Œufs Jockey-Club (Fried Eggs on Foie Gras Toasts with Veal Kidney and Truffle)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Eggs
- Very thin slices of bread
- Foie gras
- Veal kidney
- Truffles
- Sauce Demi-glace
Instructions
- Cook the eggs in the pan and cut them out with a plain round cutter.
- Grill very thin toasts and spread them with foie gras.
- Arrange the eggs on the toasts in a crown.
- Sauté the veal kidney, add the diced truffles and bind with a slightly thick sauce Demi-glace.
- Arrange this garnish in the middle.