The Elegant Art of Dining: Bohemian San Francisco, Its ... - iMedia

Escargot Francais Chateau Lafitte
Solari’s Creole Grilled Oeuffs Soles Italian Oyster Onion Gumbo Crab Au with Mushrooms Salad Soup Turta Salad Wine Soliel Louis Soup
Cassolette of Terrapin, Maryland Romanee
Poach Cut Soak Take Skin Take four two eight and fillets two Take large salt remove To young fresh of Cut meat herrings a onions sole solid very eggs chickens, stalks of and pint fine then crab in in pound from large milk the of in
Tagliarini
take cut oysters large tender large pieces over lightly them in pieces, pieces fresh night use and
des
part out with a
Beaux
mushrooms put and of and roll dressing blade one them dress in place then
Arts
flour dozen of made in with remove in knife and six and cold artichokes. the as ounces then lay fry the water follows: following: on to soak bones light of a until dish butter them and brown. cool; with two skin with a lay
them for little a quarter hours fine olive of in an beaten oil, hour and pepper, eggs cut to pepper marinade up seasoned and in and small salt, salt. in with over pieces. a glass salt them of and white for pepper. one wine hour. with sweet
Take One-third Beat Take the well one fried two mayonnaise, loaf chicken, eggs of and stale a two-thirds add bread
Punch
ham to bone crumbs, them
Pistache
chili stripped half moisten sauce, a gill
Cigarettes
of small each meat and of quantity squeeze, for cream flavor, and chopped a tablespoonful vinegar, add three English half
herbs.
Slowly teaspoonful of Cut Broil chow-chow, tablespoonfuls chopped in When stew on small a this mustard, gridiron thyme, ready pieces a in little of a to of little one grated over Worcestershire cook celery rosemary, and beef a roll cheese, clear seed, one-half stock them two sharp salt three and sauce in bay each, pounds fire bread a cloves leaves, little and one-tenth crumbs each minced serve milk, of a garlic, sprig of them stirring teaspoonful and cold tarragon, of bruised, fry tarragon with roast constantly, in the olive veal shallots one cayenne, and following and oil. onion boil for and cold and one in
boiled chopped Dry on tongue fine, a four cloth and several quarts Alligator and add dip sprigs of to water Pears in these a of a tablespoonful batter parsley with until and sweet the Cumquats, of the sauce: hour. chopped flour parsley. herrings meat of mixed loosens butter. fine, French six with boiled a from little Dressing equal potatoes, the celery quantities bones. and half half a of dozen a ale cup
Take a little of that oil and put in another pan with a tablespoonful of butter
small cucumber and pickles water and to the two consistency of small olive boiled oil. of beets, double all cream. cut up, and two raw
Slice and Put season all and in Add fry a with double more brown salt Season Chicken stock boiler two and and large with pepper and Portola milk salt onions cook and until Krug again and pepper let it cook add Private cook all and two is slowly fish as keep Cuvee heaping thick in for on this, as Brut another ice. quarts soft adding custard hour. of half sliced (about a glass okra
apples, three boiled Mushroom carrots and one large Sauce boiled celery root, all minced.
Mix all together thoroughly and six minutes), one with Fry of cut plenty dry to up light stirring white pod of brown.
pepper of wine. constantly. red pepper. and salt and make into a loaf.
In a tureen place Creamed slices New of bread Potatoes sprinkled Celery with Victor two tablespoonfuls French Peas of Parmesan
Mix all the above in salad bowl and pour over it mayonnaise dressing.
Mince Stir all the over Sprinkle stalks the fire or with any until Bake spare chopped the slowly okra pieces Take parsley is from cheese. forty-five thoroughly the and fire. let wilted cook five then minutes. remove the larger
Zabaione of mushrooms minutes. fine, put in a stewpan with
Garnish the bones tops and with let hard cook boiled three eggs, quarters sliced, of an and hour capers, before and serving. ripe olives from
Beat Heat
a little
the Sprinkle
broth,
yolks oysters of
some
with in four their Parmesan
chopped
eggs own and liquor
parsley,
cheese mix them to and
young
a boiling with put
onions,
slices a tablespoonful point of
butter
lemon then
and
drain around of
the
the and
juice
soup it. add
of
and the
a
which the stones Reina have Cabot been removed.
Half an
lemon,
hour
or
before
instead
serving pour
of the
this dressing, add
latter
over a can
the
the mixing of
yolk
bread tomatoes
of
lightly. and
an egg
cheese. or an
beaten
equal
up
quantity
in cream.
of fresh
Serve on hot plates.
Garnish the bowl ones, with and parsley a Coffee pint of and Royal shrimps, in the Cigarettes center boiled put and hard shredded. boiled eggs stuffed
Cover this
Beat
for
all
five Set
together
minutes away in
and
and cold
pour
then place
around
pour until over
the
needed. it
mushrooms.
the rest of the soup.
with capers.
Have a dish of well boiled Grand and dry Marnier rice and serve with two or three
tablespoonfuls in each soup plate.
In our travels through Bohemia it has been our good fortune to gather hundreds
of recipes of new, strange and rare dishes, prepared by those who look farther
than the stoking of the physical system in the preparation of foods. Some of
these are from chefs in restaurants and hotels, some from men and women
of the foreign colonies and some from good friends who lent their aid in our
pleasurable occupation. That we cannot print them all in a volume of this size
is our regret, but another book now in preparation will contain them, together
with other talks about San Francisco’s foreign quarters.
From our store we have selected the following as being well worth trying:
Onion Soup
Creole Gumbo Soup
Oyster Salad
Italian Salad
Solari’s Crab Louis
Soles with Wine
Grilled Mushrooms and Mushroom Sauce
Italian Turta
Oeuffs Au Soliel
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