Eggs, Waldorf Style
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 152. The excerpt below is the record exactly as published.
EGGS, WALDORF STYLE Arrange poached eggs on circular pieces of buttered toast, sur- round with Brown Mushroom Sauce (p. 196), and place broiled mushroom cap on each egg. EGGS A LA VICTORIA Sauté circular slices of bread in butter until delicately browned. On each round of bread place a sautéed chicken liver, over liver a French poached egg, and over all pour Tomato Sauce (p. 198). Sprinkle with finely cut chives. WINDSOR EGGS Arrange poached eggs on circular pieces of buttered toast
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