Shirred Eggs with Peppers
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 151. The excerpt below is the record exactly as published.
Shirred eggs with peppers Eggs, Garcia Rolls Bread custard pudding Coffee Demi tasse DINNER Consomme Charles Quint Broiled salmon, a la Russe Noisettes of lamb, Montpensier Roast duckling, apple sauce Fried sweet potatoes Green corn Chicory salad Philadelphia vanilla ice cream Assorted cakes Coffee Shirred eggs with peppers. Cut four whole green peppers in small squares. Take four individual shirred egg dishes and put a teaspoonful of butter in each. Divide the chopped peppers equally among the four dishes, and simmer until nearly cooked; then break two eggs in each dish
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