Cream of Chicken with Poached Eggs
From With a saucepan over the sea, 1902
Serves 6
An old convent recipe used in provincial France as a Lenten breakfast dish.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 30. The excerpt below is the record exactly as published.
CREAM OP CHICKEN WITH POACHED EGGS. (An old convent recipe and used still in provincial Prance as a Lenten breakfast dish.) Mince and pound the best part of a cooked fowl, add salt and pepper, and enough milk or white stock to make a paste when pressed through a sieve. Cook and stir over the fire, pour it on a dish and, arrange 6 poached eggs, with a border of parsley
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