Œufs Halévy (Eggs with Tomato Fondue and Chicken Salpicon)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- tartlet cases
- tomato fondue
- white of chicken
- Velouté
- sauce Tomate
- sauce Allemande
- meat glaze
Instructions
- Bind a salpicon of white of chicken with Velouté.
- Fill tartlet cases half with tomato fondue and half with the chicken salpicon.
- Coat each egg half with sauce Tomate and half with sauce Allemande.
- Draw a line of meat glaze right down the middle, where the two sauces meet.
- Set the eggs on the garnished cases.