Eggs, Tivoli
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 269. The excerpt below is the record exactly as published.
Eggs, Tivoli Oatmeal with cream Miroton of beef, en bordure Butter toast Cabinet pudding Coffee Coffee DINNER Blue Point oysters Consomme Doria Fillet of sole, St. Malo Tournedos, Boulanger Souffle potatoes Roquefort cheese Crackers Coffee Eggs, Tivoli. Cut a piece of homemade bread into a cube and fry in butter. Open one side with a sharp knife and scoop out the center. Place in the cavity a poached egg, cover with cream sauce, sprinkle a little grated cheese
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