Poached Eggs with Creamed Salmon
From The Cook County cook book, 1912
Serves 1
Garnish with parsley and slices of lemon.
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 36. The excerpt below is the record exactly as published.
POACHED EGGS WITH CREAMED SALMON.— Cut inch thick bread in rounds or fancy shapes with a cutter. Cut a line around the top of the slice about half an inch from the edge and carefully remove the crumbs to form a receptacle with J^ inch walls. Brush with melted butter and brown in the oven or fry in deep fat. Fill with flaked salmon wbich has been heated in a cup of hot cream sauce. Dispose a poached egg above the salmon
Cook this with the app: pantry check, scaling, and the assistant.