vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs, Raspail
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 83. The excerpt below is the record exactly as published.
Scrambled eggs, Raspail Breakfast sausages Fillet mignon, Trianon Rolls Peas Coffee Pineapple, Creole Coffee DINNER Consomme aux quenelles Fillet of sole, Voisin Sweetbreads braise, ancienne Roast rack of mutton Fresh string beans Potato croquettes Alligator pear salad Punch Palermitaine Assorted cakes Coffee Scrambled eggs, Raspail. Cut a stalk of celery in small dices, wash well, and boil in salt water. When soft drain off the water. In a pot put two ounces of butter and two peeled tomatoes cut in small dices. Simmer for five minutes, add ten beaten eggs and the celery, season with salt and pepper, and add one-half cup of thick cream
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