Sweetbreads, Figaro
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 175. The excerpt below is the record exactly as published.
Sweetbreads, Figaro Roast sirloin of beef, Mounet Sully Broiled tomatoes Escarole salad Puff paste basket Coffee Omelet Levy. Make a plain omelet with eight eggs, and put on a quite- large china platter. Garnish with one bouquet of pimentos cut in small dices and heated in butter; one bouquet of green peppers cut in the same manner and sauteed in butter; one bouquet of asparagus tips, and one of chicken hash in cream. Lamb kidneys en brochette with bacon. Remove the skin from two lamb kidneys, split them open, and put a skewer through them. Season with salt and pepper, roll in oil, and broil. When done place on a piece of dry toast, lay two strips of bacon on top. And put a spoonful of maitre d'hotel butter on top of all. Potage Cameroni. Make one quart of consomme brunoise, add six chickens' livers cut in small squares and sauteed in butter; and one-half cup of boiled macaroni cut in half inch pieces. Serve grated cheese separate. Sweetbreads, Figaro. Braised sweetbreads served with their own gravy, and garnished with one timbale of spinach for each person. Serve sauce Figaro
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