Poached Eggs Sevigne
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 Sevigne. Prepare some thin rusks; fry them in clarified butter, and stuff them with a mince of braised lettuce. Place an egg on each stuffed rusk; coat with veloute mixed with brown sauce; arrange in a circle on a dish, and complete by means of a ring of very black truffle and foie-gras on each egg
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