Chicken Broth, San Remo
From The Hotel St. Francis cook book, 1919
Serves 6
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 210. The excerpt below is the record exactly as published.
Chicken broth, San Remo Celery Oysters, Victor Hugo Small tenderloin steak, Cercle Militaire Peas in cream Pont Neuf potatoes Chiffonnade salad Philadelphia vanilla ice cream Assorted cakes Demi tasse Eggs Belley. Slice some smoked beef very fine, parboil, and add to plain scrambled eggs, with a little chopped chives. Chicken broth, San Remo. Make two quarts of plain chicken broth, add to it one-half cup of sliced soft-boiled carrots, and one cup of boiled rice
Cook this with the app: pantry check, scaling, and the assistant.