1367 Oeufs Frou-Frou

Method

Cold

Prepare the required number of well trimmed small poached eggs and coat each with well creamed Sauce Chaud-froid containing one-third its volume of a purée of hard-boiled egg yolk. Decorate each egg with a fancy round slice of black truffle and surround with a neat border of chopped truffle. Glaze with clear aspic jelly and keep in a cold place.

Prepare a salad of peas, asparagus tips and small diamonds of French beans, mixed together with a little Mayonnaise Collée. Mould it in a lightly oiled dome-shaped mould or shape in a pyramid directly in the centre of a round dish. Surround the mould of vegetables with chopped aspic jelly and arrange the eggs around, resting on the jelly. Finish with a border of cut shapes of very clear aspic jelly.

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