Poached Eggs and Tomato Sauce
From Wholesome cookery, 1887
Eggs poached in béchamel, Robert, piquante, curry, and ravigote sauces are equally good.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 31. The excerpt below is the record exactly as published.
Poached Eggs and Tomato Sauce. Have a thick tomato sauce ; when it is boiling, stii' in a little butter, then poach some eggs
Cook this with the app: pantry check, scaling, and the assistant.