Cepes Tyrolienne (Cold)

Ingredients

• one carrot
• one celery root
• one chopped onion
• two ounces of butter
• one glass of white wine
• one-half cup of tomato sauce
• one can of sliced cepes

Method

1. 1

   Dice carrot and celery root, sauté with onion and butter.

2. 2

   Add white wine and reduce, then add tomato sauce and cepes.

3. 3

   Serve cold.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 21. The excerpt below is the record exactly as published.

Cepes Tyrolienne (cold) Fancy ice cream Cakes Coffee Grapefruit with chestnuts. Cut a grapefruit in two and cut free the sections with a pointed knife. Pour a little maraschino in the center, and place a marron glace (candied chestnut) on top. Deviled crabs. Simmer the flakes of two crabs and one-half of a chopped onion in butter. Season with salt and Cayenne pepper, add two cups of thick cream sauce, one dash of Worcestershire sauce, one spoonful of English mustard, and a little chopped chives. Bring to a boil, and bind with the yolks of two eggs. Then fill the crab shells, spread a little French mustard over the top, sprinkle with bread crumbs, place a small piece of butter on each, and bake in the oven. When brown serve on napkin with lemon and parsley. Potage tapioca, Crecy. Half consomme tapioca and half potage Crecy, mixed. No croutons. Stewed tomatoes. Peel six tomatoes, and cut in four. Squeeze out half of the juice, and put the tomatoes in a vessel with three ounces of butter, season with salt, pepper and a pinch of powdered sugar, cover, and simmer until done. Cepes Tyrolienne (cold). Cut in small dices one carrot and one celery root, and put in casserole with one chopped onion and two ounces of butter. Simmer. Then add one glass of white wine and reduce. Then add one-half cup of tomato sauce, some chopped chervil, and one can of sliced cepes

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