Eggs Bresilienne
From The Hotel St. Francis cook book, 1919
Serves 1
Ensure the sauce is warm before serving.
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 30. The excerpt below is the record exactly as published.
Eggs Bresilienne Rolls Sirloin steak, marchand de vin Chocolate Fried egg plant Whipped cream Farina pudding Coffee DINNER Potage Waldaise Fish dumplings, white wine sauce Mutton chops, provenqale Mashed potatoes String beans Hearts of romaine Fancy ice cream Cakes Coffee Eggs Bresilienne. Put some boiled rice on a platter, place a poached egg on top, and cover with tomato sauce mixed with a little chopped ham
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