vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Consomme Ab-del-cader
From The Hotel St. Francis cook book, 1919
Serves 8
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 131. The excerpt below is the record exactly as published.
Consomme Ab-del-cader Aiguillettes of turbot, Bayard Roast sirloin of beef, fermiere Lettuce salad Souffle glace, St. Francis Assorted cakes Coffee Scrambled eggs with cheese. Mix ten eggs with one-half cup of cream, and one-half cup of grated Parmesan or Swiss cheese; season with salt and pepper to taste. Melt two ounces of butter in a casserole, add the eggs, and scramble. Beignets souffles. One pint of water, one-quarter pound of butter, one- half pound of flour, nine eggs, and a pinch of salt. Put the butter and salt in the water and bring to a boil. Stir in the flour with a wooden spoon, and work well until it is a smooth paste. Remove from the fire and work in the eggs, one by one. Form in the size of a walnut, and drop into hot lard with a soupspoon, and fry until well browned. The fritters will turn by themselves while frying. When done roll in powdered sugar to which has been added a little cinnamon, and serve on a napkin. Consomme Ab-del-cader. Cut some carrots and turnips in half-moon shape, and boil in salted water. Cut some royal in the same shape. Also have some profiteroles. Put equal quantities of each in hot consomme, and also one poached yolk of an egg for each person. Have the consomme well seasoned
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