Cold Eggs Capucin
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 154. The excerpt below is the record exactly as published.
Cold Eggs Capucin. Carefully dry six cold, poached eggs, and half-coat them lengthwise with a white chaud-froid sauce
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