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Poached Eggs au Jus

A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).

A historical recipe

French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.

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 French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). 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.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Put a pint of consommé (stock, Art.
  2. 1) in a saucepan and reduce it one half;
  3. poach eight eggs, put them on a dish, pour your consommé over them, and serve.
  4. 462.
  5. Poached Eggs with Asparagus.
  6. Cut off the green ends, about half an inch in length, of two bunches of asparagus;
  7. wash them, then boil them about fifteen minutes in two quarts of boiling water and a pinch of salt;
  8. if perfectly tender, drain them and mix them with a gill of sauce Allemande (Art.
  9. 81) and a pinch of sugar.
  10. Poach eight eggs, place them on top of your asparagus, and serve.
  11. 463.
  12. Poached Eggs with Wine Sauce.
  13. Poach ten eggs, which place on toast and cover with a sauce Allemande (Art.
  14. 81) to which you have added a wineglass of sherry.