vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs D'Uxelles
From The Hotel St. Francis cook book, 1919
Serves 1
Serve on a napkin.
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 122. The excerpt below is the record exactly as published.
Eggs, D'Uxelles. For individual portions, put in a buttered cocotte dish one spoonful of D'Uxelles (Jan. 11), break an egg on top, season with salt and pepper, put a little more D'Uxelles on top of the egg, then a little grated cheese and small bits of butter
Cook this with the app: pantry check, scaling, and the assistant.