Eggs Nantaise
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 227. The excerpt below is the record exactly as published.
Eggs Nantaise Bacon and eggs Pompano saute, d'Orsay Coffee Broiled honeycomb tripe Rolls Maitre d'hotel potatoes Lettuce salad Apple snow and cakes Coffee DINNER Potage Champenoise Ripe olives Boiled brook trout, Romanoff Hollandaise potatoes Shoulder of mutton, Budapest Peas a la Franchise Laurette potatoes Celery mayonnaise Biscuit glace, St. Francis Assorted fancy cakes Demi tasse Eggs Nantaise. Split and toast two English muffins. Lay a few boiled asparagus tips on each half. Put a poached egg on top and cover with cream sauce
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