The one and only essential condition in this case is the
use of perfectly fresh eggs, for it is quite impossible to expect
an even poaching if this condition is not fulfilled.
(1) Have ready a sauté-pan containing boiling salted water
(one-third oz. of salt per quart of water), slightly acidulated with
vinegar. Break the eggs over that part of the water which is
actually boiling.
168 GUIDE TO MODERN COOKERY
(2) In order that the eggs may poach freely, do not put more
than eight or ten at a time into the same sauté-pan ; better even
poach them six at a time, for then the poaching will be effected
more equally.
(3) As soon as the eggs are in the water, let the latter
simmer. The egg is poached when the white has enveloped
the yolk, reassuming, as it were, the form of a raw egg, and
when it may be touched without breaking. The usual time
allowed for poaching is three minutes.
(4) Withdraw the eggs by means of a slice; dip them into
cold water, trim their whites, and put them back into moderately
warm water until ready to serve.
412—THE COOKING OF SOFT-BOILED EGGS
These ought to be very fresh, as in the case of poached
eggs. With a view to equalising their cooking, it is a good
plan to put them in a colander perforated with large holes,
whereby they may be plunged into and withdrawn from the
water together. Keep the water boiling; plunge the eggs
therein as directed; leave them to cook for six minutes from
the time the water has regained the boiling-point; drain, steep
for a moment in a bowl of cold water, and shell the eggs care-
fully. Keep them in moderately-salted hot water until ready
to serve.
413—THE DISHING OF POACHED AND SOFT-BOILED EGGS
There are many ways of doing this, viz. :—
(1) On rusks of bread-crumb, slightly hollowed, ornamented
according to taste (t.e., indented by means of the point of a
small knife) and fried in clarified butter. Their shape is oval
for poached eggs, and round for soft-boiled eggs, the latter
being generally dished upright.
(2) On little, oval feuilletés for poached eggs, on feuilletés
in the shape of indented crowns, or in small patties for soft-
boiled eggs.
(3) In borders of forcemeat or other preparations, the kind of
which is indicated by the name of the particular egg-prepara-
tion. These borders are laid on the dish by means of a piping-
bag or by hand; they are either oval or round, plain or in-
dented, poached or oven-browned, according to the nature of
the preparation used.
(4) On tartlet-crusts which are garnished so as to be in keep-
ing with the method of dressing the eggs.
EGGS 169
Remarks.—({1) Poached or soft-boiled eggs, when dished
upon fried rusks, fewilletés, or tartlets, should, before being
placed on the latter, be covered with sauce. Also before being
treated with sauce they should be well drained.
(2) Having given the general outlines of the procedure, I
shall now pass on to the particular recipes, stating them briefly,
and reminding the reader that all of them apply equally to
poached and soft-boiled eggs. Thus *‘ Poached Eggs Mireille ”’
stands for ‘* Poached or Soft-boiled Eggs Mireille.’’
414—POACHED EGGS ARGENTEUIL
Garnish the bottom of some tartlet-crusts with asparagus
cut into pieces and cooked, and six green asparagus-heads,
about one and one-half inches in length, arranged like a star.
Place an egg, coated with cream sauce mixed with half its
volume of asparagus purée, upon each tartlet.
415—POACHED EGGS A L’AURORE
Coat the eggs with Aurora sauce, and dish them on oval
feuilletés if poached, or upright on feuilletés in the shape of
rings if soft-boiled.
416—POACHED EGGS EN BERCEAU
Page 100
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The one and only essential condition in this case is the use of perfectly fresh eggs, for it is quite impossible to expect an even poaching if this condition is not fulfilled.
(1) Have ready a sauté-pan containing boiling salted water (one-third oz. of salt per quart of water), slightly acidulated with vinegar. Break the eggs over that part of the water which is actually boiling.
(2) In order that the eggs may poach freely, do not put more than eight or ten at a time into the same sauté-pan ; better even poach them six at a time, for then the poaching will be effected more equally.
(3) As soon as the eggs are in the water, let the latter simmer. The egg is poached when the white has enveloped the yolk, reassuming, as it were, the form of a raw egg, and when it may be touched without breaking. The usual time allowed for poaching is three minutes.
(4) Withdraw the eggs by means of a slice; dip them into cold water, trim their whites, and put them back into moderately warm water until ready to serve.
412—THE COOKING OF SOFT-BOILED EGGS
These ought to be very fresh, as in the case of poached eggs. With a view to equalising their cooking, it is a good plan to put them in a colander perforated with large holes, whereby they may be plunged into and withdrawn from the water together. Keep the water boiling; plunge the eggs therein as directed; leave them to cook for six minutes from the time the water has regained the boiling-point; drain, steep for a moment in a bowl of cold water, and shell the eggs carefully. Keep them in moderately-salted hot water until ready to serve.
413—THE DISHING OF POACHED AND SOFT-BOILED EGGS
There are many ways of doing this, viz. :—
(1) On rusks of bread-crumb, slightly hollowed, ornamented according to taste (t.e., indented by means of the point of a small knife) and fried in clarified butter. Their shape is oval for poached eggs, and round for soft-boiled eggs, the latter being generally dished upright.
(2) On little, oval feuilletés for poached eggs, on feuilletés in the shape of indented crowns, or in small patties for softboiled eggs.
(3) In borders of forcemeat or other preparations, the kind of which is indicated by the name of the particular egg-preparation. These borders are laid on the dish by means of a pipingbag or by hand; they are either oval or round, plain or indented, poached or oven-browned, according to the nature of the preparation used.
(4) On tartlet-crusts which are garnished so as to be in keeping with the method of dressing the eggs.
Remarks.—({1) Poached or soft-boiled eggs, when dished upon fried rusks, fewilletés, or tartlets, should, before being placed on the latter, be covered with sauce. Also before being treated with sauce they should be well drained.
(2) Having given the general outlines of the procedure, I shall now pass on to the particular recipes, stating them briefly, and reminding the reader that all of them apply equally to poached and soft-boiled eggs. Thus *‘ Poached Eggs Mireille ”’ stands for ‘* Poached or Soft-boiled Eggs Mireille.’’
414—POACHED EGGS ARGENTEUIL
Garnish the bottom of some tartlet-crusts with asparagus cut into pieces and cooked, and six green asparagus-heads, about one and one-half inches in length, arranged like a star. Place an egg, coated with cream sauce mixed with half its volume of asparagus purée, upon each tartlet.
415—POACHED EGGS A L’AURORE
Coat the eggs with Aurora sauce, and dish them on oval feuilletés if poached, or upright on feuilletés in the shape of rings if soft-boiled.
416—POACHED EGGS EN BERCEAU