Poached Eggs on Fish
From The Cook County cook book, 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 The Cook County cook book (1912) by Associated College Women Workers, page 34. The excerpt below is the record exactly as published.
POACHED EGGS ON FISH.— Take any kind of left-oYcr fish, flake or chop it up fine, heat up in a cream sauce and fill in hollow toasted slices of bread. Serve with a poached egg on each slice
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