How To Make Eggs D’Uxelles
Or, stuffed mushroom eggs
I was reading the fascinating Hotel St. Francis Cookbook from 1919. People ate some weird stuff in 1919, even in luxury hotels like the St. Francis. I ate there in the 1990s — the menu had changed significantly in the intervening years.
Since the cookbook details the breakfast, lunch, and dinner menus for each day, of course I wanted to see what they served on my birthday. I’ll spare you the crawfish in sherry or the creamed green corn. Because they also offered this treat.
Their D’Uxelles is a mixture of onion, ham, mushroom, breadcrumbs, eggs, white wine, and gravy. Here’s a modern recipe.
In a buttered mini-casserole dish, spoon in D’Uxelles, crack an egg over it, season with salt and pepper, top with another spoon of D’Uxelles, add grated cheese and butter. Bake until set.
