Poached Eggs a la Jeannette

Ingredients

• 4 or 5 poached eggs
• 2 table-sps. preserved foie gras
• 1 oz. butter
• 2 table-sps. rich white sauce
• Some meat jelly

Method

1. 1

   Poach the eggs carefully, put them into cold water, and when cold dry them in a cloth and trim them neatly.

2. 2

   Rub the foie gras through a sieve, and mix it with a little softened butter.

3. 3

   Have ready a little good white sauce, well seasoned and mixed with yolk of egg or cream.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 518. The excerpt below is the record exactly as published.

Poached Eggs & la Jeannette (CEufs Poch6s A la Jeannette) , 4 or 5 poached eggs. 2 table-sps. preserved foie gras. | oz. butter. 2 table-sps. rich white sauce. Some meat jelly. Poach the eggs carefully, put them into cold water, and when cold dry them in a cloth and trim them neatly. Rub the foie gras through a sieve, and mix it with a little softened butter. Have ready a little good white sauce, well seasoned and mixed with yolk of egg or cream ; also a little good 1378. Eggs in Bread Sauce 4 eggs. I 2 table-sps.grated cheese h pt. bread sauce. I Salt. Pepper. Make the bread sauce according tc Recipe 678, and pour it hot into a fireproof dish. Slip into it the four eggs without breaking them, sprinkle cheese over the top, and bake in the oven about 10 minutes. Allow time to cook the eggs and to brown the cheese. Note.—' The cheese may be omitted and browned bread-crumbs used in its place. Probable cost, 8d. 324 COOKERY FOR EVERY HOUSEHOLD 1379. Eggs sur le Plat with Cheese Grease a fireproof dish, and sprinkle it with finely grated cheese. Break the required number of eggs into it, and season them with pepper and salt. Sprinkle some more cheese on the top, pour over a little melted butter, and cook as in last recipe. Note. — A little cream may be added. 1380. Eggs sur le Plat with Kidneys (CEufs sur le Plat aux Rognons) 6 eggs. I Butter. 3 sheep’s kidneys. | Salt. Pepper. Split the kidneys in halves lengthwise, removing the skin and the fat from centre. Dip them in melted butter, season with pepper and salt, and broil them, or saute them in butter until sufficiently cooked. Meanwhile prepare and cook the eggs as in Recipe 1322, and when ready place the cooked kidneys between the eggs. Probable cost, Is. 4d. Note. — A little sour cream may be used instead of the fresh cream or milk. Probable cost,"*9d. 1385. Swiss Eggs 4 eggs. White pepper. Salt. 3 table - sps. grated cheese. (<Eufs a la Suisse) 1 dessert - sp. chopped parsley. 1 gill double cream. J oz. butter

Cook this with the app: pantry check, scaling, and the assistant.