Eggs Princesse
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 58. The excerpt below is the record exactly as published.
Eggs Princesse Boiled eggs Chicken saute, Hongroise Dry toast Mashed potatoes Chocolate with whipped cream Lettuce salad Brie cheese and crackers Coffee DINNER Little Neck clams Consomme Camino Fillet of bass, Menton Roast leg of lamb String beans Chateau potatoes Chiffonnade salad Fancy ice cream Assorted cakes Coffee Eggs Princesse. Put some puree of fresh mushrooms in the bottom of small croustades, lay a poached egg on top, and cover with sauce Perigueux
Cook this with the app: pantry check, scaling, and the assistant.