The San Francisco Call. Newspaper, December 27, 1903, Page 12

THE SAN FRANCISCO SUNDAY CALL. + - -+ ERE is your New Year dinner all eooked to order. Tt is one of the most appetizing menus ever published in a daily paper and it is all the more valugble because the recipe for each separate dish has been specially pre- pared for The Sunday Call by a different chef and each chef is locally famous for the quality of his cuisine. Indeed each and every one of them is a member of the Cooks’ Associa- tion and therefore knows whereof he writes. | ; - —— ;"R"Z PUDDING NESSELRODE. ter on each and bake until brown. Make & custard of one quart of milk, eight ¥ of eggs, nine ounces of su- gar, one vanilla bean. Boll in a double boiler until it becomes the thickness of thick cream. Remove from fire and when cool strain into an ice cream treezer and freeze. Add to the custard when frozen a small can of chestnuts (marrons), one pound of California glece fruits, one wineglass of Maras- chino, one gquart of whipped cream. Mix well with the custard and freeze jhard. Serve in paper cases or rame- quin cups. RUDOLPH WALDEN, Occidental Hotel OF SQUAB A LA MODERNE. Singe and bone a dozen nice large equabs. Take the breast of a large chicken, pound in a mortar with two eggs and a little cream; pass through & fine sieve. Cut two ounces of lean ham in small squares, one can of truf- fies and one can of pate de foie gras; mix with the farce. Season well with salt and white pepper, nutmeg, chop- ped shallots and a glass of rich sherry wine. Fill the boned squab and wrap each one with a small napkin; tle with twine and bofl In good chicken stock for one hour. Remove from stock and when half cold untie the napkin and retie, shaping the squab in the form of & pear. Press between two pans until cold. Remove the rapkin and cover each squab with a rich brown chou- frold sauce; decorate with white of eggs, truffies and pistachiod-and masque with & clear meat jelly. Serve on a rice socle decorated with pate de fole gres (cut with a tablespoon into shell forms) and jelly croutons. ARMAND SCHLUEB Chet, Bt. Dunstan. BALLOTINE ENIPE SUR CANAPE. Procure some snipes in good condi- tion, clean and truss nicely, preserving the entrails for further use. Dip snipe in seasoned clarified butter and arrange in sultable pan ready for roasting. Roast the snipe four minutes and serve on canape, glace with sauce made from the trimmings of the snipe. Canape—Cut some stale bread into fency ehapes, dip in melted butter and brown nicely in the oven, then spread the same with the following: Chop the entralls v fine, saute quickly with some shallots in butter and season to suit the taste. FRED OTTO, Hotel del Coronado. ary MALLARD DUCK. e, truss and thoroughly clean six mallard ducks; cut off the necks and wings, salt and pepper the inside and All with celery. Roast in & hot oven for twenty min- utes, remove the breasts from the car- cass and press the carcass (in a press) to remove all of the juice and serve as gravy with the breasts, gar- nished on the sides with croutons. Hominy Croutons—Boll one-half of a pound of hominy in a quart of water for three-quarters of an hour with a little salt to taste, pour into a flat pan or mold, and when cold cut into any fancy shape desired; sprinkle with flour, dip in beaten eggs and then in bread crumbs and fry in smoking hot lard, and serve at once. LOUIS MEYERS, Chetf Piymouth Dining Rooms. PETITS POIS A LA FRANCAISE. Place & large lump of butter in a deep, Nlat bottomed stew pan, add three green onions (sliced), two ounces o(‘l fat. lean ham cut in small dice, one head of| lettuce cut small, one clove of garlic minced fine and pinch of salt and pep- per. Add two quarts of young green peas; cover with a close fitting cover and put over a hot fire for about ten minutes to steam, then add enough consomme to cover the same and put back to boll, keeping the pot tightly covered for three-quarters of an hour or until the peas are tender. STUFFED EGG PLANT. Take six small egg plants, trim off both ends and split them lengthwise, then make an incision about half an inch deep mear and around the cut (center), also a few similar cuts through the middle, then fry them for three or four minutes in hot, deep lard: remove from the fat and scoop out the center and fill with the follow- ing: Braise in a little butter two on- jons chopped fine, four ounces of chopped ham and tongue, two green peppers until it becomes a light brown, then add half of the egg plant which was scooped out of the center and mix with one pint of strained tomatoes and one pint of consomme and boil for twenty minutes. Take thLe inside of a stale Joaf of bread and pass through & coarse sieve; then mix enough of the crumbs in the filling to make a stiff dressing. Season very highly and fill the egz plant shelis well; sprinkle a few bread crumbs and grated cheese over the top and a small lump of but- JOHN FRUSETTA, “The Oyster Loaf.” LODI TURKEY, OYSTER DRESSING AND CRANBERRY JELLY. Singe, truss, wash and pick over care- fully a young but full-grown gobbler, and stuff loosely with the following dressing, that the filling may absorb the gravy: ' Oyster Dressing—Four doscn oysters, one quart of crushed oyster crackers, one quart of fine bread crumbs, eight ounces of butter, three eggs. Stir softened butter liquor from the oys- ters and the eggs into the crumbs; sea- son to taste, mix in the oysters and fill fowl. Cranberry Jelly—Two quarts of cran- berries, twelve ounces of sugar, three cups of water. Wash dnd pick over the berries, put in a bright kettle (with sugar and water), close tightly with a close-fitting cover to keep in the steam and cook well; drain off the syrup without mashing; pour the syrup into small molds and cool. WILLIAM SCHNEIDER, Chef Ruediger & Loesch Co. PRIME ROAST OF BEEF. Take the five middle ribs of the prime beef and remove the spine and the ends of the ribs as far up as to give the roast the shape of a half- heart. Season slightly with salt and place iIn roasting pan with a medium sized onion, one carrot, celery root, and a dozen whole black peppercorns. Pour over the beef a cup of stock fat and place in a very hot oven, so as to seal the pores of the meat and prevent the escape of the blood. Roast until it is of a rich brown color, then pour in enough water to cover the bottom of the pan, ang keep it that way until thz roast is cooked to the desired st To ascertain this stage it takes nat judgment and practice, By pressing down on the berf with a fork or the fingers you will find it quite soft and Spongy to the touch, but as the beef commences to cook it be; a firmer feeling to the this touch you will be the degree of rareness, roast from the pan, ready for serving. be well strained an age. ural gins to assume touch, and by able to gauge Remove the trim, and it is d'“‘e »Eravy should made ee MORRIS L. GI‘.AUS;r!\IAmem Chef Hoffman Cafe. i GRENADINE PUNCH. ssolve two pounds of pulversi: sugar in two quarts of water; n‘:t; f:: cardamom seeds, juice from ten ripe lemons, one ounce orange peel (cut thin). Bring mixture to a boil, strain and when cold place in freezer and freeze hard. Then add one 1 t % :1!& hllquur and one wlnepl;l.zen:f rschwasser. Mix well with V' oty a wooden To serve—Scoop out twent: Y large red apples, fill with the punch and on eacl, portion garnish with California glace fruits, RUDOLPH WALDEN. CAPON A LA PRESIDENT. Singe, draw and wipe well six fat capons. Remove the skin from the breast with a emall knife, Carefully cut off the entire breast on each sig.. including the wing bone, seeing thsi every particle of meat is removed from the carcass. With the knife make an incision or pocket in each breast about three inches in length and one in depth. Season the inside with salt ana pepper. Stuff the pockets with chicken force. meat mixed withequalparts of chopped mushrooms and truffies. Butter well a well-tinned sautoire, 1ay in the breasts of the capon and make six small slant- ing incisions on top of each, insert iy each incision a small slice of truffle, pour, a little clarified butter over all and put a half cup each of good Ma- deira wine and mushroom liquor in the sautoire. Place a well-buttered paper over the supreme, cover the sau- toire with a tight-fitting 1id and place in a hot oven for fifteen minutes. Take six well-bleached etalks of celery, scrape and cut in lengths about one and a half iInches, place in another well-buttered sautoire with a WiLL 1AM A SCHNEIDE métle well-seasonea clear stock. Add About two dozen mushrooms and six truffies. Cover the same as the su- preme and cook until the celery is ten- der, which should take about twenty minutes. Now make the sauce with an ounce of melted butter, stir in an ounce of flour and dilute with liquor from the supreme, celery, cel truffles and mushrooms. Boll for a minute and then take the yolks of six eggs dlluted ‘with the half-cup of cream well beaten together, pour all into the sauce and stir until the sauce thickens. Finish with a little lime julce, white wine and meat glace. Strain through a fine cloth and the sauce is ready for use. FRED C. SMITH, Chef, Louvrs. SALADE A L'OCCIDENTAL. Clean, wash and wipe the hearts of two heads of white celery, two nice apples, five radishes, ten ripe olives, four pimiento peppers. Cut all in small dice, add salt and white pepper to taste, chop and add the kernels of nine walnuts, then whip a cup of good thick cream and mix with above Ingredients. Fill twelve hollowed-out apples or tomatoes with the above mixture, be- sprinkle with a serve. HENRY BECKER, > -, Chet Occidental Hotel i ——————— RMAND o SCHLUES. — — - California Oyster Cocktall, Club Style. Essence de Volaille a la Royale. Canapes Maritimes. mgo Olives. Celery en branches. Turban of English Sole a la Joinville. Pommes Belmont. Timbale of Pate de Fole Gras aux Truffes. Croustade de Ris de Veau a la Marechal. Diamond Back Terrapin a I'Epicurienne. Supreme of Capon a la President. Grenadine Punch. Prime Ribs of Beef, Yorkshire Pudding. Lodi Turkey, Oyster Dressing, Cranberry Sauce. Petits Pols a la Francalse. Stuffed Egg Plant. Hearts of Artichokes, Bearnaise. Mallard Duck, Hominy Croutons. English Snipe sur Canape. Salade a l‘OrrldeCn‘:l_l.t iy ;":s;uroln a la Parisienne. | oufroid & la Moderne. | BRI e Sk o8 Virginta Ham Glace en Aspec. | English Plum Pudding, Hard and Brandy Sauce. Home-Made Mince Ple. Nesselrode Pudding, Glace. Assorted Fancy Cakes. Fruits in Season. Nuts and Raisins. Candies. Bonbons. Fromages Assortis. Cafe Noir. < pos DIAMOND BACK TERRAPIN. Carefully pick the meat from three cooked terrapins without breaking the gall bag and do not use the entrails. Place the boneless terrapin In a sauce- pan with half a pint of good sherry wine, half a pint of brandy, half a pinch of salt, a little nutmeg and cayenne pepper and let it cook for ten minutes. Mix and strain through & fine sleve the yolks of ten hard-boiled eggs, six ounces of good table butter; ( L\\., 1 add to this one pint of rich cream; mix well and put this sauce over the terra- pin. If too stiff add a little thick cream; heat well without boiling and serve in paste cases made from the following migture: Two pounds of flour, two tablespoonfuls of cornstarch, the whites of two eggs beaten, one tablespoonful of olive ofl and enough cold water to make a very thin bat- ter. Have your case irons very hot be- fore you begin frying. You can make any kind of cases, such as log cabins, etc.,, according to the kinds of irons you have. HENRY BECKER, Chef Occidental Hotel CROUSTADES DE RIS DE VEAU A LA MARECHALR. The dish consists of sweetbreads, stuffed artichokes, a croustade of rice, Colbert sauce and fried parsley. Choose some nice white heart sweetbreads, soak them in cold water several hours, changing the water occasionally, then parboil them, remove the skin carefully and saute in clarified butter (without browning) until they are cooked, press them lightly and when cold trim into oval shape. Place on each sweetbread a cream farce made of fresh mushrooms, smooth the surface and decorate tastily with truffles u. o. f., put into a buttered pan and cook in a moderate oven for fifteen minutes. STUFFED ARTICHOKES. Select some choice medium-sized arti- chokes, cut off the stems and about two-thirds of the upper part, scoop out the seeds and pare the bottom to a nice shape, rub with lemon juice and throw into acidulated water ‘~ keep from get- ting black; save peelings and tender leaves for further use; when the neces- sary amount of bottoms are prepared, cook in bolling water, to which some butter, salt and lemon juice has been added, let simmer about twenty-five minutes, remove from fire and let cool. Make a puree of the tender leaves and parings the same way as a puree of spinach, fill the bottom with the puree through a pastry bag and fancy tube, decorate the rim of the bottoms with some bearnaise sauce, place In a buttered pan, add a little stock and heat In a moderate oven. CROUSTADE OF RICE. Cook some well-washed rice In a double amount of stock, to which some salt and a bouquet has been added for ihirty, minutes; when done remove bouquet and slowly Incorporate some butter and grated Parmesan cheese, salt, paprika and nutmeg; put the rice while hot into a sultable mold, cover with buttered paper and press slightly when cold; unmold, brush over with melted butter and brown in a slow oven, COLBERT SAUCE. Reduce some brown sauce to a good consistency, stir in slowly some sweet butter (do not beat the butter in with a ‘wire whisk, as it will whiten the sauce), season with paprika, lemon juice and add some chopped parsley. FRIED PARSLEY, Plunge into hot fat some well-washed and drained parsley sprigs, cook until quite crisp, drain well and keep hot until needed. When all parts of the en- tree are ready dish up in the following manner: Place the croustads of rice in the center of a hot platter, place the sweetbreads against the croustade, surround the whole with the stuffed artichokes, place some of the Colbert sauce under and the fried parsley on top of the croustade, send the rest of the sauce In a sauceboat. FRANK VILCONE, Chef Ludwig Catering Company. CANAPES MARITIMES. Toast a dozen slices of steam bread; trim them nicely in oblong shape; but- ter lightly. Take a can of French sar- dines, clean ahd bone and pound them with a small plece of sweet butter; pass through a fine sieve and spread on the toast. Decorate the borders with anchovy butter passed through a paper cornet. Blanch one hundred California oysters, strain off the liquor and chop very flne; mix with some well-seasoned mayonnaise and fill in the decorated canapes. Sprinkle a few small capers and freshly chopped pars- ley on top and serve cold on a folded napkin. ARMAND SCHLUEB, Chef, St. Dunstan. CHICKEN A LA ROYALE. Put into a soup pot three pounds of chopped knuckles of veal, three pounds of chopped chicken legs, four broken- up chicken carcasses, two minced leeks, one medium-sized minced carrot, one onifon stuck with one clove, a little parsley, one small celery root. Mix the whole with three raw eggs; dilute with eilght quarts of white chicken stock, add two roast (uncolored) chickens. Stir and bring to a boil on slow fire for an hour and a half; skim occasionally; salt according to taste and strain it through a napkin. Royale-Butter some timbale molds, then fill them with the follow- ing preparation: Mix well one pint of cream and eight yolks and two whole eggs, salt and nutmeg; strain it through a sieve and flll the timbale; put them into a stewpan with bolling wa- ter reaching to half the height and poach them in a slack oven unt!l firm to the touch: remove them from the oven and let get partially cold, then unmold and cut them into small pleces an eighth of an inch square and serve with the essence. Butter a timbale mold, decorate with fanciful cuts of truffies and cover this with a consistent chicken quenelle forcemeat: fill the mold; place it into a saucepan containing bolling water; withdraw it at the first boil and finish cooking In a slack oven for twenty minutes; unmold and pour around a little perigeux sauce. ALPHONSH SEILLER, Past President C. A. P. C. TURBAN OF ENGLISH SOLE A LA JOINVILLE. Take three larxe English soles, cut the fillets from the bone, remove the skin, lay on table and spread a thin layer of forcemeat on each fillet; fold them in shape of turban and place them in well-buttered baking pan: moisten with half a glass of white wine, cover pan with buttered paper and cook in over for twelve minutes. Take three-quarters of a pint of Allemande sauce, add one truffle, eight mushrooms and one lobster claw sliced fine and heat thoroughly. Place fillets on dish, pour sauce over them and before serv- ing insert in each fillet a button mush- room and a plece of truffle. FORCEMEAT FOR FISH. Take one pound of fresh, firm fish, remove all bones and skin, pound very fine in mortar, add three ounces of but- ter, three egg yolks, one-third of a loaf stale bread, soaked In milk and squeezed dry, one small onlon, minced very fine and fried in butter, salt, pep- per, nutmeg and a little lemon peeling, cut very fine. Mix well for three min- utes and use as directed above. ALLEMANDE SAUCE. Melt three ounces of butter in small saucepan, add two tablespoonsful of flour, stir well, but do not let it brown; moisten with good kettle broth, stirring it all the while; cook for ten minutes; take two egg yolks, beat them In a separate bowl, pour the sauce to the eggs slowly and beating it constantly; season with nutmeg, a little salt and some lemon juice; strain through fine strainer and add a good piece of butter. POMMES BELMONT. Take eight peeled and fresh boiled potatoes, mash the same as for mashed potgtoes (but do not use any milk), mix well with one ounce of hutter, two egg yolks, salt, pepper and nutmeg; form balls the size of small apples, brush them over with the beaten yolk of one egg. place on baking sheet, press in the center of each potato so formed a small potato cut out with round vegetable spoon and fixed In butter; bake.in oven for eight minutes; serve with fish. CHARLES ERBACHER.