Eggs Balzac

Name: Eggs Balzac
Cuisine: France
Ingredients: eggs, poached; 50 grams truffle; 50 grams tongue, red; small croutons, round; Soubise sauce; Demi-glace

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

eggs, poached
50 grams truffle
50 grams tongue, red
small croutons, round
Soubise sauce
Demi-glace

Instructions

Prepare poached eggs (prouillés). Mix the egg preparation with 50 grams of diced truffle and 50 grams of diced red tongue. Arrange in a timbale (drum-shaped mold). Surround with small round croutons fried in butter, then coat them with concentrated Soubise sauce (onion béchamel, tightly reduced). Place a ribbon cordon of tomato-enriched Demi-glace (rich meat reduction) down the center.