Poached Eggs with Curry Sauce (CEufs Poch6s a l’lndienne)

Name: Poached Eggs with Curry Sauce (CEufs Poch6s a l’lndienne)
Yield: 4 servings
Ingredients: Poach the required number of eggs; serve them on round croutons of bread; Pour over them a good curry sauce (Recipe 685)

From Cookery for every household, 1914

Serves 4

Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 515. The excerpt below is the record exactly as published.

Poached Eggs with Curry Sauce (CEufs Poch6s a l’lndienne) Poach the required number of eggs, and serve them on round croutons of bread. Pour over them a good curry sauce (Recipe 685)

Cook this with the app: pantry check, scaling, and the assistant.