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     LUNCH   Sliced oranges     Eggs Oriental   Farina with cream     Tripe and potatoes, family style   Calf's liver and bacon     Cold ham and tongue   Lyonnaise potatoes     Celery root, field and beet salad   Rolls     Port de Salut cheese   Coffee     Crackers           Coffee     DINNER       Consommé d'Orleans       Boiled whitefish, Netherland sauce       Squab pot pie, à 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, 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 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     LUNCH   Grape nuts with cream     Omelet with oysters   Kippered herring     Perch sauté, meunière   Rolls     Browned hashed potatoes   Coffee     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 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 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     LUNCHEON   Orange Juice     Chicken salad, Victor   Waffles and honey     Rolls   Chocolate and whipped cream   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. 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 the fish 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 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 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 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     LUNCHEON   Hothouse raspberries with cream   Canapé of fresh caviar   Baked beans, Boston style     Consommé Julienne   Brown bread     Boiled Salmon, sauce Princess   Coffee     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

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 Béarnaise 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     LUNCHEON   Baked apples with cream     Shirred eggs, Mornay   Fried hominy     Fried smelts, Tartar   Maple syrup     Broiled spareribs and sauerkraut   Coffee     Plain boiled potatoes         American cheese and crackers         Coffee     DINNER       Potage Marquis       Celery       Stuffed lobster       Boiled beef, sauce piquante       Maître d'hôtel 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.

Maître d'hôtel 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     LUNCHEON   Sliced pineapple     Croquettes Liviannienne   Waffles     Eggs Beaujolais   Honey in comb     Camembert cheese and crackers   Rolls     Coffee   Coffee           DINNER       Potage Victoria       Bass, Provençale       Stuffed lamb chops, Maréchal       Curried Lima beans       Château 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 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.)

Macédoine 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     LUNCHEON   Stewed rhubarb     Consommé favorite   Boiled eggs     Broiled shad roe, maître d'hôtel   Dry toast     Mirabeau salad   Coffee     Lemon pie         Coffee     DINNER       Potage à l'Anglaise       Fillet of flounder, Meissonier       Chicken, Valencienne       Jets de houblons       Sybil potatoes       Hearts of romaine       Macédoine water ice       Lady fingers       Coffee

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, maître d'hôtel. Season the roe well with salt and pepper, roll in olive oil, and broil. Serve with maître d'hôtel 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 à 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 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 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     LUNCHEON   Baked apples     Hors d'oeuvres variés   Scrambled eggs with parsley     Pilaff à la Turc   Rolls     Pont l'Évêque cheese   Coffee     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 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 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     LUNCHEON   Preserved figs with cream     Omelet with soft clams   Waffles     Ripe olives   Coffee     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 maître d'hôtel 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     LUNCHEON   Oatmeal with cream     Oysters Yaquino   Rolls     Cold assorted meats   Coffee     Potato salad         Brie cheese and crackers         Oolong tea     DINNER       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

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 Mère. 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 the chicken when 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 (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     LUNCHEON   Grapefruit juice     Pancake Molosol   Pettijohns with cream     Scotch consommé   Crescents     Sweetbread patties with cream   Cocoa     Meringue glacée 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 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 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 glacée, with raspberries. Fill meringue shells with raspberry ice cream and garnish with fresh raspberries.

JANUARY 12

BREAKFAST     LUNCHEON   Stewed prunes     Eggs Mirabeau   Boiled eggs     Hasenpfeffer (hare stew)   Dry toast     Noodles   Coffee     Coffee éclairs         Rolls         Tea     DINNER       Consommé 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.

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 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

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 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     LUNCHEON   Stewed rhubarb     Oyster stew   Broiled finnan haddie     Eggs Gambetta   Baked potatoes     Mutton chops   Rolls     French fried potatoes   Coffee     String beans         Camembert cheese and crackers         Coffee     DINNER       Potage Venitienne       Aiguillettes of bass, à la Russe       Beef steak, Provençale       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 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 steak sauté 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 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.

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 little Cayenne pepper.

Béarnaise tomatée. One cup of thick puree of tomatoes mixed with two cups of Béarnaise sauce.

Choron sauce. Same as Béarnaise tomatée.

JANUARY 14

BREAKFAST     LUNCHEON   Grapefruit juice     Barquette à l'aurore.   Grape-nuts with cream     Salmon steak with anchovies   Rolls     Baked potatoes   Coffee     Cheese cake         Coffee     DINNER       Consommé crème de volaille       Salted English walnuts       Frogs' legs, sauté à sec       Lamb chops, sauce Soubise       Stewed tomatoes       Brussels sprouts       Hearts of romaine       Meringue Chantilly       Coffee

Barquette à 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 purée of tomatoes.

Consommé crème 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 consommé. (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     LUNCHEON   Broiled Yarmouth bloaters     Grapefruit with cherries   Lyonnaise potatoes     Scrambled eggs, Turbico   Corn muffins     Curried lamb with rice   Coffee     Chocolate éclairs         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 Créole 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 purée of white beans with one pint of thick consommé 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 Créole 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 Madère, add the following: Eight small onions boiled and fried, eight heads of fresh mushrooms sautéed in butter, eight small boiled French carrots, and two small pickles cut in two. Serve with the squabs.

JANUARY 16

BREAKFAST     LUNCHEON   Oatmeal with cream     Clam broth in cups   Boiled eggs     Broiled striped bass   Dry toast     Vogeleier omelet   Chocolate     Field salad         Tartelette au Bar le Duc         Coffee     DINNER       Consommé, de la mariée       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.

Consommé de la mariée. Boil one quart of consommé. Put the yolks of four eggs in a soup tureen and stir well, adding the consommé 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 filé 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.