Eggs St. George
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 80. The excerpt below is the record exactly as published.
Eggs St. George. Butter four cocotte dishes, put puree of onions on bottom, a poached egg on top, cover with cream sauce, and sprinkle with grated cheese
Cook this with the app: pantry check, scaling, and the assistant.