Clear Soup with Poached Eggs
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 65. The excerpt below is the record exactly as published.
Clear soup with poached eggs. Pièce de bœuf sauce Robert, Boïled beef, sauce Robert. Carpe à la bière. Carp boiled in beer. Quartier d'agneau rôti. Roast forequarter of lamb. Pommes sautées. Fried potatoes. Flan de fraise. Open strawberry tart. Clear soup with poached eggs. Poach some eggs, and add them to your stock in the soup tureen. Hand the vegetables which have flavoured the stock
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