1431 Oeufs Polignac

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Moulded

Well butter some Baba moulds and place a large slice of truffle in the bottom of each. Break in the eggs, season and cook au Bain-marie in the usual manner.

Demould each egg onto a small round of toast and arrange them in a circle on a round dish. At the last moment coat each egg with melted Maître d’Hôtel butter which has been mixed with a little melted Meat Glaze.

Part of