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Scrambled Eggs with Lobster
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 200. The excerpt below is the record exactly as published.
Scrambled eggs, with lobster. Cut the tail of a boiled lobster in small squares, put in a saute pan with two ounces of butter, season with salt and pepper, and simmer for a few minutes. Then add twelve beaten eggs, one- half cup of cream, and one ounce of sweet butter
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