CookEat Recipe
Poached Eggs with Sorrel
Twelve separately poached eggs arranged over a smooth hot sorrel purée. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1468. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Prepare No654 ONCE, measure actual purée and hold hot. Reuse same safe poaching bath for second six only if suitable, record any water/seasoning replenishment; continue poaching to a measured egg centre of 74°C beyond the three-minute guide. Limites : Documentary adaptation using the stated inputs and method. Actual trimmed mass, losses, texture, finished yield and portions remain unmeasured; historical times are guides, not measurements of the finished food.
Method
Steps
Step 1
Prepare No 654 ONCE: Remove sorrel stalks and stale leaves, wash three times and drain. Cook covered in 14 g butter with salt, pepper and sugar about ten minutes.
Step 2
Prepare No 654 ONCE: Drain off released water, press leaves through a small sieve, mix in a few bits of butter and hold the actual finished purée hot for the egg topping.
Step 3
Smooth actual hot No 654 sorrel purée on a large hot dish; do not serve the parent separately.
Step 4
In THREE QUARTS boiling water with ONE TBSP salt and TWO TBSP vinegar, crack and poach SIX eggs for printed THREE MINUTES as guide to a measured egg centre of 74°C, continuing beyond the printed guide as needed. Lift, trim and place over sorrel.
Step 5
Poach SIX more fresh eggs in the same bath if it remains suitable, otherwise record any new bath/seasoning; dress all TWELVE over purée and serve promptly.
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