Minced Chicken with Poached Eggs
From The household gas cookery book, 1900
Serves 1
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 45. The excerpt below is the record exactly as published.
Minced Chicken with Poached Eggs.— Cut up all the white meat of a roast or boiled fowl into mince or shreds, and put these into a small stewpan with half¬ pint of white sauce. When about to send to table dish it up and place the poached eggs round it, with a scollop of glazed ham and tongue and a fried crouton of bread
Cook this with the app: pantry check, scaling, and the assistant.