vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs Boremis
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 273. The excerpt below is the record exactly as published.
Eggs Boremis Buttered toast Hungarian beef goulash Coffee Apple pie Coffee DINNER Cream of spinach Fillet of bass, Dieppoise Chicken saute, Marengo Potatoes a la Reine Dandelion salad Apricot ice cream Macaroons Coffee Scrambled eggs with asparagus tips. Put some asparagus tips in butter, season with salt and pepper, simmer till hot, and add to the eggs. Eggs Boremis. Put an egg in a well-buttered cocotte dish, season with salt and pepper, put plenty of grated cheese and a piece of butter
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