Œufs à la Diane (Eggs in Cocotte with Game Hash and Sauce Salmis)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- fine hash of feathered game
- sauce Salmis
- truffle
Instructions
- Line the sides of the cocottes with a layer of fine hash of feathered game.
- Put a teaspoonful of sauce Salmis in the bottom of each cocotte.
- Break the eggs in and poach in a bain-marie.
- Surround the eggs with a ring of sauce Salmis.
- Decorate each yolk with a small crescent cut from good black truffle.