Chicken Consomme with Poached Egg Yolks
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 38. The excerpt below is the record exactly as published.
Chicken Consomme with Poached Egg Yolks Fried Perch — Sauce Tartare Shredded Potatoes Asparagus on Toast Lettuce with Cream Dressing Cherry Roly-Poly Cherry Sauce Coffee H 4. CHICKEN CONSOMME: WITH POACHED EGG YOLKS Heat six cups of Chicken Consomme to the boihng point. Poach the yolks of six eggs in hot water until firm; remove from water with a skimmer. Place one yolk in each Bouillon cup and pour on hot consomme. Sprinkle slightly with finely chopped chives or parsley
Cook this with the app: pantry check, scaling, and the assistant.