Eggs Marigny
From The Hotel St. Francis cook book, 1919
Serves 1
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 259. The excerpt below is the record exactly as published.
Eggs Marigny Waffles French pastry Kippered herring Iced tea Baked potatoes Rolls and coffee DINNER Consomme Cialdini Radishes Fillet of bass, 1905 Larded sirloin of beef, Richelieu Salade Doucette Meringue glace, Chantilly Coffee Eggs Marigny. Put in a buttered cocotte dish a very thin, small, slice of ham, with two parboiled oysters on top. Break an egg over all, salt, pepper, cover with cream sauce and a little grated cheese
Cook this with the app: pantry check, scaling, and the assistant.