Eggs Chambery

Ingredients

• four medium tomatoes
• an egg Mollet in each
• cream sauce
• slices of mushrooms
• truffles
• Sprinkle with bread crumbs

Method

1. 1

   Cut tops off tomatoes, scoop insides, season, and place an egg in each.

2. 2

   Fill with cream sauce mixed with mushrooms and truffles.

3. 3

   Sprinkle with bread crumbs and bake until brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 199. The excerpt below is the record exactly as published.

Eggs Chambery Baked potatoes Ragout a la Deutsch Rolls German apple cake Coffee Iced tea DINNER Cream of farina, lie Sweet pickles. Salted almonds Fillet of sole, Pondichery Veal chops, Montgolfier English spinach Duchess potatoes Escarole and chicory salad Rice darioles Demi tasse Eggs Chambery. Make a puree of chestnuts, spread on four pieces of buttered toast, lay a poached egg on each, and cover with brown sauce (sauce Madere). Cream of farina, lie. Bring to a boil one pint of chicken broth, then let one-half pound of farina run into it ; and cook for about thirty minutes. Then add one pint of boiling milk, season with salt and pepper; and boil again. Then pass through a sieve, put back in the casserole, and bind with the yolks of two eggs mixed with a large cup of cream. Strain again. Fillet of sole, Pondichery. Cut four fillets of sole, season with salt and pepper, place in a buttered saute pan, add one-half glass of white wine and one-half cup of fish broth. Cover with buttered paper, and cook in oven for ten minutes. Then place the fish on a platter. Make a sauce as follows : Heat two ounces of butter in a casserole, add one heaping spoonful of flour and heat through. Then add the broth from the fillet of sole, and an additional cup of broth ; one spoonful of curry powder, and a cup of tomato sauce. Season with salt and pepper, boil for a few minutes, and strain over the fish. Veal chops, Montgolfier. Season four veal chops with salt and pepper, and place in a saute pan with two ounces of butter and an onion cut in four. Saute until the onion and chops are golden yellow. Then place the chops on a platter. In the saute pan put one-half spoonful of flour, and simmer; then add one cup of broth or stock, and boil for a few minutes. Cut a stalk of celery in small squares, and parboil in salted water for ten minutes. Then drain off the water, and add the celery to the sauce from the chops ; and boil for ten minutes. Then add the chops, and simmer for ten minutes. Remove the chops to the platter, and season the sauce well with salt and pepper. Add one ounce of sweet butter and some chopped parsley, and pour over the chops. Rice darioles. Cook one-quarter pound of rice in one quart of milk ; with one-half split vanilla bean. When cooked add one-quarter pound of sugar, one gill of cream, and the yolks of four eggs. Mix well. Line one dozen dariole moulds with thin dough, cover the bottoms with a little apricot mar- malade, and fill with the rice. Put a small piece of butter on top of each, and bake in oven. Serve with apricot sauce. THE HOTEL ST. FRANCIS COOK BOOK 267 SEPTEMBER 11 BREAKFAST LUNCHEON Baked apples with cream Eggs Moliere Scrambled eggs, with lobster Frogs' kgs, Greenway Rolls Cold squab Coffee Sliced grapefruit and lettuce salad Stilton cheese with crackers Demi tasse DINNER Consomme with noodles California ripe olives Boiled salmon, sauce Maximilienne Potatoes, nature Filet mignon, Du Barry Chiffonnade salad Pancakes with raspberry syrup Coffee Eggs Moliere. Cut off the tops from four medium tomatoes, scoop out the insides, season with salt and pepper, lay an egg Mollet in each, and fill to the top with cream sauce to which has been added a few slices of mush- rooms and truffles. Sprinkle with bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.