Pepper Sauce
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 118. The excerpt below is the record exactly as published.
pepper sauce Hollandaise potatoes Shad roe, Bordelaise Peas and carrots in cream Lettuce and grapefruit salad Jelly roll Demi tasse Potage, Albert. Two-thirds puree of potato soup and one-third very thick Consomme Julienne. Boiled lake trout, pepper sauce. Put two trout in a fish kettle filled with water. Season with salt, add a sliced onion, one carrot, a bouquet garni, and a spoonful of whole black peppers tied in a cheese cloth. Boil until done. Put the fish on a napkin, and garnish with small round boiled potatoes, parsley in branches, and quartered lemons. Serve pepper sauce separate. Pepper sauce. Crush with a bottle on a hardwood table or marble one spoonful of whole black peppers. Put the crushed peppers in a casserole with a glass of white wine. Boil until nearly dry, add a pint of cream sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.