Poached Eggs with Gravy (Entremets)

Œufs Pochés au Jus

Preparation info
    • Difficulty

      Easy

Appears in

By Eliza Acton

Published 1845

  • About

Method

Dress the eggs as above, giving them as good an appearance as possible, lay them into a very hot dish, and sauce them with some rich, clear, boiling veal gravy, or with some Espagnole