Clear Soup with Poached Eggs
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Care must be taken not to use too much tarragon.
Presented as published in 1898. 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
- one egg for each person
- a few leaves of tarragon
Method
Poach the eggs and trim them neatly.
Serve in a tureen with bouillon flavored with tarragon.
Place each egg on a hot soup plate and ladle soup over them.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 19. The excerpt below is the record exactly as published.
Clear Soup with Poached Eggs. — Poach one egg for each person, and trim them neatly, leaving as little margin of white as possible. Have good bouillon in a tureen, and flavour it with a few leaves of tarragon
Cook this with the app: pantry check, scaling, and the assistant.