Eggs, Basque
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 139. The excerpt below is the record exactly as published.
Eggs, Basque Omelet with potatoes Frogs' legs, Tartar sauce Rolls Broiled chicken on toast Coffee Souffle potatoes Cold artichokes, vinaigrette Feach compote Honey cake Coffee DINNER Potage Mongol Radishes Planked shad and roe Roast loin of veal, au jus Carrots, Vichy Flageolets in butter Endives salad German almond strips Demi tasse Omelet with potatoes. Use left-over cold baked or boiled potatoes. Chop up a cupful and put in an omelet pan with two ounces of butter and fry until golden yellow. Season with salt and pepper, and then add a dozen beaten and seasoned eggs. Cook the omelet in the usual manner. Eggs, Basque. Put in very hot swimming fat four whole large green peppers, and fry for one minute. Then take out and remove the skin, cut the bottoms off, take out the seeds, and place each pepper in a buttered cup, with the open end up. Then crack an egg in each pepper, season with salt, and place the cups in a pan in a little water, and put in oven to bake. Put some boiled rice
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