Poached Eggs with Clams, Creole
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 23. The excerpt below is the record exactly as published.
Poached eggs with clams, Creole Currant jelly Chicken croquettes with peas Crescents Camembert cheese and crackers Coffee Coffee DINNER Oxtail soup, English style Boiled brook trout, Hollandaise Potatoes nature Roast staffed duckling, apple sauce Broiled sweet potatoes Brussels sprouts in bouillon Romaine salad French pancake Coffee Clams, Creole. Heat two dozen clams in their own juice, but do not allow them to boil. Then add one pint of Creole sauce. Poached eggs with clams, Creole. Serve poached eggs on toast, covered with clams Creole
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