1334 Oeufs à la Chartres

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poached or Soft-boiled

Place the eggs coated with tarragon-flavoured, thick veal gravy on round or oval Croûtons of fried bread and decorate each with a star of blanched tarragon leaves.

Cold: Coat some individual deep oval moulds with a layer of White aspic jelly, decorate with blanched tarragon leaves and place a poached egg in each one. Fill with more jelly, allow to set firmly then turn out at the last minute and arranged in a circle on a round dish. Fill the centre with chopped jelly and decorate the dish with cut shapes of very firm Tarragon Butter.