Poached Eggs a la Philadelphienne

Ingredients

• as many eggs as needed
• a large frying pan
• a thin rich cream sauce
• some sherry
• some rich cream
• round slices of buttered toast
• parsley
• chopped truffles
• chopped yolks

Method

1. 1

   Make a thin rich cream sauce, put in a large frying pan, break eggs into the sauce, bake in the oven for 6-8 minutes.

2. 2

   Lift eggs onto buttered toast, strain sauce, add sherry and cream.

3. 3

   Arrange in a ring on a warm platter, cover with sauce, sprinkle with chopped truffles and yolks.

4. 4

   Garnish with parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 384. The excerpt below is the record exactly as published.

parsley. Delicious dish for luncheon or dinner. Poached Eggs (CEufs poches ) a la Philadelphienne Make a thin rich cream sauce, put in a large frying pan, break as many eggs as needed into the sauce, put in oven to bake from six to eight minutes. When done, lift the eggs carefully onto round slices of buttered toast, one egg for each individual person, strain the sauce through a fine strainer and then add some sherry and rich cream to the sauce. Arrange in the form of a ring on a warm platter, cover with the sauce, sprinkle one egg with chopped truffles and other egg with chopped yolks

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