1375 Oeufs Halévy

Method

Poached or Soft-boiled

Fill some tartlet cases on one side with Tomato Fondue and on the other with diced cooked white of chicken mixed with a little Velouté. Coat each egg, half with Sauce Tomate and half Sauce Allemande and pipe a line of Meat Glaze between the two sauces. Place one on each prepared tartlet case.

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