Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Potage Normande
From The Hotel St. Francis cook book, 1919
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Veloute
- Julienne of carrots
- and turnips
Method
Prepare a veloute with julienne of carrots and turnips.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 2. The excerpt below is the record exactly as published.
Potage Normande Fillet of turbot, Daumont Sirloin of beef, Clermont Endives salad Rolled oats pudding Coffee Chicken salad, Victor. Cut the breast of a boiled soup hen or boiled chicken in half-inch squares, add one-half cup of string beans cut in pieces one inch long, a cup of boiled rice, one peeled tomato cut in small squares and one sliced truffle. Season with salt, fresh-ground black pepper, a little chives, chervil, parsley, one spoonful of tarragon vinegar and two spoonsful of best olive oil. Mix well and serve on lettuce leaves. Potage Normande. Veloute with Julienne of carrots and turnips
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