Venetian Egg in Chafing Dish
From The Hotel St. Francis cook book, 1919
Serves 4
Should have the consistency of a Welsh rabbit.
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 72. The excerpt below is the record exactly as published.
Venetian egg in chafing dish Venetian egg in chafing dish. Mince an onion and cook in saute pan in two ounces of butter, then add half a can of firm tomatoes and cook for twenty minutes. Add a pound of eastern cheese, broken into small bits ; season with salt, paprika, a little Worcestershire sauce, and half a teaspoonful of mustard. Stir continuously. Last, add three lightly beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.