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Potage Marie Louise
From The Hotel St. Francis cook book, 1919
Serves 2
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 11. The excerpt below is the record exactly as published.
Potage Marie Louise Salted hazelnuts Fillet of sole, Castelanne Squab en compote Spinach Endive salad, French dressing Coupe St. Jacques Assorted cakes Coffee Scrambled eggs, Turbico. Mix with six scrambled eggs one-half cup of Creole sauce. Curried lamb with rice. Cut three pounds of shoulder and breast of lean lamb in pieces two and one-half inches square. Parboil and put on fire in cold water with one carrot, one onion, a bouquet garni, and salt. Boil until the lamb is done; remove the vegetables, and strain the broth. Put in another vessel three ounces of butter, melt, add two spoonsful of curry powder and two of flour, heat, then add a sliced apple and banana fried in butter, and one-half cup of chutney sauce. Boil for twenty minutes. Strain over the lamb, and serve with boiled rice. Potage Marie Louise. Mix one quart of puree of white beans with one pint of thick consomme tapioca
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