Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Shirred Eggs, Mornay
From The Hotel St. Francis cook book, 1919
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- one spoonful of cream sauce
- break two fresh eggs
- cover the eggs with sauce Mornay
- sprinkle with grated cheese
Method
Put cream sauce in a buttered shirred egg dish, break eggs on top, season, cover with sauce Mornay, sprinkle with cheese, and bake in oven.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 3. The excerpt below is the record exactly as published.
Shirred eggs, Mornay Fried hominy Fried smelts, Tartar Maple syrup Broiled spareribs and sauerkraut Coffee Plain boiled potatoes American cheese and crackers Coffee DINNER Potage Marquis Celery Stuffed lobster Boiled beef, sauce piquante Maitre d'hotel potatoes Brussels sprouts and chestnuts Spinach, English style Savarin Mirabelle Coffee Shirred eggs, Mornay. Put on a buttered shirred egg dish one spoonful of cream sauce, break two fresh eggs on top, season with salt and pepper, cover the eggs with sauce Mornay, sprinkle with grated cheese
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