Chapter XII · Eggs · No. 415
415—Poached Eggs à l’Aurore
Coat the eggs with Aurora sauce, and dish them on oval feuilletés if poached, or upright on feuilletés in the shape of rings if soft-boiled.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 415, p. 169. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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