Fish Patties, Bagration
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 282. The excerpt below is the record exactly as published.
Fish patties, Bagration Veal kidney roast Turnips glaces Gendarmes potatoes Celery root, field and beet salad Bavarois au chocolat Macaroons Coffee j Consomme Orleans. Boiled barley well-washed so it will not discolor the soup, small chicken dumplings, peas, one peeled tomato cut in very small squares, and some chopped chervil. Put in consomme just before dishing up. Poached eggs, Diane. Line a tartelette mould with paste and fill with raw white beans to support the walls, and bake in oven. Then throw out the beans and fill with tomatoes saute in butter, place a poached egg on top, cover with Hollandaise sauce, and put in hot oven for a second. Tripe a la Creole. Cut two pounds of boiled tripe in strips, put in cas- serole one pint of Creole sauce and boil for thirty minutes. Serve with boiled rice. Potage Alexandra. Half veloute of chicken and half cream of potatoes. Veal kidney roast. Secure a loin of veal with the kidneys left in, roll, season well and roast in the same manner as shoulder of veal. Fish patties, Bagration. Small pieces of sole, twelve oysters, and twelve Little Neck clams boiled in white wine. Drain and add six heads of French mushrooms sliced, one sliced truffle, and enough white wine sauce
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