Omelet with Egg Plant
From The Hotel St. Francis cook book, 1919
Serves 6
Use leftover or fresh egg plant.
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 127. The excerpt below is the record exactly as published.
Omelet with egg plant Consomme in cups Rolls Broiled sirloin steak, Cliff House Coffee French fried potatoes Baked tomatoes Brie cheese with crackers Coffee DINNER Lamb broth, Olympic Club Salted pecans Frogs' legs, Jerusalem Broiled chicken, maitre d'hotel Asparagus, Hollandaise Potato croquettes Alligator pear, French dressing Meringue glace, au chocolat Demi tasse Omelet with egg plant. Use any broiled egg plant that may be left over, or fresh egg plant, and cut in small squares about one-half inch in diameter. Put in saute pan with a little butter and simmer until soft. Then put the omelet pan on the fire with a small piece of sweet butter in it, add twelve beaten eggs
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Cook this with the app: pantry check, scaling, and the assistant.