On Aug. The menu for lunch included tomatoes surprise tomatoes stuffed with celery in mayonnaise ; eggs de Lesseps shirred eggs with brains , rump steak Dickinson broiled and topped with sliced beef marrow, green and red peppers ; French fried potatoes, Jerusalem artichokes in cream, Camembert cheese with crackers, assorted fruit and coffee in demitasse.
The Aug. Peel four tomatoes, cut in two, and squeeze out the water.
Then cut in small squares, and put in a saute pan with one ounce 2 tablespoons of butter, season with salt and pepper, and simmer until done. Then add eight beaten eggs, one-half cup of cream, one ounce of butter, a little more salt and pepper; and then scramble with the tomatoes. Wash six stalks of large celery.
Make a stock with one soup hen or chicken bones, and five pounds of veal bones, in the usual manner, with carrots, onions, bay leaves, parsley, salt and whole pepper. Place celery in vessel and strain broth over same, and boil until soft.
The Hotel St. Francis Cook Book () - Hirtzler, Victor - Google книги
Allow to cool in the broth. When cold press the broth out of the celery gently with the hands, and place on plate. Season with salt, fresh-ground black pepper, chervil and one-quarter white wine tarragon vinegar to three-quarters of olive oil. Peel some large fresh peaches, and cook them whole in a light syrup; or use whole preserved peaches. From vanilla ice cream that is frozen very hard, cut some round pieces about three inches in diameter and an inch thick.
The 1910 Hotel St. Francis cook book
Place the ice cream on plates, place a peach on the center of each, and pour Melba sauce over them. Mix well a half pint of strained raspberry pulp, the juice of one lemon, and half a pound of powdered sugar, place in an earthen pot and let it set overnight.
Then pack in ice, stir well, add a cup of powdered sugar, and stir every half hour until smooth and thick. Keep on ice. About Us. Brand Publishing. Times News Platforms. Real Estate.
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