Eggs Maupassant (Cold)

Ingredients

• poached eggs
• Matelote red sauce (sauce Matelote rouge)
• fish aspic (gelée de poisson)
• croûtons

Instructions

1. Take well-drained and trimmed poached eggs. Coat them with Matelote red sauce (a classic French wine-based reduction) combined with fish aspic (gelée de poisson). Glaze the eggs with the fish aspic.
2. Arrange the eggs in a crown on the serving dish with chopped fish aspic piled in the center.
3. Border the plate with fine croûtons set in rosé-tinted fish aspic.