Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Eggs Tarragon
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Mrs. Alvord.
A modern interpretation · AI-generated from the original record
Ingredients
- One poached egg
- on top of heart of an artichoke
- pour over this Hollandaise sauce
- and place on top a piece of truffle
Method
Place a poached egg on top of the heart of an artichoke, pour over Hollandaise sauce with chopped tarragon, and top with a piece of truffle.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 4. The excerpt below is the record exactly as published.
Eggs Tarragon. One poached egg on top of heart of an artichoke, and pour over this Hollandaise sauce with tarragon chopped in it, and place on top a piece of truffle
Cook this with the app: pantry check, scaling, and the assistant.