1433 Oeufs Princesse

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poached or Soft-boiled

Fill each tartlet case, half with asparagus tips and half with Julienne of white of cooked chicken mixed with a little Cream Sauce. Coat the eggs with the same sauce, place a nice slice of truffle on each, then place one on each of the prepared tartlets.


Place a slice of truffle in the bottom of well-buttered tall narrow dariole moulds. Coat the sides with a layer of chicken and cream forcemeat about 3 mm ( in) thick and three-quarters fill them with a light soft scrambled egg mixture containing asparagus tips and diced truffles. Finish filling the moulds with scrambled eggs made in the proportion of 4 scrambled eggs and 1 seasoned beaten raw egg. Finally cover with a layer of chicken forcemeat and cook au Bain-marie for 12 minutes. Demould each on to a small round of toast, arrange on a suitable dish and surround with a little thin Chicken Velouté; the Velouté may be served separately.