Eggs a la Patti
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 170. The excerpt below is the record exactly as published.
Eggs a la Patti Waffles with maple syrup Stewed tripe, Blanchard Ceylon tea Puff paste roses Coffee DINNER Consomme Alexandria Lyon sausage. Antipasto Boiled brook trout, mousseline Potatoes, nature Roast saddle of mutton, currant jelly, mint sauce String beans in butter Broiled tomatoes Escarole and chicory salad Souffle au fromage Coffee Eggs a la Patti. Make a chicken hash in cream and put on a platter. Lay four poached eggs on top, and one slice of truffle on top of each egg. Pour sauce Madere
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