Potage Navarraise

Ingredients

• two ounces of butter
• a spoonful of flour
• one quart of consomme
• one pint of tomato sauce
• one-half pound of vermicelli
• season with salt and pepper

Method

1. 1

   Heat butter in a casserole, add flour and cook until golden.

2. 2

   Add consomme and tomato sauce, season, boil for ten minutes, and strain.

3. 3

   Boil vermicelli in salted water until soft, and add to the soup.

4. 4

   Serve with grated cheese separately.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 213. The excerpt below is the record exactly as published.

Potage Navarraise Salted pecans Oysters en brochette, a la diable Roast chicken Stewed tomatoes, family style Mashed potatoes Peas a la Franchise Lettuce, mayonnaise dressing Crust with peaches (Croute aux peches) Demi tasse Scrambled eggs, Norwegian. Make four pieces of anchovy toast, put some plain scrambled eggs on top, and lay some fillets of anchovies crosswise over the eggs. Honeycomb tripe saute, aux fines herbes. Cut three pounds of boiled tripe in strips, put in a saute pan with four ounces of butter, season with salt and pepper, and cook over a quick fire. When nearly crisp add parsley, chives and chervil, all chopped fine; and serve in a deep dish. Serve quartered lemons on a platter, on a napkin, separate. Potage Navarraise. Heat two ounces of butter in a casserole, add a spoonful of flour, and cook until golden yellow. Then add one quart of con- somme and one pint of tomato sauce, or tomato puree ; season with salt and pepper, boil for ten minutes, and strain. Boil one-half pound of vermicelli

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