1434 Oeufs Princesse Marie

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About




  1. the required number of small puff paste cases moulded in dariole moulds and
  2. an equal number of lids for them using half puff paste cut out with a fancy paste cutter 5 cm (2 in) in diameter; lightly eggwash these and place a small decorated circle of the same paste in the centre of each but do not egg-wash. Cook the paste cases and lids in a slow oven without colour.

Fill the paste cases with Parmesan-flavoured scrambled eggs mixed with a little Velouté which has been reduced with truffle essence and finished with a small dice of truffle. Arrange on a serviette and place one of the lids on each.