Roast Easter Kid
From The Hotel St. Francis cook book, 1919
Serves 8
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 41. The excerpt below is the record exactly as published.
Roast Easter kid, mint sauce Sweetbreads saute, with green peas Endives salad Fancy ice cream Assorted cakes Coffee Eggs Talleyrand. Trim the bottoms of four fresh artichokes and put a little terrine de foie gras in each, and keep hot. Put a poached egg on top of each and cover with sauce Perigueux. Cream of frogs' legs. Take the backs and front legs of two dozen frogs, reserving the hind legs for an entree. Put in vessel with two quarts of bouillon or chicken broth, and boil for thirty minutes. Then take one-half pound of rice flour and mix with one pint of cream. Let it run into the boiling soup, and cook for ten minutes. Strain through a fine colander, put back in the vessel, season with salt and a little Cayenne pepper, and add three ounces of sweet butter. Stir the soup so the butter will melt slowly. Serve croutons souffles separate. Scallops, Newburg. Put one pint of scallops in a saute pan with one ounce of butter, season with salt and pepper, and saute for about three minutes over a hot fire ; then drain off and add one pint of sauce Newburg. Do not cook further, and serve in chafing dish. Roast Easter kid. Kid when young is a delicious morsel.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.