Poached Eggs. (Mrs. Caswell.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Use rather thick toasts, which are cut to shape and toasted dry, then buttered and put into the oven or before the fire to keep warm whilst the eggs are poaching.
  2. Warmth after buttering the toasts makes them mellow through.
  3. Use best fresh butter and just a sprinkle of salt over.
  4. Trim the poached eggs to look shapely.
  5. Avoid a scattered "sea of white."
  6. Kidneys split open and broiled can be sent up on toasts in the same way.
Original Text
Poached Eggs. (Mrs. Caswell.) For poached eggs Mrs. Caswell uses rather thick toasts, which are cut to shape and toasted dry, then buttered and put into the oven or before the fire to keep warm whilst the eggs are poaching. Warmth after buttering the toasts makes them mellow through. Use best fresh butter and just a sprinkle of salt over. Trim the poached eggs to look shapely. Avoid a scattered "sea of white." Kidneys split open and broiled can be sent up on toasts in the same way.
Notes
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