Potage Faubonne

Ingredients

• puree of white beans
• yolk of one egg
• a little cream
• small squares of bread

Method

1. 1

   Make a puree of white beans and bind with yolk of egg mixed with cream.

2. 2

   Serve small squares of bread fried in butter separately.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 283. The excerpt below is the record exactly as published.

Potage Faubonne Medallion of sole, St. Victor Roast squab Asparagus Hollandaise Duchess potatoes Rpmaine salad Pineapple water ice Assorted cakes Coffee Scrambled eggs with fine herbs. Add to the eggs some fine cut chives, parsley and chervil. Croustade Cancalaise. Drain off the juice from pickled oysters and fill the croustades with them. Cover with sauce Tyrolienne and garnish with chopped hard-boiled eggs. Consomme Fleury. Sliced sorrel boiled in water for a second, boiled rice, small asparagus tips and peas, in equal parts. Serve in consomme. Ragout a la Deutsch, One-half pound of sliced raw tenderloin of beef, and three lamb kidneys, season with salt and pepper and fry in frying pan with very hot butter. When done remove the meat and place in a deep dish. Put three chopped shallots and a green pepper cut in small dices, in the butter in frying pan and simmer for a minute. Drain, add two cups of brown gravy and one cup of saute potatoes. Mix with the meat, but do not allow to boil. Serve from the deep dish or casserole. Potage Faubonne. Make a puree of white beans and bind with the yolk of one egg mixed with a little cream. Serve small squares of bread

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