Poached Eggs Mornay

Ingredients

• four lightly poached eggs
• Mornay sauce
• grated Parmesan and Gruyere cheese
• croutes of bread fried in lard or dripping

Method

1. 1

   Poach eggs and sprinkle with cheese.

2. 2

   Transfer to fried bread, mask with warm butter, and brown under a grill or in a hot oven.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 100. The excerpt below is the record exactly as published.

four lightly poached eggs with Mornay sauce, and sprinkle them well with grated Parmesan and Gruyere cheese mixed with fine raspings ; then transfer them to some croutes of bi'ead fried in lard or dripping. Mask the eggs over with warm butter, and place under a grill to brown, or place them in an open hot oven. IDOACH several very fresh eggs, and put them into cold water to cool. Make a very light mousse of chicken. Butter some tartlet moulds and mask them with the chicken farce. Trim the eggs nicely, and place one in each mould, and poach in a gentle oven for five minutes. Unmould, and place each egg on croutons of fried bread. Place a slice of truffle or of very white mush- POACHED EGGS MORNAY

Cook this with the app: pantry check, scaling, and the assistant.