Potage Montglas

Name: Potage Montglas
Yield: 4 servings
Ingredients: one pint of puree of tomatoes; one quart of Consomme; one-quarter of a pound of macaroni; the breast of a boiled fowl; the tip of a smoked beef tongue

From The Hotel St. Francis cook book, 1919

Serves 4

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 191. The excerpt below is the record exactly as published.

Potage Montglas Dill pickles Boiled striped bass, Indian soy sauce Chicken saute, Alsacienne Peas a la Franchise Chicory salad, Escoffier dressing Floating island Macaroons Coffee Eggs Bernadotte. Lay four poached eggs on four pieces of toast, put two fillets of anchovies crosswise on each egg. Mix one pint of cream sauce with one dozen sliced queen olives, and pour over the eggs. Potage Montglas. Mix one pint of puree of tomatoes with one quart of Consomme sago. Add the breast of a boiled fowl cut Julienne style, the tip of a smoked beef tongue cut in small squares, and one-quarter of a pound of macaroni

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