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Scrambled Eggs, Magda
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 226. The excerpt below is the record exactly as published.
Scrambled eggs, Magda Dry toast Chicken saute, Josephine Coffee Asparagus tips, Hollandaise Escarole salad Danish apple cake. Demi tasse DINNER Oysters on half shell Potage Villageois Lyon sausage. Radishes. Pickles Fillet of sole, Judic Tenderloin steak, Bernardi Potatoes Sybil Endive salad Fancy ice cream and cakes. Coffee Scrambled eggs, Magda. In a casserole put two ounces of butter, twelve beaten eggs, one-half cup of cream, season with salt and pepper, and then scramble. When nearly done add one tablespoonful of grated Swiss cheese, ©ne-half teaspoonful of mustard flour, and one tablespoonful of mixed, chopped parsley, chervil and chives
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