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Potage Plessy
From The Hotel St. Francis cook book, 1919
Serves 6
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 Plessy. Slice ten onions very fine, and put in a casserole with a quart of water, bring to a boil, and then drain. Heat three oun«es of butter in a casserole, then add two ounces of flour and two quarts of bouillon, and stir well. Then add the onions, season with salt and pepper, boil for an hour, and strain through a fine sieve. Put back in the casserole and add two ounces of sweet butter
Cook this with the app: pantry check, scaling, and the assistant.