1465 Oeufs aux Truffes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare 6 scrambled eggs and mix in 30 g (1 oz) small dice of truffle cooked in Madeira. Arrange in a deep dish and place a circle of sliced truffle coated with Meat Glaze on top. An alternative method is to place the eggs in pale-baked, fluted tartlet cases made from trimmings of puff paste, and place a nice slice of truffle on each.