1475 Vol-au-vent d’Oeufs

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a garnish of the following items: 6 sliced hard-boiled eggs, 100 g ( oz) mushroom cut into quarters on the slant and cooked very white, 100 g ( oz) sliced truffle cooked in Madeira, 3 dl (½ pt or U.S. cups) Sauce Bechamel reduced with the cooking liquor from the truffles and 1 dl ( fl oz or ½ U.S. cup) cream. In a suitably sized Vol-au-vent case, arrange the eggs, mushrooms and truffle in alternate layers with the sauce, finishing with a layer of sauce and a circle of sliced truffle.