vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs Lenox
From The Hotel St. Francis cook book, 1919
Serves 2
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 185. The excerpt below is the record exactly as published.
Eggs Lenox Rolls Tripe saute, Lyonnaise Coffee Mashed potatoes Field salad Raspberry tartelette Demi tasse DINNER Consomme Colbert Radishes. Salted almonds Lobster en court bouillon Roast leg of lamb String beans Potatoes au gratin Fried egg plant Watercress salad Whipped cream in cups Lady fingers Coffee Eggs Lenox. Boil hard one dozen eggs, remove the shells and cut in four. Put the eggs in one-half cup of cream sauce, and season with salt and pepper. Put in a deep buttered earthern dish, pour a cupful of tomato sauce on top, sprinkle with grated cheese, put small bits of butter
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