Eufs a la Suzette
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 507. The excerpt below is the record exactly as published.
Eufs a la Suzette — Cut some baked potatoes in halves lengthwise ; scoop out the mealy part and mix with bechamel sauce (No. 202), grated cheese, and seasoning. Line the potato crusts with this and put in each a poached egg (neatly trimmed). Spread some of the mixture over each and sprinkle with cheese and bread-crumbs and oiled butter
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