It is
scarcely necessary to say that all was
joy and peace and contentment on this
steamer where the passengers found their
soup just being set at their place as they
reached it and where the ice cream and
cake came even before they were ready
for them, and the waiters seemed almost
troublesome by their frequent offerings of
fruit and glasses of water, while the other
steamer, the too good one, came into
port loaded down to the guards with re-
mains of good intentions, of good things
that were provided, but could never be
served, and with execrations and male-
dictions of the dissatisfied. Bestowing
some thought on these things before we
pull the bell rope at our little summer
house, we have the eggs broke and dishes
ready for immediate frying, the gridiron
chock full of steaks apd chops already
sizzhng over the glowing charcoal ana
the gravy made ready; and we get the
housekeeper to come, like a good fellow,
and dish up the stewed tomatoes, pota-
toes, oat meal and side dishes generally,
while we are turning out the omelets and
eggs, or carving the roast, and our *'sec"
is making toast or serving ice cream and
fruit.
Dinner.
August 8.
Soup-Consomme with quenelles (5 qts
35 cents.)
Red Snapper a la Joinville (3 lbs and
trimmings 60 cents.)
Potato boulettes.
Boiled ham aud tongue (left for cold,
say, 15 cents.)
SAA' FRANCISCO HOTEL GAZETTE'S
124
Roast beef (rip ends only, 3 lbs. 24
cents.)
Spring lamb (fore quarter, 6 lbs, 70
cents,)
Veal cutlets, a la Milanaise (8 orders,
I lb and trimmings, 20 cents.)
Vinaigrette of brains, Provencale (7
orders, brains with trimmings, 25 cents,)
^ Marrowfat peas 20, beets in sauce 6,
rice 4, string beans 2, tomatoes 15, pota-
toes 14 (61 cents,)
Boiled plum pudding, sauce sabayon
(No. 901, with sauce 38 cents.)
Rhubarb pie (2 small garden, 15 cents.)
Peach ice cream (No. 217; Cal. peaches
in syrup, i can 25, 3 pts cream, etc., 75
cents.)
^ Cakes, fruit and white (charged pre-
vious meals.)
Summer apples, nuts, raisins, cheese,
40 cents.)
Milk, buttermilk, 2 gallons 24, cream
I qt 20, (44 cents.)
Butter 10, bread 6, coffee, tea, 12 (28
cents.)
Total $5 50; 32 persons, 17 cents a
plate.
896— Consomme With Quenelles.
Clear soup like No. 139 with yellow
egg balls in the plates. One way ot mak-
ing egg balls for such purposes may be
found at No. 797. Another sort is made
as follows: Put into a small sauce-
pan a heaping tablespoon of flour, and
about the same weight of butter, and stir
them over the fire as if to make butter
sauce, instead of a full cup of water or
broth, which this amount of flour would
thicken, pour in only half a cup, stir up,
and you have a stiff butter paste. Add
the yolks of 4 eggs, one after the other,
stirrmg over the fire until they are cooked
in the mixture. Season with salt, if not
enough in the butter, cayenne and
nutmeg✪ Consomme With Quenelles. Make in balls when cool, size
of i^rapes, poach them in water, drop 4
or 5 in each plate of consomme when
served . Another way is to pound 4 hard
boiled yolks with an equal amount of
butter, add all the dry flour needed to
make dough of it, make in balls and
boU.
897— Red Snapper a la Joinville.
Remove the rough skin of this ^h
Page 271 · 3 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 is scarcely necessary to say that all was joy and peace and contentment on this steamer where the passengers found their soup just being set at their place as they reached it and where the ice cream and cake came even before they were ready for them, and the waiters seemed almost troublesome by their frequent offerings of fruit and glasses of water, while the other steamer, the too good one, came into port loaded down to the guards with remains of good intentions, of good things that were provided, but could never be served, and with execrations and maledictions of the dissatisfied. Bestowing some thought on these things before we pull the bell rope at our little summer house, we have the eggs broke and dishes ready for immediate frying, the gridiron chock full of steaks and chops already sizzling over the glowing charcoal and the gravy made ready; and we get the housekeeper to come, like a good fellow, and dish up the stewed tomatoes, potatoes, oat meal and side dishes generally, while we are turning out the omelets and eggs, or carving the roast, and our *'sec" is making toast or serving ice cream and fruit.
Dinner.
August 8.
Soup-Consomme with quenelles (5 qts 35 cents.)
Red Snapper a la Joinville (3 lbs and trimmings 60 cents.)
Potato boulettes.
Boiled ham aud tongue (left for cold, say, 15 cents.)
Roast beef (rip ends only, 3 lbs. 24 cents.)
Spring lamb (fore quarter, 6 lbs, 70 cents,)
Veal cutlets, a la Milanaise (8 orders, I lb and trimmings, 20 cents.)
Vinaigrette of brains, Provencale (7 orders, brains with trimmings, 25 cents,) ^ Marrowfat peas 20, beets in sauce 6, rice 4, string beans 2, tomatoes 15, potatoes 14 (61 cents,)
Boiled plum pudding, sauce sabayon (No. 901, with sauce 38 cents.)
Rhubarb pie (2 small garden, 15 cents.)
Peach ice cream (No. 217; Cal. peaches in syrup, i can 25, 3 pts cream, etc., 75 cents.)
^ Cakes, fruit and white (charged previous meals.)
Summer apples, nuts, raisins, cheese, 40 cents.)
Milk, buttermilk, 2 gallons 24, cream I qt 20, (44 cents.)
Butter 10, bread 6, coffee, tea, 12 (28 cents.)
Total $5 50; 32 persons, 17 cents a plate.
896— Consomme With Quenelles.
Clear soup like No. 139 with yellow egg balls in the plates. One way ot making egg balls for such purposes may be found at No. 797. Another sort is made as follows: Put into a small saucepan a heaping tablespoon of flour, and about the same weight of butter, and stir them over the fire as if to make butter sauce, instead of a full cup of water or broth, which this amount of flour would thicken, pour in only half a cup, stir up, and you have a stiff butter paste. Add the yolks of 4 eggs, one after the other, stirring over the fire until they are cooked in the mixture. Season with salt, if not enough in the butter, cayenne and nutmeg. Make in balls when cool, size of grapes, poach them in water, drop 4 or 5 in each plate of consomme when served . Another way is to pound 4 hard boiled yolks with an equal amount of butter, add all the dry flour needed to make dough of it, make in balls and boU.
897— Red Snapper a la Joinville.
Remove the rough skin of this ^h
Records on this page
Consomme With QuenellesRed Snapper a la JoinvillePotato Boulettes