Eggs Ministerielle
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 286. The excerpt below is the record exactly as published.
Eggs ministerielle. Cut sandwich bread in slices about two inches thick. With a round cutter about three inches in diameter cut out the white of the bread. With another cutter about an inch and a half in diameter cut out the center of the round slices, leaving a ring of bread. Soak these rings in thick cream for a second, put on buttered dish, break an egg in the center of each, salt and pepper, cover with a light cream sauce, sprinkle with grated cheese
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