Poached Eggs Mijreille
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 101. The excerpt below is the record exactly as published.
POACHED EGGS MIJREILLE Slightly press some saffroned pilaff rice in buttered tartlet moulds. Prepare as many pieces of toast of the same size as the tartlets, and fry them in oil. Place an egg, coated with cream sauce, finished with saffron, upon each. ‘Turn the rice-tartlets out of the moulds, and arrange them in a circle on a dish, alternating them with the eggs on toast; put a coffeespoonful of concassed tomatoes
Cook this with the app: pantry check, scaling, and the assistant.