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Veloutine Aurore
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
Nutrition per serving
123Calories
9 gProtein
19 gCarbs
2 gFat
Full nutrition (21 nutrients)
Calories123 kcal
Protein9 g
Carbohydrates19 g
Fiber3.6 g
Sugars5.5 g
Total Fat1.5 g
Saturated Fat0.8 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol10 mg
Sodium422 mg
Potassium418 mg
Calcium34 mg
Iron1.2 mg
Magnesium19 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C10 mg
Water270 g
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 110. The excerpt below is the record exactly as published.
Veloutine aurore Lake Tahoe trout, meuniere Cucumber salad Leg of lamb, Renaissance Chateau potatoes Millionaire punch Assorted cakes Coffee Eggs, Waterloo. Spread some foie gras on four pieces of toast> place a poached egg on each, and cover with Bearnaise sauce. Veloutine aurore. Mix two pints of veloute of chicken soup with one pint of puree of tomatoes
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