Cold Eggs with Celery

Ingredients

• four cold poached eggs
• one pinch of salt
• a little fresh-ground black pepper
• the heart of a stalk of celery
• one spoonful of vinegar
• two tablespoonfuls of olive oil

Method

1. 1

   Place poached eggs on a platter and cover with a sauce made of salt, pepper, diced celery, parsley, vinegar, and olive oil.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 173. The excerpt below is the record exactly as published.

Cold eggs with celery Boiled eggs Cold chicken, with chow chow Dry toast Asparagus, mayonnaise Crescents Roquefort cheese with crackers Chocolate with whipped cream Coffee DINNER Little Neck clams Potage Lamballe Radishes. Lyon sausage Fillet of sole, Paylord Sweetbreads, Egyptienne Roast ribs of beef Saratoga chip potatoes Chiffonnade salad Vanilla ice cream Assorted cakes Fruit Coffee Cold eggs with celery. Put four cold poached eggs on a platter and cover with a sauce made of one pinch of salt, a little fresh-ground black pepper, the heart of a stalk of celery cut in very small dices, a little chopped parsley, one spoonful of vinegar, and two tablespoonfuls of olive oil

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