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Eggs Divorcon

A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).

A historical recipe

Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. MADE BY THE CHEF OF THE ARLINGTON HOTEL, WASHINGTON, D.
  2. C.
  3. Have in a deep saucepan boiling water, with a pinch of salt, and have at hand one fresh egg, crack carefully not to break the yolk, and after poaching one minute and a half, lift off with a skimmer and lay on puree of onions, and spread over a tablespoon of Bearnaise sauce;
  4. the other egg must be fried, but with a knife see that you will fold the white right over the yolk.
  5. Cook for a minute, then remove and place on puree of spinach, spreading some tomato sauce over, and serve, so you have two different kinds of eggs.