Poached Eggs with Gravy

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
For the eggs
For the sauce
For serving
Instructions (9)
  1. Dress the eggs as above, giving them as good an appearance as possible.
  2. Lay them into a very hot dish.
  3. Sauce them with some rich, clear, boiling veal gravy, or with some Espagnole.
  4. For variety, each egg may be dished upon a crouton of bread cut with a fluted paste-cutter, and fried a pale brown.
  5. The sauce should then be poured round, not over them.
Serving Swan's Egg
  1. Poach the swan's egg.
  2. Serve it on a bed of spinach.
  3. Alternatively, lay it on a large crouton of fried bread.
  4. Sauce with highly flavoured gravy, or with tomata-sauce well seasoned with eschalots.
Original Text
POACHED EGGS WITH GRAVY. (ENTREMETS.) Œufs Pochés au Jus. Dress the eggs as above, giving them as good an appearance as possible, lay them into a very hot dish, and sauce them with some rich, clear, boiling veal gravy, or with some Espagnole. Each egg, for variety, may be dished upon a crouton of bread cut with a fluted paste-cutter, and fried a pale brown: the sauce should then be poured round, not over them. Poaching is the best mode of dressing a swan’s egg,[157] as it renders it more than any other delicate in flavour; it is usually served on a bed of spinach. Only the eggs of quite young swans are suited to the 450table: one is sufficient for a dish. It may be laid on a large crouton of fried bread, and sauced with highly flavoured gravy, or with tomata-sauce well seasoned with eschalots. 157.  We fear that want of space must compel us to omit some other receipts for swans’ eggs, which we had prepared for this chapter.
Notes
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