Egg with White Sauce for Luncheon

Name: Egg with White Sauce for Luncheon
Ingredients: paprika; salt; goose or duck liver; parmesan cheese; carrot; onion; parsley; bay leaf; butter; peppercorns; scalded milk; flour; olive oil; stale bread; marnay sauce; french poached egg; chicken stock; buttered breadcrumbs

Preparation info

Difficulty
Medium

Appears in

Rufus Estes' Good Things to Eat

By Rufus Estes

Published 1911

About

Method

Cut stale bread into one-fourth slices and shape into rounds, then saute in olive oil. Arrange on a hot platter and on each place a French poached egg. Cover with Marnay sauce