Eggs Castro
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 216. The excerpt below is the record exactly as published.
Eggs Castro Baked potatoes Spring lamb steak, Bercy Rolls French fried potatoes Coffee Cold asparagus, mayonnaise Strawberry whipped cream Hazelnut macaroons Demi tasse DINNER Consomme Georgia Ripe California olives Pompano saute meuniere Virginia ham glace, champagne sauce Spinach in cream Laurette potatoes Hearts of lettuce salad Fancy ice cream Assorted cakes • Coffee Eggs Castro. Cook four artichokes, clean the bottoms, lay a poached egg on each, and cover with the following sauce : Mix half a cup of cream sauce with three-quarters of a cup of Hollandaise sauce, add a few sliced canned mushrooms, and season with salt and a little Spanish or Cayenne pepper
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