Creamed Poached Eggs
From Luncheons, 1902
Can vary by placing a thin slice of broiled ham under each egg or covering with tomato sauce.
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 Luncheons (1902) by Mary Ronald, page 21. The excerpt below is the record exactly as published.
CEEAMED POACHED EGGS Poach eggs, the French style preferred. Lay them on rounds of bread sauted in butter. Arrange them symmetri- cally and pour over them a plentiful amount of white sauce made partly of stock, and having the yolk of one or two eggs stirred in after it is taken from the fire. Garnish the dish with a large bunch of parsley
Cook this with the app: pantry check, scaling, and the assistant.