Potage Saxe
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 77. The excerpt below is the record exactly as published.
Potage Saxe. To two quarts of boiling consomme add the bread crumbs made from a small loaf of bread, two beaten eggs, and some chopped chervil
Cook this with the app: pantry check, scaling, and the assistant.