Eggs, Moscow

Ingredients

• six eggs
• fresh caviar
• flour
• beaten eggs
• bread crumbs
• hot swimming lard or melted butter
• fried parsley
• two lemons cut in half

Method

1. 1

   Poach eggs, cool, remove yolks, fill with caviar, coat in flour, beaten eggs, and bread crumbs, fry briefly, and serve with parsley and lemon.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 155. The excerpt below is the record exactly as published.

Eggs, Moscow Buttered toasted rolls Terrine de foie gras en aspic Coffee Lettuce salad Camembert cheese with crackers Coffee DINNER Potage Lord Mayor Queen olives. Salted almonds Boiled Lake Tahoe trout, Hollandaise Potatoes, natural Roast ribs of beef Cauliflower au gratin Rissolee potatoes Sliced tomatoes Coffee ice cream Macaroons Demi tasse Calf s foot jelly. Parboil four calf's feet ; allow to become cool ; put back in vessel with an onion and a carrot, a piece of leek, a piece of celery, one clove, a bay leaf, a sprig of thyme, a spoonful of whole black peppers, a gallon of water, a quart of white wine, and a small handful of salt. Boil until the feet are soft. Then strain the broth, let it stand for a couple of minutes, and then remove all the fat from the top. Put a spoonful of the broth on a plate and set on ice. If it sets too hard add a little water, if it is too soft boil down until it is thick enough to set. Then put six whites of eggs in a casserole, beat with a whip, add slowly to the broth, put on a slow fire and bring to the boiling point. This serves to clarify the broth. Then strain, and set to cool. If the broth is for invalids omit the spices and vegetables, use but a little salt, and do not clarify. The cooked calf's feet may be used for an entree, or for soup or salad. Eggs, Moscow. Poach six eggs, and set in ice box until cold. Then re- move the yolks carefully by making a very small hole, and letting the soft volks run out. Fill the eggs with fresh caviar, roll in flour, then in beaten eggs, and finally in bread crumbs ; fry in very hot swimming lard or melted butter for a few seconds only ; or until the crumbs are yellow. Serve imme- diately on a napkin, with fried parsley, and two lemons cut in half

Cook this with the app: pantry check, scaling, and the assistant.