Poached Eggs, Bombay
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 136. The excerpt below is the record exactly as published.
Poached eggs, Bombay Waffles, special, with maple syrup Imported Frankfort sausages Coffee Potato salad Brie cheese with crackers Coffee DINNER Consomme Valencienne Carciofmi. Queen olives Frogs' legs, saute, Dilloise Porterhouse steak, Jolly Fresh Lima beans Julienne potatoes Endives salad Chocolate and coffee bouchettes Demi tasse Waffles, special. One-half pound of flour, one teaspoonful of baking powder, one spoonful of sugar, one ounce of melted butter, one-half pint of milk, one pinch of salt, three yolks and three whites of eggs. Mix the baking powder with the flour, then add the sugar, salt, yolks of eggs, butter and milk, and make a batter that should not be too stiff and hard. Beat the whites of eggs very hard, add to the batter, and mix well. Bake in a well-greased hot iron. (If possible use sour milk.) Poached eggs, Bombay. Put some boiled rice on a platter, lay four poached eggs on top, and cover with curry sauce
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