vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Corn a la Marie
From The Hotel St. Francis cook book, 1919
Serves 1
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 194. The excerpt below is the record exactly as published.
Corn a la Marie Potato croquettes Lima beans in butter Chicory and romaine salad Vanilla ice cream Lady cake Demi tasse Baked oysters, Cruyere. Season one dozen oysters on the half shell with salt and pepper, lay on each a very thin slice of Swiss cheese, put a small bit of butter on top, and bake in a very hot oven for six minutes. Serve in the shells, on a platter, garnished with quartered lemons. Mirlitons au rhum. Beat until very light, six eggs, six ounces of pow- dered sugar, and six ounces of almonds chopped very fine. Then add two tablespoonfuls of rum, one ounce of flour, and four ounces of melted butter. Pour into tartalette moulds, that have been lined with very thin dough. Dust the tops with powdered sugar, and bake in a rather hot oven. Glace the tops with thin icing flavored with rhum. Potage Ruffo. Mix one quart of puree of tomato soup with one pint of consomme, add one-half pound of macaroni that has been boiled in salted water, and cut in pieces one-half inch long. Serve grated cheese separate. Corn a la Marie. Put two ounces of butter and two peeled and quartered tomatoes in a casserole, and simmer for five minutes. Then add the corn cut from six boiled ears, season with salt, pepper, and a pinch of sugar
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