CookEat Recipe
Poached Eggs New London
Twelve No106 poached eggs on toast under cream-sherry crab sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2745. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Crab product cooked/RTE or safely cook raw to74°C; No106 egg safety, wine alcohol retention. Limites : Crab species/recovery, sauce output and per-toast dose remain unmeasured. Nominal3300mL water must also meet at least FOUR inches depth without crowding; actual pan geometry unknown. No sauce dose or source batch is multiplied by photographed helping count.
Method
Steps
Step 1
Use No 106 METHOD 1 ONLY, ONCE. In a wide low-edged pan bring about 3300 mL water to the boil; the bath must also be at least FOUR inches deep and spacious enough for SIX eggs without crowding. Add ONE tablespoon vinegar. Wet a clean plate with the SEPARATE ONE tablespoon COLD water.
Step 2
Use TWELVE intact pasteurized-in-shell eggs. Crack the FIRST SIX onto the wet plate without breaking yolks and gently slide into the bath. Poach for the THREE-minute guide using the selected pasteurized-egg route, lift with a skimmer and trim adhering edges. Put TWO eggs on EACH of THREE freshly made UNBUTTERED toast pieces and hold briefly hot. Repeat with the remaining SIX eggs and THREE toasts in the same adequate bath; do not add method 2 salt or shell-preheating water.
Step 3
Put 113 g fully COOKED picked crab meat in a separate sautoire with 14 g butter and 118 mL SHERRY. Cover and cook FIVE minutes; keep hot.
Step 4
In another saucepan mix the SEPARATE 14 g butter and 14 g flour. Add 118 mL cream and 59 mL milk, stirring continuously until boiling. Add the SAME crab mixture, HALF teaspoon salt and ONE saltspoon EACH cayenne and grated nutmeg. Mix and cook FIVE minutes until hot.
Step 5
Pour this single crab-cream sauce batch OVER the already finished TWELVE eggs on SIX toasts and serve promptly. The sauce allocation per toast is unspecified; do not poach another batch or add optional toast butter.
Step 6
The optional toast butter is omitted; the toast is unbuttered. The separate sauce and crab butter inputs remain.
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