Pompano Saute, d'Orsay

Ingredients

• the pompano
• season with salt
• season with pepper
• roll in flour
• two ounces of butter
• plenty of chopped parsley
• lemon juice

Method

1. 1

   Season pompano, roll in flour, and fry in melted butter.

2. 2

   Place on a platter, sprinkle with parsley and lemon juice.

3. 3

   Pour browned butter over the fish.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 225. The excerpt below is the record exactly as published.

season with salt and pepper, and bake in oven till eggs are done. Veal Saute, Catalane. Cut five pounds of breast and shoulder of veal in pieces two .inches square. Put three spoonfuls of olive oil in a saute pan and set on the stove until hot, then add the veal, season with salt and pepper, and toss over a quick fire until golden brown. Then sprinkle one spoonful of flour and cook until golden yellow. Add one pint of hot water or stock, six peeled and chopped tomatoes, one crushed garlic clove, and a bouquet garni. Bring to a boil, skim well, and cover. Boil until meat is soft. Before serving remove the bouquet garni, and add two dozen small onions glaces, and two dozen stoned queen olives. Consomme Nelson. Put three pounds of fish bones and three quarts of water in a casserole, also one sliced onion, one carrot, one piece of leek, one leaf of celery, a little parsley in branches, one bay leaf, one clove, and season with salt and pepper. Boil for one-half hour, and clarify as follows: In a casserole put one pound of raw chopped beef and the whites of six eggs. Mix well. Add, little by little, the strained fish broth, set on the stove and bring to a boil. Then put to one side and allow to simmer for fifteen minutes. Strain through cheese cloth or napkin, add two cups of boiled rice, season well, and serve. Coquille of chicken, Mornay. Boil a soup hen. When done cut the meat from the bones, and slice in thin pieces. Season with salt and pepper, add a cup of cream sauce, and mix. Then place in four buttered coquilles or shells, cover lightly with more cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown. Serve on platter with folded napkin, garnish with two lemons cut in two, and parsley in branches. THE HOTEL ST. FRANCIS COOK BOOK 303 OCTOBER 13 BREAKFAST LUNCHEON Oatmeal in cream Cantaloupe Boiled eggs Scrambled eggs, Magda Dry toast Chicken saute, Josephine Coffee Asparagus tips, Hollandaise Escarole salad Danish apple cake. Demi tasse DINNER Oysters on half shell Potage Villageois Lyon sausage. Radishes. Pickles Fillet of sole, Judic Tenderloin steak, Bernardi Potatoes Sybil Endive salad Fancy ice cream and cakes. Coffee Scrambled eggs, Magda. In a casserole put two ounces of butter, twelve beaten eggs, one-half cup of cream, season with salt and pepper, and then scramble. When nearly done add one tablespoonful of grated Swiss cheese, ©ne-half teaspoonful of mustard flour, and one tablespoonful of mixed, chopped parsley, chervil and chives. Chicken saute, Josephine. Cut two spring chickens in quarters, and season with salt and pepper. In a saute pan put two ounces of butter and a spoonful of olive oil. Set on the stove until hot, add the chicken, and saute. When nearly done add six chopped shallots, one tablespoonful of carrot cut in very small dices, one bay leal cut very fine, one-half of a clove, a little pars- ley, and two heads of mushrooms, all chopped very fine. Also one spoonful of raw ham cut in very small squares. When the chicken is cooked remove to a platter, and to the saute pan add one pony of brandy and reduce one-half. Then add two more ounces of sweet butter and the juice of a lemon, and pour over the chicken. Danish apple cake. Pare and core six apples. Mix one and one-half cups of fine bread crumbs, one-half cup of sugar and one-half teaspoonful of cin- namon. Butter a deep cake mould and put a layer of the crumb mixture, with a bit of butter, at the bottom. Then a layer of the sliced apples, and con- tinue alternately until the material is all used. Bake in a moderate oven for about two hours, and serve cold with whipped cream. Potage Villageois. In a casserole put three ounces of butter and three stalks of leeks cut in Julienne shape. Simmer for fifteen minutes. Then add six leaves of Savoy cabbage, cut Julienne, and simmer again for ten minutes. Then add two quarts of stock, bouillon, chicken broth or consomme, season well with salt and pepper, and boil for forty minutes. Then add one-half pound of vermicelli and boil for fifteen minutes, or until the vermicelli is done. Fillet of sole, Judic. Put four fillets of sole in a buttered pan, season with salt and pepper, put a little butter on top, squeeze the juice of a lemon over all, and bake in the oven until done. Then place four pieces of lettuce braise on a platter, lay the fillets on top, cover with cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake again in the oven until brown. Tenderloin steak, Bernardi. Broil a tenderloin steak. Place on a platter and garnish with croustades filled with spinach in cream, and artichoke bot- toms filled with macedoine of vegetables. Pour some sauce Madere over the meat. 304 THE HOTEL ST. FRANCIS COOK BOOK OCTOBER 14 BREAKFAST LUNCHEON Stewed prunes Eggs Nantaise Bacon and eggs Pompano saute, d'Orsay Coffee Broiled honeycomb tripe Rolls Maitre d'hotel potatoes Lettuce salad Apple snow and cakes Coffee DINNER Potage Champenoise Ripe olives Boiled brook trout, Romanoff Hollandaise potatoes Shoulder of mutton, Budapest Peas a la Franchise Laurette potatoes Celery mayonnaise Biscuit glace, St. Francis Assorted fancy cakes Demi tasse Eggs Nantaise. Split and toast two English muffins. Lay a few boiled asparagus tips on each half. Put a poached egg on top and cover with cream sauce. Pompano saute, d'Orsay. Season the pompano with salt and pepper, roll in flour and fry with melted butter. Then place the fried fish on a platter, and sprinkle with plenty of chopped parsley and lemon juice. In a hot pan put two ounces of butter

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