Part 1 (1/2)

The Hotel St. Francis Cook Book.

by Victor Hirtzler.

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 ta.s.se

=Eggs Oriental.= Put on a plate one slice of tomato fried in b.u.t.ter, on top of the tomato place six slices of cuc.u.mber simmered in b.u.t.ter 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 b.u.t.ter 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 gla.s.s 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 b.u.t.ter 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 b.u.t.ter. 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 Worcesters.h.i.+re 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. Pa.s.s 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