vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelette Argentine
From The Hotel St. Francis cook book, 1919
Serves 1
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 143. The excerpt below is the record exactly as published.
Omelette Argentine Melba toast Turkey hash, Chateau de Madrid Coffee Julienne potatoes Brie cheese and crackers Coffee DINNER Consomme Bohemienne Queen olives and salted almonds Baked lobster, Lincoln Roast Imperial squab Baked potatoes Cold artichokes, mustard sauce Baked huckleberry roll Coffee Omelette Argentine. Cut one-quarter pound of egg plant in one-half inch squares. Put in omelet pan with one ounce of butter and fry until cooked. Then add eight beaten eggs, season with salt
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