions in a well buttered casserole, add a
half-pound of parboiled rice, a little salt, and two ounces of butter.
Cover with a buttered paper and the casserole cover, put in oven and
cook until soft. Then strain through a fine sieve; put in a vessel and
add two spoonsful of thick cream sauce, heat well, and bind with the
yolks of four eggs, season with salt and Cayenne pepper, and allow to
cool. When cold mix with a spoon, and use as needed.
JANUARY 15
BREAKFAST
Broiled Yarmouth bloaters
Lyonnaise potatoes
Corn muffins
Coffee
LUNCHEON
Grapefruit with cherries
Scrambled eggs, Turbico
Curried lamb with rice
Chocolate eclairs
Coffee
DINNER
Blue Point oysters
Potage Marie Louise
Salted hazelnuts
Fillet of sole, Castelanne
Squab en compote
Spinach
Endive salad, French dressing
Coupe St. Jacques
Assorted cakes
Coffee
=Scrambled eggs, Turbico.= Mix with six scrambled eggs one-half cup of
Creole sauce.
=Curried lamb with rice.= Cut three pounds of shoulder and breast of
lean lamb in pieces two and one-half inches square. Parboil and put on
fire in cold water with one carrot, one onion, a bouquet garni, and
salt. Boil until the lamb is done; remove the vegetables, and strain the
broth. Put in another vessel three ounces of butter, melt, add two
spoonsful of curry powder and two of flour, heat, then add a sliced
apple and banana fried in butter, and one-half cup of chutney sauce.
Boil for twenty minutes. Strain over the lamb, and serve with boiled
rice.
=Potage Marie Louise.= Mix one quart of puree of white beans with one
pint of thick consomme tapioca.
=Fillet of sole, Castelanne.= Put six fillets in a buttered pan, season
with salt and pepper, add one-half glass of white wine, cover, and bake
in oven for ten minutes. Make on a round platter a border of boiled
rice. Place the fillets in the center. Strain the fish broth, mix with
Creole sauce, and pour over the fish, completely covering same.
=Squab en compote.= Prepare four squab as for roasting, except the
stuffing. Season well, and put in earthen pot with an onion, carrot, and
two ounces of butter. Put in oven and roast well, basting continually so
they will retain their juice. To a brown gravy, or sauce Madere, add the
following: Eight small onions boiled and fried, eight heads of fresh
mushrooms sauteed in butter, eight small boiled French carrots, and two
small pickles cut in two. Serve with the squabs.
JANUARY 16
BREAKFAST
Oatmeal with cream
Boiled eggs
Dry toast
Chocolate
LUNCHEON
Clam broth in cups
Broiled striped bass
Vogeleier omelet
Field salad
Tartelette au Bar le Duc
Coffee
DINNER
Consomme, de la mariee
Boiled codfish, oyster sauce
Roast ribs of beef
Lima beans
Potato croquettes
Escarole and chicory salad
Savarin Montmorency
Coffee
=Vogeleier omelet.= Cut a roll in very thin slices, put in omelet pan
with two ounces of butter, and fry until crisp. Add eight beaten eggs,
with salt, pepper, and plenty of chives, and make into an omelet.
=Tartelette au Bar le Duc.= Line the moulds with tartelette dough, fill
with raw white beans, and bake. When the dough is done remove the beans,
and fill the tartelettes with imported Bar le Duc jelly. Decorate with
whipped cream.
=Consomme de la mariee.= Boil one quart of consomme. Put the yolks of
four eggs in a soup tureen and stir well, adding the consomme slowly.
Season with a little Cayenne pepper.
=Oyster sauce.= Parboil a dozen oysters in their own juice for two
minutes. Then strain the broth through a napkin into one pint of cream
or Allemande sauce, add the oysters, and season.
=Lima beans.= Boil the beans in salt water until soft, drain off, add
sweet butter and a little pepper, and simmer for a few minutes. Serve
with a sprinkle of chopped parsley.
=Peas in cream.= Boil the peas in salt water until nearly done. Drain
off the water and add just enough thick cream to wet them, and simmer
for five minutes. Then add a cup of cream sauce and cook until the peas
are very soft. Add a little salt and a pinch of sugar.
=Coupe oriental.= Slice some fresh fruit, such as oranges, pineapple,
bananas, etc., add all kinds of berries in season, and put in a bowl
with some sugar and a small glass of kirsch or maraschino. Allow to
macerate for a couple of hours. Then fill coupe glasses half way to the
top with the fruit, and fill the remainder with vanilla ice cream. Place
a strawberry or cherry on top. Cook about one-quarter of a pound of
sugar so that it will crack when cold. It will require about 310
degrees. Dip a tablespoon into it and shake it over a stick, to form
file sugar (commonly called spun sugar). Cut this sugar in pieces and
form in the shape of a ball, and put on top of the cup before serving.
JANUARY 17
BREAKFAST
Baked apples with cream
Poached eggs on toast
Puff paste crescents
English breakfast tea
LUNCHEON
Pain mane
Cold roast beef
Fresh vegetable salad
Roquefort cheese and crackers
Coffee
DINNER
Potage Andalouse
Ripe olives
Fillet of Spanish mackerel, Montebello
Olivette potatoes
Leg of lamb, au jus
Mixed string beans
Tomato salad
Vanilla custard pie
Coffee
=Pain mane.= Small dinner rolls, split, toasted, and filled with a puree
of sweet-and-sour bananas, and garnished with pimentos.
=Fresh vegetable salad.= For this salad use any kind of fresh vegetables
in season, such as string beans, Lima beans, carrots, cauliflower,
asparagus, Brussels sprouts, tomatoes, peas, boiled celery, boiled
celery roots, spring turnips, Jerusalem artichokes, fresh buttons of
artichokes, etc. Place them in separate bouquets in a salad bowl, and
use French dressing, or any other dressing desired.
=Potage Andalouse.= To veloute of beef add some cooked tapioca.
=Fillet of Spanish mackerel, Montebello.= Put the fillets in a buttered
dish, season with salt and a little Cayenne pepper, cover with buttered
paper, and bake in oven. Dress on a platter, and cover with sauce
Bearnaise tomatee.
=Olivette potatoes.= Cut potatoes with a Parisian potato spoon to the
shape of an olive. Put in a vessel with cold water, bring to the boiling
point, and drain. Melt some butter in a saute pan, add the potatoes, and
bake in oven until a nice golden brown. Drain off the butter, and season
with salt.
=Sweet potatoes, rissolees.= Boil some small sweet potatoes. When done
peel and put in a pan with butter, and roast until brown. Season with
salt.
JANUARY 18
BREAKFAST
Baked beans, Boston style
Brown bread
Omelet with jelly
Coffee
LUNCHEON
Hors d'oeuvres varies
Consomme Imperatrice
Beef steak, Foch
Gendarme potatoes
Lettuce salad
Meringue glacee au chocolat
Coffee
DINNER
Oysters on half shell
Creme Maintenon
Queen olives
Fillet of sole, Lord Curzon
Stuffed goose, with chestnuts
Apple sauce
Sweet potatoes, rissolees
Peas in cream
Cold asparagus, mustard sauce
Coupe Oriental
Assorted cakes
Coffee
=Consomme Imperatrice.= Consomme garnished with small lobster dumplings
and asparagus tips in equal parts, and a sprinkle of chopped chervil.
=Beef steak, Foch.= Use sirloin, tenderloin, or rump steak. Season well,
and saute in butter. Place on a platter and put a thick piece of
parboiled beef marrow, with one fried egg, on top. Serve with the pan
gravy.
=Meringue glacee au chocolat.= Fill two meringue shells with chocolate
ice cream, place together, and decorate with whipped cream.
=Creme Maintenon (soup).= Three parts creme a la Reine soup, and one
part thick consomme Brunoise.
=Fillet of sole, Lord Curzon.= Put six fillets in a buttered pan, season
with salt and a teaspoonful of curry powder, add one-half glass of white
wine, cover with buttered paper, and bake in oven. When done put the
fish on a platter, strain the broth into a pint of white wine sauce, add
one chopped shallot, one tomato cut in squares, one red pepper, and two
fresh mushrooms cut in squares and simmered in butter. Mix, season well,
and pour over the fish.
=Stuffed goose with chestnuts.= Clean a goose, and keep the liver and
gizzard. Fill with a chestnut stuffing, put in a roasting pan, salt, add
a spoonful of water and place in the oven. The water will soon evaporate
and the fat begin to melt. Baste well until the goose is done. Then
remove the goose to a platter; save the grease for other purposes; and
add to the pan one-half glass of bouillon or stock, and one spoonful of
meat extract. Boil for five minutes. Serve the gravy separately. Also
serve giblet sauce and apple sauce separately. The goose should be
served very hot.
JANUARY 19
BREAKFAST
Hothouse raspberries in cream
Scrambled eggs with bacon
Dry toast
Coffee
LUNCHEON
Consomme in cups
Ripe California olives
Broiled fillet of sole, maitre d'hotel
Cucumber salad
Deviled turkeys' legs, with chow chow
Mashed potatoes au gratin
Brie cheese and crackers
Coffee
DINNER
Potage gentilhomme
Fish dumplings, cream sauce
Small tenderloin steak, Florentine
Romaine salad, Roquefort dressing
English breakfast tea ice cream
Assorted cakes
Coffee
=Deviled turkey's legs, with chow chow.= Use the legs from a boiled or
roasted turkey. Season with salt and pepper, spread some French mustard
all over the surface, roll in bread crumbs, and broil; or fry in pan
with a piece of butter. When nice and brown dish up on platter, and
garnish with large leaves of lettuce filled with chow chow.
=Mashed potatoes au gratin.= Put some mashed potatoes in a buttered
shirred egg dish or pie plate. Sprinkle with grated Parmesan or Swiss
cheese, put small bits of butter on top, and bake until brown.
=Potage gentilhomme.= Potato soup with Julienne of carrots.
=Julienne.= Julienne is the term used in cooking for vegetables, or any
kind of meat, etc., cut in long strips, like matches. Vegetable Julienne
should be prepared and cooked as follows: Cut the vegetables in strips,
add salt and a very little sugar, put in a well-buttered casserole,
cover with buttered paper and the casserole cover. Put in oven and
smother until soft. Turn gently once or twice, with a fork, so as not to
break the vegetables.
=Small tenderloin steak, Florentine.= Broiled tenderloin steak, with
sauce Madere, or brown sauce. Garnish with risotto, and just before
serving garnish the risotto with truffles, ham and tongue cut in small
squares.
=Roquefort dressing, for salads.= For four persons take four ounces of
Roquefort cheese, put in salad bowl and mash well with a fork. Add
one-half teaspoonful of salt, two pinches of ground black pepper, two
tablespoonsful of vinegar, and three tablespoonsful of olive oil. Mix
well and pour over the salad. If desired, one teaspoonful of
Worcestershire sauce and a pinch of paprika may be added.
=English breakfast tea ice cream.= Prepare in the same manner as vanilla
ice cream. Before freezing add some strong tea made of one ounce of
English breakfast tea and one cup of boiling water.
JANUARY 20
BREAKFAST
Stewed rhubarb
Boiled eggs
Buttered toast
Coffee
LUNCHEON
Eggs Oudinot
Fricassee of veal, with noodles
Chocolate profiteroles
Coffee
DINNER
Potage McDonald
Lyon sausage
Fried chicken, Maryland
Cheese cake
Coffee
=Eggs Oudinot.= Put some stuffed eggs in a shirred egg dish, cover with
cream sauce, sprinkle with the chopped yolks of hard-boiled eggs, put a
small piece of butter on the top of each, and bake in oven until brown.
=Fricassee of veal.= Cut five pounds of shoulder and breast of veal in
pieces two and one-half inches square, put on fire in cold water, bring
to the boiling point, and then cool. Put back in vessel, cover with
water, add one carrot, one onion, a bouquet garni, a little salt, and
boil until soft. Remove the vegetables and bouquet, and use the broth to
make the fricassee sauce. Put in casserole on stove, six ounces of
butter, when hot add three-quarters cup of flour, heat through, then add
three pints of the veal broth, stir well and boil for ten minutes, then
bind with the yolks of three eggs and a cup of cream. Season and strain
the sauce over the pieces of veal. Allow to stand five minutes before
serving. Noodles, spaghetti, or other paste, should be served, either
separate or on the side of plate with the stew.