It stands in proof that human nature —
even steamboat human nature — is not
wholly depraved; that nobody ever
wounded Captain Johnson's self-love by
informing him how grossly he was being
deceived. Suppose the boys beat him out
of a hundred dollars over and above what
was right; he must be dead before this;
for he was well along in years at^ that
time, and surely it was worth twice a
hundred dollars to him to die in the
happy belief that nobody had ever been
able to pull the wool over his eves.
Dinner.
August 7.
Soup— Po tags a la Bagiation (6 qts
36 cents.)
Croaker in batter, sauce remoulade ( 3
lbs and sauce, 46 cents.)
Potatoes a la Bazaine.
Boiled mutton, caper sauce (boned
shoulder, 2 lbs and sauce 27 cents.)
Roast beef (2 lbs flank 22 cents.)
Spring lamb (hind quarter, 6 lbs 70
cents.)
Emince of veal with eggs (6 orders, 8
cents.)
Timbales of macaroni a la Rossini (15
orders 23 cents.)
Rice 5, peas 12, corn 15, cabbage 6,
potatoes 15 (53 cents.)
Sliced bread and butter pudding (with
sauce, 2 qts, 20 orders 22 cents.)
Apricot pie (2 with one can apricots
25, crust s, 30 cents.)
* Vanilla ice cream (2 qts pure, 3 when
frozen 65 cents.)
Chocolate cake (finest, No. 894, i lb
12 cents.)
White cake (finest. No. 622, i lb 10
cents.)
Fruit, cheese, crackers, pickles (30
cents.)
Milk, cream, buttermilk (38 cents.)
Bread, butter, coffee, tea (28 cents.)
Total $5 20; 32 persons, 16 cents a
plate.
887— Potage a la Bagration.
Anything denominated bagration will
Erove to be a mixture of fish and vegeta-
les. For potage bagration make a white
rice soup with mixed vegetables cut in
sniall dice and fish cut small, about one-
third of it milk, and flavor with curry or
saffron. If in Lent make the stock of
the fish by boiling it whole, take out, strain
the liquor and cut the fish in pieces to be
added after the rice and vegetables are
cooked enough. The soup should be
rather thick with rice and fish and well
sprinkled with parsley at dishing-up
time✪ Potage a la Bagration.
Careme was at one period in the em-
ploy of the Countess of Bagration; it is
probable that the half dozen dishes bear-
ing that designation were named in com-
pbment to her or to the house.
888— Croaker in Batter, Sauce Re-
moulade.
The croaker is a southern sea-fish,
small, something like a white perch —
good for frying and broiling.
Split the fish lengthwise, remove the
bone, salt well, dip in thin batter same as
for a laHorly, or same as fruit fritters,
and fry in lard not too hot. Serve with
sauce and some special form of potatoes✪ Croaker in Batter, Sauce Remoulade.
889— Sauce Remoulade.
Remoulade is the French name of a
favorite kind of salad dressing that is
made with cooked yolks in part, has gar-
lic, shalots and parsley added. It is dif-
ferent from mayonaise which is made
with raw yolks. 'Looks like sauce tartare,
which is ^ minced pickles and shalots
(young onions) in mayonaise. Take ;
3 hard boiled yolks.
I raw yolk.
\i cup olive oil.
Same of melted fresh butter.
y^ cup vinegar.
1 teaspoon salt, pinch of cayenne.
1 teaspoon made mustard.
2 or 3 cloves of garlic crushed and
minced, and 2 tablespoons finely minced
green onions✪ Sauce Remoulade.
Pound the hard-boiled yolks in a bowl
SAN JiRANCISCO HOTEL GAZETTE'S
J»M
Page 268 · 4 recipe records 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
It stands in proof that human nature — even steamboat human nature — is not wholly depraved; that nobody ever wounded Captain Johnson's self-love by informing him how grossly he was being deceived. Suppose the boys beat him out of a hundred dollars over and above what was right; he must be dead before this; for he was well along in years at that time, and surely it was worth twice a hundred dollars to him to die in the happy belief that nobody had ever been able to pull the wool over his eves.
Dinner.
August 7.
Soup— Potage a la Bagration (6 qts 36 cents.)
Croaker in batter, sauce remoulade ( 3 lbs and sauce, 46 cents.)
Potatoes a la Bazaine.
Boiled mutton, caper sauce (boned shoulder, 2 lbs and sauce 27 cents.)
Roast beef (2 lbs flank 22 cents.)
Spring lamb (hind quarter, 6 lbs 70 cents.)
Emince of veal with eggs (6 orders, 8 cents.)
Timbales of macaroni a la Rossini (15 orders 23 cents.)
Rice 5, peas 12, corn 15, cabbage 6, potatoes 15 (53 cents.)
Sliced bread and butter pudding (with sauce, 2 qts, 20 orders 22 cents.)
Apricot pie (2 with one can apricots 25, crust s, 30 cents.) * Vanilla ice cream (2 qts pure, 3 when frozen 65 cents.)
Chocolate cake (finest, No. 894, i lb 12 cents.)
White cake (finest. No. 622, i lb 10 cents.)
Fruit, cheese, crackers, pickles (30 cents.)
Milk, cream, buttermilk (38 cents.)
Bread, butter, coffee, tea (28 cents.)
Total $5 20; 32 persons, 16 cents a plate.
887— Potage a la Bagration.
Anything denominated bagration will
Prove to be a mixture of fish and vegetales. For potage bagration make a white rice soup with mixed vegetables cut in small dice and fish cut small, about onethird of it milk, and flavor with curry or saffron. If in Lent make the stock of the fish by boiling it whole, take out, strain the liquor and cut the fish in pieces to be added after the rice and vegetables are cooked enough. The soup should be rather thick with rice and fish and well sprinkled with parsley at dishing-up time.
Careme was at one period in the employ of the Countess of Bagration; it is probable that the half dozen dishes bearing that designation were named in compliment to her or to the house.
888— Croaker in Batter, Sauce Remoulade.
The croaker is a southern sea-fish, small, something like a white perch — good for frying and broiling.
Split the fish lengthwise, remove the bone, salt well, dip in thin batter same as for a la Hourly, or same as fruit fritters, and fry in lard not too hot. Serve with sauce and some special form of potatoes.
889— Sauce Remoulade.
Remoulade is the French name of a favorite kind of salad dressing that is made with cooked yolks in part, has garlic, shalots and parsley added. It is different from mayonaise which is made with raw yolks. 'Looks like sauce tartare, which is ^ minced pickles and shalots (young onions) in mayonaise. Take ;
3 hard boiled yolks.
I raw yolk.
\i cup olive oil.
Same of melted fresh butter.
y^ cup vinegar.
1 teaspoon salt, pinch of cayenne.
1 teaspoon made mustard.
2 or 3 cloves of garlic crushed and minced, and 2 tablespoons finely minced green onions.
Pound the hard-boiled yolks in a bowl
J»M
Records on this page
Potage a la BagrationWhite Rice Soup with Mixed Vegetables and FishCroaker in Batter, Sauce RemouladeSauce Remoulade