Poached Eggs with Mushrooms
From Cookery for every household, 1914
Serves 4
Another way is to prepare a ragout of mushroom and serve it on toast with a poached egg on top.
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.
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. Mince the meat and ham or tongue very finely, and heat it in a small saucepan with the sauce to moisten it. Season to taste, and spread this neatly on the rounds of hot buttered toast. Place a poached egg on the top of each, and sprinkle with a little finely-chopped parsley. Serve at once and very hot. Probable cost, Is. 4d. 1365. Poached Eggs with Mushrooms 4 eggs. | toast. 4 rounds hot buttered | 4 mushrooms
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