Eggs Oudinot
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 14. The excerpt below is the record exactly as published.
Eggs Oudinot Boiled eggs Fricassee of veal, with noodle* Buttered toast Chocolate profiteroles Coffee Coffee DINNER Potage McDonald Lyon sausage Fried chicken, Maryland Cheese cake Coffee Eggs Oudinot. Put some stuffed eggs in a shirred egg dish, cover with cream sauce, sprinkle with the chopped yolks of hard-boiled eggs, put a small piece of butter on the top of each
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