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Puree of Lima Beans
From The Hotel St. Francis cook book, 1919
Serves 1
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 27. The excerpt below is the record exactly as published.
Puree of Lima beans Chocolate with whipped cream Sago pudding Coffee DINNER Seapuit oysters Cream of celery, Kalamazoo Ripe California olives Fillet of pompano, en papillote Roast chicken Watercress salad Chateau potatoes Fresh asparagus, Hollandaise Peach Mona Lisa Assorted cakes Coffee Omelette Louis XIV. Chop the white meat of a boiled fowl very fine, mix with one truffle cut in small dices and one-half cup of well-seasoned cream sauce. Place in the center of a plain omelet, turn on a platter, and pour some cream sauce around the edge. Chickens' livers saute, Forestiere. Clean a dozen chicken livers, cut in two, and season with salt and pepper. Melt a piece of butter in frying pan, add the livers, and saute over a quick fire for a few minutes. Slice one pound of fresh mushrooms and fry them in butter. Then put the mushrooms and livers together in a sauce pot on the stove, and cover with two cupsful of brown gravy or Madeira sauce. Get as hot as possible without boiling, serve in deep dish, or chafing dish, with chopped parsley on top. Puree of Lima beans. Take one can, or a pound of fresh boiled Lima beans, and pass through a fine sieve. Put in pot, add two ounces of butter, season with salt and pepper, and serve hot. If too thick add a soupspoonful of cream or consomme
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