Poached Eggs, Perigordine

Ingredients

• four pieces of toast
• four poached eggs
• sauce Perigordine

Method

1. 1

   Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with sauce Perigordine.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 168. The excerpt below is the record exactly as published.

Poached eggs, Perigordine Rolls Mixed grill, special French fried potatoes Chicory salad Rice croquettes Demi tasse DINNER Clam cocktail Consomme Inauguration Salted pecans Mousse d'ecrevisses (fish) Roast ribs of beef, Yorkshire pudding Stewed corn Green peas Mashed potatoes Watercress salad Chocolate ice cream Assorted cakes Coffee Poached eggs, Perigordine. Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with sauce Perigordine. Consomme Inauguration. Equal parts of Julienne, small chicken dump- lings, and Italian paste, served in hot consomme. Mousse d'ecrevisses. Remove the shells from three lobsters and two dozen ecrevisses (crayfish or crawfish) and smash very fine in a mortar. Put a cup of water, an ounce of butter, and a little salt and Cayenne pepper in a vessel and bring to a boil. Then stir in slowly two tablespoonfuls of flour, and continue stirring until there are no lumps. Mix this with the ecrevisse and lobster meat and mashed shells. When cold strain through a very fine sieve. Place in a bowl on ice and mix with an egg and a pint of thick cream ; stirring in carefully so it does not curdle. Test for seasoning, and if necessary add a little ecrevisse coloring to give a rose shade. Fill small buttered moulds, and boil in bain-marie for about fifteen minutes. Turn out on a platter, and pour ecrevisse sauce over all. The lobster is added for economy and strength of color. Double the amount of ecrevisses may be used instead. itcrevisse sauce. Melt two tablespoonfuls of ecrevisse butter in a pint of sauce Allemande, or sauce au vin blanc. Add a few ecrevisse tails. THE HOTEL ST. FRANCIS COOK BOOK 221 JULY 29 BREAKFAST LUNCHEON Grapes Herring salad Griddle cakes, maple syrup Hot tomato broth Coffee Eggs, Suzette Cold tongue, meat jelly Beet salad Peach cobbler Anisette cakes Coffee DINNER Potage McDonald Radishes Kingfish, Argentine Small sirloin steak, a la Russe Summer squash Cauliflower, Hollandaise Potato croquettes Sliced tomatoes Orange basket Assorted cakes Coffee Herring salad. Soak two salted herrings in cold water for an hour, then remove the skin and cut out the bones. Slice in thin slices, and mix with one quart of potato salad. Hot tomato broth. Chop three pounds of shin or lean beef. Mix with the whites of six eggs and one dozen tomatoes chopped very fine. Stir well, and add slowly one gallon of bouillon or stock. Bring slowly to a boil, and simmer for an hour. Strain through cheese cloth, season with salt and pepper. Serve either hot or cold. Eggs, Suzette. Bake four medium-sized potatoes, cut off the tops, and scoop out the insides. Mash half of the potato that has been removed, add a little butter, season with salt and pepper, and put back in the bottom of each potato shell. Break an egg in each, cover with well-seasoned cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in medium-hot oven for ten minutes. Anisette cake. One-half pound of sugar, five eggs, one-half pound of flour, and one teaspoonful of anise seed. Beat the sugar with the eggs until light, then add the flour and anise seeds. Put in a buttered bread pan and bake. When done allow to become cool; then cut in slices about one-half inch thick. Lay on a pan and bake until they become of a nice brown color. Potage McDonald. Heat three ounces of butter in a casserole ; then add two and one-half spoonfuls of flour, and one-half spoonful of curry powder. Heat through, and then add one pint of bouillon, stock or chicken broth, and one pint of milk; bring to a boil, and add one parboiled calf's brains. Boil for thirty minutes, and then strain through a fine sieve. Heat in another casserole one ounce of butter ; then add half of a chopped onion, and fry until golden yellow. Then add the soup and boil for ten minutes. Then add the yolks of two eggs mixed with one cup of cream, stir well, and strain again. Season well with salt and pepper. Kingfish, Argentine. Put two kingfish on a buttered platter or pan, season with salt and pepper, add a glass of white wine, put in oven and bake. Cover with Creole sauce and serve. Small sirloin steak a la Russe. Broiled sirloin steak garnished with small patty shells filled with fresh caviar. Serve horseradish sauce separate. 222 THE HOTEL ST. FRANCIS COOK BOOK JULY 30 BREAKFAST LUNCHEON Apricots Lobster salad Ham and eggs Poached eggs, Piedmontaise Rolls Birds' nests Coffee Demi tasse Orangeade DINNER Consomme Vanderbilt Salami. Pirn olas Striped bass, meuniere Leg of veal, au jus Spinach with egg Laurette potatoes Lettuce salad Raspberry meringue Demi tasse Poached eggs, Piedmontaise. Make a risotto, and place four poached eggs

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