Poached Eggs A La Reine
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 152. The excerpt below is the record exactly as published.
POACHED EGGS A LA REINE Place circular pieces of toast in baking dish. Cover with sliced fresh mushrooms sautéed in butter and moistened with cream. Poach eggs and arrange on mushrooms. Pour over all Thin White Sauce (p. 192) to which grated Parmesan cheese has been added.
Cook this with the app: pantry check, scaling, and the assistant.