486—Fried Poached Eggs

This kind is recommended, because it may be served with various garnishes—either vegetables of the same nature, a macédoine, vegetable purées, or divers cullises, sauces in keeping with the eggs, artichoke-bottoms, mushrooms, morels, &c. (sliced and sautéd in butter), or tomato-fondue, &c.

After having properly drained and dried the poached eggs, which should have been prepared beforehand, dip them carefully in a Villeroy sauce (No. 108, Villeroy Sauce), and arrange them, one by one, on a dish. When the sauce has set, pass the point of a small knife round the eggs to remove any excess of sauce; take them off the dish to treat them with an anglaise (No. 174, Anglaise (for Egg-and-bread-crumbing)), and then roll them in very fine, fresh bread-crumbs.

Plunge them into very hot fat three or four minutes before serving; drain them on a piece of linen; salt slightly, arrange in a circle on a dish, and set the selected garnish in the middle.