Consomme Valencienne

Ingredients

• one-half pound of rice
• one quart of hot and well-seasoned consomme
• some small leaves of chervil
• Grated Swiss cheese should be served separate

Method

1. 1

   Boil rice in salted water, cool, and serve in hot consomme.

2. 2

   Add chervil before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 136. The excerpt below is the record exactly as published.

Consomme Valencienne Carciofmi. Queen olives Frogs' legs, saute, Dilloise Porterhouse steak, Jolly Fresh Lima beans Julienne potatoes Endives salad Chocolate and coffee bouchettes Demi tasse Waffles, special. One-half pound of flour, one teaspoonful of baking powder, one spoonful of sugar, one ounce of melted butter, one-half pint of milk, one pinch of salt, three yolks and three whites of eggs. Mix the baking powder with the flour, then add the sugar, salt, yolks of eggs, butter and milk, and make a batter that should not be too stiff and hard. Beat the whites of eggs very hard, add to the batter, and mix well. Bake in a well-greased hot iron. (If possible use sour milk.) Poached eggs, Bombay. Put some boiled rice on a platter, lay four poached eggs on top, and cover with curry sauce. Consomme Valencienne. Boil one-half pound of rice in salted water, cool ; and serve in one quart of hot and well-seasoned consomme. Before serving add some small leaves of chervil, which should be specially selected. Grated Swiss cheese should be served separate

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