vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Imperial Salad
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 145. The excerpt below is the record exactly as published.
Imperial salad Baked beans, Boston style Broiled lamb chops Rolls Red kidney beans Coffee Souffle potatoes St. Francis cheese, with crackers Demi tasse DINNER Potage St. Marceau Fillet of sole, Montmorency Sweetbreads braise, Princess Chateau potatoes Roast chicken Chiffonnade salad Corn starch pudding Coffee Imperial salad. Equal parts of sliced tomatoes, sliced artichoke bottoms, and fresh peas. Put them in a salad bowl, cover with mayonnaise sauce, and lay some sliced truffles
Cook this with the app: pantry check, scaling, and the assistant.