Oeufs Rossini

Poached Eggs with Pâté

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Make Demi-glace sauce. Poach eggs, 1 per person. Cut pâté de foie gras into slices. Place pâté on toast rounds. Top with reheated poached egg. Glaze with sauce and garnish with a slice of truffle.