Omelette Schofield
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 79. The excerpt below is the record exactly as published.
Omelette Schofield Toast Mixed vegetable salad English breakfast tea Camembert cheese with crackers Coffee DINNER Fish chowder Ripe olives Fillet of sole, Bretonne Planked shad and roe Lettuce salad Hot asparagus with melted butter Coffee custard Demi tasse Kieler sprotten. This is a canned fish. Serve cold on lettuce leaves, garnished with quartered lemons. Omelette Schofield. Boil a shad roe in salt water for ten minutes. Allow to cool, and cut in dices one-quarter inch square. Heat a cup of cream sauce, add the roe, and season with salt
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