Eggs en Cocotte, Porto Rico
From The Hotel St. Francis cook book, 1919
Serves 4
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 111. The excerpt below is the record exactly as published.
Eggs en cocotte, Porto Rico Crescents Filet mignon, Marechale Chocolate with whipped cream New peas Lettuce salad Camembert cheese with crackers Coffee DINNER Little Neck clams Consomme Sarah Bernhardt Ripe California olives Boiled Tahoe trout, Vatchett Broiled Porterhouse steak, Bercy French fried potatoes String beans Sliced tomatoes, mayonnaise Peaches, brandy sauce Assorted cakes Coffee Eggs en cocotte, Porto Rico. Butter four cocotte dishes. Cut a peeled tomato in small squares and distribute in the four dishes, season with salt and pepper, and simmer for two minutes. Then add a slice of boiled ham cut in small dices, and a few fresh-cooked asparagus tips. Break an egg in each dish, season with salt and pepper, put a small piece of butter
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