Fried Poached Eggs
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 109. The excerpt below is the record exactly as published.
FRIED POACHED EGGS This kind is recommended, because it may be served with various garnishes—either vegetables of the same nature, a macédoine, vegetable purées, or divers cullises, sauces in keep- ing with the eggs, artichoke-bottoms, mushrooms, morels, &c. (sliced and sautéd in butter), or tomato-fondue, &c. After having properly drained and dried the poached eggs, | which should have been prepared beforehand, dip them care- fully in a Villeroy sauce
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