1446 Oeufs Rosita

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare some nicely shaped poached eggs and coat with White Sauce Chaud-froid containing lobster coral; decorate with crescent-shaped pieces of truffle of graduated sizes in an overlapping fashion and glaze with aspic jelly.

Arrange in a circle on a bed of chopped aspic jelly and surround with a circle of very small tomatoes which have been peeled, depipped, then stuffed with finely chopped tunny fish in oil.