vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Shirred Eggs, Monaco
From The Hotel St. Francis cook book, 1919
Serves 4
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 124. The excerpt below is the record exactly as published.
Shirred eggs, Monaco Salted salmon belly, melted butter Lake Tahoe trout, meuniere Baked potatoes Potatoes O'Brien Rolls Tomatoes, Mayonnaise Coffee Cream fritters Demi tasse DINNER Little Neck clams on shell Sorrel soup, a 1'eau Salted hazelnuts Terrapin saute, au beurre noisette Fillet of bass, 1905 Asparagus, Hollandaise Waldorf salad French pastry Coffee Salted salmon belly, melted butter. Soak a salted salmon belly in cold water over night. Then place in vessel and cover with fresh cold water, bring to a boil, and then set at side of the range for twenty minutes. Dish up on a napkin on a platter, garnish with parsley in branches and quartered lemons. Serve melted butter separate. Shirred eggs, Monaco. Put six chopped shallots in a casserole with one ounce of butter. Heat slightly, then add six sliced fresh mushrooms and one peeled and sliced tomato; season with salt and pepper, and simmer for ten minutes. Butter four individual shirred egg dishes, pour in the above prep- aration, break two eggs in each
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