Potage St. Marceau
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 145. The excerpt below is the record exactly as published.
Potage St. Marceau Fillet of sole, Montmorency Sweetbreads braise, Princess Chateau potatoes Roast chicken Chiffonnade salad Corn starch pudding Coffee Imperial salad. Equal parts of sliced tomatoes, sliced artichoke bottoms, and fresh peas. Put them in a salad bowl, cover with mayonnaise sauce, and lay some sliced truffles on top. St. Francis cheese. Scrape the skin from three Camembert cheeses, and put in a copper casserole. Add one-quarter pound of good Roquefort cheese, one-half pound of the best table butter, two tablespoonfuls of sifted flour, and one pint of the best cream. Cook until melted, and the whole becomes thick ; then strain through cheese cloth. Put in an earthern pot and allow to become cool. The cheese will keep for two weeks if kept in the ice box. Potage St. Marceau. Mix one quart of puree of split pea soup with one pint of consomme Julienne
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.