Eggs, Crossy
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 74. The excerpt below is the record exactly as published.
Eggs, Crossy Rolls Chicken saute, chasseur Cocoa with whipped cream Parisian potatoes Endives salad Souffle au fromage Coffee DINNER Potage Solferino Ripe olives Brook trout, saute meuniere Roast leg of lamb, mint sauce Stewed asparagus Rissolees potatoes Neapolitan ice cream Assorted cakes Coffee Eggs, Crossy. Make a cupful of puree of spinach and spread on four round pieces of toast, lay a poached egg on top of each, and pour a little brown gravy
Cook this with the app: pantry check, scaling, and the assistant.