Poached Eggs and Minced Chicken

Ingredients

• Remnants of fowl
• equal quantity of ham or tongue
• truffles or mushrooms
• butter
• a pinch of flour
• white pepper
• salt
• powdered spices
• white stock
• yolk of an egg
• juice of half a lemon
• bread sippets
• poached eggs

Method

1. 1

   Mince fowl with equal parts of ham or tongue and truffles or mushrooms.

2. 2

   Toss in butter with flour, add seasonings, and moisten with stock.

3. 3

   Stir in beaten yolk with lemon juice off the heat.

4. 4

   Serve with fried bread sippets and poached eggs on top.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 69. The excerpt below is the record exactly as published.

Poached Eggs (and Minced Chicken)—Ingredients— Remnants of fowl, equal quantity of ham or tongue, truffles or mushrooms, butter, a pinch of flour, white pepper, salt, and- powdered spices, white stock, yolk of an egg, juice of half a lemon, bread, sippets, poached eggs. Take some remnants of fowl, free from skin, etc., mince them with an equal quantity of ham or tongue, as well as a small quantity of truffles or mushrooms, all finely minced ; toss the whole in a saucepan with a good sized piece of butter mixed with a pinch of flour, add white pepper, salt, and powdered spices to taste, and moisten with a little white stock; lastly, stir in, off the fire, the yolk of an egg beaten up with the juice of half a lemon and strained; serve within a border of bread sippets

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