Potage Solferino

Ingredients

• six fresh tomatoes
• half a cup of consomme
• two quarts of consomme
• small squares of carrots
• small squares of potatoes
• peas
• chervil

Method

1. 1

   Cook tomatoes in consomme until done, strain, and add to two quarts of consomme.

2. 2

   Garnish with cooked carrots, potatoes, peas, and chervil.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 74. The excerpt below is the record exactly as published.

Potage Solferino Ripe olives Brook trout, saute meuniere Roast leg of lamb, mint sauce Stewed asparagus Rissolees potatoes Neapolitan ice cream Assorted cakes Coffee Eggs, Crossy. Make a cupful of puree of spinach and spread on four round pieces of toast, lay a poached egg on top of each, and pour a little brown gravy around them. Souffle au fromage. Heat a pint of milk in a double boiler. Mix a quarter of a pound of butter with a quarter of a pound of flour, working them well together, then add to the boiling milk and cook until it thickens. Remove from the fire and add the yolks of six eggs, whipping slightly. Then add a quarter of a pound of grated Parmesan cheese, season with salt and pepper, and stir in the whites of the six eggs, which have been whipped dry. Put into large, or individual, buttered moulds, sprinkle with cheese, and bake for twenty minutes. Potage Solferino. Cut six fresh tomatoes in pieces and cook in half a cup of consomme until well done. Strain through a fine sieve, and add to two quarts of consomme. Garnish with small squares of carrots and potatoes that have been cooked separately, and peas and chervil

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