| 1. artichoke bottoms stuffed with mushroom puree, poached eggs |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 2. broccoli with poached eggs |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 3. escarole salad with bacon and poached egg |
| Cook's Illustrated #26 - June 1997 |
| 4. mashed potatoes with poached garlic and olives oil |
| Cook's Illustrated #05 - November/December 1993 |
| 5. poached celery |
| Russian, Polish and German cooking by Lesley Chamberlain (2003) |