Graham Kerr

11 Poached Eggs with Chartreuse Sauce

Preparation info
  • Recipe to Produce

    4

    Portions
    • Difficulty

      Easy

Appears in
The Graham Kerr Cookbook: By the Galloping Gourmet
The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

  1. Make the White Sauce (Basic Method).
  2. Bake potatoes in their jackets and mash.
  3. Finely chop dill and slice pimiento.
  4. Heat broiler unit.
  5. Slice lobster into thin round slices (collops).