Consomme Daumont
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 84. The excerpt below is the record exactly as published.
Consomme Daumont Baked shad, with raisins Chicken saute, Austin Jeanette potatoes Carrots, Vichy Lettuce salad Charlotte Russe Coffee Codfish cakes. Prepare the fish as for codfish balls. Form into flat cakes about one inch thick and two and one-half inches in diameter. Roll in flour and fry in melted butter. Serve on napkin with lemon and parsley in branches. Poached eggs, Paulus. Put four very soft poached eggs on four slices of toast, cover with cream sauce with sliced truffles, sprinkle with grated cheese, and bake in hot oven just long enough to become slightly brown. Consomme Daumont. To some chicken force meat add some truffles chopped fine, mix well and form into small dumplings. Cook the dumplings in consomme. Cut two turnips in small squares and boil in salt water. When done add to the consomme, with one-half cup of boiled rice, and croutons souffles prepared with grated cheese
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