Consomme Florentine

Ingredients

• In consomme
• plain boiled spinach
• thin pancake

Method

1. 1

   In consomme, add small pieces of boiled spinach and thin pancake cut the same way.

2. 2

   Serve grated cheese separately.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 38. The excerpt below is the record exactly as published.

Consomme Florentine Ripe olives Fillet of sole, Bercy Sweetbreads braise, with peas Roast squab, au jus. Gauffrette potatoes Cold asparagus, mustard sauce Coupe Lyonnaise. Assorted cakes. Coffee Fillet of herring, marine. Take two marinated herrings, remove the skins and bones, and cut in long strips. Put on platter, strain a little of its own sauce over them, and decorate with sliced lemons. Minced tenderloin of beef, a 1'estragon. Slice one pound of tenderloin of beef in strips one-eighth inch thick and two inches wide, using trimmings or the end piece. Put two ounces of melted butter in frying pan, and when red- hot add the slices of meat, season with salt and pepper, and fry very quickly over a hot fire; about one minute is required. Then remove the meat and sprinkle the pan with one spoonful of flour, and allow to become brown, then add one cup of bouillon or stock, boil for five minutes, add one teaspoonful of chopped fresh tarragon, and test as to seasoning. Then add one ounce of fresh butter and the juice of one lemon. Pour over the fillets, which have been kept warm in a deep dish. Consomme Florentine. In consomme put some plain boiled spinach cut in small pieces, also thin pancake

Cook this with the app: pantry check, scaling, and the assistant.