Potage Bouquetiere
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 231. The excerpt below is the record exactly as published.
Potage bouquetiere Celery Fresh herring, a 1'Egyptienne Small boiled potatoes Cucumber salad Chicken en cocotte, Bazar Cold asparagus, mustard sauce French pastry Assorted fruits Demi tasse Hard boiled eggs, vinaigrette. Remove the shells from six hard boiled eggs, and cut in two. Place them on a china platter, sprinkle with salt, pepper, chopped parsley, a little chopped chervil, one spoonful of vinegar and two of olive oil. Potage bouquetiere. Consomme, tapioca and printanier mixed
Cook this with the app: pantry check, scaling, and the assistant.