POACHED EGGS ON PARSNIPS.— Mash parsnips fine and
form into ball with flour and seasoning. Fry in lard, butter or
vegetable oil✪ Poached Eggs on Parsnips or set in the oven to brown. Put a small piec^ of
butter in- each one and serve with poached eggs on top. — Mabel
Sturtevant, 105 S. Dearborn St., Chicago, 111.
POACHED EGGS ON POTATO BALLS.— Make good sized
balls with left-over mashed potatoes moistened with an egg stirred
and seasoned with salt and pepper✪ Poached Eggs on Potato Balls. Have 3 balls for every 2 eggs.
Fry the ball in deep fat and^lace on a hot platter where they
will keep warm. Poach eggs and place on balls; cream sauce or
brown butter sauce may be poured over if desired, but very good
without. — ^Mrs. T. R. Barker, Kenihvorth, 111.
POACHED EGGS ON RICE.— Take steamed or boiled rice
and mix with the beaten yolk of an egg and a little flour✪ Poached Eggs on Rice; form
into balls and fry. Left-over meat may be minced and mixed with
it if desired*, or warmed and sprinkled over the top. The rice
balls may be covered with grated cheese and baked in the oven, if
preferred. Serve with poached eggs on top. — Mabel Sturtevant,
105 S. Dearborn St., Chicago, 111.
POACHED EGGS WITH CREAMED SALMON.— Cut inch
thick bread in rounds or fancy shapes with a cutter. Cut a line
around the top of the slice about half an inch from the edge and
carefully remove the crumbs to form a receptacle with J^ inch
walls. Brush with melted butter and brown in the oven or fry in
deep fat. Fill with flaked salmon wbich has been heated in a cup
of hot cream sauce. Dispose a poached egg above the salmon✪ Poached Eggs with Creamed Salmon.
58 ECGS
Serve garnished with parsley and slices of lemon. — Mrs. Martha
Barber, Mayfair, 111.
POACHED EGGS ON SARDINE TOAST.— Spread toast with
butter and sardine paste and place a poached egg on each slice✪ Poached Eggs on Sardine Toast; or.
spread the toast with patted or finely minced boiled ham. — Mrs.
Tom Bell, Bartlett, 111.
SICILIAN POACHED EGGS.— Fill puff paste cases or hol-
lowed and browned slices of bread with cooked and sifted chicken
livers, mix with cream or veloute sauce to fonm a thick puree.
Place a poached egg above✪ Sicilian Poached Eggs. Pour tomato sauce over or around
and serve. — 'Mrs. Alex. Drexel, Park Ridge, 111.
POACHED EGGS WITH SPINACH A LA CREME:— Cook
5^ a peck of spinach, drain and chop. Cook 2 oz. of flour in 2 oz.
of butter✪ Poached Eggs with Spinach a la Creme; add ^ cup of cream and when well blended and smooth,
add the spinach with salt and pepper as needed. Cook and stir
until well mixed, then spread on rounds of toast, fried bread or
canapes, and place a poached egg on top; sprinkle the yolk with
fine chopped parsley if desired. — Mrs. C. Buttercup, Bensen, 111.
POACHED EGGS ON SWEET POTATO.— Clean and cut
a large sweet potato crookwise into 1^ inch slices. Boil or bake
until done. Scoop out the center, leaving a ^ inch wall on bottom
and sides. Place a poached egg in the cavity and have the part
which was scooped out mashed and by means of a pastry tube
place in ornamental designs around edge of the egg, leaving the
yolk and a little of the white showing through; season with pepper
and salt and put a generous lump of butter✪ Poached Eggs on Sweet Potato on top of each egg-
Set in oven for a minute till butter melts. — Mrs. E. G. Harris,
Winnetka, 111.
EGGS POACHED IN TOMATO OR A LA DAUPHIN.— ✪ Eggs Poached in Tomato or a la Dauphin
Page 36 · 9 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
POACHED EGGS ON PARSNIPS.— Mash parsnips fine and form into ball with flour and seasoning. Fry in lard, butter or vegetable oil or set in the oven to brown. Put a small piece of butter in each one and serve with poached eggs on top. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
POACHED EGGS ON POTATO BALLS.— Make good sized balls with left-over mashed potatoes moistened with an egg stirred and seasoned with salt and pepper. Have 3 balls for every 2 eggs. Fry the ball in deep fat and place on a hot platter where they will keep warm. Poach eggs and place on balls; cream sauce or brown butter sauce may be poured over if desired, but very good without. — Mrs. T. R. Barker, Kenilworth, 111.
POACHED EGGS ON RICE.— Take steamed or boiled rice and mix with the beaten yolk of an egg and a little flour; form into balls and fry. Left-over meat may be minced and mixed with it if desired, or warmed and sprinkled over the top. The rice balls may be covered with grated cheese and baked in the oven, if preferred. Serve with poached eggs on top. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
POACHED EGGS WITH CREAMED SALMON.— Cut inch thick bread in rounds or fancy shapes with a cutter. Cut a line around the top of the slice about half an inch from the edge and carefully remove the crumbs to form a receptacle with inch walls. Brush with melted butter and brown in the oven or fry in deep fat. Fill with flaked salmon which has been heated in a cup of hot cream sauce. Dispose a poached egg above the salmon.
58 ECGS
Serve garnished with parsley and slices of lemon. — Mrs. Martha Barber, Mayfair, 111.
POACHED EGGS ON SARDINE TOAST.— Spread toast with butter and sardine paste and place a poached egg on each slice; or. spread the toast with patted or finely minced boiled ham. — Mrs. Tom Bell, Bartlett, 111.
SICILIAN POACHED EGGS.— Fill puff paste cases or hollowed and browned slices of bread with cooked and sifted chicken livers, mix with cream or veloute sauce to fonm a thick puree. Place a poached egg above. Pour tomato sauce over or around and serve. — 'Mrs. Alex. Drexel, Park Ridge, 111.
POACHED EGGS WITH SPINACH A LA CREME:— Cook 5^ a peck of spinach, drain and chop. Cook 2 oz. of flour in 2 oz. of butter; add ^ cup of cream and when well blended and smooth, add the spinach with salt and pepper as needed. Cook and stir until well mixed, then spread on rounds of toast, fried bread or canapes, and place a poached egg on top; sprinkle the yolk with fine chopped parsley if desired. — Mrs. C. Buttercup, Bensen, 111.
POACHED EGGS ON SWEET POTATO.— Clean and cut
a large sweet potato crookwise into 1^ inch slices. Boil or bake until done. Scoop out the center, leaving a ^ inch wall on bottom and sides. Place a poached egg in the cavity and have the part which was scooped out mashed and by means of a pastry tube place in ornamental designs around edge of the egg, leaving the yolk and a little of the white showing through; season with pepper and salt and put a generous lump of butter on top of each egg- Set in oven for a minute till butter melts. — Mrs. E. G. Harris, Winnetka, 111.
EGGS POACHED IN TOMATO OR A LA DAUPHIN.—
Records on this page
Poached Eggs on ParsnipsPoached Eggs on Potato BallsPoached Eggs on RicePoached Eggs with Creamed SalmonPoached Eggs on Sardine ToastSicilian Poached EggsPoached Eggs with Spinach a la CremePoached Eggs on Sweet PotatoEggs Poached in Tomato or a la Dauphin