Sweet Poached Eggs

Ingredients

• Take a sponge-cake
• cut it into slices about half an inch thick
• soak them in brandy for a little while
• Mix some cream
• calf's-foot jelly together
• flavoured with a little apricot syrup
• put the cream into a large flat dish
• to the thickness of about an inch
• cut into rounds with a cutter
• take some apricots from a tin of preserved apricots
• let them drain from the syrup

Method

1. 1

   Cut the sponge-cake into slices, soak in brandy.

2. 2

   Mix cream and melted calf's-foot jelly with apricot syrup.

3. 3

   Pour cream into a dish, chill until firm, cut into rounds, and place on cake.

4. 4

   Top with drained apricots.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 65. The excerpt below is the record exactly as published.

Sweet Poached Eggs Take a sponge-cake and cut it into slices about half an inch thick, stamp them out into neat rounds 172 COOKERY A LA MODE with a cutter, and let them soak in brandy for a Httle while. Mix sonne cream and calf's-foot jelly together (of course the jelly must be melted), the cream flavoured with a little apricot syrup ; put the cream into a large flat dish to the thickness of about an inch, place the cream on ice till firm ; when it can be cut into rounds with a cutter, put these rounds of cream on the round of cake, and take some apricots from a tin of preserved apricots. Let them drain from the syrup

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