The Hotel St. Francis Cook Book

by Victor Hirtzler

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.