1376 Oeufs Héloise

Method

Poached or Soft-boiled

Coat the eggs with well buttered and mushroom-flavoured Sauce Allemande containing some finely diced cooked white of chicken, red ox tongue and truffle in equal quantities. Place them on Croûtons of fried bread cut a little larger than the eggs; arrange on a dish and glaze quickly in a very hot oven. Before serving surround each egg with a cordon of well reduced tomato purée using a piping bag and small plain tube.

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