Poached Eggs, Piedmontaise
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 169. The excerpt below is the record exactly as published.
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 on top. Cover with cream sauce
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