posted
..was on the menu in a cafe that was just recommended to me for breakfast in Minneapolis this morning. Of course I had to try it, and it was delicious.
It had a topping of something like tiny corn flakes mixed with cinnamon. It was very thick and came with strawberries. Does anyone know if this is authentic or did they just borrow the name?
If only Dodge City at dawn had been rolling by my window as I ate, breakfast would have been complete.
Posts: 1572 | From: St. Paul, MN | Registered: Dec 2002
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-------------------- Matt Visit gallery for photos of our train layouts Posts: 579 | From: San Bernardino Subdivison | Registered: Dec 2001
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posted
Southwest Chief's reply is very accurate, I don't remember the Santa Fe french toast being coated with corn flakes. I had it on both the El Capitan and Super Chief, the only difference was the portions were larger on the Super Chief. What I have had on Amtrak, as recently as last October on the Empire Builder is just french toast. Mine at home taste's the same, and I am not a cook.
Posts: 15 | From: Mke, WI, USA | Registered: Jun 2003
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posted
Southwest Chief's recipe is pretty close to the one that I have from the Los Angeles Times years ago. The secret is the baking. That's what makes it fluffy. No corn flakes in the original recipe.
Frank in sunny, cool, breezy SBA
Posts: 2160 | From: Santa Barbara, CA, USA | Registered: Oct 2003
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posted
My library contains 3 major dining car cookbooks with Santa Fe recipes. I know Porterfield highlighted the ATSF recipe. I will check it against qstation tonight!
I will also post the UP French Toast recipe, which is what I experienced as a kid on the City of Saint Louis!
Posts: 1404 | Registered: Oct 2001
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posted
The recipe posted at qstation by Southwest Chief tracks word for word with what is in The Harvey House Cookbook.
The Porterfield recipe is faithful to the ATSF recipe, but downsized to 2 portions.
Here is the Union Pacific recipe:
2 slices bread 3/4 inch thick 2 eggs 2-3 Tbsp heavy cream Butter and Lard Confectioners sugar.
Trim crusts from bread and cut each slice in half diagonally, making 4 triangular pieces. Soak in well beaten mixture of eggs and cream. Fry until golden brown in a mixture of half butter and half lard in a skillet. Drain well and serve hot, sprinkled with confectioners' sugar. Accompany with butter and syrup, jelly or honey, if desired. Service: Medium platter or dinner plate. Portion: 4 slices to the serving.
Posts: 1404 | Registered: Oct 2001
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