H THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES M m k Ji JK JK Ji J ,1. ifc Jfe JL Jfe Jb , .Jr£ .. n Ji. .. •"'• Hotel St. Francis Cook Book By Victor Hirtzler Former Chef of Hotel St. Francis San Francisco Published by THE HOTEL MONTHLY PRESS JOHN WILLY, Inc. 950 Merchandise Mart CHICAGO 54 PRINTED IN U S. A. Copyright 1919, by Victor Hirtaler. Printed and Bound in U. S. A. PREFACE IN THIS, my book, I have endeavored to give expression to the art of cookery as developed in recent years in keeping with the importance of the catering business, in particular the hotel business, which, in America, now leads the world. I have been fortunate in studying under the great masters of the art in Europe and America; and since my graduation as Chef I have made several journeys of observation to New York, and to England, France and Switzerland to learn the new in cooking and catering. I have named my book The Hotel St. Francis Cook Book in compliment to the house which has given me in so generous measure the opportunity to produce and reproduce, always with the object of reflecting a cuisine that is the best possible. VICTOR HIRTZLER. 2014985 THE HOTEL ST. FRANCIS COOK BOOK I JANUARY 1 BREAKFAST LUNCHEON Sliced oranges Eggs Oriental Farina with cream Tripe and potatoes, family style Calf's liver and bacon Cold ham and tongue Lyonnaise potatoes Celery root, field and beet salad Rolls Port de Salut cheese Coffee Crackers Coffee DINNER Consomme d'Orleans Boiled whitefish, Netherland sauce Squab pot pie, a 1'Anglaise Lettuce and tomatoes, mayonnaise Savarin Montmorency Demi tasse Eggs Oriental. Put on a plate one slice of tomato fried in butter, on top of the tomato place six slices of cucumber simmered in butter and well sea- soned, on top of that one poached egg, and cover with sauce Hollandaise. Tripe and potatoes, family style. Slice the white ends of six leeks very fine, put in sauce pan with four ounces of butter and simmer for five minutes. Then add a scant spoonful of flour and simmer again. Then add one pound of tripe cut in pieces one inch square, one pint of bouillon, two raw potatoes sliced fine, some chopped parsley, salt and pepper, and one-half glass of white wine. Cover and cook for an hour, or until all is soft. Boiled whitefish, Netherland style. Boil, and serve on napkin with small boiled potatoes, lemon and parsley. Serve melted butter separate. Squab pot pie, a 1'Anglaise. Roast the squabs and cut in two. Fry a thin slice of fillet of beef on both sides, over a quick fire, in melted butter. Put both in a pie dish with a chopped shallot that was merely heated with the fillet, six heads of canned or fresh mushrooms, one-half of a hard-boiled egg, a little chopped parsley, and some flour gravy made from the roasted squab juice, and well seasoned with a little Worcestershire sauce. Cover with pie dough and bake for twenty minutes. This is for an individual pie; make in the same proportions for a large pie. Lemon water ice. One quart of water, one pound of sugar, and four lemons. Dissolve the sugar in the water, add the rinds of two lemons and the juice of four lemons. Strain and freeze.

AI-modernized reading of the original text

H THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES M m k Ji JK JK Ji J ,1. ifc Jfe JL Jfe Jb , .Jr£ .. n Ji. .. •"'• Hotel St. Francis Cook Book By Victor Hirtzler Former Chef of Hotel St. Francis San Francisco Published by THE HOTEL MONTHLY PRESS JOHN WILLY, Inc. 950 Merchandise Mart CHICAGO 54 PRINTED IN U S. A. Copyright 1919, by Victor Hirtzler. Printed and Bound in U. S. A. PREFACE IN THIS, my book, I have endeavored to give expression to the art of cookery as developed in recent years in keeping with the importance of the catering business, in particular the hotel business, which, in America, now leads the world. I have been fortunate in studying under the great masters of the art in Europe and America; and since my graduation as Chef I have made several journeys of observation to New York, and to England, France and Switzerland to learn the new in cooking and catering. I have named my book The Hotel St. Francis Cook Book in compliment to the house which has given me in so generous measure the opportunity to produce and reproduce, always with the object of reflecting a cuisine that is the best possible. VICTOR HIRTZLER. 2014985 Sliced oranges Eggs Oriental Farina with cream Tripe and potatoes, family style Calf's liver and bacon Cold ham and tongue Lyonnaise potatoes Celery root, field and beet salad Rolls Port de Salut cheese Coffee Crackers Coffee Consomme d'Orleans Boiled whitefish, Netherland sauce Squab pot pie, a 1'Anglaise Lettuce and tomatoes, mayonnaise Savarin Montmorency Demi tasse Eggs Oriental. Put on a plate one slice of tomato fried in butter, on top of the tomato place six slices of cucumber simmered in butter and well seasoned, on top of that one poached egg, and cover with sauce Hollandaise. Tripe and potatoes, family style. Slice the white ends of six leeks very fine, put in sauce pan with four ounces of butter and simmer for five minutes. Then add a scant spoonful of flour and simmer again. Then add one pound of tripe cut in pieces one inch square, one pint of bouillon, two raw potatoes sliced fine, some chopped parsley, salt and pepper, and one-half glass of white wine. Cover and cook for an hour, or until all is soft. Boiled whitefish, Netherland style. Boil, and serve on napkin with small boiled potatoes, lemon and parsley. Serve melted butter separate. Squab pot pie, a 1'Anglaise. Roast the squabs and cut in two. Fry a thin slice of fillet of beef on both sides, over a quick fire, in melted butter. Put both in a pie dish with a chopped shallot that was merely heated with the fillet, six heads of canned or fresh mushrooms, one-half of a hard-boiled egg, a little chopped parsley, and some flour gravy made from the roasted squab juice, and well seasoned with a little Worcestershire sauce. Cover with pie dough and bake for twenty minutes. This is for an individual pie; make in the same proportions for a large pie. Lemon water ice. One quart of water, one pound of sugar, and four lemons. Dissolve the sugar in the water, add the rinds of two lemons and the juice of four lemons. Strain and freeze.

The Hotel St. Francis cook book