Croustade Cancalaise
From The Hotel St. Francis cook book, 1919
Serves 4
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 283. The excerpt below is the record exactly as published.
Croustade Cancalaise Scrambled eggs with fine herbes Consomme Fleury Crescents Ragout a la Deutsch Coffee Roquefort cheese Crackers Coffee DINNER Potage Faubonne Medallion of sole, St. Victor Roast squab Asparagus Hollandaise Duchess potatoes Rpmaine salad Pineapple water ice Assorted cakes Coffee Scrambled eggs with fine herbs. Add to the eggs some fine cut chives, parsley and chervil. Croustade Cancalaise. Drain off the juice from pickled oysters and fill the croustades with them. Cover with sauce Tyrolienne and garnish with chopped hard-boiled eggs
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