1913 Chicken Consomme with Poached Egg Yolks

1913 CHICKEN CONSOMME WITH POACHED EGG YOLKS
Fifty-Two Sunday Dinners
Elizabeth O Hiller
6 cups chicken consommé
6 egg yolks
Chopped chives or parsley
Heat six cups of Chicken Consommé to the boiling point. Poach the yolks of six eggs in hot water until firm; remove from water with a skimmer. Place one yolk in each Bouillon cup and pour on hot consommé. Sprinkle slightly with finely chopped chives or parsley.
Did we eat it? Yes
Would I make it again? No

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