Potage Velour
From The Hotel St. Francis cook book, 1919
Serves 4
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 167. The excerpt below is the record exactly as published.
Potage velour California ripe olives Fillet of turbot, Bateliere Sweetbreads, Metropolitan Club Roast duckling, apple sauce Artichokes, Hollandaise Waldorf salad Strawberry meringue Demi tasse Potage velour. Mix two pints of puree of tomato soup with one pint of consomme aux perles de Nizam
Cook this with the app: pantry check, scaling, and the assistant.