Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Mirabeau Salad
From The Hotel St. Francis cook book, 1919
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- one cucumber
- two tomatoes
- one potato
- one teaspoonful of French mustard
- vinaigrette sauce
- anchovies
- a green olive
Method
Cut cucumber, tomatoes, and potato into one-inch squares.
Put in salad bowl separately, cover with vinaigrette sauce.
Add mustard in the vinaigrette.
Lay anchovies over the top and a green olive cut in strips in the middle.
Nutrition per serving
56Calories
2 gProtein
11 gCarbs
1 gFat
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 5. The excerpt below is the record exactly as published.
Mirabeau salad Coffee Lemon pie Coffee DINNER Potage a 1'Anglaise Fillet of flounder, Meissonier Chicken, Valencienne Jets de houblons Sybil potatoes Hearts of romaine Macedoine water ice Lady fingers Coffee Consomme favorite. Garnish the consomme with asparagus tips cut in small pieces, and chicken dumplings stuffed with goose liver, the size of a large olive. Teaspoons may be used to form the dumplings. Broiled shad roe, maitre d'hotel. Season the roe well with salt and pepper, roll in olive oil, and broil. Serve with maitre d'hotel sauce, and garnish with quartered lemon and parsley. Mirabeau salad. Cut in one-inch squares one cucumber, two tomatoes, and one potato. Put in salad bowl separately, cover with vinaigrette sauce. Add one teaspoonful of French mustard in the vinaigrette. Lay anchovies over the top, and a green olive
Cook this with the app: pantry check, scaling, and the assistant.