Lapwing Eggs in a Nest (Cold)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- lapwing eggs
- Beurre de Montpellier
- white jelly
- garden cress
Instructions
- Mould a nest of Beurre de Montpellier on a round dish and shape the outside with a piping cone.
- Cook the eggs soft, refresh them and shell them.
- Arrange them on the edges of the nest.
- Garnish the centre with white jelly.
- Surround the nest with garden cress.