Chicken Broth
From The Hotel St. Francis cook book, 1919
Serves 4
The cooked fowls may be used for sandwiches, chicken salad, chicken a la King, etc.
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 239. The excerpt below is the record exactly as published.
chicken broth or bouillon to the puree of tomatoes. Serve bread crumbs fried in butter Boiled codfish or any white fish. Put fish in cold water. Add cup of 322 THE HOTEL ST. FRANCIS COOK BOOK milk to keep it white. Salt and boil. When done let stand for ten minutes. Serve on napkins with small boiled potatoes, parsley in branches, and quart- ered lemons. Egg sauce. Add some chopped boiled eggs to cream sauce. Sprinkle with a little chopped parsley. Cream or Bechamel sauce. Melt two ounces of butter in two ounces of flour. When warm, but not brown, add one pint of boiling milk. Stir well and cook for a few minutes. Strain. String beans. Boil in salt water. Place in pan, add piece of butter and salt and pepper. Escarole salad. Serve with French dressing. This salad goes well with piece of bread rubbed with garlic, and served in bowl. Chicory salad. Serve with French dressing. Use crust of bread rubbed with garlic if desired. OCTOBER 29 BREAKFAST LUNCHEON Stewed prunes Chicken broth in cups Pettijohns in cream Lamb hash Ham and eggs Cheese balls Rolls Lettuce salad Tea Coffee DINNER Little Neck clams on shell Giblet soup, English style Frog legs, saute a sec Roast teal duck Fried hominy and currant jelly Boiled artichokes, Hollandaise sauce Romaine salad Philadelphia ice cream Macaroons Coffee Pettijohns. To one quart of boiling water add eight ounces of Petti- johns. Cook ten minutes. Salt. Serve cream separate. Fried ham. Thin slices of raw ham fried in butter. If fried too much ham will get hard. Fried eggs. Use strictly fresh eggs and fry in hot butter. Salt and pepper. Ham and eggs. Put ham in frying pan and fry one side. Turn, and crack eggs on top and fry. Chicken broth. Put to boil in cold water two fat soup hens. Skim well, add one-half onion, a little celery, salt to taste
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