Poached Eggs Victoria
From Soyer's standard cookery, 1912
Serves 1
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 148. The excerpt below is the record exactly as published.
Poached Eggs Victoria. Garnish some tartlet crusts with a salpicon made from three ounces of spiny-lobster meat and one ounce of truffles, mixed with three tablespoonfuls of white sauce. Place an egg, coated with white sauce
Cook this with the app: pantry check, scaling, and the assistant.