Chicken Hash on Toast
From The Hotel St. Francis cook book, 1919
Serves 1
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 33. The excerpt below is the record exactly as published.
Chicken hash on toast Boston brown bread Chocolate eclairs Coffee Coffee DINNER Hors d'oeuvres varies Mock turtle soup Ripe California olives Aiguillettes of sole, hoteliere Sweetbreads braise, Clamart Roast partridge, bread sauce Jets de houblons Soufflee potatoes Endives salad Fancy ice cream Assorted cakes Coffee Eggs Bagration. Put on a platter some boiled rice, lay a fresh hard- boiled egg, cut in two, on top, and cover with the following1 sauce. Take any kind of cold meats that may be left over, such as lamb, beef, ham or tongue, and cut in small dices. Also a few mushrooms and truffles cut in the same way. Put in a casserole with a cup of cream sauce, season with salt and pepper, and bring to a boil. Chicken hash on toast. Cut the breast of a boiled fowl in small squares. Put in a casserole one cup of cream sauce, one gill of thick cream
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