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Consomme Du Barry
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
Nutrition per serving
28Calories
2 gProtein
5 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories28 kcal
Protein1.6 g
Carbohydrates4.7 g
Fiber2 g
Total Fat0.2 g
Sodium20 mg
Potassium274 mg
Calcium20 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C67 mg
Folate97 mcg
Water93 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 52. The excerpt below is the record exactly as published.
Consomme Du Barry Queen olives Fillet of sole, Turbigo Veal kidney roast Carrots in butter Mashed potatoes Chicory salad Fried cream Coffee Scrambled eggs with truffles. Cut a truffle in small dices and put in sauce pan, on the range, with one ounce of butter. When hot add six beaten eggs, a little salt and pepper, one spoonful of cream, and then scramble in the usual manner. Dish up and lay six slices of heated truffles on top. Potato omelet. Cut a boiled potato in small dices. Put one ounce of butter in a frying pan with the potato, and fry until brown, then add six beaten eggs, season with salt and pepper, and cook into an omelet in the usual manner. Consomme Du Barry. Boil a cauliflower in salt water. When done cut the tips of the flowers from the stems and add to boiling consomme
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