Œufs a la Polignac

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 (8)
for the eggs
for the croutons
for serving
Instructions (7)
  1. Butter some little cups well.
  2. Put in the bottom of the cups a mince of finely chopped herbs; add shallot if liked.
  3. Break 1 egg into each cup with a little seasoning.
  4. Steam or bake till set, but not too hard.
  5. Fry rounds of bread, a size larger than the eggs, until crisp and hot.
  6. Turn out the cooked eggs carefully onto the fried croutons to prevent them from breaking.
  7. Serve with savoury sauce round and under the crusts. Tomato sauce is very good for this.
Original Text
Prince de Polignac's Recipe for dressing Eggs, "Œufs a la Polignac." Cooked in little cups and turned out on to fried, crisp, hot rounds of bread a size larger than the eggs. Butter some cups well; next put in at the bottom of the cups a mince of finely chopped herbs, add shallot if liked; break 1 egg into each cup with a little seasoning; steam or bake till set, but not too hard. Turn out on to the fried croutons very care- fully to prevent the eggs from breaking. Serve savoury sauce round and under the crusts. Tomato sauce is very good for this.
Notes
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