Huevos Escalfados Madrid-Nieves

Name: Huevos Escalfados Madrid-Nieves (Poached Eggs Madrid-Nieves)
Cuisine: Spain
Ingredients: Poached eggs, purée of foie gras, Béchamel sauce, spinach, the yolks of 1 or 2 eggs, truffle, puff pastry, croûtons of fried bread.; Poached eggs, purée of foie gras, Béchamel sauce, spinach, the yolks of 1 or 2 eggs, truffle, puff pastry, croûtons of fried bread.; Poached eggs, purée of foie gras, Béchamel sauce, spinach, the yolks of 1 or 2 eggs, truffle, puff pastry, croûtons of fried bread.; Poached eggs, purée of foie gras, Béchamel sauce, spinach, the yolks of 1 or 2 eggs, truffle, puff pastry, croûtons of fried bread.; Poached eggs, purée of foie gras, Béchamel sauce, spinach, the yolks of 1 or 2 eggs, truffle, puff pastry, croûtons of fried bread.; Poached eggs, purée of foie gras, Béchamel sauce, spinach, the yolks of 1 or 2 eggs, truffle, puff pastry, croûtons of fried bread.; Poached eggs, purée of foie gras, Béchamel sauce, spinach, the yolks of 1 or 2 eggs, truffle, puff pastry, croûtons of fried bread.; Poached eggs, purée of foie gras, Béchamel sauce, spinach, the yolks of 1 or 2 eggs, truffle, puff pastry, croûtons of fried bread.; Poached eggs, purée of foie gras, Béchamel sauce, spinach, the yolks of 1 or 2 eggs, truffle, puff pastry, croûtons of fried bread.

Poached Eggs Madrid-Nieves

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

Poached eggs, purée of foie gras, Béchamel sauce, spinach, the yolks of 1 or 2 eggs, truffle, puff pastry, croû

Europe
Spain
Breakfast
Dinner

Method

Put the poached eggs on rounds or croûtons of fried bread coated with the foie gras, and dress as follows: Arrange them in a circle on a dish, cover alternately with a little Béchamel, to which a little