CookEat Recipe
Poached Eggs Argenteuil
Twelve poached eggs served directly on a buttered asparagus-tip purée. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1194. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use plain cooked canned green asparagus tips, retaining both distinct drains. The selected cooked-egg route retains the existing 74°C general egg-dish target; source timing alone is not a verified endpoint. No 106 toast is expressly omitted. Limites : Can capacity is not drained mass; puree recovery, coverage under twelve eggs, pan geometry and actual cooking time remain unknown. Source three-minute poaching time does not establish 74°C.
Method
Steps
Step 1
Drain one PINT can asparagus tips and discard original liquid. Boil tips in a separate PINT water for source TWO minutes; drain again and press through sieve into same but DRY saucepan. Add tablespoon butter, half teaspoon each salt and sugar, one saltspoon cayenne; heat/stir source THREE minutes and keep hot, measuring recovered purée.
Step 2
For No 106 METHOD 1, use approximately 3300 mL water in a wide pan giving at least four inches depth and room for six eggs, with one tablespoon vinegar. Wet the loading plate with ONE tablespoon cold water. Slide in six ordinary fresh eggs, use three minutes as a historical guide and continue as needed to the existing 74°C cooked-egg endpoint. Lift and trim, repeat with the other six. Prepare and serve NO toast and no alternative method 2 preheating.
Step 3
Spread the hot asparagus puree on a hot dish, arrange all TWELVE poached eggs over it and serve promptly. The actual puree yield and coverage are unmeasured.
Cooked it? Rate it.
Cooked 0 times