1200. POACHED EGGS, WITH ANCHOVY TOAST

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Break some new-laid eggs into separate small cups, or dariole-moulds.
  2. Drop them one after the other into a stewpan containing boiling water mixed with a tablespoonful of white vinegar and a little salt.
  3. Keep this boiling while the eggs are being dropped in at the side of the stewpan.
  4. When they have boiled for two minutes, drain them on a napkin, trim them, and place each egg upon a square or oval piece of dry toast, spread with anchovy butter (No. 179).
Original Text
1200. POACHED EGGS, WITH ANCHOVY TOAST. FIRST, break some new-laid eggs into separate small cups, or dariole- moulds; then, drop them one after the other into a stewpan contain- ing boiling water mixed with a tablespoonful of white vinegar and a little salt; keep this boiling while the eggs are being dropped in at the side of the stewpan, and when they have boiled for two minutes, drain them on a napkin, trim them, and place each egg upon a square or oval piece of dry toast, spread with anchovy butter (No. 179), over
Notes
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