vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs, St. Catherine
From The Hotel St. Francis cook book, 1919
Serves 2
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 160. The excerpt below is the record exactly as published.
Eggs, St. Catherine Broiled fillet of sole, maitre d'hotel Boneless squab en aspic Hashed browned potatoes Majestic salad Rolls Roquefort cheese with crackers Coffee Coffee DINNER Little Neck clams Consomme Talleyrand Ripe olives. Lyon sausage Boiled salmon trout, sauce mousseline Potatoes, nature Planked sirloin steak, St. Francis Escarole and chicory salad Fancy ice cream Assorted cakes Coffee Eggs, St. Catherine. Cut the tops from four large baked potatoes, and scoop out the insides. Lay a slice of tomato in the bottom, season with salt and pepper, break an egg in each, and cover with well-seasoned cream sauce. Sprinkle with grated cheese, put small bits of butter
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