Cold Eggs, Riche
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 185. The excerpt below is the record exactly as published.
Cold eggs, Riche. Make four eggs Mollet. When the eggs have become cold cut with the point of a knife, and let the yolks run out. Then fill with a few chopped anchovies, place on a china platter, and cover with sauce Figaro
Cook this with the app: pantry check, scaling, and the assistant.