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Boiled Codfish, Flamande
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 184. The excerpt below is the record exactly as published.
Boiled codfish, Flamande Potatoes, natural Sweetbreads, sans gene Roast turkey, cranberry sauce Broiled sweet potatoes Stewed corn Sliced tomatoes, vinaigrette Corn starch blanc mange with sabayon Coffee Eggs Meyerbeer. Shirred eggs with a broiled split lamb's kidney and a slice of truffle on top of each one. Pour a little sauce Madere over the white of the eggs. Potage brunoise, with rice. To three pints of consomme brunoise add one-quarter of a pound of boiled rice. Boiled codfish, Flamande. Put three slices of fresh codfish, cut about one and one-half inches thick, in a kettle with water. Season with salt, add one-half glass of vinegar
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