White cake layers with orange - icing
(frosting). Make the best white cake,
No. 622, and bake on jelly-cake pans.
Grate the rinds of 2 or 3 oranges into 2
large cups powdered sugar✪ Orange Cake. Take 3
whites of eggs in a bowl, put the flavored
sugar in, and beat with a wooden paddle
until you have a pale yellow icing firm
enough not to lun off the cake. Spread
some between the layers and the rest aver
the top and sides.
(S
Dinner.
August 5.
Soup — consomme printanier royal
qts, 40 cents.)
Tomato salad (on table, 15 cents.)
Fillets of sheephead a la Horly (fish ?.
lbs 24, batter frying, 20; 44 cents.)
Potatoes Julienne, corned tongue and
cabbage {25 cents.)
Roast beef (I rib, ij4 lbs 20 cents.)
Loin of mutton {1% lbs 18 cents.)
Roulade of veal, Napolitaine (shoulder,
3 lbs 40 cents.)
Cutlets ot minced chicken (21 orders,
equal to i fowl 55, with trimmings, frying
55 cents. )
^ Poultry livers in potato croustades (fil-
ling charged previous meals, 10 crous-
tades, 15 cents. )
Apricots, a la Colbert (30 orders, i can
25, rice, breading 26, sauce 4; 55 cents.)
Turnips, beans, corn, tomatoes, pota-
toes (45 cents.)
Preserved tomato tarts (8 saucer size,
cut in three, 2 lbs tomatoes 20, crust 7 ; 27
cents.)
Lemon frozen custard (3 qts frozen, 60
cents.)
Cakes (charged other meals.)
Nuts, raisins, cheese, crackers, pickles
(35 cents.)
Milk, buttermilk, cream (average i^
cents each person, 44 cents.)
SAJV FRANCISCO HOTEL GAZETTE'S
126
Bread, butter, coffee, tea, sugar (40
cents.)
Total $5 78; 35 persons, 16 J^ cents a
plate.
868— Consomme Printanier Royal
It is consomme royal, No. 139, with a
jardinier mixture of vegetables in it — or
consomme jardiniere with custards in it,
whichever way you may choose to regard
it. Make the consomme good with roast
chicken, plenty of beef, or meat extract;
cut the vegetables as small as peas, with
a jardinier cutter if you have one at hand,
otherwise in very small dice, and have
fresh green peas and asparagus points aUo
if in season.
869— Tcmato Salad.
Take bmall tomatoes not ripe enough
to be soft, pare them with a very sharp
knife vvithout scalding. Cut in quarters,
then in slices, put in a bowl with oil, vin-
egar, pepper, salt; same as plain potato
salad, shake up, serve with border of
small lettuce leaves.
870— Fillets of sheephead, a la Horly.
Strips of nsh fried in batter, served with
Julienne potatoes and crisp fried onions,
rhe sheephead is one of the best of the
Southern sea fishes; in shape and quality
it is very much like the black bass, and is
generally reserved for boiling. It is so
named for its projecting front teeth. To
cook it a la Horly, cut it in strips size of
a finger, salt well, pepper a little. Make
a good frying batter with 2 eggs to a quart
of flour, little melted butter or oil, and
milk enough to make like thin batter-cake
mixture. Dip the pieces of fish, drop in
hot lard, fry slow eijough to let get well
done, but of light color. ^
Slice 2 or 3 onions in rings, flour them
and fry yellow and dry, also fry a few
handfuls of Julienne potatoes. Serve a
little of each at the side of the fillet in
the same dish.
There was a duke de Horly, prominent
in the wars of the last century.
871— Roulade of Veal, a la Napolltaine.
Napolitaine is but another way of say-
Page 261 · 1 recipe record on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
White cake layers with orange - icing (frosting). Make the best white cake, No. 622, and bake on jelly-cake pans. Grate the rinds of 2 or 3 oranges into 2 large cups powdered sugar. Take 3 whites of eggs in a bowl, put the flavored sugar in, and beat with a wooden paddle until you have a pale yellow icing firm enough not to lun off the cake. Spread some between the layers and the rest aver the top and sides.
(S
Dinner.
August 5.
Soup — consomme printanier royal qts, 40 cents.)
Tomato salad (on table, 15 cents.)
Fillets of sheephead a la Horly (fish 2 lbs 24, batter frying, 20; 44 cents.)
Potatoes Julienne, corned tongue and cabbage {25 cents.)
Roast beef (I rib, ij4 lbs 20 cents.)
Loin of mutton {1% lbs 18 cents.)
Roulade of veal, Napolitaine (shoulder, 3 lbs 40 cents.)
Cutlets ot minced chicken (21 orders, equal to i fowl 55, with trimmings, frying 55 cents. )
^ Poultry livers in potato croustades (filling charged previous meals, 10 croustades, 15 cents. )
Apricots, a la Colbert (30 orders, i can 25, rice, breading 26, sauce 4; 55 cents.)
Turnips, beans, corn, tomatoes, potatoes (45 cents.)
Preserved tomato tarts (8 saucer size, cut in three, 2 lbs tomatoes 20, crust 7 ; 27 cents.)
Lemon frozen custard (3 qts frozen, 60 cents.)
Cakes (charged other meals.)
Nuts, raisins, cheese, crackers, pickles (35 cents.)
Milk, buttermilk, cream (average i^ cents each person, 44 cents.)
Bread, butter, coffee, tea, sugar (40 cents.)
Total $5 78; 35 persons, 16 J^ cents a plate.
868— Consomme Printanier Royal
It is consomme royal, No. 139, with a jardinier mixture of vegetables in it — or consomme jardiniere with custards in it, whichever way you may choose to regard it. Make the consomme good with roast chicken, plenty of beef, or meat extract; cut the vegetables as small as peas, with a jardinier cutter if you have one at hand, otherwise in very small dice, and have fresh green peas and asparagus points also if in season.
869— Tcmato Salad.
Take small tomatoes not ripe enough to be soft, pare them with a very sharp knife without scalding. Cut in quarters, then in slices, put in a bowl with oil, vinegar, pepper, salt; same as plain potato salad, shake up, serve with border of small lettuce leaves.
870— Fillets of sheephead, a la Horly.
Strips of nsh fried in batter, served with Julienne potatoes and crisp fried onions, rhe sheephead is one of the best of the Southern sea fishes; in shape and quality it is very much like the black bass, and is generally reserved for boiling. It is so named for its projecting front teeth. To cook it a la Horly, cut it in strips size of a finger, salt well, pepper a little. Make a good frying batter with 2 eggs to a quart of flour, little melted butter or oil, and milk enough to make like thin batter-cake mixture. Dip the pieces of fish, drop in hot lard, fry slow enough to let get well done, but of light color. ^
Slice 2 or 3 onions in rings, flour them and fry yellow and dry, also fry a few handfuls of Julienne potatoes. Serve a little of each at the side of the fillet in the same dish.
There was a duke de Horly, prominent in the wars of the last century.
871— Roulade of Veal, a la Napolltaine.
Napolitaine is but another way of say-
Records on this page
Orange Cake