Eggs, Bienvenue
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 156. The excerpt below is the record exactly as published.
Eggs, Bienvenue Kidney stew Kalter aufschnitt Baked potatoes Camembert cheese with crackers Rolls Coffee Coffee DINNER Chicken mulligatawney soup Ripe California olives Fried smelts, Tartar sauce Roast chicken Artichokes, Hollandaise Summer squash Rissolee potatoes Field salad Fancy ice cream Assorted cakes Demi tasse Eggs, Bienvenue. Butter four individual shirred egg dishes. Make a border of mashed (croquette) potato around each dish. Put in the bottom a spoonful of puree of fresh tomatoes. Break two eggs
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