Scrambled Eggs with Morilles

Ingredients

• eight eggs
• a piece of butter
• salt
• pepper
• morilles

Method

1. 1

   Sauté fresh morilles in butter, mix with scrambled eggs.

2. 2

   If canned, drain and simmer before adding to eggs.

3. 3

   If dried, soak overnight before use.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 15. The excerpt below is the record exactly as published.

eight eggs, well seasoned. Just before they are done add one sliced truffle and two sliced pimentos. Serve in croustades. Roast leg of fresh pork. Put on bottom of roasting pan one sliced carrot, one onion, three bay leaves, six cloves, one spoonful of pepper berries, and a piece of celery. Season the leg of pork with salt and pepper, and a little sage, if desired. Put on top of the vegetables, and place in oven to roast. Baste well. When done take out the pork, remove the fat in the pan, and add to the gravy a cup of stock or bouillon, and one tablespoonful of meat extract. Boil, strain, and season to taste. Apple Charlotte. Chop six peeled apples and fry in butter with one- quarter pound of sugar, and one-half teaspoonful of ground cinnamon. Line a charlotte mould with slices of white bread cut as thin as possible, and buttered with fresh butter. Fill the mould with the fried apple and bake in oven for twenty-five minutes. Serve with brandy sauce. 22 THE HOTEL ST. FRANCIS COOK BOOK JANUARY 22 BREAKFAST LUNCHEON Stewed prunes Canape of fresh caviar Pettiiohn's with cream Scrambled eggs with morilles RO\\S Planked sirloin steak Coffee Romaine salad Camembert cheese Crackers Coffee DINNER Consomme Bretonne Lyon sausage Lobster Thermidor Noisettes of lamb, Cendrillon Peas au beurre Celery mayonnaise Apple water ice Cakes Coffee Scrambled eggs with morilles. Morilles are a species of mushroom rarely found in the United States. They come principally from Europe in cans, or dried. When fresh ones are used, saute in butter and mix with the scrambled eggs. When in can, drain off the water, put in sauce pan with a piece of butter, season with salt and pepper

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