Consomme Inauguration
From The Hotel St. Francis cook book, 1919
Serves 8
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 168. The excerpt below is the record exactly as published.
Consomme Inauguration Salted pecans Mousse d'ecrevisses (fish) Roast ribs of beef, Yorkshire pudding Stewed corn Green peas Mashed potatoes Watercress salad Chocolate ice cream Assorted cakes Coffee Poached eggs, Perigordine. Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with sauce Perigordine. Consomme Inauguration. Equal parts of Julienne, small chicken dump- lings, and Italian paste, served in hot consomme
Cook this with the app: pantry check, scaling, and the assistant.