The Hotel St. Francis Cook Book

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Author: Victor Hirtzler
Published: 1919
Language: English
Wordcount: 186,580 / 592 pg
Flesch-Kincaid Reading Ease: 76.2
LoC Category: TX
Downloads: 4,076
Added to site: 2013.03.13
mnybks.net#: 31491
Genre: Cooking
Excerpt

he bones and skin, put in buttered pan, season with salt and pepper, put some sliced tomatoes and a few small pieces of butter on top, and bake in oven. When done cover with white wine sauce with a few pieces of tomato in it.

=Stuffed lamb chops, Maréchal.= Broil the lamb chops on one side. Cover that side with force meat of veal quenelles decorated with chopped tongue and truffles, put in buttered pan, cover with buttered paper, and bake in oven for ten minutes. Serve with fresh mushroom sauce. (See veal force meat recipe Jan. 11.)

=Macedoine water ice.= Two pounds of sugar, three quarts of water, and six lemons. Dissolve the sugar in the water, add the rind of four lemons and the juice of six, strain and freeze. When frozen add one quart of assorted fruit, such as small seedless grapes, stoned cherries, and apricots, strawberries, and pineapple cut in small dices, or any other kind in season, or canned. Before adding the fruit to the water ice put it in a bowl with a little powdered sug

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