Eggs Léontine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- crayfish tails
- truffles
- a little fish forcemeat with cream
- eggs
- Tomato sauce
Instructions
- Line the bottom and sides of small individual cocotte dishes with a fine salpicon (finely diced mixture) of crayfish tails and truffles, bound with a little fish forcemeat with cream (farce de poisson à la crème).
- Place the cocottes at the entrance of the oven to poach the forcemeat first; then break and poach the eggs as usual.
- At the moment of serving, surround the egg yolks with a thread or ring of Tomato sauce (sauce Tomate).