The International Cook Book

Over three thousand recipes from the man who cooked at Delmonico's — French sauces, Italian pastas, Indian curries and American pies, the whole eating world of 1906 in one volume.

Home › The World's Kitchen › Poached Eggs, Louise

Poached Eggs, Louise

Cut from a sandwich loaf twelve quarter-inch-thick slices, then cut in round pieces two inches in diameter, toast to a nice golden colour, spread over them a little anchovy paste and dress on a hot dish. Prepare twelve poached eggs, lay them on toasts, pour over a Hollandaise sauce and serve.

Read next

← Venison Chops with GrapesOysters, Gianella →