Poached Eggs Rossini
From Soyer's standard cookery, 1912
Serves 6
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 Rossini Garnish some tartlet crusts, each with a slice of foie-gras seasoned, sprinkled with flour, and fried in butter. Place an egg, coated with thickened veal gravy with Madeira, on each 212 STANDARD COOKERY. tartlet, and complete by means of a large slice of very black truffle
Cook this with the app: pantry check, scaling, and the assistant.