Potage Honolulu

Ingredients

• a soup hen
• three quarts of water
• a tablespoonful of salt
• one bouquet garni
• three onions
• three green peppers
• three-quarters of a pound of rice
• the yolks of two eggs
• a cup of cream
• three canned red peppers

Method

1. 1

   Boil hen in water with salt, add bouquet garni, onions, and peppers.

2. 2

   Remove hen, strain broth, add rice, boil, bind with egg yolks and cream, season, add red peppers before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 151. The excerpt below is the record exactly as published.

Potage Honolulu Radishes Stuffed clams Chicken saute, Lafitte Beets a la Russe Green corn saute Gauffrette potatoes Biscuit glace, pistachio Assorted cakes Coffee Cauliflower salad. Boil two heads of cauliflower in salt water for ten minutes. Allow to become cold, and serve in salad bowl with French dress- ing, or mayonnaise sauce. Potage Honolulu. Put on the fire a soup hen, in three quarts of water ; season with a tablespoonful of salt, and bring to a boil. Then add one bouquet garni, three onions, three green peppers, and three-quarters of a pound of rice. When the hen is boiled soft remove it, with the bouquet garni and the peppers. Strain the rice, onions and broth through a fine sieve, and put back in the casserole. Bring to a boil, and bind with the yolks of two eggs mixed with a cup of cream. Season well with salt and Cayenne pepper, and add three canned red peppers

Cook this with the app: pantry check, scaling, and the assistant.