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4
Easy
By Susan Campbell and Caroline Conran
Published 1971
Stir the sherry into the melted consommé.
In a separate pan poach the eggs carefully. The yolks should still be runny, otherwise the results will be very disappointing. When they are cooked add half a pint of cold water to the pan to prevent them cooking any more, unless you are ready to use them immediately, in which case lift them carefully out of th