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Pancakes with Raspberry Syrup
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 200. The excerpt below is the record exactly as published.
Pancakes with raspberry syrup Coffee Eggs Moliere. Cut off the tops from four medium tomatoes, scoop out the insides, season with salt and pepper, lay an egg Mollet in each, and fill to the top with cream sauce to which has been added a few slices of mush- rooms and truffles. Sprinkle with bread crumbs, and bake in hot oven until brown on top. Frogs' legs, Greenway. Heat two ounces of butter in a saute pan ; then add two dozen hind legs of frogs, cut in two and seasoned with salt and pepper. Toss for two minutes in the pan over the fire; then sprinkle with a spoonful of flour, and toss again ; then add a half glass of white wine and one large cup of chicken broth, and simmer for five minutes. Then bind with the yolks of two eggs mixed with one-half cup of cream, add a little chopped tarragon, chives and parsley. Serve in chafing dish. Sauce Maximilienne. Add some chopped truffles to lobster sauce. Filet mignon, Du Barry. Broiled filet mignons garnished with fresh bottoms of artichokes filled with cauliflower; and with a sauce Madere to which has been added some sliced canned French mushrooms. Pancakes with raspberry syrup. Make a French pancake dough or batter
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