Poached Eggs Argenteuil
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 146. The excerpt below is the record exactly as published.
Poached Eggs Argenteuil. Garnish the bottom of some tartlet crusts with cooked as- paragus cut into pieces, and six green asparagus-heads, about one and one-half inches in length, arranged starwise. Place an egg, coated with cream sauce
Cook this with the app: pantry check, scaling, and the assistant.