Consomme
From The Hotel St. Francis cook book, 1919
Serves 4
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 237. The excerpt below is the record exactly as published.
Consomme in cup Lamb chops with bacon Salted almonds Boiled eggs Loin of pork, apple sauce Rolls Lettuce salad Coffee Meringue glacee a la vanille Black coffee DINNER Puree of peas, Varsovienne Olives Celery Sand dabs, saute meuniere Roast chicken Mashed potatoes Canned asparagus, sauce Hollandaise Escarole salad, French dressing Omelet with strawberries Coffee Oatmeal. To one quart of water, boiling, add eight ounces of cracked wheat. Boil for one-half hour. Salt. Consomme. Mix one-half pound of beef, chopped fine, with one white of an egg. Add slowly one quart of stock
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