Onions Puree with Poached Eggs
From Soyer's standard cookery, 1912
Serves 4
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 97. The excerpt below is the record exactly as published.
Onions Puree with Poached Eggs. Fry some onions in thin slices and chop them fine; drain well, and simmer them in stock until they can be sieved. When quite smooth, replace in the pan, and add a little nutril, and boil for a few minutes, stirring constantly. The puree should be quite thick. Serve very hot, with poached eggs on the top, and garnish with fried croutons
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