vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs, Marseillaise
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 115. The excerpt below is the record exactly as published.
Scrambled eggs, Marseillaise Boiled eggs Crab meat, Louise Buttered toast Corned beef hash, au gratin Chocolate with whipped cream Lettuce salad with French dressing Banana cream pie Demi tasse DINNER Cream soup, a 1'Algerienne Salted pecans Sole, Colbert Filet mignon, Cheron Olivette potatoes Chicory salad Victoria punch Assorted cakes Coffee Scrambled eggs, Marseillaise. Peel and slice two fresh tomatoes and put in casserole with two ounces of butter. Simmer for five minutes. Rub the inside of a bowl with garlic, break twelve eggs in the bowl and beat them. Add salt and pepper and half a cup of cream
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