The Hotel St. Francis Cook Book

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Transcriber's Note:

  Inconsistent hyphenation, accents, capitalization and spelling in the
  original text have been preserved. Obvious punctuation and spelling
  errors have been corrected. Page number and spelling inconsistencies
  between the index and the text have been corrected to agree with the
  text.

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  Page 235: word missing before "in a wine glassful"
  Page 119: Same recipe called Beef Montpasson and Beef Montbasson




[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.