POACHED EGGS A LA PARISIENNE (1893)
La Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)
OEUFS POCHES A LA PARISIENNE
POACHED EGGS A LA PARISIENNE
PROPORTIONS.--For five persons:
Eggs............10.
Ham..............4 oz.
Mushrooms........6.
Tomato...........1.
Fillets of fowl..If liked.
Truffles.........If liked.
Butter...........4 tablespoonsful.
Flour............1 tablespoonful.
Madeira..........1 glassful.
Stock............1/2 glassful.
Time.--1/2 hour.
PREPARATION
1st. Poach the eggs as indicated in Note of No. 9, peel and place them in a hollow dish.
2d. Cut the ham in dices, slice the mushrooms, chop the tomato also (if you have some) cut in dices a cold fillet of fowl and place it together with 1 or 2 sliced truffles, in a sauce pan with two tablespoonsful butter and cook the whole for about 2 minutes; then sprinkle over 1 tablespoonful flour, add 1 glassful madeira and 1/2 glassful stock, and stew for 2 minutes.
3d. Add 2 tablespoonsful butter, stir well the whole and pour over the eggs.
The complete 'La Cuisine Française' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
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