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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/