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Eggs Bennett
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 212. The excerpt below is the record exactly as published.
Eggs Bennett Rolls Broiled quail on toast Coffee Soufflee potatoes Cold fresh asparagus, mustard sauce Roquefort cheese with crackers Coffee DINNER Consomme national Plain celery. Ripe olives Fillet of sand dabs, meuniere Sweetbreads, royal Roast leg of lamb, mint sauce String beans Stewed tomatoes St. Francis potatoes Sliced tomatoes French pastry Coffee . Eggs Bennett. Boil six eggs until hard, remove the shells, and cut in two lengthwise. Remove the yolks, chop fine, and mix with one ounce of butter, and twelve anchovies in oil cut in small squares. Fill the whites of the eggs with this mixture, place on a buttered baking dish, cover with a well-seasoned cream sauce, sprinkle with grated cheese, put small bits of butter on top
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