No. 153 Potage aux pointes d’Asperges et Œufs pochés.
Poach ten new laid eggs in saltwater and vinegar, rather hard, trim them, put them into the tureen, with half a pint of sprue grass, put three quarts of clarified consommé (No. 134) to boil; put into it for three minutes a fowl just roasted; when you take it out add twelve leaves of tarragon, skim it well, season with a little salt and sugar, pour it gently over the eggs, and be careful not to break them; your potage will have a most beautiful flavour of fowl, and the fowl will be as good as before for many made dishes. This soup must be of the colour of pale sherry.