Consomme Parfait
From The Hotel St. Francis cook book, 1919
Serves 4
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 17. The excerpt below is the record exactly as published.
Consomme parfait Pimentos a 1'huile Sand dabs, meuniere Leg of lamb, Boulangere Chiffonade salad Rolled oats pudding Coffee Eggs Chipolata. Make some shirred eggs and garnish with sauce Madere, to which has been added two small roasted onions, two heads of mushrooms, two small French carrots, three boiled chestnuts, and two very small fried sausages. Consomme parfait. To one pint of lukewarm consomme tapioca add four raw beaten eggs
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