Eggs, Jeanne d'Arc

Ingredients

• four very soft poached eggs
• on a buttered dish
• thick tomato sauce
• sprinkle with grated cheese
• put small bits of butter on top

Method

1. 1

   Place poached eggs on a buttered dish, cover with tomato sauce, sprinkle with cheese, add butter, and bake in a hot oven for two minutes.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 75. The excerpt below is the record exactly as published.

eggs, Jeanne d'Arc Waffles with maple syrup Breaded pork chops, cream sauce Coffee Spaghetti Caruso Field salad Roquefort cheese and crackers Coffee DINNER Potato soup a la Faubonne Radishes and salted almonds SUPPER Clams with port wine Sandwich Careme Sweetbreads braise, Clamart Roast chicken Sybil potatoes Cold asparagus, mustard sauce Almond cake Coffee Sandwiches, Careme. Mince fine one-half dozen sweet mixed pickles. Shred the meat of one lobster, and mix with the pickles, season with salt and pepper, and add a whiskey glass of tarragon. Let stand for a few minutes, then squeeze out the vinegar and add half a cup of mayonnaise. Spread over toast or salted crackers. The above may be mixed with three hard-boiled eggs, and served on lettuce leaves as a salad. Clams with wine sauce. Take as many large clams as you desire to use. Remove from the shells, cut away the neck, retaining only the bellies. Cook in Madeira wine for two or three minutes, then put in half as much sweet cream as you have wine, and heat to boiling. If for six persons, thicken with the yolks of three eggs, add another half cup of rich cream, and season with Cayenne pepper and salt. Serve in a chafing dish, with small thin bits of toast on the side. Potato soup, Faubonne. Put one quart of puree of potato soup and one quart of consomme Julienne in a casserole and bring to a boil. Bind with the yolks of three eggs mixed with a cup of cream. Serve with a little chopped parsley and chervil. Sweetbreads braise, Clamart. Place four sweetbreads braise on a platter, garnish with a puree of fresh or canned peas, and pour brown gravy around the bottom. Almond cake. Mix three-quarters of a pound of almond paste, one-half pound of sugar, and four whole eggs, and work until creamy and smooth. Add the yolks of sixteen eggs, one by one, stirring all the while, and flavor with the rind of a lemon. Beat the whites of eight eggs very stiff, and add to the mixture lightly, stirring in at the same time one-half pound of sifted flour. Bake in a cake pan or mould, in a moderate oven. When cold finish with white frosting, and decorate with split almonds. Almond cream cake. Cut an almond cake in three or four layers and spread between with whipped cream sweetened with vanilla sugar, and mixed with fine-chopped roasted almonds. Cover with white frosting, and decorate with whipped cream and split almonds. Eggs, Jeanne d'Arc. Place four very soft poached eggs on a buttered dish, cover with a thick tomato sauce, sprinkle with grated cheese, put small bits of butter on top

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