Poached Eggs à la Reine

Name: Poached Eggs à la Reine
Ingredients: half a pound of cold cooked chicken; a little butter; sufficient Béchamel sauce; as many eggs as required; small half-moon slices of bread

From A second Dudley book of cookery and other recipes, 1914

Grated Parmesan can be added.

Presented as published in 1914. 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

Nutrition per serving

590Calories

53 gProtein

0 gCarbs

42 gFat

Full nutrition (32 nutrients)

Calories590 kcal

Protein53 g

Carbohydrates0.1 g

Fiber0 g

Sugars0.1 g

Total Fat42 g

Saturated Fat11 g

Monounsaturated Fat19 g

Polyunsaturated Fat6.2 g

Cholesterol290 mg

Sodium1324 mg

Potassium660 mg

Calcium79 mg

Iron2.2 mg

Magnesium52 mg

Phosphorus565 mg

Zinc4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin C0 mg

Vitamin A64 mcg

Vitamin E0.6 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)13 mg

Folate20 mcg

Choline134 mg

Caffeine0 mg

Water128 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 100. The excerpt below is the record exactly as published.

POACHED EGGS A LA REINE MINCE finely half a pound, or more, of cold cooked chicken, turkey, rabbit, pheasant or veal, freed from skin, bone and gristle. Fry this in a little butter and moisten with sufficient B6chamel sauce to make a nice creamy mince. Keep hot. Poach, in slightly salted water, as many eggs as required and trim them neatly. Put the mince into a dish and place upon it neatly the eggs. Surround the dish with small half-moon slices of bread

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