Eggs Agostini
From The Hotel St. Francis cook book, 1919
Serves 1
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 128. The excerpt below is the record exactly as published.
Eggs Agostini Rolls Calf's head, vinaigrette Coffee Boiled potatoes Sliced bananas with whipped cream Macaroons Demi tasse DINNER Consomme Turbigo Black bass, saute meuniere Tenderloin of beef, Parisienne Spinach in cream Artichokes, sauce mousseline Watercress salad Plombiere a la vanille Assorted cakes Coffee Eggs Agostini. Put one-quarter pound of boiled rice on a platter, lay four poached eggs on top, and cover with tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.