Potage Portugaise

Ingredients

• one quart of tomato sauce
• one quart of consomme
• a cup of boiled rice
• season with salt
• and pepper

Method

1. 1

   Mix tomato sauce with consomme and bring to a boil.

2. 2

   Season with salt and pepper, and add boiled rice before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 81. The excerpt below is the record exactly as published.

Potage Portugaise Salted pecans Fillet of turbot, Sarcey Boiled ham with spinach Hollandaise potatoes Lallah Rookh Lady ringers Coffee Boiled ham with spinach. Soak an eight-pound ham in water over night. Then put on fire, in a pot, covered with cold water, and bring to a boil. Then set to side of stove where it will simmer, but not boil, for about three and one-half hours, when the ham should be done. Try to pull off the skin. If it comes off easily the ham is cooked. Serve with plain spinach, and with either champagne or Madeira sauce, or plain bouillon. Dandelion salad. Clean and wash the dandelion well, and dry in a towel Put in a salad bowl, lay two hard-boiled eggs cut in four, on top, sprinkle with salt and pepper, and one-third vinegar to two-thirds of olive oil. Mix just before serving. Dandelion salad, German style. Put the salad in a bowl. Cut six slices of bacon in small dices, and fry until crisp. Pour the hot fat and bacon over the salad, add a spoonful of vinegar, salt if necessary, and a little fresh-ground black pepper. Mix well. Poached eggs, Virginia. Put four corn fritters on a platter, lay a poached egg on each, and cover with tomato sauce. Potage Portugaise. Mix one quart of tomato sauce with one quart of consomme and bring to a boil. Season with salt and pepper, and add a cup of boiled rice

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