Potage McDonald

Ingredients

• three ounces of butter
• two and one-half spoonfuls of flour
• one-half spoonful of curry powder
• one pint of bouillon, stock or chicken broth
• one pint of milk
• one parboiled calf's brains
• one ounce of butter
• half of a chopped onion
• the yolks of two eggs
• one cup of cream

Method

1. 1

   Heat three ounces of butter in a casserole; then add two and one-half spoonfuls of flour, and one-half spoonful of curry powder.

2. 2

   Heat through, and then add one pint of bouillon, stock or chicken broth, and one pint of milk; bring to a boil, and add one parboiled calf's brains.

3. 3

   Boil for thirty minutes, and then strain through a fine sieve.

4. 4

   Heat in another casserole one ounce of butter; then add half of a chopped onion, and fry until golden yellow.

5. 5

   Then add the soup and boil for ten minutes.

6. 6

   Then add the yolks of two eggs mixed with one cup of cream, stir well, and strain again.

7. 7

   Season well with salt and pepper.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 168. The excerpt below is the record exactly as published.

Potage McDonald Radishes Kingfish, Argentine Small sirloin steak, a la Russe Summer squash Cauliflower, Hollandaise Potato croquettes Sliced tomatoes Orange basket Assorted cakes Coffee Herring salad. Soak two salted herrings in cold water for an hour, then remove the skin and cut out the bones. Slice in thin slices, and mix with one quart of potato salad. Hot tomato broth. Chop three pounds of shin or lean beef. Mix with the whites of six eggs and one dozen tomatoes chopped very fine. Stir well, and add slowly one gallon of bouillon or stock. Bring slowly to a boil, and simmer for an hour. Strain through cheese cloth, season with salt and pepper. Serve either hot or cold. Eggs, Suzette. Bake four medium-sized potatoes, cut off the tops, and scoop out the insides. Mash half of the potato that has been removed, add a little butter, season with salt and pepper, and put back in the bottom of each potato shell. Break an egg in each, cover with well-seasoned cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in medium-hot oven for ten minutes. Anisette cake. One-half pound of sugar, five eggs, one-half pound of flour, and one teaspoonful of anise seed. Beat the sugar with the eggs until light, then add the flour and anise seeds. Put in a buttered bread pan and bake. When done allow to become cool; then cut in slices about one-half inch thick. Lay on a pan and bake until they become of a nice brown color. Potage McDonald. Heat three ounces of butter in a casserole ; then add two and one-half spoonfuls of flour, and one-half spoonful of curry powder. Heat through, and then add one pint of bouillon, stock or chicken broth, and one pint of milk; bring to a boil, and add one parboiled calf's brains. Boil for thirty minutes, and then strain through a fine sieve. Heat in another casserole one ounce of butter ; then add half of a chopped onion, and fry until golden yellow. Then add the soup and boil for ten minutes. Then add the yolks of two eggs mixed with one cup of cream

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