Chapter XII · Eggs · No. 421
421—Poached Eggs Colbert
Garnish some tartlet-crusts with a macédoine cohered with Béchamel. Place a plainly-poached egg upon each, and send Colbert butter, separately, to the table with the tartlets.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 421, p. 170. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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