1458 Oeufs Soubise

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poached or Soft-boiled

Fill some tartlet cases with Soubise purée; coat the eggs with thickened veal gravy and place on the tartlets.

En Cocotte: Coat the bottom and sides of the Cocottes with a very thick Soubise, break in the eggs and cook au Bain-marie in the usual manner. When ready, place a cordon of Meat Glaze around the yolks.