vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vogeleier Omelet
From The Hotel St. Francis cook book, 1919
Serves 1
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 12. The excerpt below is the record exactly as published.
Vogeleier omelet Chocolate Field salad Tartelette au Bar le Due Coffee DINNER Consomme, de la mariee Boiled codfish, oyster sauce Roast ribs of beef Lima beans Potato croquettes Escarole and chicory salad Savarin Montmorency Coffee Vogeleier omelet. Cut a roll in very thin slices, put in omelet pan with two ounces of butter, and fry until crisp. Add eight beaten eggs, with salt, pepper, and plenty of chives
Cook this with the app: pantry check, scaling, and the assistant.