Eggs en Cocotte, Italienne
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 269. The excerpt below is the record exactly as published.
Eggs en cocotte, Italienne Corn muffins Chicken hash, Victor Coffee Endive salad Cup custard Coffee DINNER Hors d'oeuvre varies Cream of squash Aiguillettes of bass, a la Russe Squab saute, Tyrollienne Anna potatoes Strawberry ice cream Assorted cakes Coffee Corn Muffins. One-half pound of corn meal, one-half pound of flour, two ounces of melted butter, four eggs, one pint of sour milk, one-half cup of molasses, one teaspoonful of soda and one teaspoonful of salt. Sift together the corn meal, flour and salt. Dissolve the soda in the sour milk, add the eggs, well beaten, the molasses, the butter and the sifted ingredients. Beat well and bake in a well-greased muffin pan. Eggs en Cocotte, Italienne. Put in buttered cocotte dish one raw egg, cover with sauce Italienne, put a little grated cheese and a small piece of butter
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