Eggs Coquelicot
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 274. The excerpt below is the record exactly as published.
Eggs Coquelicot Dry toast Tripe and oysters in cream Coffee Camembert cheese Crackers Coffee DINNER Potage Hollandaise Stuffed fillet of sole, Diplomate Tournedos de Goncourt String beans, aux fines herbes Julienne potatoes Salade Bresilienne Floating island Pound cake Coffee Eggs Coquelicot. Line a timbale mould with a whole red pepper, (canned pimento) and break an egg into it, season with salt and pepper, and put timbale in a pan in boiling water, and place in oven until egg is cooked. Put some chicken hash in cream on a platter and turn egg and pepper on top to look like a little red cap. Serve with cream sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.