sively there are others who take double
shares in the milk which is one of the
most important items in the menu. The
best reason that many city people can
give for spending the Summer at a coun-
try house is the benefit to be derived
from an abundant supply of pure milk
and cream.
Dinner.
August i8.
Soup — Consomme paysanne (7 qts 42
cents.)
Fried sunfish, a la Margate (string of
30 panfish, 5 lb 40 cents."
Potatoes stuffed.
Sliced cucumbers, potato salad, olives
(20 cents.)
Boiled leg of mutton, caper sauce (4 lbs
55 cents.)
Ruast beef (lom 4 lbs 52 cents.)
Chicken pot pie (5 fowls 125, with
trimmings, 140 cents.)
Small fillecs of beef a la Creole (2 lbs
and sauce, 30 cents.)
Virginia grated corn pudding (25
cents.)
Lima beans 7, mashed turnips 4,
browned carrots 5, tomatoes 12, potatoes
15 (46 cents.)
Steamed cabinet pudding (36 orders,
50 cents.)
Sweet potato pie (5 pies 43 cents.)
Vanilla ice cream (31/^ qts 75 cents.)
Cocoanut macaroons (same as No.
457 ; doubled, 26 cents.)
Apple, peaches, nuts, crackers, cheese
(53 cents.)
Milk, cream 66, coffee, tea, sugar,
bread, butter 53 (i 19 cents.)
Total, $8 13; 54 persons; 15 cents a
plate.
1012— Consomme Paysanne.
Clear consomme with vegetables like
jardinier: and Brunoise but the specialty
of shred cabbage in addition. Paysanne
means peasant -county style. For the
vegetables take the smallest vegetable
spoon and scoop out carrots, squash,
tuxnips of two colors, or whatever may be
available in the vegetable line, size of
peas, boil them along with a handful or
two of cabbage shred fine✪ Consomme Paysanne as if for slaw ;
draw away the water when done, and put
the vegetables in the iponsomme. Have
some very small and thin pieces of toast
ready and drop two or three in each
plate.
1013— Fried Panfish, a la Margate.
Dip small fish in flour and fry in a pan
of hot lard.
To garnish, have ready a pint of young
green peas✪ Fried Panfish, a la Margate, fry them in lard or clear but-
ter, not too hot, until they are dry but
very bright green, like parched peas in
taste. Shake them up in a little fresh
butter and serve a spoonful around the
fish. Margate is a pleasure resort and
fishing place.
1014— Potatoes Stuffed.
Select medium potatoes all of one size
and cut off the ends and bake. When
the potatoes are done scoop out the in-
side, mash and season, then put it back
into the shells, set them on end in the
baking pan and keep m the oven till
wanted. Serve with fish but on a separate
plate or dish.
1015— Chicken Pot Pie, Country Style.
Cut up five fowls in joints and boil in
water barely enough to cover, and time
according to age. Old fowls make good
pies if allowed two or three hours to stew
tender. Add a seasoning of sa t pork
and onion, parsley, salt and pepper.
When done aad milk✪ Chicken Pot Pie, Country Style to make sauce suf-
ficient, thicken till like thin sauce and
turn the stew into a pan that will go^ in
the oven. Make uid pot pie dumpling
batter as elsewhere directed, drop spoon-
fuls all over the surface and bake twenty
minutes or more.
1016— Sma I Fillets of Beef, a la
Creole.
Small beefsteak pieces sauteed and
stewed tender and put in tomato sauce.
To saute the meat put in the frying pan
first a minced onion and piece of garlic
along with butter or oil, and thin pieces
'50
SAN FRANCISCO HOTEL GAZETTE*S
Page 299 · 7 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
sively there are others who take double shares in the milk which is one of the most important items in the menu. The best reason that many city people can give for spending the Summer at a country house is the benefit to be derived from an abundant supply of pure milk and cream.
Dinner.
August i8.
Soup — Consomme paysanne (7 qts 42 cents.)
Fried sunfish, a la Margate (string of 30 panfish, 5 lbs 40 cents.)
Potatoes stuffed.
Sliced cucumbers, potato salad, olives (20 cents.)
Boiled leg of mutton, caper sauce (4 lbs 55 cents.)
Roast beef (lom 4 lbs 52 cents.)
Chicken pot pie (5 fowls 125, with trimmings, 140 cents.)
Small fillecs of beef a la Creole (2 lbs and sauce, 30 cents.)
Virginia grated corn pudding (25 cents.)
Lima beans 7, mashed turnips 4, browned carrots 5, tomatoes 12, potatoes 15 (46 cents.)
Steamed cabinet pudding (36 orders, 50 cents.)
Sweet potato pie (5 pies 43 cents.)
Vanilla ice cream (31/^ qts 75 cents.)
Cocoanut macaroons (same as No. 457 ; doubled, 26 cents.)
Apple, peaches, nuts, crackers, cheese (53 cents.)
Milk, cream 66, coffee, tea, sugar, bread, butter 53 (i 19 cents.)
Total, $8 13; 54 persons; 15 cents a plate.
1012— Consomme Paysanne.
Clear consomme with vegetables like jardinier: and Brunoise but the specialty of shred cabbage in addition. Paysanne means peasant -county style. For the vegetables take the smallest vegetable spoon and scoop out carrots, squash, turnips of two colors, or whatever may be available in the vegetable line, size of peas, boil them along with a handful or two of cabbage shred fine as if for slaw ; draw away the water when done, and put
the vegetables in the consomme. Have some very small and thin pieces of toast ready and drop two or three in each plate.
1013— Fried Panfish, a la Margate.
Dip small fish in flour and fry in a pan of hot lard.
To garnish, have ready a pint of young green peas, fry them in lard or clear butter, not too hot, until they are dry but very bright green, like parched peas in taste. Shake them up in a little fresh butter and serve a spoonful around the fish. Margate is a pleasure resort and fishing place.
1014— Potatoes Stuffed.
Select medium potatoes all of one size
and cut off the ends and bake. When the potatoes are done scoop out the inside, mash and season, then put it back into the shells, set them on end in the baking pan and keep m the oven till wanted. Serve with fish but on a separate plate or dish.
1015— Chicken Pot Pie, Country Style.
Cut up five fowls in joints and boil in water barely enough to cover, and time according to age. Old fowls make good pies if allowed two or three hours to stew tender. Add a seasoning of sa t pork and onion, parsley, salt and pepper. When done aad milk to make sauce sufficient, thicken till like thin sauce and turn the stew into a pan that will go^ in the oven. Make uid pot pie dumpling batter as elsewhere directed, drop spoonfuls all over the surface and bake twenty minutes or more.
1016— Sma I Fillets of Beef, a la Creole.
Small beefsteak pieces sauteed and stewed tender and put in tomato sauce. To saute the meat put in the frying pan first a minced onion and piece of garlic along with butter or oil, and thin pieces
'50
Records on this page
Consomme PaysannePotatoes StuffedSmall Fillets of Beef, a la CreoleGrated Corn PuddingCocoanut MacaroonsFried Panfish, a la MargateChicken Pot Pie, Country Style