Chicken Soup, Bresilienne
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 142. The excerpt below is the record exactly as published.
Chicken soup, Bresilienne Celery Striped bass, Buena Vista Chicken fricassee, a 1'ancienne Asparagus, sauce mousseline Pate de foie gras, a la gelee Lettuce salad Pancakes, Lieb Coffee Salad Bretonne. Soak one pound of white beans in cold water over night. Then put on fire in two quarts of water, add a little salt, one carrot, one onion, and a bouquet garni. Cover, and boil until soft. Then remove the vegetables, drain off the water, and set the beans in a cool place. When cold put them in a salad bowl, and in the center place two tomatoes peeled and cut in small squares. Sprinkle with one teaspoonful of salt, one-half tea- spoonful of fresh-ground black pepper, one-third cup of white wine vinegar, two-thirds of a cup of olive oil, and a little chopped parsley. Some chopped chives may also be added if desired. Mix on the table. Chicken soup, Bresilienne. One pint of consomme tapioca, one pint of thick consomme brunoise, and the breast of a fowl cut in small squares
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