Consomme Tapioca, Ecrevisse Butter

Ingredients

• two quarts of consomme tapioca
• three ounces of ecrevisse butter
• a little Cayenne pepper
• a pony of cognac

Method

1. 1

   Make consomme tapioca and add ecrevisse butter while boiling.

2. 2

   Season with Cayenne and cognac before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 190. The excerpt below is the record exactly as published.

Consomme tapioca, ecrevisse butter California ripe olives Sand dabs, meuniere Roast turkey, cranberry sauce Green corn Spinach with eggs Rissolee potatoes Cold artichoke, vinaigrette Roman punch Assorted cakes Coffee Eggs Benoit. Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each ; and a head of fresh mushrooms saute in butter on top of each egg. Cover with Madeira sauce. English mutton chop, Kentucky sauce. Broil the chop. Serve Kentucky sauce separate. Kentucky sauce. Put in a casserole one pint of claret, half a pint of whiskey or cognac, one pint of chicken broth, half a pint of tomato ketchup, quarter of a pound of brown sugar, a little salt and one-half teaspoonful of tabasco sauce. Bring to a boil, and thicken with one-half cup of corn starch mixed with a little cold water. Boil for ten minutes, and then strain. Serve with mutton or game. Stewed dried fruit (in general). Take pears, apricots, peaches, figs, or other fruit, and soak in cold water for about one hour. Then drain, add a little sugar, to taste, and boil until soft. Allow to become cold before serving. Consomme tapioca, au beurre d'ecrevisses (ecrevisse butter). Make two quarts of consomme tapioca, and while boiling add, little by little, three ounces of ecrevisse butter. When the butter is melted, and while the soup is boiling, add a little Cayenne pepper and a pony of cognac

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