Chapter XII · Eggs · No. 416
416—Poached Eggs en Berceau
Bake some fine Dutch potatoes in the oven. Cut each potato in half, lengthwise, with the point of a small knife, and remove the pulp. Emptied in this way, the halved potatoes resemble little cradles. Coat the interior of each cradle with a fine chicken mincemeat mixed with cream, and place an egg coated with Aurora sauce in each.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 416, p. 169. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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