Recipe or source entry
Poached Eggs with Ham
Poach the eggs as in the foregoing case, and when done, dish them up on thin oval collops of fried ham pour some thin poivrade sauce under them, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter17/poached-eggs-with-ham.html- Legacy revision
8531e8373e9b- Source checksum
9ee04ed51e8fed1f70939cbf49698e813653c0b5ac898f41f8e4732af89b99bc- Legacy text checksum
d490c3b0f79739c5f05659ee2c1478544e1d7cbd214b3035eba28352071e5cae
Cite this page
Poached Eggs with Ham. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter17/poached-eggs-with-ham.html