Eggs, Germaine
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 196. The excerpt below is the record exactly as published.
Eggs, Germaine. Broil four large heads of fresh mushrooms and place them on four small round pieces of toast. Put a poached egg on top of each mushroom ; and cover with sauce Colbert, to which has been added a little chopped tarragon
Cook this with the app: pantry check, scaling, and the assistant.