Beets a la Russe

Ingredients

• a dozen boiled beets
• two ounces of butter
• six leaves of fresh mint

Method

1. 1

   Slice beets, sauté in butter, season, simmer for five minutes.

2. 2

   Add chopped mint before serving.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 151. The excerpt below is the record exactly as published.

Beets a la Russe Green corn saute Gauffrette potatoes Biscuit glace, pistachio Assorted cakes Coffee Cauliflower salad. Boil two heads of cauliflower in salt water for ten minutes. Allow to become cold, and serve in salad bowl with French dress- ing, or mayonnaise sauce. Potage Honolulu. Put on the fire a soup hen, in three quarts of water ; season with a tablespoonful of salt, and bring to a boil. Then add one bouquet garni, three onions, three green peppers, and three-quarters of a pound of rice. When the hen is boiled soft remove it, with the bouquet garni and the peppers. Strain the rice, onions and broth through a fine sieve, and put back in the casserole. Bring to a boil, and bind with the yolks of two eggs mixed with a cup of cream. Season well with salt and Cayenne pepper, and add three canned red peppers cut in small squares, before serving. Stuffed clams. Remove the clams from twenty-four large Little Necks. Wash the shells very clean, so there will be no sand in them. Chop the clams, and mix with three fresh mushrooms chopped fine, one truffle, a little chopped parsley and three ounces of butter. Season with salt and pepper, and then fill the shells. Place on a pan, sprinkle with grated cheese, put a small piece of butter on top of each, and bake in the oven for fifteen minutes. Serve on a napkin, with parsley, and lemons cut in half. Chicken saute, Lafitte. Cut a spring chicken in four, and season with salt and pepper. Put two ounces of butter in a saute pan, heat, and then add the chicken. Cook until golden yellow, then sprinkle with a tablespoonful of flour and cook until the flour is yellow. Then add half a glass of claret and a cup of stock, bouillon or chicken broth. In another frying pan put a spoonful of olive oil, heat, then add a can of cepes, toss them while cooking slightly, and add to the chicken. Peel one tomato, cut in eight, and also add to the chicken. Simmer together for twenty minutes. Then place the chicken on a platter ; boil the sauce for five minutes more, season well with salt and pep- per, add some chopped parsley, and pour over the chicken. Lay six fleurons around the platter. Beets a la Russe. Slice a dozen boiled beets, put in a saute pan with two ounces of butter, season with salt and pepper, and simmer for about five minutes. Just before serving add six leaves of fresh mint

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