Œufs à la Saint-Hubert (Poached Eggs with Venison Hash and Sauce Poivrade)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- butter
- venison
- sauce Civet
- game sauce Poivrade
- puff-pastry crescents
Instructions
- Bind a very fine hash of venison with sauce Civet and arrange it in a dome on a buttered dish.
- Glaze quickly.
- Coat the eggs with game sauce Poivrade and range them around the hash.
- Surround with a border of puff-pastry crescents baked blind.