Consomme Venitienne

Ingredients

• one and one-half spoonfuls of flour
• three whole eggs
• a little salt
• a quart of boiling consomme

Method

1. 1

   In a bowl mix one and one-half spoonfuls of flour with three whole eggs and a little salt.

2. 2

   Let this run through a colander into a quart of boiling consomme.

3. 3

   Continue boiling for two minutes.

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 119. The excerpt below is the record exactly as published.

Consomme Venitienne Fillet of halibut, Lilloise Tournedos, Bayard Jets de houblons Potatoes a la Reine Green corn Hearts of romaine, egg dressing Mousse au chocolat Small cakes Coffee Fried eggs with chives. Put an ounce of butter in a frying pan, break four eggs into the pan, season with salt and pepper, sprinkle some chives, chopped very fine, on top of the eggs, and fry. Blood pudding, sauce Robert. Get two pounds of blood pudding from the butcher, put in frying pan with one ounce of melted butter, and fry for about fifteen minutes. Serve on a platter covered with sauce Robert. Apple turnovers. Roll out some puff paste about one-eighth inch thick. Cut with a round cutter about four inches in diameter. Wet the edges with water, place a spoonful of chopped apples mixed with sugar and a little cin- namon on the center, and fold over, bringing the edges together, press a little, wash the top with beaten eggs and bake. When nearly done dust some powdered sugar on top, and return to oven until glaced. Consomme Venitienne. In a bowl mix one and one-half spoonfuls of flour with three whole eggs and a little salt. Let this run through a colander into a quart of boiling consomme

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