Eggs Du Barry
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 60. The excerpt below is the record exactly as published.
Eggs Du Barry Scrambled eggs with parsley Boiled ham, Leonard Puff paste crescents Stewed tomatoes, Brazilian Oolong tea Mashed potatoes Roquefort cheese , crackers Coffee DINNER Velvet soup Ripe California olives Skatefish au beurre noir Baked chicken with rice Chiffonnade salad Bavarois a la vanille Assorted cakes Coffee Baked chicken with rice. Put in a saucepan a fat hen with all of its fat, cover with hot water, season with salt, and when it comes to a boil, skim off the foam but leave the fat. Add a soup bouquet with the addition of some spices and a bay leaf. When the hen is half done, which will be in about an hour, remove the bouquet, and add a cup of washed rice. Boil until the rice is nearly done, by which time it has absorbed most of the broth ; then put into a porcelain baking dish and bake until brown. Eggs Du Barry. Line an egg cocotte with a forcemeat made of truffles and beef tongue, drop an egg into this, set the dish in hot water and cook in the oven for from five to ten minutes. When done cover with hot puree of cauliflower. Puree of cauliflower. Boil a head of cauliflower in salted water. When soft drain off the water and press the cauliflower through a fine colander. Season with salt and pepper, and add a spoonful of cream sauce. * Forcemeat of truffles and tongue. Put through a fine sieve two slices of beef tongue, then add a truffle chopped fine, the yolk of. one eg
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