Consomme Garibaldi

Ingredients

• one-quarter pound of spaghetti
• a dozen green queen olives

Method

1. 1

   Boil spaghetti and cut into one-inch pieces.

2. 2

   Cut olives Julienne style, add to three pints of hot consomme with spaghetti.

3. 3

   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 158. The excerpt below is the record exactly as published.

Consomme Garibaldi Salami Sand dabs, saute meuniere Mutton chops, maison d'or String beans in butter Stewed tomatoes Mashed potatoes Roast squab Lettuce salad French pastry Assorted fruit Coffee Chicken jelly. Clarify three quarts of good chicken broth with the whites of six eggs. Soak two leaves of gelatine in water, and add to the broth. Boil for twenty minutes, and strain. Set in ice box to become firm. Cold beef a la mode. Take two pieces of rump of beef weighing about six pounds each, season with salt and pepper, place in a vessel with a spoonful of fat or butter, and roast until nice and brown all over. Then sprinkle with two spoonfuls of flour, and cook until flour is brown. Then add one quart of boiling water and a pint of claret, one bouquet garni, twenty-four small raw French carrots, twenty-four small white onions fried in butter, and four quartered tomatoes. Cover, and boil in the oven. Remove the carrots and onions when soft, and continue cooking the beef until well done. Put the beef in an earthern pot and lay the carrots and onions around it. Reduce the sauce, by boiling, to half its volume, and strain over the beef. Prepare the day before using, so it will have sufficient time to become cold. Boiled custard. The yolks of four eggs, three whole eggs, one ounce of corn starch, one quart of milk, and flavoring. Put all of the eggs, corn starch, half of the sugar, and a few drops of the milk into a bowl and mix well together. Boil the remainder of the milk and the other half of the sugar ; pour over the egg mixture, and cook until it thickens. Then take off the fire, add the flavor- ing, mix well, and serve either in cups or saucers. Tipsy parsons. Cut some slices of sponge cake about one-half inch thick. Soak them in sherry wine, and place them in saucers. Cover the top with boiling custard, and serve. Vanilla custard with meringue. Make some boiled custard flavored with vanilla. Pour in saucers, place a half meringue shell on each, and serve. Macaronade Celestine. Soak some macaroons in maraschino. Place in a saucer and pour boiling custard over them. THE HOTEL ST. FRANCIS COOK BOOK 207 Bouchettes Palmyra. Soak some bouchettes in kummel, place them on saucers, and pour boiling custard over them. Consomme Garibaldi. Boil one-quarter pound of spaghetti and cut in pieces one inch long. Cut a dozen green queen olives

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