Poached Eggs and Minced Chicken
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 62. The excerpt below is the record exactly as published.
Poached Eggs and Minced Chicken— Free some remnants of fowl from skin, etc., mince them with an eqnal quantity of ham or tongue, as well as a small quantity of truffles or mush- rooms, 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 1 egg beaten up with the jaice of }/2 lenion, and strained; serve within a border of bread sippets fried in butter, and dispose the poached eggs on the top. Stuffed Eggs — Cut some hard-boiled eggs in half, mince the yolks with a few olives and capers, some anchovies thoroughly washed, a few truffle trimmings, and a little tarragon, add some pepper, and fill each half egg with this mixture. Pour some liquefied butter over, and warm them in the oven. Then place each half-egg on a round sippet of bread fried in butter to a light yellow color, and serve. Buttered Eggs — Break 4 eggs into a basin, and beat them well; put 2 oz. butter and 2 table- spoonfuls cream into a saucepan; add a little grated tongue, pepper and salt to taste
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