Œufs Floréal (Eggs with Chervil Velouté and Pea Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- Velouté
- chervil
- feuilletés (puff pastry cases)
- green pea purée
Instructions
- Set the eggs on feuilletés a little larger than the eggs themselves.
- Add chopped chervil to Velouté and sauce the eggs with it.
- Place a fine pluche of chervil on each egg.
- Pipe a wavy ring of good green pea purée around each, using a bag with a small fluted tube.