Potage Livonien

Ingredients

• one onion chopped fine
• three ounces of butter
• one-quarter of a pound of sliced sorrel
• one-half pound of sliced spinach
• one quart of chicken broth
• one large cup of cream sauce
• Season well

Method

1. 1

   In a casserole put one onion chopped fine, and three ounces of butter.

2. 2

   Simmer until yellow.

3. 3

   Then add one-quarter of a pound of sliced sorrel and one-half pound of sliced spinach.

4. 4

   Simmer again for ten minutes.

5. 5

   Then add one quart of chicken broth and one large cup of cream sauce.

6. 6

   Boil one-half hour.

7. 7

   Season well, and serve.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 232. The excerpt below is the record exactly as published.

Potage Livonien Olives. Salted pecans Alsatian fish Roast ribs of beef Canned asparagus, Hollandaise Rissolees potatoes Escarole salad Lemon pie, special Coffee Potage Livonien. In a casserole put one onion chopped fine, and three ounces of butter. Simmer until yellow. Then add one-quarter of a pound of sliced sorrel and one-half pound of sliced spinach. Simmer again for ten minutes. Then add one quart of chicken broth and one large cup of cream sauce. Boil one-half hour. Season well

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