Omelette Cherbourg
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 230. The excerpt below is the record exactly as published.
Omelette Cherbourg Poached eggs on toast Homemade beef stew Uncolored Japan tea Lorette salad Crescents Alhambra ice cream Assorted cakes Demi tasse DINNER Cream of asparagus, Favori Salted mixed nuts. Celery Sole Heloise Roast leg of veal, au jus ^ Spinach in cream Potatoes au gratin Romaine salad Pancakes a la Lieb Demi tasse Omelette Cherbourg. Mix a cup of picked shrimps with two spoonfuls of cream sauce. Heat well, and season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.