Eggs a la Tripe
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 31. The excerpt below is the record exactly as published.
Eggs a la tripe Broiled lamb kidneys with bacon Kingfish saute meuniere Lyonnaise potatoes Cucumber salad Rolls Chicken saute, Parisienne Coffee French peas Corn meal pudding Coffee DINNER Potage Minestra Queen olives Fillet of barbel, regence Tournedos Beresford Potatoes chateau Asparagus Hollandaise Baked Alaska Coffee Eggs a la tripe. Slice an onion very fine, put in casserole with two ounces of butter, cover, and simmer. Cook until the onions are soft, but not colored. Then add two spoonsful of flour, allow to get hot, pour in one pint of boiling milk, season with salt and pepper, and boil for five minutes. Slice eight hard-boiled eggs about one-quarter inch in thickness, put in the sauce and cook until hot. Serve in chafing dish, or deep dish, with chopped parsley on top
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.