Poached Eggs with Mince (CEufs a la Reine)

Ingredients

• 4 eggs
• 4 rounds hot buttered toast
• 1 lb. cooked chicken or veal
• 2 oz. cooked ham or tongue
• 2 table-sps. sauce or gravy
• Seasoning
• Chopped parsley

Method

1. 1

   Mince the meat and ham or tongue finely, heat with the sauce to moisten.

2. 2

   Season to taste, spread on hot buttered toast, place a poached egg on top, and sprinkle with parsley.

3. 3

   Serve at once and very hot.

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.

4 eggs. 4 rounds hot buttered toast. | lb. cooked chicken or veal. 2 oz. cooked ham or Mince ((Eufs a la Reine) tongue. 2 table-sps. sauce OB gravy. Seasoning. Chopped parsley

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