Poached Eggs, Sans Gene
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 263. The excerpt below is the record exactly as published.
Poached eggs, sans gene Coffee Navarin of lamb, printanier Baba au rhum SUPPER Demi tasse Salade Olga Wheat cakes. Sift together into a bowl one-half pound of flour and one teaspoonful of baking powder. Add one ounce of sugar, one ounce of melted butter, one egg and a little milk. Mix all into a medium thick batter. Bake on a hot griddle iron. Serve honey or maple syrup, and sweet butter separate. Breakfast rolls. Three pounds of flour, one ounce of salt, one ounce of sugar and two ounces of yeast. Scald the milk and pour it over the sugar, salt and butter. Melt the yeast in luke-warm water, mix with the milk, etc., and add half of the flour. Beat well, cover, and let raise. Then add the re- mainder of the flour and let it raise again until it is twice its original volume. Put on table, roll in shape desired, place on pan, and let raise again. Brush the top with melted butter, and bake. Anchovy salad. Put sliced lettuce on the bottom of a pickle dish. Place fillets of anchovies crosswise over the lettuce. Garnish all around with chopped eggs, beets and parsley. Season with French dressing. Poached eggs, sans gene. Place a hot poached egg on a heart of artichoke, cover with a slice of parboiled beef marrow. Serve with sauce Bordelaise
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