Countess Poached Eggs
From The Cook County cook book, 1912
Serves 1
If the cream sauce made thick with puree of asparagus is used, the dish becomes Poached Eggs with cream of Asparagus.
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 The Cook County cook book (1912) by Associated College Women Workers, page 34. The excerpt below is the record exactly as published.
COUNTESS POACHED EGGS.— Fill puff paste patties with asparagus tips, cooked and well buttered; cover with a poached egg and surround with cream or HoUandaise sauce
Cook this with the app: pantry check, scaling, and the assistant.