Broiled Pigs' Feet with Chili Sauce
From The Hotel St. Francis cook book, 1919
Serves 2
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 27. The excerpt below is the record exactly as published.
Broiled pigs' feet, Chili sauce Lamb steak, Bercy Shirred eggs with parsley String beans Dry toast Mashed potatoes Cocoa. Fruit salad au Marasquin Coffee DINNER Consomme Julienne Fillet of flounder, Cansale Tenderloin of beef, Malvina Escarole and chicory salad Almond cake Coffee Cactus fruit with lemon. Slice some cactus fruit and serve on ice, with powdered sugar and lemon separate. No cream. Broiled pigs' feet, Chili sauce. Split some cooked pigs' feet, season, roll in bread crumbs, sprinkle with oil and broil. Put on platter and garnish with lemon
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