Consomme with Poached Eggs from The Picayune's Creole Cook Book by The Times Picayune Publishing Com
Break the eggs and drop them one by one into boiling salted water, being careful not to allow the water to boil when once the Eggs are in it; but have the frying pan, which is always best for poach...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 6 Eggs
- 3 Quarts of Consomme, or Bouillon
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Scrambled Eggs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Egg Dressing from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Consomme from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Anchovies in Oil from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Poach Eggs-How to poach eggs perfectly
cookingwithfrenchy.com
Beauregard Eggs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Eggs Fondus from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Poached Eggs from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com