1433 Oeufs Princesse

Name: Oeufs Princesse
Cuisine: France
Ingredients: chicken velouté; raw egg; truffle; eggs; cream; chicken; egg; forcemeat; scrambled eggs; truffles; cooked chicken; cream sauce; tartlet; asparagus tips

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Poached or Soft-boiled

Fill each tartlet case, half with asparagus tips and half with Julienne of white of cooked chicken mixed with a