Sicilian Poached Eggs
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 36. The excerpt below is the record exactly as published.
SICILIAN POACHED EGGS.— Fill puff paste cases or hol- lowed and browned slices of bread with cooked and sifted chicken livers, mix with cream or veloute sauce to fonm a thick puree. Place a poached egg above
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