Consomme with Noodles
From The Hotel St. Francis cook book, 1919
Serves 6
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 220. The excerpt below is the record exactly as published.
Consomme with noodles Celery. Radishes Fillet of halibut, Pondicherry Roast chicken Chestnuts Boulettes Artichokes, Hollandaise Potato croquettes Endive salad Vanilla ice cream Alsatian wafers Demi tasse Eggs, Sarah Bernhardt. Soak half a pound of salt codfish in water over night, then boil for ten minutes, and shred it. Put twelve beaten eggs in a casserole, season with a little salt and pepper, add two chopped truffles, the shredded codfish, and half a cup of thick cream; and then scramble. When done dish up in a deep china dish and lay sliced truffles heated in butter, on top. Consomme with noodles. Boil one-half pound of noodles in salted water. When done add them to two quarts of hot consomme
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