1443 Oeufs Roland

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poached or Soft-boiled

Prepare some shallow cases from bread fried in butter—round for poached or oval for soft-boiled eggs. Place a little Salpicon of cooked white of chicken mixed with a little Chicken Velouté in each case. Coat the eggs with some of the same sauce containing a quarter its volume of chopped chicken and truffle. Place the eggs in the cases and quickly glaze under the salamander.

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