Eggs a la Colonel
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 41. The excerpt below is the record exactly as published.
one poached egg to each person. Add a little chopped chervil before serving. Broiled Alaska candlefish. As this fish is very oily it is better broiled. Season with salt and pepper, and serve on platter, with plenty of lemon and parsley in branches. Sweetbreads, Theodora. Split four large sweetbreads, fill with chicken forcemeat, and braise them. Serve with sauce Madere, and garnish with stuffed fresh mushrooms. Fruit cake (white). One pound each of butter, sugar and flour, one-half teaspoonful of baking powder, ten eggs, one-quarter pound of currant sultana raisins, one pony of rum, and one-quarter pound of chopped glace fruits. Work the butter and the sugar together until creamy, then add the eggs two by two, and work well, then add the rum, and finally the flour, baking powder and fruit. Mix lightly, and bake in a buttered pan lined with paper. eg THE HOTEL ST. FRANCIS COOK BOOK y-' FEBRUARY 26 BREAKFAST LUNCHEON Stewed prunes Eggs a la Colonel Boiled eggs English lamb chops, Tavern Buttered toast Lettuce salad C0ffee Pont 1'eveque cheese Crackers Coffee DINNER Cream of rice Ripe olives Rock cod, en court bouillon Potatoes nature Squab chicken saute, Sutro Olivette potatoes Endives salad Orange souffle, St. Francis Assorted cakes Coffee Eggs a la Colonel. Cut two tomatoes in half, squeeze out the juice, bread them, and fry. Put a poached egg on top of each piece, and cover with sauce Madere with fresh mushrooms
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