Salade Chateau de Madrid
From The Hotel St. Francis cook book, 1919
Serves 4
A fresh and colorful salad.
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 180. The excerpt below is the record exactly as published.
Salade Chateau de Madrid Camembert cheese with crackers Coffee DINNER Potage Dieppoise Queen olives. Radishes Broiled fresh mackerel, anchovy butter Potatoes Hollandaise Sweetbreads, Lieb, with peas Roast imperial squab t Asparagus with melted butter Endive and beet salad Corn starch blanc mange Alsatian wafers Coffee Salade Chateau de Madrid. Peel a half dozen fresh mushrooms, and cut them, raw, in Julienne style. Place them in a salad bowl with equal parts of green peppers and pimentos, also cut Julienne. In the center put an equal part of plain boiled rice; and a dressing made with one spoonful of vinegar, the juice of a lemon, two spoonfuls of olive oil, a pinch of Cayenne pepper, a little paprika, salt and pepper, and some chopped parsley
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