1364 Oeufs Florial

Method

Poached or Soft-boiled

Coat the eggs with Velouté containing some chopped chervil and place a nice Pluche of chervil on top of each. Set each egg on a cooked round or oval piece of cooked puff pastry cut a little larger than the egg. Pipe a scrolled border of a purée of green peas around the edge of the pastry by means of a piping bag and small star tube.

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