Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 4 eggs
  • ½ pint jellied home made consommé or one tin consommé
  • 2 table


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