Eggs Talleyrand
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 41. The excerpt below is the record exactly as published.
Eggs Talleyrand Omelet with ham Oysters a la Hyde Rolls French pastry Coffee Coffee DINNER Cream of frogs' legs Olives Scallops, Newburg Roast Easter kid, mint sauce Sweetbreads saute, with green peas Endives salad Fancy ice cream Assorted cakes Coffee Eggs Talleyrand. Trim the bottoms of four fresh artichokes and put a little terrine de foie gras in each, and keep hot. Put a poached egg on top of each and cover with sauce Perigueux
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