Frenchlunch
Potato and Leek Soup
From The Hotel St. Francis cook book, 1919
Serves 4
Bouquet garni is a bundle of herbs for flavoring.
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 248. The excerpt below is the record exactly as published.
Potato and leek soup Hearts f j French dregsi Broiled halibut steak, maitre d hotel Q j t . h . ^ Homemade beef stew Coffee Lemon water ice Fruit cake SUPPER Demi tasse Welsh rabbit Shirred eggs, plain. Put eggs on buttered shirred egg dish and cook slowly. Salt and pepper. Potato and leek soup. Simmer in butter one chopped onion and four stalks of leeks cut in small dices. When golden yellow add one tablespoonful of flour, mix, add one pound of potatoes cut in dices one-quarter inch square, one quart of stock or bouillon, and a boquet garni. Boil until potatoes are done. Season with salt, pepper, a little grated nutmeg and chopped parsley
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