Consomme with Poached Eggs

Consomme aux Oeufs Poches

Preparation info

  • Difficulty

    Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Eggs
  • 3 Quarts of Consomme, or Bouillon

Method

Break the eggs and drop them one by one into boiling salted water, being careful not to allow the water to boil when once the Eggs are in it; but have the frying pan, which is always best for poaching Eggs, to one side of the stove, and cook slowly until the Eggs are firm. When firm, carefully remove with a spoon or perforated skimmer, the latter being best, and lay in cold water for a moment. Transfer to the tureen and pour the boiling Soup very gently into the tureen and serve. One Egg and about a half-pint of Broth should be allowed to each person.