Chapter XII · Eggs · No. 491
Built upon: No. 486Fried Poached Eggs
491—Fried Poached Eggs à la Villeroy
Prepare the eggs, poached beforehand, as explained under No. 486, Fried Poached Eggs. Fry them similarly, and dish them on a napkin, with a garnish of fried parsley in the centre.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 491, p. 185. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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