Eggs, Suzette
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 168. The excerpt below is the record exactly as published.
Eggs, Suzette Cold tongue, meat jelly Beet salad Peach cobbler Anisette cakes Coffee DINNER Potage McDonald Radishes Kingfish, Argentine Small sirloin steak, a la Russe Summer squash Cauliflower, Hollandaise Potato croquettes Sliced tomatoes Orange basket Assorted cakes Coffee Herring salad. Soak two salted herrings in cold water for an hour, then remove the skin and cut out the bones. Slice in thin slices, and mix with one quart of potato salad. Hot tomato broth. Chop three pounds of shin or lean beef. Mix with the whites of six eggs and one dozen tomatoes chopped very fine. Stir well, and add slowly one gallon of bouillon or stock. Bring slowly to a boil, and simmer for an hour. Strain through cheese cloth, season with salt and pepper. Serve either hot or cold. Eggs, Suzette. Bake four medium-sized potatoes, cut off the tops, and scoop out the insides. Mash half of the potato that has been removed, add a little butter, season with salt and pepper, and put back in the bottom of each potato shell. Break an egg in each, cover with well-seasoned cream sauce, sprinkle with grated cheese
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