The Hotel St. Francis Cook Book

by Victor Hirtzler

BREAKFAST				LUNCHEON
	Stewed prunes				Oyster broth
	Codfish balls				Chow chow
	Rolls				Bouillabaisse Marseillaise
	Coffee				Asparagus Hollandaise
					Omelette au confiture
					Coffee
		DINNER
			Clam chowder
			Celery
			Oysters à la Hyde
			Striped bass, meunière
			Potatoes nature
			Combination salad
			Fancy ice cream
			Alsatian wafers
			Coffee

Codfish balls. Soak one pound of salt codfish in cold water over night. Then boil in fresh water for ten minutes. Boil two potatoes in salt water and strain through colander or sieve. Shred the codfish very fine and mix with the potato and the yolks of three eggs working well together. Allow to become cool, form into balls, roll in flour and fry in melted butter until nice and golden yellow. Serve on napkins with quartered lemons and parsley in branches.

Bouillabaisse Marseillaise. (Fish stew). Simmer in shallow sauté pan six chopped shallots, one-half onion sliced very fine and one stalk of white leek also finely sliced, in two spoonsful of olive oil, for about one minute. Then add a clove of chopped garlic, one glass of white wine, one pint of fish stock or hot water, salt, pepper, a little Cayenne, a bouquet garni and the tail of a live lobster cut in six slices, and one dozen of well washed Little Neck clams shell and all, boil for ten minutes. Add some solid meat of white fish such as rock cod, bass, tomcods, etc., and a pinch of whole saffron tied in a cloth. Boil again for twenty-five minutes. Do not skim. Remove the saffron and serve in deep dish with the broth. Sprinkle some chopped parsley over the top. Serve separate, slices of bread fried in oil and then rubbed with garlic.

Omelette au confiture. (Jelly omelet). Same as strawberry omelet. Put currant jelly or any kind of marmalade in center of omelet before turning over on platter.

Oysters à la Hyde. Parboil one-half cup of white celery chopped fine, for ten minutes, and allow to cool. Put in sauce pan two dozen large raw oysters with their own juice, add two tablespoonsful of cracker meal, two ounces of butter, one cup of cream and the parboiled celery. Season with salt, pepper, a little Cayenne, and boil for two minutes. If the sauce is not sufficiently thick add a little more cracker meal. Serve in chafing dish.

DECEMBER 13

BREAKFAST				LUNCHEON
	Griddle cakes				Casaba melon
	Honey				Consommé Ditalini
	Breakfast sausage				Eggs Créole
	Rolls				Stuffed lamb chops, Soubise
	Coffee				Champs Elysées potatoes
					Romaine salad
DINNER					Napoleon cake
	Little Neck clams				Coffee
	Potage Mongol
	Fillet of sole, Joinville			SUPPER
	Chicken sauté, Bordelaise				Oysters mignonette
	Artichokes Hollandaise				Salted almonds
	Potatoes Laurette				Sweetbreads à la King
	Biscuit Tortoni				Parfait Napolitain
	Macaroons				Cakes
	Coffee				Demi tasse

Breakfast sausages. Small pork sausages fried in pan with a small piece of butter. Serve on platter with their own fat.

Consommé Ditalini. Boil some Ditalini (a species of Italian paste), in salt water, drain off and serve in consommé. Grated cheese separate.