Eggs Printanier
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 150. The excerpt below is the record exactly as published.
Eggs Printanier. Butter some hexagonal molds, and garnish them, Chartreuse fashion, with cut-up, cooked vegetables, varying the shades. Break an egg into each mold; season, and poach in a bain- marie. Turn out the molds upon little round pieces of toast; arrange these in a circle on a dish and pour in their midst a cream sauce finished by means of a Printanier butter with herbs, in the proportion of one ounce of butter to one-quarter pint of sauce
Cook this with the app: pantry check, scaling, and the assistant.