vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pannade Soup
From The Hotel St. Francis cook book, 1919
Serves 6
This is an excellent plain soup, good for digestion.
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 46. The excerpt below is the record exactly as published.
Pannade soup SUPPER Boiled sea bass, Hollandaise Golden buck Potatoes nature Chicken saute, Salonika Peas au cerfeuil Chiffonnade salad Biscuit glace Assorted cakes Coffee Poached eggs, Monnet Sully. Place a poached egg on a canape of chicken and pour Bearnaise sauce over it. Canape of chicken. Take the breast of a boiled fowl and chop very fine, season with salt and pepper, mix well with two ounces of sweet butter, and spread on fresh toast. Pannade soup. Take a half loaf of stale white bread, or some rolls, and put in a pot with three pints of water, season with salt and pepper, add one- quarter of a pound of butter, cover, and boil slowly for one hour. It will then be of the consistency of gruel. Mix the yolks of two eggs with a cup of cream and a half cup of milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.