1462 Oeufs Toussenel

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poached or Soft-boiled

Coat the eggs with a cullis made from game birds plus ⅕ its quantity of purée of chestnuts. Sprinkle with chopped truffle and place each egg on a flat round Croquette made from any cooked game bird.