Eggs Sarah Bernhardt

Ingredients

• six hard-boiled eggs
• a little salt
• pepper
• celery salt
• one spoonful of fresh bread crumbs
• one spoonful of chopped chicken meat
• the yolk of one raw egg

Method

1. 1

   Cut six hard-boiled eggs in two, remove the yolks, mash them up and mix with a little salt, pepper, celery salt, one spoonful of fresh bread crumbs, one spoonful of chopped chicken meat, and the yolk of one raw egg.

2. 2

   Stuff the halved whites of eggs with this, put on a buttered dish and place in the oven for four minutes.

3. 3

   Dress on a silver platter, and cover with sauce Perigueux.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 49. The excerpt below is the record exactly as published.

Eggs Sarah Bernhardt Boiled eggs Reindeer stew Rolls Mashed potatoes Coffee Camembert cheese and crackers Coffee DINNER Cherrystone oysters on half shell Cream of farina Fillet of turbot, Bonnefoy Lamb chops, charcutiere Succotash French fried potatoes Romaine salad Fancy ice cream Assorted cakes Coffee Eggs Sarah Bernhardt. Cut six hard-boiled eggs in two, remove the yolks, mash them up and mix with a little salt, pepper, celery salt, one spoonful of fresh bread crumbs, one spoonful of chopped chicken meat, and the yolk of one raw egg

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