Poached Eggs Massena
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 147. The excerpt below is the record exactly as published.
Poached Eggs Massena. Heat six medium-sized artichoke bottoms. Slightly hollow them, if necessary, and garnish each with a tablespoonful of Bearnaise sauce. Place an egg, coated with Portugaise sauce, upon each artichoke bottom; then place a slice- of poached marrow and ox-tongue upon each egg, and a little chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.