The Hotel St. Francis cook book

Wine jelly. Dissolve four ounces of French gelatine in two quarts of water, add one pound of sugar, the rind and juice of six lemons, the juice of three oranges, a piece of cinnamon stick, and six cloves. Stir well and put on fire to boil. Then stir quickly into the jelly the whites of six eggs, partly beaten, and boil again. Then take off the fire and strain through a flannel jelly bag, and add the flavoring desired. Pour into jelly moulds and put on ice until firm. To remove the jelly, dip the moulds in hot water, and turn out on a cold dish. For the following jellies use a wine glassful of the respective wines or liqueurs for flavoring: Sherry wine, maraschino, Rhein wine, claret, port wine, anisette, kirschwasser, champagne, Burgundy, Moselle wine, Chartreuse, brandy, Benedictine, Cognac, fine champagne, etc. Fruit jelly. Cut or slice all kinds of fresh fruit in season, put in jelly mould and cover with wine jelly. Put in ice box until firm. Jelly a la Russe. Put some empty jelly moulds on ice until cold, then pour a little wine jelly in the bottom and allow to set. Do not let the balance of the jelly set, but add a pony of Russian kummel, put in bowl and beat with a whip until it looks like white frost. Then fill the moulds to the top with the beaten jelly, and set in the ice box until needed. Fillet of sole, Marechal. Salt and pepper the fillets, dip in milk, then in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming lard, and serve on napkin with lemon and fried parsley. Serve the following sauce separate : Two cups of cream sauce, one dozen parboiled oysters, onequarter pound of picked shrimps, and six sliced canned mushrooms. Grapefruit Pickled oysters Omelet with chives Toasted rye bread Corn muffins Consomme vermicelli Coffee Calf's head a la poulette Potato croquettes Hot mince pie American cheese Coffee Puree of pheasant, St. Hubert Planked smelts Bacon and cabbage Boiled potatoes Roast ribs of beef, au jus Chiffonnade salad Tutti frutti ice cream Assorted cakes Coffee Consomme vermicelli. Boil one-half pound of vermicelli in two quarts of salt water for five minutes. Drain, and add to three pints of consomme. Serve grated cheese separate. Calf's head, poulette. Take one boiled calf's head and cut in pieces two inches square. Mix with one quart of poulette sauce, and serve in chafing dish. Puree of pheasant, St. Hubert. Remove the breast of a roasted pheasant and cut in small squares. Put the rest of the pheasant in a pot and cover with two quarts of bouillon, add a bouquet garni, and boil for one hour. In a sauce pot put three ounces of butter ; when hot add three spoonsful of flour, and allow to become nice and brown. Then strain the broth into the sauce pot and boil for thirty minutes. Chop the pheasant very fine and add to the soup, boil again, and strain through a fine sieve. Season with salt and pepper, add the cut-up pheasant breast, and a glass of fine dry sherry wine. Bacon and cabbage. Cut a large head of cabbage in four, wash well, and put in two quarts of water, with a little salt, and boil. Then drain off the water, add fresh water and two pounds of bacon, and boil until the bacon is well done. Put the cabbage on a platter, slice the bacon and put on top of the cabbage.