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Eggs, de Lesseps
From The Hotel St. Francis cook book, 1919
Serves 2
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 187. The excerpt below is the record exactly as published.
Eggs, de Lesseps Rolls Rump steak, Dickinson Coffee French fried potatoes Jerusalem artichokes in cream Camembert cheese with crackers Assorted fruit Demi tasse DINNER Puree of turnips, Caroline Mortadella. Salted almonds Broiled fillet of sole, maitre d'hctel Leg of veal, au jus Carrots, Vichy Peas in butter Chateau potatoes Field and beet salad Strawberry ice cream Assorted cakes Coffee Scrambled eggs with tomatoes. Peel four tomatoes, cut in two, and squeeze out the water. Then cut in small squares, and put in a saute pan with one ounce of butter, season with salt and pepper, and simmer until done. Then add eight beaten eggs, one-half cup of cream, one ounce of butter, a little more salt and pepper; and then scramble with the tomatoes. Tomatoes, surprise. Peel four tomatoes, cut off the tops, and scoop out the centers with a small spoon. Season the inner side of the tomatoes with salt and pepper, and turn upside down so the water will run out. Cut some celery in small dices, wash well, and mix with mayonnaise sauce, season with salt and pepper; and then fill the tomatoes. Serve on lettuce leaves. Eggs, de Lesseps. Butter shirred egg dishes, crack two eggs in each, and lay one-quarter of a calf's brains that has been previously heated, on each. Season with salt and pepper, and set in oven for a few minutes. Put a small piece of butter in a frying pan and cook until smoking, and nearly black ; pour over the egg and brain. Put a spoonful of vinegar in the frying pan and heat, and also pour over the egg. Sprinkle with a little chopped parsley and a few capers
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