Eggs, Fedora

Ingredients

• four hard-boiled eggs
• one-half cup of fresh bread crumbs
• the raw yolk of an egg
• one ounce of butter
• a little chopped chives
• a little chopped parsley

Method

1. 1

   Cut eggs in half, remove yolks, mash with bread crumbs, season, and mix with raw yolk, chives, parsley, and butter.

2. 2

   Fill whites, roll in beaten egg whites and bread crumbs, and fry.

3. 3

   Serve with fried parsley and tomato sauce separately.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 121. The excerpt below is the record exactly as published.

a little chopped parsley and fennel. Boiled salmon, sauce diplomate. Serve boiled salmon on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve sauce diplomate separate. Sauce diplomate. To a pint of cream sauce add a spoonful of lobster butter and a spoonful of anchovy paste. Stir well, add a little Cayenne pepper, and three ounces of butter, little by little. Strain and serve. Larded tenderloin of beef, St. Martin. Roast a larded tenderloin, and make a brown gravy. Put the tenderloin on a platter, and cut one slice for each person, leaving the remainder whole. Garnish with chickens' livers saute in butter on each side of the platter. Add three sliced truffles and one- half glass of Madeira to the brown gravy, and boil for ten or fifteen minutes. Season well, and pour over the beef. Potatoes Marquise. Same as Duchess potatoes. THE HOTEL ST. FRANCIS COOK BOOK 155 JUNE 2 BREAKFAST LUNCHEON Stewed prunes Cantaloupe Boiled eggs Eggs, Fedora Dry toast Lamb chops, Bradford Ceylon tea Sybil potatoes String bean salad Strawberry cream pie Coffee DINNER Consomme Caroline • Ripe California olives in oil and garlic Fillet of trout, Rachel Roast duckling, apple sauce Artichoke bottoms, au gratin Fresh asparagus, Hollandaise Escarole salad Mousse au cafe Demi tasse Eggs, Fedora. Cut four hard-boiled eggs in two, lengthwise, remove the yolks and mash with a fork, in a bowl. Then add one-half cup of fresh bread crumbs, salt, pepper, the raw yolk of an egg, a little chopped chives and parsley, and one ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.