Chapter XII · Eggs · No. 427
427—Poached Eggs Mornay
Coat the eggs with Mornay sauce, and besprinkle with grated Gruyère and Parmesan cheese mixed with fine raspings. Then, by means of a slice, carefully transfer the eggs to pieces of toast fried in oil. Arrange them in a circle on a dish, sprinkle each egg with a few drops of melted butter, and set to glaze quickly in a fierce oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 427, p. 171. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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