Eggs à la Sévigné
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Eggs
- Thin croûtons
- Butter
- Braised lettuce
- Velouté with essence of chicken
- Truffle
Instructions
- Fry thin croûtons in butter.
- Chop braised lettuce to a hash and stuff the croûtons with it.
- Poach the eggs or cook them soft-boiled.
- Coat the eggs with Velouté with essence of chicken and set a ring of truffle on each.
- Dish the eggs on the stuffed croûtons.