Eggs à la Soubise

Ingredients

• Eggs
• Tartlet crusts
• Soubise purée
• Thickened veal gravy
• Meat glaze

Instructions

1. Poached or soft-boiled: garnish tartlet crusts with Soubise purée.
2. Coat the poached or soft-boiled eggs with thickened veal gravy and dish them on the garnished crusts.
3. En cocotte: coat the bottom and sides of the cocottes with very stiff Soubise.
4. Break the eggs into the cocottes and poach them.
5. Surround each yolk with a cordon of meat glaze.