French
Poached Eggs with Red Wine
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 102. The excerpt below is the record exactly as published.
POACHED EGGS WITH RED WINE These eggs may either be poached with red wine, or in the ordinary way. In the first case, the wine used for poaching may serve to prepare the red wine or Bordelaise sauce (No. 32). In either case, the eggs are dished on oval rusks, slightly hollowed and fried in butter
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