Romaine Salad

Ingredients

• Romaine
• French dressing

Method

1. 1

   Romaine should not be washed, or the leaves broken.

2. 2

   Wipe with a napkin if dusty and serve with French dressing.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 240. The excerpt below is the record exactly as published.

Romaine salad Philadelphia ice cream Macaroons Coffee Pettijohns. To one quart of boiling water add eight ounces of Petti- johns. Cook ten minutes. Salt. Serve cream separate. Fried ham. Thin slices of raw ham fried in butter. If fried too much ham will get hard. Fried eggs. Use strictly fresh eggs and fry in hot butter. Salt and pepper. Ham and eggs. Put ham in frying pan and fry one side. Turn, and crack eggs on top and fry. Chicken broth. Put to boil in cold water two fat soup hens. Skim well, add one-half onion, a little celery, salt to taste, and cook for three hours, when fowls should be soft. Strain the bouillon and serve in cups. The cooked fowls may be used for sandwiches, chicken salad, chicken a la King, etc. Boiled fowL See chicken broth above. Lamb hash. Cut cold boiled or roast lamb in small dices. Add one-half as much cold boiled potatoes. Put piece of butter in saucepan with one THE HOTEL ST. FRANCIS COOK BOOK 323 chopped onion and simmer until brown. Add lamb and potato, salt, pepper, cup of stock or bouillon and cook for ten minutes. Serve on toast with chopped parsley. Cheese balls. Mix one and one-half cups of grated Parmesan or Amer- ican cheese, one tablespoonful of flour, one-quarter teaspoonful of salt, a few grains of Cayenne pepper and the whites of three eggs beaten stiff. Shape in small balls or croquettes, roll in cracker dust, fry in deep fat and drain on brown paper. New lard is necessary for frying, and they must not stand, but serve immediately. Lettuce salad. Wash, dry in napkin, and serve with French dressing

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