Puree of Potato Salad

Ingredients

• four white potatoes
• one spoonful of vinegar
• two spoonfuls of olive oil
• a little Cayenne pepper

Method

1. 1

   Boil potatoes, pass through a sieve, mix with vinegar, olive oil, and seasonings.

2. 2

   Chill and serve with parsley.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 126. The excerpt below is the record exactly as published.

Puree of potato salad French pastry Coffee DINNER Consomme Colbert Salted almonds Boiled turbot, Jean Bart Potatoes, nature Filet mignon, Rossini Green corn Broiled egg plant Hearts of romaine, Roquefort dress- ing Champagne punch Lady fingers Demi tasse Chipped beef on toast. Cut one pound of smoked beef in very thin chips, put in hot water and bring to a boil. Then drain off the water and add a cup of very thick cream, boil again, and thicken with the yolks of two eggs and half a cup of thick cream. Let it come nearly to a boil, taste to see if sufficiently salt, add a little white pepper, and serve on four pieces of dry toast. Shirred eggs, Argenteuil. Cut the tips, about one and one-half inch long, from one pound of asparagus, put in salted water and boil until soft, then drain off the water. Butter well four shirred egg dishes, and put the asparagus tips in them in equal portions. Crack two eggs in each dish, season with salt and pepper, put small bits of butter on top, and cook in oven for five minutes. Sweetbreads braise, St. George. Braise some sweetbreads, place on a platter, and garnish with okra and tomatoes saute and green peppers cut like matches and sauteed in butter. Serve sauce Choron separate. Okra and tomatoes saute. Cut both ends off of one pound of okra, put in cold water and bring to a boil, then drain off the water. Peel and cut in quarters two or three large tomatoes, place them in a casserole with two ounces of butter, heat through, add the okra, season with salt and pepper, cover, and allow to simmer slowly for twenty minutes. Serve as a vegetable course, or as a garnish. Flageolet beans, au cerfeuil. Put in a casserole two cans of flageolet beans and one quart of fresh water, bring to a boil, and drain. Return the beans to the casserole, add two ounces of sweet butter, a little salt and pepper, and one spoonful of chopped chervil. Simmer for five minutes. Puree of potato salad. Boil four white potatoes in salted water, and pass through a fine sieve. Add one spoonful of vinegar, two spoonfuls of olive oil, a little Cayenne pepper

Cook this with the app: pantry check, scaling, and the assistant.