Eggs Bernadotte
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 191. The excerpt below is the record exactly as published.
Eggs Bernadotte Boston brown bread Calf's head, vinaigrette Coffee Plain boiled potatoes German prune cake Demi tasse DINNER Potage Montglas Dill pickles Boiled striped bass, Indian soy sauce Chicken saute, Alsacienne Peas a la Franchise Chicory salad, Escoffier dressing Floating island Macaroons Coffee Eggs Bernadotte. Lay four poached eggs on four pieces of toast, put two fillets of anchovies crosswise on each egg. Mix one pint of cream sauce with one dozen sliced queen olives
Cook this with the app: pantry check, scaling, and the assistant.