CookEat Recipe
Poached Eggs with Cream Sauce
Six toasts, each carrying two poached eggs under cream sauce.
Method
Steps
Step 1
Modern service order, to avoid holding poached eggs during sauce preparation: Make complete No.445 cream sauce: cook three-quarter ounce clarified butter with two tablespoons flour for two minutes, add three-quarter gill hot milk and three-quarter gill cold cream, season with half a light teaspoon salt and one saltspoon each cayenne and nutmeg. Whisk two minutes and boil gently five minutes. Measure actual finished sauce output.
Step 2
Bring two quarts water to a boil with a teaspoon salt and two tablespoons vinegar. Poach six eggs one by one for the printed three minutes, then six more in a similar way. The source says to place two of the FIRST six on each of six toasts before the second six are poached, which is arithmetically impossible. Editorial reconciliation: hold the first six safely, then arrange all twelve eggs as two per each of six fresh toasts; do not claim the first six cover six toasts two each.
Step 3
Verify eggs at 74°C for modern safe egg service, using a controlled method; pour No.445 sauce over all six two-egg toasts and serve hot. Historical three-minute poach alone is not safety proof.
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