Poached Eggs, Creole

Ingredients

• four poached eggs
• a cup of boiled rice

Method

1. 1

   Put some boiled rice on a platter, lay four poached eggs on top, and cover with Creole sauce.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 148. The excerpt below is the record exactly as published.

Poached eggs, Creole Uncolored Japan tea Lamb chops, Robinson Crescents Lyonnaise potatoes Corn saute in butter Orange compote Snails (cake) Demi tasse DINNER Consomme Florentine Ripe olives. Celery Sand dabs, meuniere Broiled baby turkey, cranberry sauce Baked sweet potatoes Summer squash Lettuce salad, egg dressing Coupe St. Jacques Macaroons Coffee Poached eggs, Creole. Put some boiled rice on a platter, lay four poached eggs on top, and cover with Creole sauce. Lamb chops, Robinson. Broil eight lamb chops, and lay them on a platter. Clean a dozen chicken livers, cut in four, season with salt and pepper, put in a frying pan with two ounces of hot melted butter, and saute for three minutes. Then sprinkle with a spoonful of flour, add a cup of bouillon or broth, boil for a minute, add a little dry sherry wine, and pour over the chops. Corn saute in butter. Cut the corn from eight ears, put in a saute pan with two ounces of butter, season with salt and pepper, and cook for ten minutes. Orange compote. Take the outside yellow skin from six oranges cut very fine in Julienne style. Cook for thirty minutes in water, changing about three times. Changing the water takes away the bitter taste. Now peel the fine skin of the six oranges very clean, and cut in two, crosswise. In a sauce pan put one pound of sugar, a gill of water, and a drop of red coloring, and boil for ten minutes. Add the cooked skins to the syrup and boil again for fifteen minutes. Put the oranges in a deep bowl and pour the syrup over them. Consomme Florentine. Add to consomme printanier two pancakes cut Julienne style, and some chervil. Broiled baby turkey. Split a young turkey through from the back, wash well, and dry with a towel. Season with salt and pepper, roll in oil, and broil. When done place on four pieces of buttered toast, pour a cup of maitre d'hotel sauce over it, and garnish with watercress and two lemons cut in half. Snails (cake). Take some German coffee cake dough and roll out into a square sheet, about one-quarter inch thick. Brush over with melted butter, and spread with some currants, citron chopped fine, sugar and cinnamon. Roll the sheet of dough into a roll, and cut in slices about one-quarter inch thick. Lay them on a buttered pan and allow to raise until nearly double in size. Bake in moderate oven, and when done, and still hot, coat over with thin lemon icing. THE HOTEL ST. FRANCIS COOK BOOK 193 JULY 5 BREAKFAST LUNCHEON Iced grapefruit juice Cold stuffed eggs, with anchovies Scrambled eggs with Swiss cheese Terrine de foie gras Rolls Hearts of lettuce Coffee Assorted French pastry Demi tasse DINNER Chicken soup, Portugaise Salted almonds Fillet of bass, Brighton Paprika schnitzel Gnocchis au gratin Chiffonnade salad Artichokes, Hollandaise Strawberry water ice Assorted cakes Coffee Scrambled eggs with Swiss cheese. Cut one-quarter pound of Swiss cheese in very small squares. Put an ounce of butter in a casserole with the cheese, and heat slightly; then add ten beaten eggs, one-half cup of cream, season with salt and pepper, and scramble in the usual manner. Chicken soup, Portugaise. Put a soup hen on the fire in three quarts of water, bring to a boil, and skim well. Then add a tablespoonful of salt, two carrots, one onion, and a bouquet garni, and boil slowly until the fowl is done. Then skim the broth, and cut the carrots and the onion in small squares, and return to the soup. Peel four tomatoes, squeeze out the juice, cut in small squares, and also add to the soup. Bring to a boil, add a cup of boiled rice

Cook this with the app: pantry check, scaling, and the assistant.