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Potatoes Laurette
From The Hotel St. Francis cook book, 1919
Serves 1
Serve on a napkin.
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 246. The excerpt below is the record exactly as published.
Potatoes Laurette Cole slaw Chocolate ice cream Assorted cakes Coffee Bacon and eggs. See ham and eggs. Fried bacon. Thin slices of bacon fried slowly in pan in own fat. Should be crisp. Waffles. One-half pound of flour, one-half teaspoonful of baking powder, two eggs, two ounces of sugar, two ounces of butter, a little mace and a little milk. Make a batter a little stiffer than for wheatcakes. Bake in waffle iron, but do not have the iron too hot. Potage Lamballe. One-half puree of peas and one-half consomme with tapioca, mixed. Boiled salmon, mousseline. Boil salmon in the same manner as trout. Sauce mousseline. To one pint of Hollandaise add one cup of whipped cream and stir in gently. Little neck clams. Same as oysters on shell. Potatoes nature. Plain boiled potatoes cut in the shape of a small egg. Roast sirloin of beef. See tenderloin of beef. Cauliflower au gratin. Put some dry, boiled cauliflower on a buttered dish, cover with well-seasoned cream sauce, sprinkle with grated Parmesan cheese, put a little butter on top and bake in oven until brown. Potatoes Laurette. To a cup of boiling water add one ounce of butter and stir in one-half cup of sifted flour, mixing it well. Allow to cool slightly and add the yolks of two eggs. Mix this dough with equal parts of fresh- boiled potat
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