Pig's Feet, St. Menehould
From The Hotel St. Francis cook book, 1919
Serves 1
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 146. The excerpt below is the record exactly as published.
Pig's feet, St. Menehould Rolls Cottage fried potatoes Succotash English breakfast tea Coffee blanc mange Assorted cakes Demi tasse DINNER Little Neck clams Consomme Marie Louise Ripe olives. Salted pecans Halibut, Boitel Larded sirloin of beef, Lili Potato pancakes Wax beans in butter Celery Victor Brandied peaches Vanilla ice cream Macaroons Coffee Crab cocktail, Cremiere. Same as Crab cocktail, Victor (see March 24), with the addition of a little whipped cream on top. Cottage fried potatoes. Slice three potatoes of medium size in pieces the size and shape of a silver dollar. Heat two ounces of butter in a frying pan, add the potatoes, season with salt and pepper, and fry slowly. When done add a spoonful of grated cheese, and put in the oven for a few minutes. Then dish up, sprinkled with chopped parsley. Pig's feet, St. Menehould. Split two boiled pigs' feet, roll in melted butter and then in fresh bread crumbs. Broil. When done dish up on a platter, and garnish with parsley in branches and two lemons cut in half. Serve tomato sauce separate, and cream sauce
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