Poached Eggs Sevigne
From A guide to modern cookery, 1909
Serves 1
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 SEVIGNE Prepare some thin rusks; fry them in clarified butter, and stuff them with a mince of braised lettuce. Place an egg on 12 GUIDE TO MODERN COOKERY each stuffed rusk; coat with velouté mixed with poultry essence; arrange in a circle on a dish, and complete by means of a ring of very black truffle
Cook this with the app: pantry check, scaling, and the assistant.