Consomme Alexandria
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 170. The excerpt below is the record exactly as published.
Consomme Alexandria Lyon sausage. Antipasto Boiled brook trout, mousseline Potatoes, nature Roast saddle of mutton, currant jelly, mint sauce String beans in butter Broiled tomatoes Escarole and chicory salad Souffle au fromage Coffee Eggs a la Patti. Make a chicken hash in cream and put on a platter. Lay four poached eggs on top, and one slice of truffle on top of each egg. Pour sauce Madere around the hash. Puff paste roses. Roll out some puff paste about one-eighth inch thick, and out with a star cutter. Brush over with a little water, and fold the points of the stars to the center. Bake, and when nearly done dust with powdered sugar, and return to oven to finish baking. The cakes will puff up like a rose. Fill with jelly and serve. Consomme Alexandria. Add one cupful of boiled white meat of chicken, cut in small dices, to three pints of consomme brunoise. Orange or lemon brandy, for flavoring
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