Consommé with Eggs

Ingredients

• 2 quarts consommé (1.9 litres)
• 6 eggs
• 4 cups water (960ml)
• 1 teaspoon salt

Method

1. Poach eggs in salted water.
2. Place in a tureen and pour hot consommé over them.

Title

Lowney’s Cook Book

Author

Maria Willet Howard