Poached Eggs with Sorrel or Endive

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (13)
  1. Take a slice of bread round a loaf, and cut it to cover three parts of the inside of a dish.
  2. Fry it in boiling lard till of a light colour.
  3. Drain it dry, and lay it in a warm place.
  4. Wash and chop sorrel.
  5. Squeeze the sorrel and put it into a stewpan with a bit of fresh butter, cayenne pepper, and a tablespoonful of essence of ham.
  6. Simmer it till done.
  7. Thicken it with flour and water.
  8. Boil it five minutes.
  9. Butter the toast.
  10. Poach the eggs, and drain them.
  11. Lay the poached eggs over the bread.
  12. Put the sorrel sauce round.
  13. Serve them up very hot.
Original Text
Poached Eggs with Sorrel or Endive. Take a slice of bread round a loaf, and cut it to cover three parts of the inside of a dish; then fry it in boiling lard till of a light colour, drain it dry, and lay it in a warm place. Then wash and chop sorrel, squeeze and put it into a stewpan with a bit of fresh butter, cayenne pepper, and a table spoonful of essence of ham; simmer it till done, thicken it with flour and water, boil it five minutes, butter the toast, poach the eggs, and drain them; then lay them over the bread, put the sorrel sauce round, and serve them up very hot.
Notes
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