Victor Hirtzler

Name: The Hotel St. Francis Cook Book
Author: Victor Hirtzler

Summary

Victor Hirtzler’s The Hotel St. Francis Cook Book, a culinary manual from the early 20th century, offers precise recipes emphasizing traditional methods and ingredient harmony. Centered on components such as butter, cream, and parsley, it outlines techniques for roasting meats, preparing sauces, and achieving balanced flavors, reflecting the gastronomic norms of the time.

The text’s organized approach—based on exact measurements and detailed instructions—parallels contemporary cookbooks, establishing it as a practical resource for both professional kitchens and home cooks, where each recipe highlights the balance of texture, seasoning, and presentation.

Quotes from The Hotel St. Francis Cook Book (Victor Hirtzler)

Victor Hirtzler, The Hotel St. Francis Cook Book

“ Have your butcher prepare a breast of veal ready for stuffing. Use the same dressing as for chicken, and sew up the end so the dressing will not fall out while roasting. Put in the roasting pan one sliced onion and one carrot. Put in the veal and sprinkle with salt and pepper. Put bits of butter all over the top and roast in oven, basting often. It will take about an hour to cook in a moderate oven. Remove the veal to platter when done, and make a sauce by adding to the gravy in pan one cup of bouillon and one spoonful of meat extract, boil for five minutes, and strain. ”

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Source: Gutenberg

Victor Hirtzler, The Hotel St. Francis Cook Book

“ Squab pot pie, à l'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. ”

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Source: Gutenberg

Victor Hirtzler, The Hotel St. Francis Cook Book

“ In a casserole put one spoonful of melted butter, and when the casserole is hot put the piece of beef in it and fry brown on both sides. Put the beef on a platter, and add to the casserole one ounce of fresh butter and two spoonfuls of flour, let it become brown, then add the wine, water and vegetables used in the earthen pot, bring to the boiling point, put the beef in it and simmer until the beef is soft. Place the beef on a platter, and strain the sauce through a fine sieve. Garnish the beef with carrots, onions glacés, peas and potatoes. ”

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Source: Gutenberg

Victor Hirtzler, The Hotel St. Francis Cook Book

“ A good way is to put all the vegetables into a net as they can thus be withdrawn at once. Allow the meat to simmer gently on the side of the range, but do not let it come to a boil. When done cut in slices, not too thin, and garnish with the vegetables neatly arranged around the beef. Serve separately, either cream horseradish sauce, piquante, tomato, or bouillon horseradish sauce. A little of its own broth should be poured over the meat before serving.
Horseradish sauce in cream. Cream sauce with fresh-grated horseradish and salt and pepper. ”

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Source: Gutenberg

Victor Hirtzler, The Hotel St. Francis Cook Book

“ Cook one quarter pound of rice in one quart of milk for about one-half hour. The rice should be stiff when done. Add one pony of cream, one ounce of butter, two ounces of sugar, and mix well. Spread on a dish about one inch deep, and place on top some halved preserved peaches, or some fresh peaches cooked in syrup. Make a meringue paste with the whites of four eggs beaten stiff and a half pound of sugar. Cover the peaches with the meringue, using a pastry bag with a fancy tube. Dust over with powdered sugar, and bake in a rather cool oven until it becomes a little dry and brown. ”

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Source: Gutenberg

Victor Hirtzler, The Hotel St. Francis Cook Book

“ Place in frying pan about three tablespoonsful of lard and two or three slices of fat breakfast bacon. When bacon is brown remove, and strain the lard, being careful that it is not burned. Have the lard very hot and fry the chicken. When brown, and well done, remove the chicken and strain the lard again through a hair sieve, then return lard to range, and stir in thoroughly one tablespoonful of flour, being careful to have no lumps. Immediately before serving stir into the sauce one pint of cream, and let boil for one minute. Dress with the bacon and parsley in branches. ”

Victor Hirtzler

Summary

Quotes from The Hotel St. Francis Cook Book (Victor Hirtzler)

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