vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs with Lentils
From Cookery for every household, 1914
Serves 2
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.
Poach the required number of eggs, and serve them on round croutons of bread. Pour over them a good curry sauce (Recipe 685), and serve very hot. 1361. Egg Fritters (CEufs en Beignets) Poached eggs. Frying batter. Poach the eggs as directed in Recipe 1321, and place them in cold water. When quite cold, lift them out, drain them on a clean cloth, and season with pepper and salt. Then dip the eggs in frying batter (Recipe 1861), and fry them in boiling fat to a pretty brown colour. Drain, and serve them piled up on a hot dish, garnished with parsley. 1362. Poached Eggs with Lentils Prepare some puree of lentils as directed in Recipe 625
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