Chicory Salad

Ingredients

• chicory
• French dressing
• crust of bread
• rubbed with garlic

Method

1. 1

   Serve chicory with French dressing.

2. 2

   Use crust of bread rubbed with garlic if desired.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

Chicory salad Vanilla ice cream Lady fingers Coffee Hominy. To one quart of boiling water add eight ounces of hominy. Cook twenty minutes. Salt to taste. Serve cream separate. Scrambled eggs plain. Beat six eggs, add two ounces of butter, spoonful of cream and a little salt and pepper. Stir on fire with a wooden spoon until cooked. Scrambled eggs with smoked beef. Slice the beef very thin. Boil in water for a few minutes, add the eggs and serve on toast. Canape of caviar. Spread caviar, which has been kept on ice, on thin toast. Sprinkle thick with chopped hard-boiled eggs all around. Garnish with leaf of lettuce filled with chopped onion, parsley in branches, and one- fourth of a lemon. Serve on napkin. Hungarian goulash. One pound of shoulder of veal, one pound loin of lean pork. Cut in pieces one inch square. Mix a little flour, salt, pepper and plenty of paprika. Put in sauce pan a piece of butter, two chopped onions and the fat from the loin of pork. Simmer till brown, then add the meats and flour ; a little bouillon, stock or water ; one-half cup of puree of tomatoes, a little thyme, one bay leaf, one clove and a little chopped parsley and celery. Cover tight and cook for three-quarters of an hour. Then add three potatoes cut the same as the meat, and cook till done. Beef goulash. Same as the above except use beef, and the fat of pork, only. Potato croquettes. Boil one pound of potatoes. Pour off water and let evaporate well. When quite dry mash fine, mix with the yolks of two eggs, salt and pepper. Roll on floured board into the form of a large cork. Dip in flour, then in beaten raw eggs, then in bread crumbs, and fry in swimming lard. Puree of tomatoes. Put in sauce pan one sliced onion, a little celery and leek, one bay leaf, one clove, a spoonful of whole peppers, piece of butter, piece of hambone or pig skin, and allow to simmer. Then add one gallon of fresh or canned tomatoes, salt, and a teaspoonful of sugar. When cooked add a piece of butter. Strain well. Puree of tomato soup. Add some 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

Cook this with the app: pantry check, scaling, and the assistant.