Cream of Summer Squash

Ingredients

• three ounces of butter
• two pounds of peeled summer squash
• two small spoonfuls of flour
• two quarts of chicken or other clear white broth
• one pint of boiling thick cream

Method

1. 1

   Melt butter, add squash and simmer for fifteen minutes.

2. 2

   Sprinkle with flour, heat through, then add broth.

3. 3

   Boil for ten minutes, season, strain, and add cream before serving.

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

Cream of summer squash Dill pickles. Salted almonds Fillet of flounder, Norvegienne Roast tenderloin of beef, Boucicault Julienne potatoes Hearts of romaine salad Red currant water ice Assorted cakes Demi tasse Eggs Andalouse. Make a risotto, place it on a platter, lay a poached egg on top, and cover with sauce Hollandaise. Pour tomato sauce around the rice to cover the bottom of the platter. Cream of summer squash. Put three ounces of butter in a casserole, add two pounds of peeled summer squash cut in small pieces, and simmer for fifteen minutes. Then sprinkle with two small spoonfuls of flour, heat the flour through, and then add two quarts of chicken or other clear white broth. Boil for ten minutes, season with salt and pepper to taste, strain through a fine sieve, put back in the casserole, and before serving add one pint of boiling thick cream

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