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Rissolees Potatoes
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 278. The excerpt below is the record exactly as published.
Rissolees potatoes Field salad Vanilla ice cream Lady fingers Coffee Livermore salad. Broil three country sausages, allow to cool and slice thin. Mix with one peeled tomato cut in small squares, one-half cup of string beans, chives, chervil, salt and pepper, and one-third of white wine vinegar to two-thirds of olive oil. Fillet of halibut, Mornay. Place the halibut fillets in guttered pan, season with salt and pepper, cover with fish stock or water, and boil. When nearly done remove from pan and put on buttered platter, cover with Mornay sauce, sprinkle with grated cheese and place small pieces of butter on top. Bake in oven till nice and brown. See sauce below. Sauce Mornay. For four persons use one pint of thick cream, season with salt and Cayenne pepper, bind with the yolks of two eggs and one table- spoonful of grated cheese. Mint sauce. Use one-quarter pound of brown sugar to one quart of vinegar. Bring to the boiling point, cool off and add some fresh mint leaves chopped fine. Rissolees potatoes. Cut potatoes in the form of a small egg or a ball. Boil for seven minutes
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