1333 Oeufs Chantilly

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poached or Soft-boiled

Prepare some cooked round or oval puff pastry cases large enough to hold one egg and fill the bottoms with a purée of green peas mixed with a quarter its volume of stiffly whipped cream. Place an egg which has been coated with Sauce Mousseline in each prepared case.