Poached Eggs Burgundy Style
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
If eggs are to be served without toast, pour sauce into a hot platter, lay eggs on top and sprinkle with Parmesan cheese. Brown lightly.
Presented as published in 1936. 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 European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 134. The excerpt below is the record exactly as published.
POACHED EGGS BURGUNDY STYLE (GEufs Poches a la Bourguignonne) 1 tablespoon beef extract Salt and pepper 2 cups stock 1 onion, minced Yi cup white wine 2 tablespoons butter 1 herb bouquet 2 egg yolks, beaten 6 extra fresh eggs Toast
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