vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet with Potatoes
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 139. The excerpt below is the record exactly as published.
Omelet with potatoes Frogs' legs, Tartar sauce Rolls Broiled chicken on toast Coffee Souffle potatoes Cold artichokes, vinaigrette Feach compote Honey cake Coffee DINNER Potage Mongol Radishes Planked shad and roe Roast loin of veal, au jus Carrots, Vichy Flageolets in butter Endives salad German almond strips Demi tasse Omelet with potatoes. Use left-over cold baked or boiled potatoes. Chop up a cupful and put in an omelet pan with two ounces of butter and fry until golden yellow. Season with salt and pepper, and then add a dozen beaten and seasoned eggs
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