Frenchside
Mashed Potatoes au Gratin
From The Hotel St. Francis cook book, 1919
Serves 4
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 13. The excerpt below is the record exactly as published.
Mashed potatoes au gratin Brie cheese and crackers Coffee DINNER Potage gentilhomme Fish dumplings, cream sauce Small tenderloin steak, Florentine Romaine salad, Roquefort dressing English breakfast tea ice cream Assorted cakes Coffee Deviled turkey's legs, with chow chow. Use the legs from a boiled or roasted turkey. Season with salt and pepper, spread some French mustard all over the surface, roll in bread crumbs, and broil ; or fry in pan with a piece of butter. When nice and brown dish up on platter, and garnish with large leaves of lettuce filled with chow chow. Mashed potatoes au gratin. Put some mashed potatoes in a buttered shirred egg dish or pie plate. Sprinkle with grated Parmesan or Swiss cheese, put small bits of butter on top
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