Consomme Creole
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 140. The excerpt below is the record exactly as published.
Consomme Creole Salt codfish, Biscayenne Braised sweetbreads, sauce Soubise Roast squab Boiled onions Broiled fresh mushrooms Chateau potatoes Lettuce and grapefruit salad Baked blackberry roll Coffee Cold poached eggs, a 1'estragon. Select four nice lettuce leaves and place a cold poached egg on each. Cover with sauce mayonnaise, and lay four leaves of tarragon crosswise over each egg. German huckleberry cake. Line a cake pan, that will hold enough for six persons, with thin dough. (See dough for German cake). Fill with cleaned huckleberries, sprinkle on a handful of sugar mixed with a little powdered cinnamon, and bake. Then mix one-quarter pound of sugar with one pint of milk and three eggs, and strain. Pour this over the cake when it is nearly done, and set back in oven for a few minutes until the custard is set. When cold dust with powdered sugar. Consomme Creole. Peel and cut in small squares, two raw tomatoes, and add to a quart of boiling consomme. Also add a cupful of boiled rice, and season with a little Cayenne pepper
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