Poached Eggs Mornay
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 102. The excerpt below is the record exactly as published.
POACHED EGGS MORNAY Coat the eggs with Mornay sauce, and besprinkle with grated Gruyére and Parmesan cheese mixed with fine raspings. Then, by means of a slice, carefully transfer the eggs to pieces of toast fried in oil
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