Œufs à la Malmaison (Eggs on Tartlets of Spring Vegetables with Sauce Beauharnais)

Name: Œufs à la Malmaison (Eggs on Tartlets of Spring Vegetables with Sauce Beauharnais)
Cuisine: France
Ingredients: Rather large tartlet crusts; Peas; Green beans; Asparagus tips; Butter; Eggs; Sauce Beauharnais; Chervil and tarragon

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Rather large tartlet crusts
Peas
Green beans
Asparagus tips
Butter
Eggs
Sauce Beauharnais
Chervil and tarragon

Instructions

Mix the peas, the green beans cut in lozenges and the asparagus tips, and bind them with butter.
Garnish the rather large tartlet crusts with this mixture.
Arrange a poached or soft-boiled egg on each crust.
Surround the eggs with a ribbon of sauce Beauharnais.
Place a pinch of chopped chervil and tarragon on each egg.