Omelette du Czar
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 280. The excerpt below is the record exactly as published.
Omelette du Czar Honey Pickled ham with red cabbage Rolls Rolled oats pudding Coffee Coffee DINNER Puree of white beans Pickles Striped bass, Portugaise Braised beef Macaroni in cream Chiffonnade salad Oriental cup Cakes Coffee Omelette du Czar. Grate a horseradish root and place in pan with piece of butter. When hot add one-half cup of cream sauce
Cook this with the app: pantry check, scaling, and the assistant.