Poached Eggs a la Virginia

Ingredients

• 6 eggs
• 6 potato cakes
• 2 oz. picked shrimps
• 1 gill white sauce
• 2 table - sps. grated cheese
• Seasoning

Method

1. 1

   Prepare the potato cakes as directed in Recipe 547, making them oval in shape and hollow in the centre.

2. 2

   Brush them over with yolk of egg, and brown them in the oven.

3. 3

   Make some good white sauce, and rather thick.

4. 4

   Add sufficient to the shrimps to bind them together, and season with a squeeze of lemon juice, pepper, and salt if necessary.

5. 5

   Put a spoonful of this shrimp mixture into the hollow in each potato cake.

6. 6

   Place a nicely poached egg on the top of each, and mask with a little sauce.

7. 7

   Sprinkle with grated cheese, and brown quickly in the oven.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 517. The excerpt below is the record exactly as published.

Poached Eggs a la Virginia (CEufs a la Virginia) 6 eggs. 6 potato cakes. 2 oz. picked shrimps. 1 gill white sauce. 2 table - sps. grated cheese. Seasoning

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