vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet with Cepes
From The Hotel St. Francis cook book, 1919
Serves 2
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 103. The excerpt below is the record exactly as published.
Omelet with cepes. Melt two ounces of butter in an omelet pan, then add a can of sliced cepes, season with salt and pepper, and fry them. Then add twelve beaten eggs, and make the omelet. Pour some brown gravy around the omelet. Cream or tomato sauce may be used
Cook this with the app: pantry check, scaling, and the assistant.