Œufs à la Flora (Eggs on Puff Pastry with Velouté and Sauce Tomate)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- Velouté de volaille
- sauce Tomate
- chopped parsley
- chopped truffle
- feuilletés (puff pastry cases)
Instructions
- Set the eggs on feuilletés cut to the required shape.
- Sauce each egg half with Velouté de volaille and half with sauce Tomate.
- Scatter a pinch of chopped parsley over the tomato side and a pinch of chopped truffle over the Velouté side.