Consomme Oriental

Ingredients

• Cut carrots
• and turnips
• one and one-half quarts of consomme
• an equal quantity of plain boiled rice

Method

1. 1

   Cut carrots and turnips into half moons, boil in salted water until soft, and serve in hot consomme with boiled rice.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 177. The excerpt below is the record exactly as published.

Consomme Oriental Ripe California olives Fillet of halibut, Cubaine Roast chicken Asparagus, Hollandaise New peas in butter Duchess potatoes Chiffonnade salad Fancy ice cream Assorted cakes Coffee Cold fonds d'artichauts, Du Barry. Boil four fresh artichoke bottoms in salt water, to which has been added the juice of a lemon. Also boil a head of cauliflower. When both are cold fill the bottoms with some of the cauli- flower, and cover with a well-seasoned thick mayonnaise sauce. Place each artichoke on a leaf of lettuce, and serve. Chilian salad. Place in a salad bowl equal parts of apple, celery and pimentos, all cut Julienne style. Serve with mayonnaise sauce. Lemon cake. Bake a sponge cake, as described elsewhere. Cut in three layers, and fill between with lemon butter filling. Glace the top with thin white icing flavored with lemon juice. Serve when the icing is dry. Orange cake. Same as lemon cake, but fill the cake with orange butter filling, and glace the top with pink icing flavored with orange. Serve with a slice of orange on top of each portion of cake. Lemon butter filling. One-half pound of sugar, four ounces of sweet butter, two lemons, the yolks of two eggs, and two whole eggs. Grate the lemon rinds into the sugar, squeeze in the juice of the lemons, add the eggs, yolks and butter, mix well, and stir over a slow fire until it thickens. Do not let it boil. Use cold. Orange butter filling. Prepare in the same manner as lemon butter fill- ing, but use oranges. Consomme Oriental. Cut carrots and turnips in the shape of half moons. Boil in salted water until soft, and serve in hot consomme with an equal quantity of plain boiled rice. Fillet of halibut, Cubaine. Cut four fillets of halibut, season with salt and pepper, and roll in flour. Heat two ounces of butter in a frying pan, then add the fish and saute on both sides until done. Put the fish on a platter and pour Creole sauce over it. Serve boiled rice separate. THE HOTEL ST. FRANCIS COOK BOOK 235 AUGUST 11 BREAKFAST LUNCHEON Grapenuts with cream Shrimp patties in cream Boiled eggs Calf's liver saute, Lyonnaise Dry toast German fried potatoes Ceylon tea Field salad Camembert cheese with crackers Coffee DINNER Potage Parmentier Pim olas Planked striped bass Venison chops, port wine sauce Hashed brown sweet potatoes Artichokes au gratin Endive salad Strawberry meringue Coffee Shrimp patties in cream. Make four patty shells and keep them hot. Wash one pound of picked shrimps in warm water. Make a pint of cream sauce, add the shrimps, season with salt and Cayenne pepper, and fill the patties. Serve on napkins, with parsley in branches, and a lemon cut in four. Calf's liver saute, Lyonnaise. Cut four slices of calf's liver about one inch thick. Season with salt and pepper, and roll in flour. Put two ounces of butter in a frying pan, and heat, add the liver and fry on both sides. When nearly done remove from the pan and place on a platter. Slice two onions very thin, put in the pan and fry until yellow. Then add one spoonful of flour, heat through, add a cupful of stock, bouillon, or hot water, season with salt and pepper, and add some chopped parsley and the juice of a lemon. Boil for a few minutes, and pour over the liver. Potage Parmentier. Cut four stalks of leek and one onion in thin slices. Put in a casserole with three ounces of butter, cover, and simmer until done. Then add two pounds of raw white potatoes cut in half inch squares, two quarts of bouillon or stock, and one quart of water, a handful of salt, and a bouquet garni. Boil slowly until the potatoes are done, remove the bouquet, taste to see if salt is needed, and add a little pepper and chopped parsley. Venison steak, port wine sauce. Cut four venison chops about one and one-quarter inches thick, and season with salt and pepper. Put a spoonful of melted butter in a saute pan, heat, then add the chops and saute until done. Place on a platter and pour port wine sauce over them. Port wine sauce. Make any kind of brown gravy after cooking venison chops, saddle, or any roast. Melt two spoonfuls of currant jelly in a casserole, in a wine glassful of port wine, and reduce one-half. Then add one cup of brown gravy, dish gravy, or sauce Madere, season with salt and pepper, and boil for five minutes. Serve with game or mutton. 236 THE HOTEL ST. FRANCIS COOK BOOK AUGUST 12 BREAKFAST LUNCHEON Fresh raspberries with cream Cantaloupe Omelet with fine herbes Eggs, Mollet, Bordelaise Crescents Broiled lamb chops Breakfast rolls String beans with parsley COCoa Browned mashed potatoes Dandelion salad German apple cake Coffee DINNER Consomme fermiere Radishes. Salted almonds Broiled lobster, maitre d'hotel Sweetbreads braise, St. Albans Roast squab, au jus Summer squash, au beurre Parisian potatoes Escarole salad Vanilla ice cream Orange cake Coffee Eggs Mollet, Bordelaise. Put four Eggs Mollet (which see) in a deep dish, and cover with sauce Bordelaise. Consomme fermiere. Put two ounces of butter in a casserole ; add equal parts of carrots, turnips, and cabbage cut in thin round slices the size of a silver quarter. Simmer until done, then drain off the butter, add one and one-half quarts of consomme

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