Clear Soup with Poached Eggs ~ 1898

Poach one egg for each person, and trim them neatly, leaving as little margin of white as possible. Have a good bouillon in a tureen, and flavour it with a few leaves of tarragon. Put each egg on a hot soup-plate, and help the soup upon them. This prevents any danger of breaking the eggs in ladling them out of the tureen. Tarragon has a strong flavour, and care must be taken not to use too much of it.