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St. Francis Cheese
From The Hotel St. Francis cook book, 1919
Serves 3
Keeps for two weeks in the ice box.
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 145. The excerpt below is the record exactly as published.
St. Francis cheese, with crackers Demi tasse DINNER Potage St. Marceau Fillet of sole, Montmorency Sweetbreads braise, Princess Chateau potatoes Roast chicken Chiffonnade salad Corn starch pudding Coffee Imperial salad. Equal parts of sliced tomatoes, sliced artichoke bottoms, and fresh peas. Put them in a salad bowl, cover with mayonnaise sauce, and lay some sliced truffles on top. St. Francis cheese. Scrape the skin from three Camembert cheeses, and put in a copper casserole. Add one-quarter pound of good Roquefort cheese, one-half pound of the best table butter, two tablespoonfuls of sifted flour, and one pint of the best cream
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