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Poached Eggs with Gravy
From Modern cookery, in all its branches, 1884
Serves 4
Poaching is the best mode of dressing a swan’s egg, as it renders it more delicate in flavour.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 396. The excerpt below is the record exactly as published.
POACHED EGGS WITH GRAVY. (ENTREMETS.) (Eufs Poches an Jus. Dress the eggs as above, giving them as good an appearance as possible, lay them into a very hot dish, and sauce them with some rich, clear, boiling veal gravy, or with some Espagnole. Eacn egg, lor variety, may be dished upon a crouton of bread
Cook this with the app: pantry check, scaling, and the assistant.