Chapter XII · Eggs · No. 428
428—Poached Eggs D’Orsay
Place the eggs upon toast fried in butter. Arrange them in a circle on a dish, and coat them with Châteaubriand sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 428, p. 171. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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