1201. POACHED EGGS, WITH HAM.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Poach the eggs as in the foregoing case.
  2. When done, dish them up on thin oval scallops of fried ham.
  3. Pour some thin Poivrade sauce (No. 29) under them.
  4. Serve.
Original Text
1201. POACHED EGGS, WITH HAM. POACH the eggs as in the foregoing case, and when done, dish them up on thin oval scallops of fried ham; pour some thin Poivrade sauce (No. 29) under them, and serve.
Notes
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