Chapter XII · Eggs · No. 419
419—Poached Eggs à la Bruxelloise
Garnish some tartlet-crusts with braised, minced endives thickened with cream. Place an egg, coated with cream sauce, upon each; sprinkle moderately with biscotte raspings, and set to glaze quickly in a fierce oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 419, p. 170. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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