1445 Oeufs Rossini

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Sur le Plat

Shallow fry the eggs in butter and trim them round with a plain cutter. Place each egg on a round slice of foie gras which has been sautéed in butter, arrange in egg dishes and place a slice of truffle on each yolk. Surround with a cordon of Sauce Demi-glace finished with truffle essence.

Poached or Soft-boiled: Place some round slices of foie gras sautéed in butter, in tartlet cases. Coat the eggs with Madeira-flavoured thickened veal gravy, place the eggs on top and set a slice of truffle on each egg.