Poached Eggs, Martha
From The Hotel St. Francis cook book, 1919
Serves 4
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 41. The excerpt below is the record exactly as published.
Poached eggs, Martha Honey Hungarian beef goulash Coffee Noodles, Polonaise Savarin Chantilly Coffee DINNER Consomme Colbert Broiled Alaska candlefish Sweetbreads, Theodora Roast ribs of beef, au jus Saratoga potatoes Celery Victor Fruit cake Coffee Poached eggs, Martha. On top of four pieces of toast put some lobster croquette preparation in a layer about one-quarter of an inch thick, put a piece of butter on top of each, and bake in oven. Put a poached egg on top and cover with cream sauce
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