No. 2932
Poached Eggs with Puree of Chicken Supreme
Œufs Poches a la Puree de Volaille Supreme
Poach eight eggs, the same as for those poached with gravy (No. 2931); prepare some croustades, either of bread or paste, and fill them half full with chicken puree (No. 713), having all very hot; lay on the well-drained poached eggs, thoroughly heated at the oven door, and cover with buttered supreme sauce (No. 547).
They can also be prepared with a puree of mushrooms (No. 722), game (No. 716) or truffles (No. 731).