Chapter XII · Eggs · No. 420
Built upon: No. 2193Petits Pois à la Française
420—Poached Eggs à la Clamart
Garnish some tartlet-crusts with small, green peas, cooked à la française (No. 2193, Petits Pois à la Française), and mixed with finely ciseled lettuce which should have cooked with them. Place an egg, coated with cream sauce which has been finished with fresh-pea butter, upon each.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 420, p. 170. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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