Cream of Parsnips

Ingredients

• six parsnips
• one pint of chicken broth
• one pint of cream sauce
• one pint of thick cream
• two ounces of sweet butter
• season with salt and pepper

Method

1. 1

   Peel and slice parsnips, boil in chicken broth until soft.

2. 2

   Add cream sauce, boil for ten minutes, then sieve.

3. 3

   Return to vessel, add thick cream and butter before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 95. The excerpt below is the record exactly as published.

Cream of parsnips Ripe olives Tomcods, Montmorency Chicken saute, Madeleine Alligator pear salad Omelette au cognac Coffee Pickled salmon, St. Francis. Cut in small pieces two pounds of raw salmon and put in saute pan, add a can of sliced cepes, a cupful of sliced sour pickles, one-half cup of sliced green olives, a glass of white wine, a pint of tomato ketchup, one spoonful of salt, one tablespoonful of paprika, and four peeled tomaotes, squeezed and cut in small pieces. Put on fire, bring to the boiling point, set on back of the stove and let stand for a half hour. Then put in earthen jar and place in ice box. Serve cold. Eggs, Commodore. Cook the eggs en cocotte, just before serving pour a little Bearnaise sauce on top. Hashed fillet of beef, Sam Ward. Take the unused portions of roasted or larded tenderloin of beef and cut in small squares. Also an equal amount of boiled potatoes cut in the same way. In a saute pan put one chopped onion and two green peppers cut in small dices, with two ounces of butter. Simmer until soft, then add the potato and meat, one cup of bouillon, or two cups, if necessary, season with salt, cover, put in oven and cook for thirty minutes. Serve on platter with chopped parsley on top, and garnished with small pieces of toast. Cream of parsnips. Peel and slice six parsnips and put in vessel with one pint of chicken broth, boil, and when soft add one pint of cream sauce. Boil for ten minutes and then pass through a fine sieve. Put back in vessel, add one pint of thick cream, season with salt and pepper, and add two ounces of sweet butter

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