Œufs a la Princesse

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)

Eggs poached ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
toast
chopped yolk ↝ Egg, yolk only, raw [Eggs and omelets]
parsley ↝ Parsley, raw [Not included in a food category]
ham ↝ Ham [Cold cuts and cured meats]
Dutch sauce (see Sauces for Meat)
Truffes chopped fine
chopped hard-boiled egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (4)

Poach eggs and place them on toast in a dish.
Cover the eggs with a mixture of chopped yolk, parsley, and ham.
Surround the dish with Dutch sauce.
Alternatively, mix chopped truffles with chopped hard-boiled egg.

Original Text

Œufs a la Princesse.
Eggs poached, and placed on toast in a dish, then covered
with chopped yolk, parsley and ham mixed, and surrounded by
Dutch sauce (see Sauces for Meat).
Truffes chopped fine and mixed with chopped hard-boiled
egg make a very good variety.

Notes

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